It never came straight for Mandif Warokka, an honored Indonesian Chef with European and Asian cuisine as his best. To be said, his achievement today arrived from his “long-term vacation”. He jumped from one country to another for “stealing” recipes and opening his mind of world-wide kitchens. It all started when he decided to take Sekolah Tinggi Pariwisata in Bandung, West Java, as his gate to explore the education about tourism. Meanwhile the trip was commenced when he dedicated himself as a trainee in Berjaya Langkawi Beach and Spa Resort, Malaysia, at 19 years old. As soon as Mandif graduated, this incredible Biak-born Chef then was recruited as Commis Chef in Nad Al Sheba Golf & Racing Club, Dubai. Not satisfied enough with one place, through thick and thin, he gained the trust to vary his ability in Tulip Inn Amersfoort, Netherland. Here, he comprehended the ambience of European gastronomy. Remaining to determine which best taste he could produce himself, he hopped to one of the finest Hotel in Abu Dhabi. As a Chef de Partie, Mandif’s job was to assure everything in the back going more than very well. It brought him to the phase of leading and inventing as a union. Gracefully, Mandif’s life structured a ladder that led him step up and up to the next level. Proven by his new title afterwards, Sous Chef. This happened in Dubai. However, due to his dream of mesmerizing his own nation, he believed what he experienced in outer Indonesia could be adapted in his country itself. That was arguably the reason he went home and practically served his folks by joining Ju-Ma-Na, a restaurant in Banyan Tree Resort, Bali. Managing a place had never been easy for Mandif Warokka. But giving up was never a part of his life, either. He, instead, took it as a challenge and opened up two soon-to-be Michelin Star restaurants in Bali, Teatro Gastroteque in 2012 and BLANCO par Mandif in 2015. His name, actually, did not spread because of his cooking trip only. Yet, he made the accomplishment between being an award winning of several events. His appearance on TV shows; Master Chef Indonesia, Hell’s Kitchen Indonesia, and Top Chef Indonesia as a Guest Chef was also the momentum of his popularity apart of the invitation from few Michelin Star restaurants such as Eisvogel, Bierkenhof Hotel and “La Salle” Restaurant,ScholsElmau Resort, Germany. Today besides of being a full-time husband and dad of two, Mandif still experiments his imagination in the two lovely “laboratories” in Seminyak and Ubud, Bali, Teatro Gastroteque and BLANCO par Mandif. Being a chef/proprietor of both gives him a breathtaking view to enjoy his“souvenir” from a lifetime vacation.