With over 31 years of experience in the culinary industry, I have dedicated my career to mastering the art of cooking and kitchen management. Growing up in Sanur, Bali, I was inspired by my father’s passion for Balinese cuisine, which led me to pursue formal training at STP Nusa Dua Bali.
My journey has taken me from local kitchens to renowned hotels and restaurants, both in Indonesia and internationally.
I have had the privilege of working at prestigious establishments such as Planet Hollywood, Radisson, Conrad Bali, and Cross Paasha Seminyak. As a chef consultant and executive chef, I have contributed to pre-opening projects in Bali, Bandung, Kuta, and Thailand.
My expertise lies in blending traditional Indonesian flavors with modern culinary techniques to create innovative and memorable dishes.
Beyond cooking, I am passionate about leadership and team development. I take pride in mentoring young chefs, sharing knowledge, and fostering a culture of excellence in the kitchen. Through training and consultancy, I help restaurants and hospitality businesses enhance their operations and elevate their culinary standards.
My dedication has been recognized with awards such as Indonesian Chef of the Year 2012 by Unilever Food Solutions and a Silver Award at the MLA Black Box Culinary Challenge. I have also studied under esteemed chefs like Chris Salans and participated in specialized training programs. Every dish I create reflects my commitment to quality, authenticity, and innovation in the culinary world.