In Netflix's latest reality cooking series, The Maverick Academy, eight promising young chefs compete for a three-month working contract with LUMA, Mastercard's new Hong Kong gastronomic venture, under the expert mentorship of celebrity chef Alvin Leung. The Canadian-born chef—whose restaurants Bo Innovation and Bo London hold two Michelin stars and one Michelin star, respectively—wanted to take the cooking show concept to the next level. This involved teaching competitors to not only prepare delicious and innovative food, but also how to open and run a successful restaurant.

Following The Maverick Academy's successful launch, we sat down with the "Demon Chef" and his new protégé, Yuda Bustara, for an exclusive behind-the-scenes interview, to learn more about their personal insights surrounding the series, the global culinary scene, and what the future holds.

Alvin, how did the idea for The Maverick Academy come to fruition?

The idea came about thanks to the popularity of several other notable competitive cooking shows out there, such as MasterChef Canada, which I've been a judge on for numerous seasons. We wanted to offer an extended version of this style of series—call it a PHD version—giving competitors the opportunity to learn not just how to be a great chef, but also how to open their own restaurant. The concept is essentially a higher-learning version of the cooking shows most people will be familiar with.

Alvin and Yuda, what are your favourite memories from the series?

Alvin: There are so many great memories to choose from—particularly when it comes to everyday situations with people who have a shared passion. Watching the chefs evolve over the course of the season brought me a lot of pleasure. You feel a great sense of accomplishment watching them learn and improve—both in their culinary skills and their knowledge surrounding opening a restaurant.

Yuda: The whole experience was a whirlwind! Being able to work with chefs from Michelin restaurants, taste their food, and refine my culinary skills was an upgrade for me and, of course, winning the title! Those moments when you're in the thick of it, adrenaline pumping, surrounded by creative energy—that's priceless.

Alvin, which elements defined your decision in crowning Yuda the winner?

Ultimately the decision was made by the LUMA kitchen that they were working in. While the team that performed best from a culinary angle was voted for by the audience, it was the kitchen who voted for the winning chef. Yuda won this by a considerable margin—which says a lot about his personality and how much people enjoy working with him.

Yuda, what were the greatest challenges you faced during the series?

The biggest challenge was staying true to myself while constantly evolving. Chef Alvin is a culinary rebel, and working with him pushed me out of my comfort zone daily. But balancing that with my own style and vision for food was a tough yet rewarding challenge.

Yuda, you had a rocky start on the show, which you then turned around to be crowned the winner. Which key elements would you say contributed to your success?

Resilience, adaptability, and passion. I had to learn quickly not to let setbacks define me. Each challenge was a stepping stone rather than a stumbling block. I also reminded myself why I was there in the first place: because I love food, and I wanted to show the world what I could do with modern Indonesian cuisine.

Alvin, what do you have planned with Yuda?

I plan to challenge him, that's for sure. He is obviously very proud of his Indonesian heritage and Indonesian cuisine and I'm therefore keen to work closely with him on this front, given his passion. I want to help him grow, evolve, and ultimately push the boundaries.

Yuda, how did your culinary journey in Indonesia begin and when did you become known as a celebrity chef?

It all began at home, in my family kitchen. I went on to gain a bachelor's degree in hospitality and management in Malaysia, followed by jobs across various hotels in Asia, then I went back to Indonesia to teach at a cooking school. Somehow, I ended up having a show on the Asian Food Network. Being a "celebrity chef" was never the goal; it was all about sharing great food and accessible recipes with people.

What advice would you both give to other talented chefs looking to make a name for themselves in the culinary world?

Alvin: It's important to follow your dreams—and if you're passionate about something and you're good at it, I would advise pursuing it. At the end of the day, if you're happy in your job then you're already winning. Be wary though that as you progress and become more successful, the pressure will increase and what you used to enjoy may become more tedious.

Yuda: Be fearless in pursuing your vision, but always stay curious and open to learning. The culinary world is constantly evolving, and so should you. Oh, and don't forget the power of social media—it's a great platform to share your passion with the world.

Alvin, can you tell us more about the concept behind LUMA and its role as a creative stage for both established and emerging chefs?

I think Yuda has been given a great opportunity to work in the LUMA kitchen given their emphasis on nurturing talent. It's notoriously difficult to find a good chef, and LUMA is providing the ideal platform for new talent to evolve and grow, with the chance to showcase signature dishes in their own unique style.

