Walking Away from Corporate Life

Born and raised in Indonesia, Chef Vivilya Millian never imagined that barbecue would become the path that transformed her life. After spending years building a career in the corporate world across Indonesia and Dubai, she eventually found herself drawn to the slow rhythm of wood and fire: a passion that led her to leave everything behind and embrace a completely new profession in Bali, where she now calls home.

Entirely self-taught, one of Indonesia’s pioneering female pitmasters in Texas-inspired craft barbecue, having started long before it became a nationwide trend. Her philosophy is simple: trust the process, respect the craft, and never take shortcuts. Whether she’s cooking for family-style gatherings, leading pop-ups across the country, or helping remote communities build traditional smokers, her work is driven by generosity, patience, and a genuine love for sharing food.

For Vivi, barbecue is about much more than perfectly smoked meat. It’s about building community, creating opportunities for others, and proving that it’s never too late to start over. Inspired by legendary pitmaster Tootsie Tomanetz and fueled by the friendships she’s built through hospitality, she believes consistency, curiosity, and humility are the ingredients that matter most.

In this conversation, Vivi reflects on discovering her passion later in life, the lessons she’s learned cooking with wood and fire, the importance of community, and why believing in yourself can change everything.

 

Share your Journey

• Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

I always enjoyed my mom’s cooking because, back then, she didn’t allow my brother and me to eat outside food. She always cooked everything for us, even snacks and desserts. Christmas is my favorite childhood memory. 

 

• Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

My cooking journey only started around 15 years ago, but it became much more intense over the past six years. I don’t have a culinary background. I spent most of my career in the corporate world, working in Indonesia and Dubai before following my passion for cooking. 

 

• Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking?  

I am one of Indonesia’s pioneering female pitmasters in Texas-inspired craft barbecue, having started long before it became a trend. While smoked meat has long existed in Indonesia in many traditional forms, Texas-style barbecue only gained widespread popularity in Indonesia over the past two years.

 

• When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

Although I started cooking earlier, I first stepped into a restaurant kitchen six years ago.

I’ve been fortunate to do many pop-ups across the country and experience different kitchens. Those experiences shaped my knowledge and helped me grow, especially since I don’t have a formal culinary background.

 

• What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

Working with wood and fire is never easy, even today. There are moments when it feels incredibly hard to spend more than 12 hours working around the fire.

But I know this is something I’m truly passionate about, and that’s what keeps me going.

 

• What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

Happy guests. Guests who eventually become friends or even family.

My biggest inspiration is Ms. Tootsie from Snow’s BBQ. I’m not young anymore, but when I look at Tootsie, a true legend, I know that nothing can stop you if you believe in yourself.

 

• Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?   

I was lucky enough to connect with Big Don’s BBQ in Perth after one of my guests shared my story with him.

I also had the opportunity to help Terra Firma Dining during a one-week event in Bali. I had been following them on social media for a long time, so being able to work alongside them was a very meaningful experience.

 

• As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?

In my BBQ world, I always trust the process. No shortcuts, just low and slow cooking.

I always remind my team to be an empty cup and keep learning, whether it’s from other chefs, books, videos, or any other source, because that’s exactly what I do myself.

I believe that if you truly want something, you’ll achieve it.

 

• Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful?

It was during COVID, when Bali was basically a ghost town. No international guests were allowed to travel.

During that difficult time, I discovered my passion for BBQ and realized that I wanted to continue no matter what.

Fast forward to today, I’m so glad I never gave up.

 

• Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

Taking my team with me to different cities for pop-ups is something very special. I want them to experience different kitchens and different cities.

I’m also proud of traveling to a remote area in Papua to help with a government project to build a smoker for the local village community.

 

• What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world?

Here in Bali, our community is strong and supportive. We build meaningful connections and help each other whenever we can.

In business, of course, you aim for profit, but for us, that comes second. It’s not because money isn’t important, but because we believe that by building strong roots and a strong community, good business will naturally follow.

At the same time, it’s important to respect different visions and opinions.

I think we all want to inspire others by sharing knowledge and experience with young people and the next generation.

 

• What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

The restaurant business moves incredibly fast. New restaurants open every month, sometimes even every week, so it’s important to stay true to your roots instead of simply following trends.

I would love to see more support from the government to help Indonesian restaurants become better known around the world. That process has already started, and I hope it continues. Indonesia has so many talented chefs with incredibly creative minds.

 

• If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

If you want something, start now.

Great results come from consistency in what you do. Never be afraid to change careers if you truly know it’s what you want. It’s one of the best feelings in the world.

 

Photos 1, 3, 5, 7, 9, 11, 13 & 18 by @backdraft_project.

Food photography by Chef Vivi.