Persistence and never giving up is the key to success for I Nyoman Wijana as the chef of the Bale Udang Mang Engking. This man from Batuan village, Sukawati, Gianyar, is always making an innovation, so that a variety of menus presented are always interesting, but not to change the taste.
This calm man of two sons is very creative. He is always trying to pack in and create local food to remain in their basic flavor, but can be enjoyed by foreign tourists. The ingredients remain to use seafood becoming the characteristic of the Bale Udang, and of course it has halal standard.
“I will present a menu of betutu chicken, twisted satay, or maybe fish clear soup, so that visitors can feel the uniqueness of Balinese traditional food in the Bale Udang,” said Nyoman Wijana leading the kitchen department consisting of about 30 people while smiling.
Wijana admitted that during his service with the Bale Udang he got a very beautiful impression. “This is the workplace having the most crowded guests. It makes me and the team very busy, as well as getting a challenge. Moreover, I lead numerous men with different background,” he explained.
Wijana began his career at the Santika Beach Hotel (Santika Group) as a cook helper to sous chef. He has ever worked at Santika Villas currently known as The Samaya. With high vivacity, Wijana had an opportunity to go to Russia to lead an Indonesian restaurant named the ‘Sukawati Restaurant.’
After returning to Bali, he then joined the Avilla Group at the Le Jardin Villa under the leadership of Darma Suyasa. At that time, he filled the position as GM at Le Jardin for 4 years and then was assigned to Bale Udang Mang Engking to lead the kitchen department at the restaurant located at Jalan Nakula No. 88 Sunset Road, Kuta. (BTN/015)
A total of 12 hotel general managers participated in the Certified Hotel Administrator (CHA) workshop…