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About Warung RieRie

Chef Rie Sims was born in Papua, Indonesia. Growing up in an island chain of more than17,000 islands, she has been exposed to a wide variety of Indonesian and Asian cuisine. Classically trained by her father, Chef Rie then continued her culinary education in America where she has taken traditional Indonesian dishes and elevated them into fine works of edible art.

 

In Indonesia, a Warung is typically a small family run restaurant. Warung RieRie’s vision is to bring people together to enjoy the exotic foods of Indonesia and to feel the warm welcoming culture that makes Indonesia so unique.

At Warung RieRie we believe that the best-tasting food is organically and locally grown and harvested in ways that are ecologically sound by people who are taking care of the land for future generations. The quest for such ingredients has always determined our cuisine. For the last 10 years, Chef Rie has been introducing diners to Indonesian traditional delicatessen using a variety of vegetables and herbs fresh from her garden, fruit right off the tree, and wild caught fish from the sea. In doing so, Chef Rie has established a close network of suppliers, hand picking every ingredient, to strive for both environmental harmony and delicious flavor with the warm cultural feelings of Indonesia.  

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