Meet Brody, Renatta, and Christopher of Los Angeles

Today we’d like to introduce you to Brody, Renatta, and Christopher.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
PADI was born from a shared longing for home

Brody grew up in Indonesia even though he was born in the U.S. so Indonesian food has always been part of who we are the flavors the smells and the way food brings people together Renatta was born and raised in Indonesia and spent the last decade living in the U.S. carrying that same craving for food that truly tastes like home

Christopher’s story fit right into that He moved to the U.S. around the same time as Renatta and all of us eventually crossed paths working together at Iki Ramen where we also worked closely with Jeffry Undiarto and learned a lot about the real ins and outs of the restaurant industry not just cooking but operations consistency and what it really takes to run a successful restaurant.

At some point we realized what truly connected us was simple we missed Indonesia and we missed the food we grew up with.

Indonesian cuisine is bold layered and deeply personal from street stalls to family kitchens but we also felt like it’s undervalued and hasn’t really gotten the recognition it deserves especially for how much depth and character it has When we couldn’t find those flavors the way we remembered them we decided to create them ourselves.

That’s why we wanted to introduce our food and our culture by opening PADI in the heart of Hollywood During the day PADI also functions as a coffee shop serving classic coffee alongside Indonesian inspired lattes It’s meant to be a place you can stop by in the morning come back for food later and always feel welcome.

A place rooted in Indonesian flavors shaped by our shared experiences and meant to feel like home.

We all face challenges, but looking back would you describe it as a relatively smooth road?
It definitely hasn’t been a completely smooth road. One of the biggest challenges has been introducing Indonesian food in a way that feels approachable while still staying true to where we come from. Indonesian cuisine is incredibly rich and complex, but it’s also undervalued and not always fully understood here, so there’s always a balance between authenticity and accessibility.

Another challenge was building something new while learning the business side at the same time. Working at Iki Ramen taught us a lot about operations, consistency, and what it really takes to run a restaurant day to day, but starting our own concept meant putting all of that knowledge into practice for the first time.

We also faced the usual realities of opening a restaurant in Hollywood, from timing and costs to making sure the concept made sense for the neighborhood. But every challenge helped us get clearer on what PADI is supposed to be and why it matters to us.

In the end, those obstacles shaped the concept and pushed us to be more intentional with everything we do.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We all started on the floor as servers at Iki Ramen, which gave us a really hands-on understanding of hospitality and how a restaurant actually functions day to day. While working there, Brody was also running a small Indonesian food catering business on the side, which became an early way to share the flavors he grew up with and test ideas outside of the restaurant.

Over time, Renatta and Christopher transitioned into the kitchen at Iki Ramen, where they deepened their skills and understanding of the food itself. Brody eventually became the general manager for both Iki Ramen and Iki Nori, overseeing operations, staff, and consistency across the restaurants. Renatta later became a manager at Iki Ramen Koreatown, gaining more experience leading teams and running service, while Christopher continued to grow in the kitchen and is currently the head chef at our sister restaurant Iki Nori, located right next to our PADI location in Hollywood.

What we’re most proud of is that we’ve all worked our way up from the ground level. Between front of house, back of house, and management, we understand every part of the restaurant from firsthand experience. That shared background is what sets us apart and allows us to build PADI with intention, balance, and a deep respect for both the food and the people behind it.

Where do you see things going in the next 5-10 years?
Over the next five to ten years, we think the restaurant industry is going to keep moving toward more intentional and culture-driven concepts. People are becoming more curious about where food comes from and the stories behind it, not just what looks good on social media.

We also see a shift toward restaurants that fit into daily life rather than being reserved for special occasions. Places that can function in different ways throughout the day, like being a coffee shop in the morning and a restaurant later on, feel more sustainable and more in tune with how people actually live.

At the same time, we think more underrepresented cuisines are finally going to get the recognition they deserve. Guests are more open than ever to trying new flavors, especially when they’re presented in a thoughtful and approachable way. That creates space for cuisines like Indonesian food to be understood on a deeper level, beyond stereotypes.

Operationally, we see a big focus on efficiency, consistency, and taking care of staff. Restaurants that prioritize their teams and build strong internal culture are the ones that will last.

Overall, the future feels less about chasing trends and more about building places with real identity, strong fundamentals, and food that genuinely means something.

Contact Info:

• Instagram: https://www.instagram.com/padi.losangeles

Image Credits
Jordy Marsono