Culinary talk |

Contemporary Balinese Flavours by Chef Adi Wijaya

Culinary Talk | 21 May 2019

Chef Adi Wijaya at Belmond Jimbaran Puri offers diners an authentic taste of Bali.

Chef Adi Wijaya. Photo courtesy of Belomnd Jimbaran Puri/NOW!JAKARTA

Chef Adi, who joined Belmond Jimbaran Puri in 2016, oversees the resort’s restaurants and bar with his sense of contemporary Balinese cooking; the resort’s signature restaurant, Nelayan, cooks fresh seafood in aromatic Asian herbs and spices; Tunjung Restaurant serves authentic flavours from the island with tables overlooking Jimbaran Bay; and cocktails created with ingredients from the island are offered at beach-side Puri Bar.

As a native of Bali, Chef Adia aspires to introduce Balinese tastes to the international level, like combining Indonesian and Italian flavours by serving Prime Beef Rendang Tortellini, new twist to the classic ‘Beef Rendang’ of Indonesia and Italian specialties, that can be savoured exclusively in Belmond Jimbaran Puri.

Sunset Dinner at Belmond Jimbaran Puri.

Graduating from Bali Hotel & Tourism Training Institute in 2000, Chef Adi left his home country for America and gained experience by working in a number of standalone Japanese restaurants and steakhouses.

In 2006, he returned to Bali and rose through the ranks from Junior Sous Chef to Executive Chef in numerous international chain hotels, mastering fine dishes of Western, European and Asian cuisine

He began his career in Bali at The Ritz-Carlton Resort & Spa, Jimbaran as Junior Sous Chef for three years. For his remarkable performance, Chef Adi was chosen to join Capella Hotel Singapore’s opening team to create authentic Balinese cuisine for half a year. After training the team in Singapore, Chef Adi returned to Bali when the hotel was rebranded to Ayana Resort & Spa, Bali.

 Culinary creation from Chef Adi Wijaya.

Exploring fine dining further, he led the kitchen at Conrad Bali’s semi fine dining restaurant from Sous Chef to Chef De Cuisine during his three years there, before going on to be the Executive Chef in The Sandi Phala Resort & Ma Joly Restaurant in 2013.

His passion to fuse the island’s flavours into international dishes as well as growing and improving his kitchen team brought him to Anantara Uluwatu Bali Resort, where he supervised four different dining outlets of different cuisines. In 2016, he then joined Belmond Jimbaran Puri to further make Balinese taste known to the world.

 

www.belmond.com