Other
Ardika Dwitama
Asia's 50 Best
- Discipline
- Other
i. Biography
Ardika Dwitama is head pastry chef at August in Jakarta. He studied at Le Cordon Bleu in Adelaide in 2012, then joined Room 4 Dessert in Ubud as an opening team member in 2014. His pastry work is built on in-house production and a view of cooking as art.
The Climb
Ardika Dwitama trained at Le Cordon Bleu, laying the foundations for a refined pastry career. Ardika then joined the opening team at Room 4 Dessert in Bali, before becoming pastry chef of August Jakarta today.
Today
He now leads pastry at August in Jakarta. The work is anchored in scratch production, not shortcuts. He has said, "My pastry style is more towards making everything from scratch. We try to make everything in-house." His approach is also shaped by art. He has said, "Art has always been my passion. I’ve loved looking at different kinds of art since I was young. To me, cooking is another form of art, so I decided to pursue it."
Signature
Ardika's signature dishes include Blue Pea, Mulberry, and Melon dessert and sourdough ice cream with mulberry and cashew.
In Their Words “My pastry style is more towards making everything from scratch. We try to make everything in-house.”
Recognition
Ardika's honors include Asia's Best Pastry Chef Award.
Profile updated July 2026
FAQ
Asked of Ardika
What is Ardika Dwitama's current role?
As of 2026, Ardika Dwitama is head pastry chef.
Where did Ardika Dwitama train or study?
Ardika Dwitama trained at Le Cordon Bleu.
What recognition has Ardika Dwitama received?
Asia's Best Pastry Chef Award (2024).
