Born and raised in Denpasar, Bali, Komang Aditya Raharja was introduced to the hospitality industry 7 years ago, after graduating from Bali best tourism school, Sekolah Tinggi Pariwisata. After many years working in restaurants, his passion for cooking grew immensely, so he decided to start his own culinary micro-business, Tencup’s Babi. With a family recipe taught by his grandpa since an early age, he’s offering a traditional sausage made of homemade Balinese spice (bumbu Bali) and premium pork cut, the infamous Urutan Babi.