Do you know the figure behind the enjoyment of the menus served by Ketumbar Bistro & Bar at The Haven Suites Bali Berawa? It is Chef I Nyoman Winaya who is most involved in the preparation of the delicious menus with distinctive taste. “Creating the menus is just like an artist. It does not only have taste, but also cultivates an art in order to produce a delicious menus that are attractive to be enjoyed,” he affirmed.
Chef Winaya born in Singaraja in 1968 started his career since graduating from high school by working at a fishing ground in the Benoa area. He was then offered to take part in a training held by one of the training institutions located in Nusa Dua at the time. “I took training in the field of Food and Beverage Products (Kitchen). Initially, I wanted to take the bartender field, but because of a friend’s suggestion, I finally decided to take the kitchen field,” admitted Chef Winaya.
During the training, Chef Winaya then had the opportunity to do an internship at a 4-star hotel located in Legian for three months. After that, he worked as a canteen staff for 1.5 months, and then had the opportunity to move to the pastry kitchen section of the hotel until he decided to quit in 2005. Chef Winaya also added his experience in the kitchen field when working on cruise ships by taking part in Kitchen Pastry & Bakery and Main Kitchen while exploring several countries on the European continent. “At the end of 2013, I decided to quit and try to work in Bali,” he said.
The first hotel where he worked was in a star hotel in Seminyak for 6 months as a Chef de Partie (CDP). After that, he worked at hotel in the Kuta area for 1.5 years in the same position. Later, he moved back to the hotel in Denpasar area as a Sous Chef for 1.5 years. With a wealth of experience, he then continued his career at The Haven Suites Bali Berawa in the same position starting in 2016 until now. “I am happy serving guests at The Haven Suites Bali Berawa,” he admitted.
Chef Winaya is a creative person who loves art and has a dream to have a small bakery to distribute to villas or hotels. But right now, he is still preparing the necessary tools bit by bit. In his daily life, Chef Winaya always instills that he is still learning and achieving his goals until the end of his life. “Because knowledge will never end, the more we learn, the more we realize that there are many things we don’t understand,” he concluded. (BTN/014)