The Hotel Nikko Bali has appointed a well-known and experienced Balinese, I Wayan Sudira, as the Resort’s new executive chef for their 5-star Resort.
Born and raised in Bali, Chef Wayan Sudira began his professional culinary career in Bali before accepting assignments in the Maldives and the Caribbean, running multiple outlets at top brand properties.
Bringing his nearly four-decades of hospitality industry experience to bear, Wayan Sudira will revamp Nikko Bali’s already-outstanding dining repertoire, including an on-site feast and food delivery selections.
Commenting on his new appointment, Chef Wayan said: “I am very grateful for this opportunity of joining the team at Hotel Nikko Bali Benoa Beach. I look forward to elevating the dining experience for our guests through revamped menus and a more sustainable approach to our whole process.”
Starting in January, Chef Wayan is overseeing all aspects of kitchen operations of the hotel’s four dining outlets and banquet catering for meetings, weddings, and private events. A son of Bali and a culinary professional, Wayan is actively seeking ways to increase the involvement of the local community in sourcing native ingredients and sustainably grown products for use in the Resort.
Already underway is the launch of new signature dishes for Bali Luna – the hotel’s international contemporary dining restaurant with a relaxed pool view. “We are trying to move towards localism and a ‘climatarian lifestyle,’ – emphasizing locally sourced ingredients and carefully picking products that have a less taxing impact on the environment. In addition, I’m also focusing on growing the healthy menu selections at Bali Luna to offer more variety for people with specific dietary needs such as vegetarian, vegan, halal, kosher, organic, and gluten-free,” Wayan explained.
Chef Wayan’s presence on the Hotel Nikko Benoa Beach management team is in keeping with the hotel’s commitment to adopt more sustainable and locally inclusive in their services and culinary experience presented to its guests.