Dutch native Patrick Beintema shares how passion, people, and consistency took Beintema’s Pizza from Bandung to international recognition.
After more than two decades working for the Dutch government, Patrick Beintema took an unexpected turn from international duties to artisanal pizza-making. Together with his two partners, who are also the owners of Beintema’s Pizza and Artisan Bread in Bandung, this Dutch native has helped build one of Indonesia’s most respected pizzerias, earning a place on Asia’s 50 Top Pizza list for three consecutive years.
Without further ado, Patrick Beintema shares his story with Indonesia Expat—how Beintema’s Pizza was established, the experiences behind its award-winning success, and the values that continue to shape the brand today.
Hi, Patrick! First of all, let’s start by introducing yourself.
Hello, my name is Patrick Beintema. I’m 57 years old and originally from Leeuwarden, the Netherlands. Together with Dewi Suryadi and Yoppi Tanuwiharja, we founded Beintema’s Pizza and Artisan Bread in 2016 in Kota Baru Parahyangan, Bandung, West Java.
Before entering the food-and-beverage world, I worked for 25 years with the Dutch Ministry of Foreign Affairs. I served as an administrative attaché at NATO Headquarters in Brussels and at Dutch embassies in Almaty, Kazakhstan; Ankara, Turkey; Moscow, Russia; Hanoi, Vietnam; Dhaka, Bangladesh; and Bogotá, Colombia.
Can you share the story behind the founding of Beintema’s and why you chose to focus on artisanal pizzas and breads?
After 25 years abroad, we decided it was best for our children to finish high school in one stable place, so we moved to Bandung. At that time, I honestly had no idea what I wanted to do next. However, my former colleagues said, “With your character, you should do something in hospitality. It will be a guaranteed success.”
A friend then suggested that we start selling traditional Dutch rijstevlaai (known in Indonesia as ‘pie beras’). So, Dewi and I began selling rijstevlaai and Dutch cookies at bazaars around Bandung. One day, Yoppi—a very talented autodidact baker—approached us and offered to collaborate, bringing his sourdough bread and Neapolitan pizza skills. In 2018, we opened our first little restaurant in Kota Baru Parahyangan.
What sets Beintema’s apart from other artisanal pizza and bread brands in Indonesia?
We’re a small bakery and pizzeria, and everything we do is driven by passion. You will always find us there — talking to guests, welcoming them, connecting with them. For us, cooking is about loving people. We focus on making really good food and being genuinely kind.
Can you introduce your team a little bit and explain how you manage collaboration among them to bring your products to life?
Besides the three of us as owners, our team comprises two pizzaiolos, a burger chef, three bread bakers, three kitchen cooks, three waiters/baristas/cashiers, and two administrative staff. They are honest, dedicated, and hardworking. Most of them have been with us since the very beginning, which says a lot.
Beintema’s has earned a place on Asia’s 50 Top Pizza list for three consecutive years: 2023, 2024, and 2025. What does this recognition mean for the team and the company as a whole?
In 2023, we couldn’t believe it—we had never even heard of 50 Top Pizza before! Standing on stage in Tokyo among the top 50 pizzerias in Asia Pacific—out of an estimated 50,000—was surreal. In 2023, we ranked #45 and were named “Best Pizzeria in Indonesia.” Then, in 2024, we improved to #42, and in 2025, to #40. We couldn’t be prouder. Our staff is incredibly proud too — as they should be. Without them, our suppliers, our friends, and our loyal customers, we wouldn’t be here. Winning three years in a row shows that we’re doing something right.
Building on that success, how do you maintain consistent quality and innovation to stay competitive on the international pizza scene?
Quality is our number one priority; that’s non-negotiable. A restaurant cannot survive if the quality of food or service drops. As for innovation, that’s Yoppi’s domain. You should come meet him. He can talk for hours about it! With Dewi’s Bachelor’s Degree in Catering and Hotel Management, she’s overseeing the day-to-day operations in all outlets. All three of us are passionate, each in our own field.
Beintema’s collaborates with other food-and-beverage outlets across Indonesia. How do these partnerships work? And what do you aim to achieve through them?
Our model is simple: We offer existing restaurants a five-day pizza training programme, create a menu for them, and maintain a revenue-sharing arrangement. We teach them how to produce Beintema’s-level pizza. Of course, sharing knowledge carries risks. We trust that our partners will use it as agreed. Trust is always challenging in business, but this collaboration model is cost-efficient for us—zero investment—and can last five years or more. We also supply an international school in Bandung daily with coffee, paninis, pizza, and cookies.
Sustainability is becoming increasingly important in the culinary world. How does Beintema’s approach to sourcing ingredients and managing day-to-day operations sustainably?
Sustainability is very important to us, but we approach it in a practical and honest way. We don’t claim to be perfect. We simply try to make better choices every day. When it comes to sourcing ingredients, we work as much as possible with local and trusted suppliers. This allows us to reduce transportation, maintain consistent quality, and build long-term relationships. In our daily operations, we are very conscious about food waste and energy use. We plan production carefully, reuse ingredients where possible, and train our team to work efficiently without compromising quality.
Currently, we are also in the middle of a renovation, which we see as a long-term investment in sustainability. We are improving kitchen workflows, upgrading equipment where needed, and creating a more efficient layout that reduces unnecessary energy use and food loss. Finally, sustainability for us is also about people. We invest in our team, provide stable employment, and build a healthy working environment.
Does the new year of 2026 hint at a certain new beginning for Beintema’s? What big plans that you can tease for this year?
Yes, absolutely. After three incredible years of recognition from 50 Top Pizza, we feel both grateful and motivated to take Beintema’s to the next level. In 2026, our focus will be on strengthening our foundations and expanding carefully and sustainably. We are working on several exciting developments:
- New menu innovations led by Yoppi, especially in the areas of modern Neapolitan pizza and artisanal bread;
- Expanding our training and collaboration programmes with selected restaurants across Indonesia;
- Improving our production facilities so that we can continue to guarantee the same high quality, even as we grow.
For us, 2026 is not about becoming bigger—it’s about becoming better, more consistent, and more connected with the people who love our food.
How can our readers reach your restaurant?
We’re located at Jl. Banyak Niaga Kulon No. 7, Kota Baru Parahyangan, Padalarang, West Bandung. (Just take the KM 121 exit on the toll road.) We’re most active on Instagram @beintemas and occasionally on TikTok @beintemas.
You can also find Beintema’s pizzas at:
- House of Padel (Agora Mall, Jl. M.H. Thamrin, Jakarta)
- Chloe’s Bistro (Jl. Hang Tuah Raya, Jakarta)
- Hejo Eatery (Jl. Sudirman, Bandung)