Stela
Restaurant Manager
Welcome to our humble home!
My name is Stela, sometimes a Chef, sometimes a Waiter, and all time problem solver.
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Tell us about your journey in hospitality.
I started my journey in the hospitality industry back in 2013 in Singapore. I was professionally trained as a pastry chef, but over the years, I developed a strong interest in savoury cuisine as well.
People often think pastry is all about art because every dish looks beautiful and delicate. But in reality, pastry is very much a science, even a difference of one gram can completely change the result. That precision and discipline shaped the way I work in the kitchen and encouraged me to continue learning beyond pastry.
Throughout my career, I’ve had the opportunity to work across different kitchens, hotels, bakeries, and fine dining establishments in Singapore, Jakarta, and Australia. Those experiences allowed me to understand various styles of cooking, service, and kitchen cultures.
In 2022, together with my life partner, Jungchan, I opened Jungchan Dining. Through this journey, I was reminded that food is only one small part of restaurant operations. Behind every dining experience, there are beverages, service, reservations, and the operational side that must work precisely to support creativity. Since then, I have been actively involved in learning and managing both the back-of-house and front-of-house operations of the restaurant.
What do you think is the most important responsibility of a restaurant manager?
I think the most important responsibility of a restaurant manager is to ensure that everything runs smoothly while maintaining a great experience for both guests and the team. It requires staying alert, flexible, and ready to solve problems every day, whether it’s team issues, equipment breakdowns, or operational challenges. The key is to stay composed, adapt quickly, and keep the quality of service consistent.
How do you create a positive working environment for your staff?
I always try to be as fair as possible with the team. When someone joins Jungchan Dining, it means they have already passed the standards and expectations that we set. In a way, the selection process itself is important, because I believe strong teams are built by surrounding ourselves with people who have strength, integrity, and compassion.
At the end of the day, everyone makes mistakes — that’s part of being human. As management, our role is not simply to point out mistakes, but to guide the team so the same mistakes do not happen twice. It’s important to create systems that work well and standards that are both clear and achievable for everyone.
What does good hospitality mean to you personally?
To ensure you go home smiling even though you walked into my door crying. It’s about creating comfort, care, and genuine human connection through the experience we provide.
Do you have a message for aspiring hospitality professionals?
Stay humble and stay open to constantly learning. Treat everyone with respect, because in an industry where competition and expectations are both very high, kindness matters. Be kind to others, and also be kinder to yourself.
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