Introducing our Operational Manager, Head Chef and Chef Instructor, Andri Guntur. With over 20 years of experience in the hospitality industry; he is ready to share and nurture all the students, including our team members, with his knowledge, talent, and ideas.

He has liked to cook since elementary school by selling sandwiches recooked from his parent’s grocery stall. From that, he continued to pursue his love for the culinary field at NHI, the school of culinary arts in Bandung. He then trained at The American Club, Singapore.

From that, he started his career at Movenpick Doha, Qatar in charge of the Western and Asian culinary section. Afterward, he returned to Indonesia to continue his culinary journey at The Apartment Jakarta and Cassis European Dining Jakarta.

Traveling to Bali with his lovely family, he started his own business as a chef-owner of Waroeng Uun’s and Cahaya Tsamara as a supplier of frozen fruit and Indonesian traditional spices. At the same time, he worked at Kentongan, Indonesian Food & Beer Terrace Bali as an Executive Chef & Operational Manager.
His last endeavor brought him to sugarhead Bakehouse & Academy where he is in charge of the operational aspects as Manager, Head Chef, and Head of sugarhead Academy.

Sheldo Winoto has been in love with cooking since his childhood. Born in Kediri – East Java, he spent his early years watching cooking shows on television and cooking at home. In High School, he discovered the joy of baking and in 2009 he received a Diploma in Pastry and Bakery from the renowned NHI Bandung Institute of Tourism. In 2013 he arrived in Dubai where he made a name for himself at five-star hotels such as The Oberoi Dubai, St. Regis – W Hotel, The Westin Al Habtoor City Hotel Complex, and Five Palm Jumeirah Dubai. He delights in creating unique desserts by pairing local taste with a touch of French pastry magic. Before returning to his Bali roots in 2019 Sheldo left his mark in the Dubai food world. The Tropical Lamington is now a patent delicacy on the dessert menu of his last property to work in Dubai.

For him, pastry is unique, with unlimited art, a meditative state, and a passion. On returning to Bali he joined Ulu Cliffhouse as the Head Pastry Chef. During the pandemic, he joined Mamaka by Ovolo Bali. He fell in love with Sugarhead Bali and proceeded to bring the sweet spell and magic that comes alive in his desserts. He is thrilled to be a Sugarhead Pastry Chef Instructor who can share his considerable knowledge and his many pastry tricks with our delightful students.

“Creating a dessert is like remembering and making a moment that I enjoyed in my whole life”.
– Sheldo Winoto

Since his childhood in Tasikmalaya, West Java, Saiful Rahman has enjoyed cooking and helping the whole family to prepare dishes for family gatherings around Eid holidays. He has continued his love affair with food and brought his skills to a professional level through a Culinary Arts Diploma in
Surabaya.

A fun fact is that he initially did not realize that his destiny was a career in baking. The academic training program he completed did not include baking, so he added a six-month post-graduate pastry and bakery training program on a whim. He immediately found his calling and has since continued his career journey by becoming a Chief Baker.

His experience is considerable, and in his quiver, he counts experience from working at Shangri-La Indonesia, Burj Al Arab Dubai, Galaxy Hotel Macau, Wyn Hotel Macau, One & Only Reethi Rah Maldives, and Mandarin Oriental. Saiful brings his passion for baking to Sugarhead Bali as a Chief Baker and Bakery Instructor where he can share his baking techniques and passion with the students. He is a proud father of two beautiful sons, and his love for the craft is evident when you consider his quote.

“Learning and making bread is the same as taking care of kids.” – Saiful Rahman