We were lucky to catch up with Ochi Latjuba Vongerichten recently and have shared our conversation below.

Ochi, thanks for taking the time to share your stories with us today Being a business owner can be really hard sometimes. It’s rewarding, but most business owners we’ve spoken sometimes think about what it would have been like to have had a regular job instead. Have you ever wondered that yourself? Maybe you can talk to us about a time when you felt this way?

I’m incredibly grateful to be a business owner because it allows me to make my own time. Yes, running restaurants comes with its fair share of stress,there’s always something that needs my attention, and the work never really stops, but the trade off is worth it. My teenager and preteen need me now more than ever, and I get to be present for them in ways I don’t think I could if I were working for someone else. I set my schedule around their holidays, their school breaks, their soccer games, and just being there when they need to talk.

Of course, there are moments when I wonder what it would be like to have a regular job. The last time I had that thought was probably during a particularly chaotic day one of those where everything that could go wrong did. A shipment was delayed, a key team member called out, and I had back to back meetings while juggling emails, texts, and last minute fires to put out. I remember thinking, Wouldn’t it be nice to just clock out at 5 PM and not have to deal with all of this? But then, I snapped back to reality.

If I had a regular job, I wouldn’t have the freedom to take time off when my kids have school vacations. I wouldn’t be able to adjust my schedule when they need me. And that, to me, is priceless. Being both a business owner and a mother, I’ve learned that balance isn’t something you chase, it’s something you create. And I wouldn’t trade that for anything.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I grew up around food. My mom ran a catering company in Indonesia, and we’re talking big like 3,000 guest weddings. She always made me her official taste tester, so from a young age, I developed a deep love for food, flavors, and the way a great meal brings people together. That passion eventually led me to the Culinary Institute of America, where I honed my skills and started my journey in the restaurant world.

The plan was for me to go back to Indonesia and continue my mom’s business,but then, life happened. I met my husband at CIA, and everything changed. Instead of returning home, my mom gave me her blessing and said, “open an Indonesian restaurant.” And that’s exactly what I did.

Now, I own multiple restaurants with a focus on Indonesian with French flair, blending the bold, vibrant flavors of my heritage with refined techniques and a global perspective. I run the business side of things, and my husband, who’s chef leads the kitchen. We work together to create experiences that feel personal, thoughtful, and truly special.

What sets us apart? We’re obsessed with details,whether it’s the balance of flavors in a dish, the energy of a dining space, or the authenticity of the experience we create. We also believe in hard work, family values, and pushing boundaries, that’s what’s shaped our journey so far.

I’m really proud of what we’ve built, from the restaurants to our upcoming cookbook. But at the heart of it all, we just love sharing incredible food and stories with people. If there’s one thing I want people to know, it’s that we’re here to make Indonesian cuisine more recognized, more celebrated, and more accessible, whether it’s through a dining experience, a cookbook, or just inspiring people to explore new flavors.

How about pivoting – can you share the story of a time you’ve had to pivot?

I was supposed to go back to Indonesia to take over my mom’s catering business. That was the plan. But while studying at the Culinary Institute of America, I met my husband, and everything changed. Instead of returning home, I decided to stay and build something of my own,something that still honored my roots but focused on introducing Indonesian food on a larger scale.

That pivot led me to open my first restaurant and, eventually, multiple concepts with the goal of making Indonesian cuisine more recognized nationwide,just like Thai or Japanese food. But what makes Indonesian food unique is its bold, complex, and layered flavors, a balance of sweet, spicy, umami, and aromatic spices that set it apart from any other cuisine.

Of course, there’s always a bit of guilt for not continuing my family’s business, but at the same time, I’ve built something of my own, a new family business that I share with my husband. Together, we’ve created restaurants that celebrate my heritage while also making Indonesian food more accessible to a wider audience. It wasn’t the path I originally planned, but it allowed me to share the rich, diverse flavors of Indonesia with a much bigger audience and help put our cuisine on the map

Can you share a story from your journey that illustrates your resilience?

Running restaurants is never easy, but one of the biggest tests of my resilience came when we were opening our first restaurant. Everything was on the line, our time, energy, and financial investment. We faced countless obstacles, from construction delays to unexpected budget challenges, and there were moments when it felt like nothing was going right. But giving up was never an option.

In the restaurant business, no matter what happens behind closed doors—whether it’s kitchen mishaps, financial pressures, or unexpected hurdles, when we open the doors, we smile, welcome our guests, and create a great experience. Hospitality is about making people feel taken care of, no matter how tough things are behind the scenes. That resilience of pushing through the hardest moments while still delivering the best experience possible, it is what has shaped me as a business owner.

There will always be challenges, but I’ve learned that if you stay focused, keep pushing forward, and believe in what you’re doing, you can turn obstacles into opportunities. And at the end of the day, seeing guests enjoy their meal and leave happy makes all the hard work worth it.

Contact Info:

• Website: cvrestaurantgroup.com, wayan-nyc.com, ma-de-nyc.com, wayan-aspen.com
• Instagram: personal @ochilatjuba, business: @wayan_nyc @ma_de.nyc @wayan_aspen @wayan_ma.de_outeast
• Linkedin: Ochi Latjuba Vongerichten

Image Credits

noah fecks, may selby, megan wynn