At Hilton Bandung, Executive Chef Ade Mulya is redefining what it means to run a kitchen, one where creativity, culture, and responsibility intersect. Drawing from his early experience working under Michelin-starred chef Tom Aikens, who was overseeing the kitchens as Corporate Chef at the time, Ade has developed a philosophy rooted in precision, respect for ingredients, and a deep commitment to sustainability.
In those early kitchens, discipline shaped his approach. “We were trained to use everything,” Ade reflects. “The skin, the trim, nothing was wasted.”
Today, that philosophy underpins his work at Hilton Bandung, where sustainability is not just an initiative, but part of daily decision-making.
Since introducing Winnow’s food waste system in September 2024, Ade and his team have gained a new level of visibility into their operations. The impact has been significant, with a 63% reduction in food waste, the equivalent of saving 80,000 meals a year. But for Ade, the real shift is cultural.
“As a chef, when you can track everything, you start thinking differently,” he says. “Whatever we throw away, we have to ask why.”
One of the most surprising insights came from the volume of trimmings. More than 500 kilograms per month, once overlooked, are now seen as untapped flavour and potential.
That potential has sparked a wave of innovation across the kitchen, often inspired by Indonesian culinary traditions.
Watermelon rind, once discarded, is now transformed into a vibrant Indonesian-style pickle, familiar, versatile, and widely embraced by guests. “It pairs with everything,” Ade explains. “Fried rice, noodles, main dishes, it just works.”
Elsewhere in the kitchen, ingredients once considered waste are being reimagined. Pineapple skins are fermented into tepache, a refreshing, lightly spiced drink. Kiwi skins become chutneys. Citrus and fruit trimmings are turned into house-made jams. Shrimp shells are repurposed into oils and stocks. Fish bones and salmon trimmings are reworked into staff meals and new dishes.
Ade’s strategy is deliberately focused on high-volume waste to drive meaningful change.
“If I take one kilogram of watermelon, almost half becomes waste from the rind and skin,” he explains. “That is where I start, because that is where we can make the biggest impact.”
By prioritising ingredients like watermelon, pineapple, and oranges, staples in the kitchen, his team is able to create scalable solutions that deliver both environmental and financial results.
Central to this transformation is the team itself. Ade works closely with chefs at every level, encouraging experimentation and building awareness around waste.
“Young chefs need to be open-minded,” he says. “They have to understand what is happening in the world and how they can do something better.”
From internal competitions to kitchen noticeboards and buffet signage showcasing sustainable dishes, the initiative is embedded into daily operations. Even trainees are encouraged to contribute ideas, helping to build a culture where sustainability is shared, not siloed.
At Hilton Bandung, sustainability is not hidden behind the scenes. Guests encounter it through thoughtfully designed buffet displays, where dishes created from repurposed ingredients are highlighted, often with the chef’s story attached. At Hilton Bandung, this philosophy is closely tied to the spirit of #OurHome, the belief that the hotel is a shared responsibility shaped by team members, guests, and the wider community, including a collective commitment to caring for the environment.
The hotel’s participation in initiatives like Green Ramadan further strengthens this connection, encouraging mindful consumption and raising awareness around food waste.
“Our goal is to educate,” Ade says. “This is something everyone needs to be part of.”
For Ade, the most important shift happens at the very beginning, when menus are created.
“As a chef, you have to think from the start,” he explains. “What kind of ingredient will I use, and how can I use all parts of it?”
This forward-thinking approach ensures that waste reduction is built into the process, rather than addressed after the fact. It also keeps the kitchen evolving, with new ideas tested and refined each quarter.
In today’s kitchens, Ade believes the role of a chef extends far beyond cooking.
“We have to think about many things, cost, hygiene, sustainability,” he says. “This is our responsibility.”
At Hilton Bandung, that responsibility is being translated into action through data, creativity, and a shared commitment to doing better. And for Ade, it comes back to a simple principle that continues to guide every decision in the kitchen: if something is being thrown away, it is always worth asking why.