Adi Susilo
Master Baker • Sourdough Innovator • Croissant Specialist
Pioneering sourdough innovations and revolutionary croissant techniques across luxury hotels in 4 countries. From Waldorf Astoria to Atlantis, creating signature breads that redefine excellence.
The Story Behind the Innovation
From traditional techniques to groundbreaking sourdough and croissant creations
My journey began with a Hotel Management degree and evolved into a passion for innovation. What started with traditional bread-making has transformed into pioneering sourdough fermentation techniques and revolutionary croissant lamination methods.
Working across prestigious properties like Waldorf Astoria, Atlantis The Palm, and One & Only, I've developed signature creations that blend traditional craftsmanship with modern innovation - from my famous Turmeric Herbs Sourdough to the architectural Hazelnut Cube Danish.
Mastery in Motion
Precision, technique, and artistry in every creation
Signature Specialties & Innovations
Featuring sourdough innovations and croissant masterpieces
Showing 15 of 15 creations
Professional Expertise
From technical mastery to managerial excellence - skills developed across luxury hotels worldwide
Team Management
Leading and developing bakery teams of 10 staff across multiple shifts
Staff Training & Development
Mentoring junior bakers and establishing training programs for new team members
Pre-Opening Operations
Specialized in launching bakery operations for new luxury hotel properties
Menu Innovation
Collaborating with Executive Chefs on menu development and seasonal offerings
Quality Assurance
Implementing and maintaining consistent quality standards across all bakery products
Advanced Food Hygiene
HACCP compliance and food safety protocols in luxury hotel environments
Stock & Materials Management
Inventory control, supplier relationships, and cost optimization strategies
Loss Minimization
Waste reduction strategies and efficient production planning
French Baking Techniques
Master of traditional French pastry, lamination, and Viennoiserie methods
Sourdough Innovation
Advanced fermentation techniques with unique flavor profiles and ingredients
Recipe Creation & Conversion
Developing original recipes and scaling for high-volume hotel production
Ala Carte/Fine Dining Menu
Creating bakery items for luxury restaurant and banquet service
Menu Costing & Analysis
Financial planning, cost control, and profitability optimization
Reporting & KPIs
Performance tracking, productivity metrics, and management reporting
Rostering & Scheduling
Efficient staff scheduling and labor cost management
Supplier Relations
Vendor management and procurement optimization
Currently focused on managerial excellence while maintaining technical mastery. Specialized in pre-opening operations, team development, and luxury hotel bakery management.
Professional Journey
Building excellence across the world's finest hotels
Leading bakery operations, menu innovation with Executive Chef, and staff development at this ultra-luxury resort.
Managed all bread production and quality standards while supporting banquet operations.
Pre-opening team member establishing bakery standards for this flagship property.
Maintained exceptional standards at one of Dubai's most prestigious resort destinations.
Pre-opening team member establishing bakery operations and developing foundational skills in luxury hotel baking standards.
Let's Create Something Amazing
Ready to bring exceptional baking expertise to your team?