From Waste to Wonder: Bisma Eight’s Culinary Sustainability in Motion
At Bisma Eight, sustainability isn’t just a philosophy — it’s a living practice woven into every part of our kitchens. From the sizzling counters of Mori Teppanyaki, to the wood-fired heart of Embers, and the rooftop refinement of Copper Kitchen, Bar & Rooftop, we believe that true culinary excellence begins with respect — for ingredients, for people, and for the planet.
A Purposeful Circular System
Our zero-waste circular system is a continuous cycle of creativity and care. Every ingredient that enters our kitchen is valued to its fullest potential — reused, reimagined, and reborn. It’s a system that connects our chefs, farmers, and guests in one shared purpose: to craft food that nourishes both people and the environment.
This practice isn’t just about reducing waste — it’s about honoring what nature provides. It’s about seeing possibility in every peel, every trimming, and every drop.
Zero-Waste Innovations by Our Culinary Teams
Mori Teppanyaki
At Mori, Head Chef Enang Solehudin honors Japanese precision through mindful innovation. The restaurant reuses tallow rendered from A5 Wagyu beef — once considered a byproduct — turning it into a rich, flavorful base for future dishes. It’s a practice that reflects Mori’s devotion to balance, respect, and artistry in every detail.
Embers Mediterranean Restaurant
At Embers, Sous Chef Yuliarta leads with creativity and care. The kitchen’s zero-waste innovations include red radish crackers, duck oil, duck paste, and dry herb powder made from farm trimmings. Each creation celebrates Embers’ Mediterranean soul while staying deeply rooted in sustainability and seasonality.
Copper Kitchen, Bar & Rooftop
At Copper, sustainability meets sophistication. Sous Chef Teguh Bayuda and Executive Chef Julio Petrus craft vegan jus, prawn paste, and vegetable stock from repurposed ingredients. Prawn and fish powders add a depth of flavor to sauces, while watermelon candy turns leftover fruit into a playful treat. Even vegetable trims and fruit peels are transformed into eco-enzymes — completing the circle from kitchen to garden.
The People Behind the Purpose
This circular system thrives because of the people who believe in it.
Chef Julio Petrus, Bisma Eight’s Executive Chef, leads the movement with a vision of culinary integrity that extends beyond flavor.
Chef Enang at Mori infuses every dish with discipline and mindfulness.
Chef Yuliarta at Embers ensures every herb, seed, and leaf is treated with care.
Chef Teguh Bayuda at Copper transforms kitchen creativity into tangible impact.
Together, they represent a shared belief — that sustainability and indulgence can coexist beautifully.
Bisma Eight Executive Chef Julio Petrus
Mori Head Chef Teppanyaki Enang Solehudin
Embers Sous Chef Yuliarta
Copper Sous Chef Teguh Bayuda
Expanding the Circle
But we’re not stopping here. The journey continues as we expand our zero-waste creations across Folk Pool & Gardens, Liap Liap, and No Más Bar. From poolside gatherings to late-night celebrations, we envision every venue under the Bisma Eight family contributing to this ongoing story — one where innovation meets responsibility, and where every bite tells a story of mindful craftsmanship.
Because at Bisma Eight, sustainability isn’t a trend — it’s our legacy in the making.
