Set along the beachfront of Padma Resort Legian, SKAI Bar & Grill has built a reputation for its relaxed yet polished take on Mediterranean, fire-led dining. The restaurant combines wide ocean views with the lively energy of an open grill, where quality ingredients are cooked simply over flame. It is a place that suits both easy sunset meals and more leisurely evening dinners, reflecting the laid-back spirit of Bali’s coastline.
The menu focuses on clear, confident flavours. Levantine-inspired seasonings, carefully selected dry-aged meats, and the restaurant’s popular house-made sourdough show a kitchen that values both good produce and proper technique. Service is warm and attentive, keeping the overall experience refined without feeling formal or overdone.
Leading the kitchen is Chef de Cuisine Samuel Barus, who brings more than 15 years of experience from across Indonesia and Europe. Known for his focus on wood-fire cooking and well-run kitchen systems, he continues to guide SKAI Bar & Grill with a steady, thoughtful approach, ensuring consistency, strong flavour, and a dining experience that remains both approachable and reliable.
E: What does leading the kitchen mean to you personally and professionally?
A: It is about responsibility and inspiration. Personally, it means being a role model not only in skills, but also in discipline, attitude, and consistency. Professionally, it is about creating a strong system where creativity and structure work together. A kitchen should run with precision and passion. My role is to ensure both.
E: How would you describe the dining identity of SKAI Bar & Grill under your direction?
A: Under my direction, SKAI Bar & Grill represents elevated wood-fired Mediterranean influence, refined technique, and bold flavours. It is modern, vibrant, and ingredient-driven. We focus on premium meats, wood-fire elements, and clean presentation, while maintaining a relaxed dining experience.
E: SKAI Bar & Grill is known for its vibrant atmosphere. How do you translate that energy onto the plate?
A: The energy of SKAI is dynamic and lively. I translate that through bold flavour combinations, contrasting textures, and visually striking plating. The dishes are confident, colourful, and expressive, just like the atmosphere. Fire, smoke, and char play a big role in creating that intensity.
E: How do you ensure consistency and excellence while overseeing a dynamic, high-performing kitchen?
A: Consistency comes from systems and training. We standardise recipes, conduct regular tastings, and maintain strong communication between the service and kitchen teams. Excellence is sustained through discipline, daily collaboration, and constant evaluation. I believe leadership is present in the details.
E: What role does teamwork play in your kitchen, and how do you nurture young talent within your brigade?
A: Teamwork is everything. A strong kitchen is built on trust and respect. I mentor young chefs by giving them responsibility and teaching not only techniques but also mindset, discipline, timing, and consistency. Growth happens when they are both challenged and supported.
E: Is there a signature dish at SKAI that truly reflects your style as a chef?
A: Our wood-fired programme, where we work with secondary cuts, truly represents my style: simple yet powerful. It is about high-quality ingredients, proper ageing, controlled fire, and balanced seasoning. I believe the best dishes are not overcomplicated; they highlight the natural character of the product.
E: How do you incorporate local Balinese ingredients into a contemporary grill concept?
A: I incorporate local herbs, spices, and seasonal produce to add depth and identity. Balinese ingredients bring freshness and aromatic complexity. Rather than changing the concept, I integrate local flavours subtly, allowing them to complement the grill and Mediterranean direction.
E: What challenges come with catering to an international clientele, and how do you approach them creatively?
A: The main challenge is balancing global expectations with local character. Guests arrive with diverse palates and standards. My approach is to keep the foundation consistent and refined while adding subtle regional touches that make the experience unique to Bali.
E: How has your culinary journey shaped your growth as both a chef and a leader?
A: Most of my career has been built in restaurants rather than hotels, which has shaped me to be more dynamic, fast-paced and guest-focused. My journey has taught me resilience, adaptability and the importance of continuous learning. As a leader, I have learned that humility and consistency build stronger teams than authority.
E: Looking ahead, what is your vision for the future of SKAI Bar & Grill?
A: My vision is to position SKAI as one of the leading wood-fired Mediterranean destinations in Bali, known for premium quality, strong identity, and memorable experiences. I want SKAI to be recognised not only for great food but also for its energy, craftsmanship, and clear culinary direction.
HIGHLIGHTS
- Moon scallops, hay-smoked duck breast, wagyu steak tartare
- Fresh cut and dry-aged meat selection
- Burrata, figs, pistachios, pomegranate, radicchio
Exquisite Taste Volume 50
SKAI Bar & Grill
Padma Resort Legian
Jalan Padma, Legian
Bali 80361, Indonesia
T: (+62) 81138219512
IG: @skaibarandgrill
