About Me

Sandra Djohan, a true born Indonesian, opened Epilogue Restaurant with the help of her parents. Sandra happily introduces an old concept of french cuisine into a new experience  of eating French food with an Indonesian twist of flavor:   “I had a simple goal - just traditional French and Indonesian cuisine that one everybody can enjoy”. Another important goal was bringing the social aspect back into dining. She wanted to be able to bring what she knows best is to entertain with a palate of dish. From a family gathering style of dining to a gourment style.

Djohan’s culinary expertise stems from her numerous research trips throughout the different regions in Europe, Asia, United States and her collection of the Indonesian kitchen. The most prominent influence for her was her grandmother. She remembers watching her grandmother cook as a child and making the traditional dutch dish with her. The love and eagerness to master traditions from her heritage, is what continues to motivate her to create dishes inspired by her roots. Her Grandmother’s passion was inherited by Sandra along with a curious spirit to research food from other regions in Indonesia such as the states of Java, Bali, Sulawesi, Kalimantan, Sumatra and her own state of Jakarta.

Sandra felt an important need to learn more about Pre-Indonesian food in Indonesia and master the ingredients that her ancestors used, with her Culinary Education background at Le Cordon Bleu, Paris, where she believes can combine the extraordinary flavors to both style of cooking.  Her various culinary adventures in  different countries and  regions, helped her develop the signature and recreating her own style of cooking.

Sandra’s main goal is to research and master all the ingredients that are present in Indonesian cuisine, and look for them in the most remote places of Indonesia. This passion to learn from her roots has formed her career as a Chef, crafting dishes straight from the heart. Her personal experiences, shared with great love and passion for food can be tasted and seen at Chef’s table at Epilogue
 


      ask me anything