Adzan had been working for Hyatt hotel group for ten years. He left Hyatt as an Executive Chef for Hyatt Jogjakarta in 2001 to become restaurant consultant. Since then, Adzan has been creating and opening more than ten restaurants including his own.
His passion for Indonesian culinary has shown through all of his work which mostly established in Jogjakarta, from Gabah Resto, Mlangi Resto, Sekar Kedaton, Sasanti Resto, to Bumbu Pawon. He is also running his own restaurant, Sapi Bali, and right now opening outlets in other cities including Jakarta. All of these restaurant has been well acclaimed for the unique Indonesian menu and flavour.
After twenty five years of experience, Adzan proficiency for the culture, ingredients, history and philosophy of Indonesian culinary has given Maharasa Indonesia a strong base and an exceptional value as a research based Indonesian culinary experience.