Bremmy Setiyoko’s journey into hospitality didn’t begin in a professional kitchen – it began in the comfort of his home surrounded by family.
Long before leading services, developing menus and managing teams, some of his earliest and most meaningful memories were created around food and family.
“Every weekend we would cook as a family. Normally after church, we would gather together to cook a Sunday lunch,” he reminisces.
“These memories bring me lots of joy and that started my inspiration to cook.”
Today, Bremmy is Executive Chef at Grandfathers – a Chinese restaurant in Sydney known for bold flavours, personality and a menu that balances tradition with creativity. But the journey from those Sunday lunches to leading a professional kitchen began with one decision: Choosing to pursue culinary education that focused entirely on his passion.
Growing up in Indonesia, Bremmy knew he wanted to study cooking seriously, but finding the right pathway wasn’t straightforward.
“I tried to find a higher education campus to continue my studies after high school, but unfortunately back then in Indonesia there wasn't a place that solely focused on cooking.”
Many available options leaned towards hotel management, which didn’t align with the future he envisioned.
Then one moment changed everything.
At one of my school education fairs I came across a Le Cordon Bleu banner which caught my attention.
Curiosity quickly turned into conviction.
“I tried to gather as much information after that, then I convinced myself that this is the place I needed to be.”
As an international student from Indonesia, Bremmy also had another reason for choosing Australia – one that carried personal meaning.
“I heard lots of fun stories about Australia from my dad,” he says. “Back then Sydney was the city he aimed to migrate to, but he didn’t get the chance to move.”
With his family’s support behind him, Bremmy took the opportunity and lived out his father’s dream.
Looking back, his time studying became more than a qualification – it became an introduction to the reality of hospitality.
At Le Cordon Bleu, Bremmy discovered what professional kitchens really looked and felt like.
I saw how the ‘real’ world operates… The heat, the adrenaline, the knowledge that I got exposed to at Le Cordon Bleu was compared to none.
Now as Executive Chef, Bremmy’s role extends far beyond cooking.
Grandfathers brings together Cantonese and Sichuan influences in a concept he describes as “edgy but relatable” – a venue that feels “funky, moody and nostalgic.”
Behind the pass, however, leadership requires a different set of skills.
“Being an Executive Chef is not just about cooking but also about managing the things behind the scenes.”
His days are shaped by decision-making and coordination – checking produce quality, briefing front-of-house teams, supporting kitchen preparation, managing service and balancing operational responsibilities from rosters to reporting.
“I would say my normal day is mainly to problem solve, guide and communicate.”
He credits completing the Advanced Diploma of Hospitality Management with helping him navigate those responsibilities every day.
For anyone considering a future in hospitality, Bremmy’s advice is simple: “Don’t give up on the first day. It gets easier each day. Yesterday's sorrow doesn’t have to be tomorrow’s reality.”
From family lunches to leading one of Sydney’s most vibrant dining experiences, Bremmy’s journey is a reminder that great hospitality careers often begin with the moments that bring people together around the table.
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