Hotel Nikko Bali Benoa Beach is proud to welcome I Wayan Sudira as the new Executive Chef to lead the culinary team at this five-star resort. Born and raised in Bali, Chef Wayan has made cooking a pleasure and his calling. His career started in Bali and quickly expanded to various parts of the world with some of the leading international hotels and resorts.
Chef Wayan has experience with prestigious award winning resorts in the Maldives and the Caribbean where he managed several dining outlets with a wide variety of culinary specialties. With nearly four decades of experience in the hospitality industry, Chef Wayan is ready to take the culinary sensations at Hotel Nikko Bali Benoa Beach to a new level.
With his expertise in fine dining, Chef Wayan will bring exciting changes to both on-site dining and delivery services. “I feel very grateful to have had the opportunity to join the team at Hotel Nikko Bali Benoa Beach,” said Chef Wayan when being asked about his new experience with this hotel. “I hope to increase the satisfaction of our customers through new menus and a more eco-friendly approach in various aspects,” he added.
Starting from this January, Chef Wayan will oversee four of the leading restaurants at Hotel Nikko Bali, along with food menus for meetings, weddings and private events. With his presence, the hotel will be more involved with the local community in finding local ingredients and eco-friendly products.
One of the things having become the agenda of Chef Wayan is the launch of a new signature menu for Bali Luna, a contemporary international restaurant that combines the cozy atmosphere of a world-class restaurant and a relaxing pool view. “We are trying to explore further the localism and climatarian lifestyle, emphasizing local raw materials and careful selection of products that have a better impact on the environment,” he said.
“Besides, I also focus on developing healthy menu selections at Bali Luna to provide more varieties for people with special dietary needs such as vegetarian, vegan, halal, kosher, organic and gluten free,” he explained. This new direction is in line with the hotel’s commitment to being more sustainable and inclusive in providing services for its guests who come from all walks of life. (BTN/014)