The menu at RAMU is helmed and developed by Executive Chef, Joshira Yugopradana. Joshira specializes in Mediterranean, Italian and tapas cuisine with French and freestyle techniques. He started his culinary career in Vancouver as prep cook at Jeremie Bastien’s Boneta, a French Canadian restaurant, before moving to a classic Italian fine dining establishment, Cin-Cin.
He then deep dived into the tapas world at BIN 941, a small tapas parlor kitchen where he worked under Vancouver’s most radical chef, Gordon Martin, as sous chef and moved on to head chef and responsible for all of its outlets. In 2013, Joshira returned to Indonesia and decided to call Ubud his home. With his love and expertise in tapas, Chef Joshira pursued his own business, Laramona Tapas, as owner and head chef, where he explored the island’s local taste and ingredients.
In 2021, Chef Joshira joined Titik Dua where he developed the boutique resort’s food menu and maintained its food and service quality. He then came up with the fusion food concept for RAMU based on his expertise and previous experience; where Asian and or Indonesian food can have a unique layer of taste when fused with other cuisines.
“At RAMU, we aim to serve a conscious dining experience where guests can be inspired whenever they dine with us; being more conscious about what they eat and where their dishes come from. Guests are invited to savor in a unique layer of taste as Asian and or Indonesian food are fused with completely different types of cuisine,” says Chef Joshira.
