Experience
2017 - 2017
Restaurant Development Consultant
Vong Kitchen & Le Burger JakartaJakarta, Indonesia
2011 - 2017
Career Break
2009 - 2011
Special Events Assistant
BLVD Special Events VenueNew York, NY
2008 - 2009
Captain Waiter / Bartender
LAN Japanese RestaurantNew York, NY
Education
2003 - 2006
Bachelor of Professional Studies in Culinary Arts Management
The Culinary Institute of AmericaHyde Park, NY
2004
Associate Degree in Culinary Arts, The Culinary Institute of America
The Culinary Institute of AmericaHyde Park, NY
2001
Diploma of Commerce
Curtin International CollegePerth, Australia
Advice from Ochi Latjuba Vongerichten
Quotes about career path, skills, and teamwork from an industry leader.
Never forget that restaurants are about people.
Hospitality!
Take care of your employees, take care of your guests, and build genuine relationships. The food is important, but hospitality is what people remember.
As leaders, we also have a responsibility to create opportunities for others and help them grow. Some of my proudest moments are seeing people who started with us years ago succeed in their own careers.
Our restaurants bring together people from different cultures, backgrounds, and experiences, which makes us stronger.
A diverse team brings different perspectives, ideas, and ways of solving problems.
It also helps us better understand and connect with our guests.
As someone who moved from Indonesia to New York, I deeply appreciate the value of learning from people with different experiences and viewpoints.
I try to lead with empathy and respect.
I want people to feel heard, supported, and valued regardless of their position.
I make an effort to understand what motivates each person and help them grow professionally.
Many people gave me opportunities throughout my career, and I try to do the same for others.
Opening Wayan and growing it into multiple locations is something I could never have accomplished alone.
It took an incredible team of chefs, managers, servers, partners, and support staff all working toward the same goal.
Hospitality is one of the ultimate team sports, and every success we've had has been the result of many people working together.
The people are the most important part of a workplace.
Restaurants are ultimately a people business.
You can have a beautiful space and great food, but without a strong team and genuine hospitality, none of it works.
Building trust with employees, guests, partners, and the community is essential. Good work culture is a must!
I believe learning never stops.
I learn from other operators, chefs, entrepreneurs, conferences, books, and most importantly from my own team.
Some of the best ideas come from listening to the people who are closest to the day to day operations.
I stay curious and always ask questions.
Most importantly, my family inspires me.
I want to show my children that with hard work, passion, and perseverance, anything is possible.
The restaurant industry constantly presents challenges, whether it's staffing shortages, construction delays, supply chain issues, or unexpected obstacles.
I've learned that every challenge is an opportunity to become more creative and resilient.
During difficult periods, I focus on solutions instead of problems and encourage my team to do the same.
Many of our greatest successes came after overcoming obstacles that initially felt impossible. Those moments strengthened our team and helped us grow together.
Moving from Indonesia to New York was one of the biggest decisions of my life.
I attended The Culinary Institute of America, where I learned leadership, discipline, and the importance of every role within an organization.
I also worked my way up from the bottom, learning every position along the way.
Because of that experience, I understand the challenges my team faces every day. Whether it's the kitchen, service, events, operations, or administration, I've done many of those jobs myself. That perspective has made me a stronger leader and allows me to support my team more effectively.
My first front of house restaurant job was at Per Se, where I started as a kitchen runner.
That experience truly shaped my hospitality career. It taught me a sense of urgency, discipline, and the importance of always being alert and ready to help. At Per Se, you learned to anticipate guests' needs before they even asked. Every detail mattered, and every team member played a role in creating an exceptional experience.
My internship at Daniel Boulud's Feast & Fêtes had a tremendous impact on me.
It taught me how to work under pressure while maintaining consistency, precision, and attention to detail. Whether we were serving 10 guests or a large scale event, the standards never changed. Excellence was expected every single time.
I think hospitality has always been part of my life.
My mother owned a catering business in Indonesia, and as a child I would taste dishes before they left the kitchen. I grew up watching her prepare weddings and events for thousands of guests.
Seeing how food could bring people together and create memories made a big impression on me from a very young age. My mother's dedication, leadership, and commitment to quality taught me the meaning of hospitality long before I entered the industry professionally. Looking back, I think hospitality chose me long before I realized it myself.
This industry can be challenging, and there will be difficult days.
Focus on learning, keep improving, and don't let setbacks define you.
Pressure is part of the business. I've learned that some of the hardest moments teach us the most and make us stronger. The people who succeed are usually the ones who keep going when things get tough and never give up.
Trust your timing and never give up.
When I moved from Indonesia to New York, I didn't know exactly where my journey would take me.
Looking back, I wish I had worried less about having everything figured out. Just work hard, stay curious, and don't be afraid to take chances.
I try to lead by example.
I believe people stay motivated when they feel valued and see opportunities to grow.
I encourage my team to take ownership, and understand that every role contributes to the bigger picture.
I also believe recognition goes a long way. Hospitality is hard work, and people deserve to feel appreciated.
I enjoy reading hospitality and business stories, but honestly, I learn the most from talking to other entrepreneurs and operators.
I also love travel and food magazines because they expose me to new ideas, destinations, and cultures that often inspire our restaurants. I attend hospitality conferences because they keep me motivated, inspired, and always learning from others in the industry.
For me, family time is my greatest self-care.
Running restaurants can easily consume every hour of your day, but I try to be intentional about spending time with my husband and our children.
No matter how busy work gets, they keep me grounded.
I also enjoy traveling, being outdoors, surfing, and skiing whenever I can. Even a few hours away from work helps me reset.
Travel has always been my biggest source of inspiration.
I grew up in Jakarta and have been fortunate to travel extensively throughout Indonesia and around the world.
Every trip exposes me to new cultures, flavors, and ways of welcoming people.
I also find inspiration from my family and my children. Seeing the world through their eyes reminds me to stay curious and open minded.
Adaptability, resilience, and good communication are the most important skills for my job.
Every day is different in this business.
You have to be able to solve problems quickly, stay calm under pressure, and communicate with your team. I also think being able to connect with people is incredibly important.
When hiring, I look for people who are humble, willing to learn, and want to be part of a team.
Kindness and work ethic are essential.
Hospitality is about taking care of people. I can teach someone how to do a job, but I can't teach them to genuinely care about others.
My biggest mentor is my mother.
She had her own catering business in Indonesia and worked incredibly hard while raising our family.
She taught me that showing up every day matters. You don't need to be the smartest person in the room, but you need to be consistent. Watching her taught me that hard work, discipline, and treating people well will take you far. And never give up!
I've learned that as you grow, you can't lose sight of who you are.
Everything we've built is rooted in my Indonesian heritage, and I've found that guests connect most when the story is genuine and authentic.
Roles in Culinary
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