Standing proudly in the serene beauty of Bali’s iconic Uluwatu region, Jumeirah Bali offers an enchanting sanctuary inspired by the island’s natural landscape. This luxurious retreat elevates Bali’s dining scene with three exceptional venues, each thoughtfully curated under the visionary leadership of Executive Chef Alessio Nallino.
At AKASA, diners embark on a unique culinary journey rooted in ancient traditions. The menu showcases flame-grilled dishes infused with Asian flavours, perfectly paired with selections from an underground wine cellar. Meanwhile, Segaran Dining Terrace celebrates the harmony of Mediterranean and Asian cuisines, highlighting high-quality, farm-to-table ingredients. For those seeking the perfect sunset experience, Maja Sunset Lounge provides an elegant setting to enjoy afternoon tea, handcrafted cocktails and sophisticated bites against a backdrop of golden skies.
Chef Nallino leads the extraordinary culinary team at Jumeirah Bali, bringing over two decades of expertise honed around the globe. His journey began in Switzerland in 2005, followed by a formative stint in the Maldives. He’s served as sous chef in Melbourne and worked in Michelin-starred establishments in Macau. His experiences in Italy, Australia, Vietnam and beyond have shaped his distinctive approach, blending his Mediterranean roots with the vibrant allure of Asian flavours.
In his role at Jumeirah Bali, Chef Nallino oversees the resort’s diverse culinary offerings, crafting annual and seasonal menus that celebrate the island’s rich bounty. He collaborates closely with local farmers, suppliers and artisans, embracing Bali’s unique flavours to create unforgettable dining experiences. Under his guidance, every meal becomes a memorable journey, blending together warmth, artistry and the spirit of Bali.
E: What are your responsibilities as the Executive Chef at Jumeirah Bali?
A: My role is to oversee all aspects of the culinary experience at our resort. From the thoughtful amenities in the guest rooms to the snacks served at the bar, our meticulously crafted restaurant menus and the seamless execution of banqueting services, every detail related to food falls under my purview.
Additionally, I feel a profound sense of responsibility for the breathtaking environment that surrounds our resort. Minimising the environmental impact of our operations is a priority, and we are meticulous in selecting products and suppliers that align with our sustainability goals. We actively work to reduce food waste, explore innovative sustainable practices and involve our team in understanding the importance of these initiatives, fostering a shared commitment to preserving our natural surroundings.
E: What is your cooking style, and what are some of your favourite dishes to prepare?
A: I consider myself a very traditional chef. For me, it’s essential to honour the ingredients we work with, preserving their natural flavours without unnecessary alterations. This means using seasonal products, applying the right cooking techniques, selecting garnishes that enhance and complement the main ingredient, and finishing with a sauce to complete the dish. These principles guide everything I create in the kitchen—keeping it simple yet undeniably delicious.
Being an Italian, comfort food holds a special place in my heart. It’s timeless and universally appealing. Simple, wholesome dishes that evoke memories of childhood or cherished family moments will always resonate deeply and bring joy to everyone.
E: Can you highlight some of the signature dishes or menu items at all your F&B outlets here in Jumeirah Bali that best represent your culinary vision?
A: One of the signature and best-selling dishes at Segaran Dining Terrace is undoubtedly our Wagyu Beef Cheek Rendang. It’s inspired by a recipe my grandmother often prepared at home. When I arrived here, we reinterpreted her cherished dish using local flavours and ingredients, creating something both nostalgic and uniquely Balinese.
Another standout is our Dreamland Seafood BBQ, featuring the freshest local seafood, simply cooked to preserve its natural flavours. Served with a selection of sides and three thoughtfully crafted sauces, it elevates the dining experience while staying true to the essence of the sea.
Lastly, I’m particularly proud of our Italian Night, hosted twice a week on our stunning terrace. This evening showcases a selection of authentic Italian dishes, travelling from the North to the South of Italy, free from any Asian flavour influences—pure comfort food rooted in my childhood memories. Guests can savour fresh handmade pasta, such as our Ravioli Caprese, tender and juicy octopus with smoked eggplant and tomato salsa, and our signature tiramisu, prepared tableside for an unforgettable experience.
E: How would you describe your style in operating the kitchen?
A: I consider myself a calm and focused person at work. I strongly believe in the importance of allowing every chef on the team to express themselves creatively. Rather than imposing my ideas or recipes, I encourage my team to experiment, try new things and test their ideas.
Often, I find inspiration by observing the work of others or collaboratively developing concepts until we achieve the desired result. I always remind my team that in our profession, learning never truly stops and every opinion holds value. When you enjoy what you do and pour your passion into it, the guests can feel that energy in every dish we create.
E: What advice would you give to young chefs trying to establish themselves in the culinary industry?
A: Find a strong and inspiring mentor, and work closely with them to learn as much as you can. Take detailed notes of everything they teach you—it will be invaluable for your growth. Step out of your comfort zone and seek work experiences abroad; it’s a transformative journey that broadens your perspective.
Make an effort to learn English, as it’s a key that unlocks opportunities on a global scale. Be patient with your progress. Take things step by step, focusing on building your skills and confidence along the way. Set clear goals for yourself and always remember that achieving them is ultimately your own responsibility. Stay determined, work hard and stay true to your vision.
Highlights
- Wagyu Beef Cheek Rendang
- Dreamland Seafood BBQ
- Ravioli Caprese
Exquisite Taste Volume 46
Jumeirah Bali
Pecatu Indah Resort
Jalan Raya Uluwatu, Pecatu
Bali 80361, Indonesia
T: (+62) 3612015000
E: jbareservations@jumeirah.com
W: jumeirah.com
IG: @jumeirahbali
