With more than two decades of experience in the international culinary scene, Issam Kouhkouh sets his eyes on bringing the best epicurean experience possible at the prestigious Gran Meliá Jakarta.
Indonesia Expat recently had a chance to get to know Spanish native Issam Kouhkouh, who currently serves as the Food and Beverage (F&B) Director at Gran Meliá Jakarta. Among many things, Issam Kouhkouh shared how the Jakarta dining scene motivated him to join one of the most prestigious hotels in the city, his leadership style, and what future diners and guests can expect from Gran Meliá Jakarta’s elevated F&B odyssey in 2026.
Hi, Issam! Let’s start with your background a bit. What can you tell us about yourself?
I am Spanish, with over 24 years of international experience in the culinary and Food & Beverage (F&B) sectors, having worked across the United States, the United Kingdom, Spain, the Middle East, and Indonesia. Before joining Gran Meliá Jakarta, I held various leadership roles in both independent restaurants and luxury hospitality settings. Outside of work, I enjoy exploring new dining concepts, travelling, and spending time with family and friends.
During your two decades-plus of professional journey in the culinary world thus far, which accomplishment would you regard as your proudest or most significant one—and why?
One of my proudest achievements is successfully opening and repositioning multiple restaurant concepts across different markets. What makes this meaningful is not just the business success, but also the opportunity to build strong teams and create dining experiences that both resonate with guests and stand the test of time.
What ultimately encouraged and motivated you to join Gran Meliá Jakarta as its F&B Director?
Gran Meliá Jakarta presented an exciting opportunity to elevate a well-established brand and redefine its F&B identity in a competitive market. The potential to innovate, reposition outlets, and create a stronger connection with the Jakarta dining scene was a key motivation for me, as well.
From your perspective, what remains the room for improvement in terms of Gran Meliá Jakarta’s overall F&B service? And how would you carry out those necessary improvements in 2026?
There is always room to enhance consistency, guest engagement, and brand positioning across all outlets. In 2026, the focus will be on refining concepts, improving service standards, strengthening marketing strategies, and ensuring each venue has a clear identity that appeals to both hotel guests and the local market.
Out of all the restaurants, cafes, and bars at Gran Meliá Jakarta—ERRE & Urrechu, Café Gran Vía, Yoshi Izakaya, Tien Chao, El Bombon, the Pool Bar, and even the Lobby Lounge—which one would specifically be your top priority right now, and why?
While all outlets are important, the priority is to ensure each has a strong and distinct positioning. Currently, the focus is on strengthening signature venues to drive awareness and positioning, while also enhancing overall synergy between all outlets.
As the F&B Director at Gran Meliá Jakarta, how would you describe your leadership style?
My leadership style is hands-on, collaborative, and performance-driven. I believe in empowering teams, setting clear expectations, and leading by example—while fostering a culture of accountability and continuous improvement.
Sometimes a new year means new tastes and preferences. How would you gauge the expectations among the devoted foodies in Jakarta for a culinary experience nowadays? Do you feel that they have become more picky or more open-minded?
Jakarta diners have become more knowledgeable and open-minded. They seek not only quality food but also experience, atmosphere, and value. While expectations are higher, there is also a willingness to explore new concepts and cuisines.
Let’s talk a little bit about what is ahead. Is there any upcoming F&B programme or promotion at Gran Meliá Jakarta that you can tease at the moment? Moreover, is there a high-profile chef, local or from overseas, whose presence may grace Gran Meliá Jakarta anytime soon?
We are working on several initiatives to enhance the guest experience, including new brunch concepts, curated dining experiences, and seasonal promotions. At the same time, we are fortunate to have a very strong culinary team at Gran Meliá Jakarta, led by our Executive Chef, David Marteau, together with Executive Chinese Chef Michael Yue at Tien Chao, Executive Japanese Chef Shinichi Nakatake at Yoshi, and Head Spanish Chef Alejandro García at ERRE. Our Pastry Chef, Harminto, also plays a key role in elevating our dessert and bakery offerings.
Coming from a culinary background myself, I truly enjoy working closely with each of them. This diversity of talent allows us to continuously create authentic and high-quality experiences across all our outlets. We are also exploring potential collaborations to bring fresh energy and unique offerings to our guests in the near future.
Last but not least, how can our readers get in touch with you and Gran Meliá Jakarta?
Guests can reach us through the Gran Meliá Jakarta official website, social media platforms, or directly via our restaurant reservation channels. We look forward to welcoming them and sharing our dining experiences.