A Culinary
Obsession
From Kobe farms to Burgundy cellars — the story of how an obsession became Jakarta's most revered dining destination.
“The world's finest ingredients deserve the world's finest technique — and a room worthy of both.”
— Chef Antonio Reyes, Founder
Chef
Antonio Reyes
public/images/about/chef-portrait.jpg
15+
Years in Michelin
kitchens
Born in Manila,
Forged in Paris
Antonio Reyes grew up watching his grandmother transform simple market ingredients into something transcendent. That early wonder — at how careful hands and honest produce could create something that moved people — never left him.
At 19 he enrolled at Le Cordon Bleu Paris on a full scholarship. He would spend the next decade in the world's most demanding kitchens — staging under Joël Robuchon in Tokyo, rising to Sous Chef at Daniel Boulud's eponymous New York flagship, and earning a coveted position at The Fat Duck in Bray.
Returning to Southeast Asia in 2016, he carried one conviction: that Jakarta — a city of extraordinary appetite and ambition — deserved a world-class steakhouse. Not a pale imitation of one. The real thing. He spent two years getting it right before opening a single door.
“I refused to open until every single element was exactly right. The beef. The room. The team. Even the silence between courses.”
Four Pillars of
Excellence
I
Obsession With Provenance
Every protein, every truffle, every grain of fleur de sel is traced to its source. We know our Wagyu ranchers by name. We visit our farms. Provenance is not a marketing word — it is our religion.
II
The Art of Dry-Aging
Our dedicated dry-aging chamber runs at 1–3°C, 75–80% humidity. Each cut rests for a minimum of 28 days — some up to 90. The result is a depth of flavour that cannot be rushed, cannot be replicated.
III
Classical Technique
We cook over binchotan charcoal and wood-fired hearths. We deglaze with cognac. We finish with housemade compound butters. There are no shortcuts in this kitchen — only the pursuit of perfection.
IV
The Theatre of Service
A meal here is choreography. Tableside carving. Champagne sabrage. Soufflés ordered at the start. We believe the ritual of fine dining is itself part of the pleasure — and we honour it completely.
A Chronicle of
Moments
2016
The Obsession Begins
Chef Antonio Reyes returns from a decade in Michelin-starred kitchens — Tokyo, New York, Paris — carrying a singular obsession: to bring the world's finest dry-aged beef experience to Southeast Asia.
2018
Steak House 88 Opens
After two years sourcing suppliers, designing the dry-aging chamber & hand-picking every element of the dining room, Steak House 88 opens its doors at Plaza Senayan, Jakarta. Fully booked within three days.
2019
The Wine Cellar
Head Sommelier Isabelle Morel joins from Taillevent Paris, building our cellar from 80 labels to over 300 — spanning Burgundy grands crus, Napa cult bottles, and rare Japanese single malts.
2021
Private Dining Room
Launch of 'The Chamber' — an intimate 12-seat private dining room where guests experience bespoke tasting menus, tableside preparations, and our renowned cheese trolley.
2023
The VIP Membership
Steak House 88 VIP launches — an exclusive tier granting priority reservations, access to rare off-menu cuts, cellar allocation of limited wine releases & quarterly private events.
2025
A Decade of Excellence
Seven years in, Steak House 88 remains Jakarta's most coveted reservation — a living monument to the idea that dining can be an art form, and that every guest deserves the world's very best.
World-Class
Artisans
Executive Chef & Founder
Chef Antonio Reyes
Chef Antonio Reyes
Executive Chef & Founder
Alumnus of Le Cordon Bleu Paris. Trained under Joël Robuchon in Tokyo & Daniel Boulud in New York. 15 years in Michelin-starred kitchens before founding Steak House 88.
Le Cordon Bleu · Joël Robuchon · Daniel NYC
Head Sommelier
Isabelle Morel
Isabelle Morel
Head Sommelier
Formerly of Taillevent Paris & Rockpool Sydney. WSET Diploma & Court of Master Sommeliers Advanced. Her cellar selections have won accolades from Wine Spectator & Decanter.
Taillevent Paris · WSET Diploma · MS Advanced
Pastry Chef
Chef Marco Santini
Chef Marco Santini
Pastry Chef
Trained at Ferrandi Paris. Recipient of the Meilleur Ouvrier de France distinction for pastry. His soufflés and mille-feuille have become legends among Jakarta's dining community.
Ferrandi Paris · MOF Pastry
7+
Years of Excellence
300+
Wine & Spirit Labels
28–90
Days Dry-Aged
200+
VIP Members
A Story Best Told
At the Table
Every element of our story — the provenance, the craft, the ceremony — exists to serve one moment: the moment you take your first bite and understand that this is something entirely different.