Hari Haryanto
Chef Hari Haryanto, the head chef at Jajaghu, is renowned for his innovative approach to culinary techniques, including the use of sous vide for preparing dishes. His Easter brunch menu features a variety of locally-inspired dishes, showcasing his skill in balancing flavors to cater to local tastes, such as his herb-crusted salmon with mustard-dill sauce.
Global Media Ratings
Countries Mentioned
| Country | Mentions | Sentiment | Dominance | + Persistence | x Population | = Reach | x GDP (millions) | = Power |
|---|---|---|---|---|---|---|---|---|
| Indonesia | 2 | 8.00 | 0.21% | +0% | 273,523,615 | 563,966 | $1,119,000 | 2,307$ |
| Totals | 2 | 273,523,615 | 563,966 | $1,119,000 | 2,307$ |
Interactive World Map
Each country's color is based on "Mentions" from the table above.
Recent Mentions
Indonesia:
Chef Hari Haryanto uses sous vide techniques to prepare the salmon at Jajaghu.
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Indonesia:
Chef Hari Haryanto uses sous vide techniques to prepare the salmon at Jajaghu.
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