Executive Chef Toni Azhari Elevates the Lampung Marriott Resort & Spa with Sumatran Traditions

Celebrating coastal life and distinct local culture, Lampung’s newest Marriott beachfront property has garnered an indisputable reputation, making it the town talk since its inception in mid-2024. Not only offering five-star service and amenities against the picturesque Selat Sunda Strait, Lampung Marriott Resort & Spa is also teeming with flavourful gastronomic delights thanks to executive chef Toni Azhari.

With his wealth of experiences in marrying authentic Indonesian flavours with modern techniques, the beachfront resort beckons an epicurean journey for guests and diners at all its food and beverage outlets.

Born and raised in Medan, North Sumatra, Azhari’s culinary journey began at home, where the comforting aromas of traditional Sumatran dishes filled the air. His early exposure to these rich flavours shaped his approach to cooking, laying the foundation for his culinary prowess.

“Growing up in a traditional Indonesian family, I was surrounded by the sights, smells, and tastes of delicious home-cooked meals. Especially my sister-in-law, who is an excellent cook, would often spend hours in the kitchen preparing Sumatran special local dishes for our family gatherings,” says the chef.

Now at Lampung Marriott Resort & Spa, he brings his expertise to a menu that honours Lampung’s vibrant culinary heritage while weaving in global influences, from Chinese precision to Mediterranean simplicity. His experience at prestigious establishments like The St. Regis Jakarta and Keraton at The Plaza Jakarta refined his skills, allowing him to craft dining experiences that blend tradition with innovation, offering guests a taste of something familiar and unexpected.

Guests and diners can savour a plethora of signature dishes, where bold flavours meet refined balance. Inspired by local cuisine, his creations spotlight traditional favourites such as Seruit Lampung (crispy fried fish paired with sambal) and Iga Sayur Asam, a tangy beef rib soup. By incorporating locally sourced ingredients, he brings Lampung’s culinary heritage to life, treating each dish as a narrative—a philosophy that first drew him to the kitchen.

“It wasn’t just about eating; it was about the stories food told. Whether it was a cherished family recipe or a quick bite at a roadside warung, I found myself pondering the intricate dance of flavours and the skilled hands that brought them together,” says Azhari.

Indulge in farm-to-table creations at Hara at the Hurun, the resort’s signature restaurant, where fresh catches from local fishermen meet the finest produce from the Lampung highlands. For a beachside dining experience, Way Manom serves familiar favourites such as Iga Balado (spiced beef ribs) and Lidah Sambal Ijo, tender beef tongue with green chilli sambal. The meal is best paired with cocktails infused with indigenous spices, from nutmeg and lemongrass to the fragrant warmth of pandan.

At Lampung Marriott Resort & Spa, he extends his leadership to sustainability, embracing a zero-waste philosophy where food scraps become duck feed, and local partnerships with Pasar Lebak Budi reduce environmental impact. His approach ensures that conscious dining remains at the heart of the resort’s culinary ethos.

Beyond sustainability, together with the resort, he champions Lampung’s cultural heritage through initiatives like “Loka Rasa 2025,” spotlighting local artisans. This June, the “Pesenggiri – Threads of Tradition” festival will celebrate not just cuisine but also traditional dance, arts, and crafts. Chef Toni will host a sundowner dinner alongside esteemed guest chefs from across Asia as part of the festivities.

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For more information and reservations, contact +62 721 555 1234 or email reservations.lampung@marriott.com