Yuda, what surprised you most about your experience on The Maverick Academy and what are the greatest lessons you've learned?

How much I could learn in such a short amount of time! From new techniques to how to lead a team under pressure, it was like culinary boot camp—intense, but so worth it. I also didn't expect the friendships that would come out of it, even from my so-called rivals! In terms of lessons learned—perseverance and the importance of being open to growth. Every mistake is a lesson in disguise. You've got to be willing to take risks and embrace failure as part of the journey. I mean, I had to say sorry to the burnt potatoes on the Signature Dish Challenge!

Alvin, in your opinion, who are currently the world's most exciting chefs—the ones pushing the boundaries of innovation and creativity? And which are the countries to watch out for?

On the chef front, I never answer that because it's easy to make enemies. Personally, I don't look at individuals, even when considering my own career. I prefer to look at the group, because one person can very rarely change the world on their own. In terms of countries, I'm seeing a lot of exciting things happening in Thailand right now. They have the market and the demand, with a booming tourist industry—which is an important audience to consider when it comes to fine dining—[made up of people] who are willing to try new things and pay more to savour experiences. Also, culinary innovation and creativity are no longer confined to certain cities and countries like they used to be in the old days. It's spreading globally, as chefs of all ethnicities go to work in different countries, resulting in an exciting fusion of ideas and culinary styles.

Yuda, which of the world's great chefs do you find the most inspiring and why?

I'm constantly inspired by chefs like René Redzepi for his reinvention of Nordic cuisine and his ability to connect nature with food. Also, Alvin Leung for being an absolute maverick— he's never afraid to break the rules and create something new.

Yuda, if you could helm any restaurant in the world, which would it be and why?

I'd love to run a restaurant like Noma, where the menu changes with the seasons and the focus is on sustainability and innovation. Creating Indonesian food that is deeply connected to nature and culture—that's the dream.

Alvin, as a globally recognised chef, when did your passion for food and the culinary arts begin, and what inspired you to forge this career path?

I just like to eat! My appetite has certainly proven to be a great source of inspiration.

Yuda, what is your earliest food memory?

Making traditional Indonesian snacks with my grandmother. I remember the smell of spices, the warmth of the kitchen, and the joy of creating something delicious from scratch. That's where it all started!

What are your thoughts on the Hong Kong dining scene and where it's headed? How does it compare with other global culinary destinations?

Alvin: I think we're at a very difficult and somewhat critical point in Hong Kong. The dining scene has been affected considerably by the drop in tourism, as well as people's changing spending habits and lifestyle choices. Restaurants need to go back to the drawing board and revise their strategies to address the rapidly changing climate. Rather than being ostentatious, they need to think of value-adding initiatives to draw in some of the new wave of tourists coming into the city and spending less.

Yuda: I've always considered Hong Kong's food scene as electric—there's a mix of tradition and innovation that makes it stand out. It's a melting pot of flavours and techniques from all over the world, but with that unmistakable Hong Kong flair. It's different from places like Paris or New York, where the culinary traditions are strong but maybe less daring. And who doesn't love Hong Kong's dim sum?

Alvin, how did you gain the nickname "Demon Chef" and can you tell us more about "X-Treme Chinese," the innovative style of cuisine you coined?

It's a nickname I call myself. I'd far rather be a demon than a god. And I wouldn't say it's something I invented. It's more like a phase.

"X-treme" means taking it to the limit while not going over your limits. And the Chinese part simply refers to that style of cuisine.

Yuda, what does the future hold for you and what are you most excited about?

The future is all about new culinary adventures! I'm excited about opening my own restaurant, collaborating with big brands, and continuing to create content that inspires others to cook. I also want to explore new flavours and cuisines that push my boundaries as a chef, especially modern Indonesian food.

Yuda, how do you think Mastercard might be able to help with your future business?

Mastercard could help take things to the next level! Whether through exclusive culinary experiences, partnerships, or helping me reach a broader audience, there's a lot of potential for collaboration that could elevate my business and give me the opportunity to offer priceless experiences to food lovers everywhere.

Alvin, what is the most memorable meal you've ever had in your life?

I'm yet to have it!

And finally, Yuda, what would you choose as your final meal on this earth?

It would have to be something comforting and nostalgic. Probably a big spread of Indonesian food such as nasi goreng, sambal, and rendang, with a side of fresh tropical fruit. The flavours of home, with my favourite people around me.