Pastry chef
Pastry Chef & Brand Ambassador Les vergers Boiron Asia
At just 30, Reynold Poernomo is the owner and head pastry chef of KOI Dessert, KOI Kitchen and Monkey’s Corner in Sydney, as well as a Brand Ambassador for Les vergers Boiron.
Born in Indonesia, he moved to Australia at the age of 4, where his parents started a new life after leaving seven popular restaurants in Indonesia.
This family background, combined with an early passion for cooking, helped him cultivate a particular interest in innovative techniques and creations.
Reynold was influenced by renowned chefs and culinary books from his early teens, including Grant Achatz, Francisco Mitoya, Ferran Adrià and Gordon Ramsay.
This fascination with gastronomy prompted him to explore various techniques, such as his mango spheres, inspired by his mother, laying the foundations for his distinctive style: precision, detail, visual effects and remarkable textures, with an emphasis on taste.
After taking part in MasterChef Australia in 2015, where he reached the final, Reynold opened KOI Dessert Bar in 2016, named after his mother Ike (Kids Of Ike).
It has quickly become a world-renowned destination for innovative and artistic desserts.
In addition to the KOI Dessert Bar, Reynold Poernomo and his brothers have expanded their business with KOI Kitchen, offering a more intimate culinary experience in Sydney.
He also launched Monkey’s Corner, a snack and cake bar run by his brother Arnold.
He shares his expertise through Masterclasses, always aiming to expand the boundaries of creativity in close collaboration with his mother.
Reynold Poernomo has made a name for himself by constantly innovating in response to the evolution of contemporary palates, employing less sugar and emphasizing less common ingredients.
He continues to inspire and surprise the international culinary scene with his talent, passion and commitment to innovation and quality, consolidating his reputation as one of Australia’s most influential and respected pastry chefs.
One of his most famous creations is Nomtella, a signature dessert featuring a blend of espresso mousse, salted caramel, brownie and hazelnuts.
He is also known for the Strawberry Pillow, a sophisticated creation combining strawberry and lychee mousse, along with his mango mousse with yuzu cream.
Reynold Poernomo enhances his desserts with seasonal edible and local flowers, some grown in his own kitchen garden, as well as walnuts, elderflowers and citrus fruits.
KOI CHIPPENDALE
6 Central Park Ave
Chippendale NSW 2008, Australia
KOI RYDE
Shop 3, 62 – 66 Blaxland Rd, Australia
MONKEY’S CORNER
40 Kensington St, Chippendale NSW 2008, Australia
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