Finally—that episode of Ray Janson Radio is out. And no, this isn’t just another podcast drop for me. This one hits personal and professional, all at once. Why? Because it features Sander Jackson Siswojo—a name that, for anyone in the F&B circle, needs no introduction.
To me, Sander and Duwi are like two sides of a perfectly balanced coin. One is expressive, eats everything with excitement, and radiates warmth the second he walks in. The other? Think European finesse—calm, intentional, with a stunning taste in wine. Both show up for food, but in their own language. And trust me, the contrast is hilarious (and heartwarming) when you see it in real time.
I still remember the first time I met Duwi—he had wine by the glass already in hand, took one glance at the plate and said, “The cheese is in the middle, of course?” I thought, Oh, crap. lol
Meanwhile, my first time meeting Sander, he greeted the entire room with the warmest, loudest “Halooooo!” You could feel the room shift. When I landed the dishes and started explaining every detail (as I do), my boss whispered, “Of course Sander already knows it.” I stunted—was I talking too much? But Sander? Just smiled, nodded, and listened like he was discovering it all for the first time. That’s the thing—they never wear the “I already know this” badge. They just show up, and they listen.
What makes them both remarkable is this: they don’t mix work with passion. They each have their careers, and fine dining is simply their joy. Their intention has always been clear—it’s not for content, not to please anyone, not to prove anything. It’s purely self-indulgence. And that clarity? It shows.
That’s the part I think we’re missing in the F&B industry right now. The line between passion and profession is blurred. We’re seeing a rise of self-acclaimed “foodies” who make money as brand ambassadors, content creators, or whatever the trending label of the week is. But how can you claim objectivity when food is literally the most subjective industry on the planet? I mean, how many times can we hear the same five recycled buzzwords?
But then again, I get it. Our population is dominated by the middle-to-low market, and people gravitate to those who speak their language. So yes, “influencers” play a role. But for those of us who consider ourselves part of the more educated food and hospitality community—we can do better.
Watch the full episode of Sander Siswojo: https://youtu.be/U4IyhRK6ScI?si=b9IpPNUN8v7biq2B
I also learned that being a “real foodie” isn’t about chasing hype spots—it’s about respecting the house. Be on time. Show appreciation. A simple story post goes a long way. And for the love of food—just be kind.
These two men—Sander and Duwi—have networks that reach the moon and back. But you’d never know it by how they carry themselves. They’re grounded. Humble. Curious. And if they can be that gracious, why can’t we?
I truly hope more people begin to understand that being a foodie is not about being the loudest in the room. It’s about showing up—fully present—and seeing the restaurant for what it really is. From BOH to FOH. From temperature to technique. Read, learn, listen. And above all: SHOW UP.
Watch the full episode here: https://youtu.be/2JEIfHdrhEI?si=yqreiFSAeRsHrtOd
From Sander, I learned the art of being open-minded, especially when it comes to hyped fine-dining spots. Sure, some of them might leave you with a little regret (and a lighter wallet), but at least you gave it a shot. He also reminded me of the magic in humble street food—flavors that have stood the test of time, passed down through generations. From Duwi, I learned the charm of being a chic foodie: showing quiet loyalty to the places you love, returning over the years with grace—and always with an incredible bottle of wine in hand. Together, they’ve taught me that being a “foodie” isn’t just about how much money you have (okay, that helps)—but more importantly, it’s about curiosity, generosity, and building a relationship with the journey. Make friends. Be open. Travel. Taste everything. Find your own reasons for why a place matters to you. Be your own captain. Because nothing is more powerful than having the freedom to build your own knowledge. That, to me, is the real luxury.