Hailing from Charao, Goa in India, Dane Fernandes brings a wealth of culinary expertise to The Westin Resort Nusa Dua, Bali. A year into his role as the resort’s executive chef, we caught up with him to delve deeper into his passion for the culinary arts and his journey in the kitchen.
– by Rizky Adityo –
E: You are now the head chef at one of Bali’s most iconic resorts, but how did you get started in the culinary arts?
A: I come from a small island of Charao in Goa, India, where I was raised with deep respect for ingredients. My grandmother was a farmer, and I grew up seeing firsthand the dedication it takes to grow food. Everything we had was fresh, and we never took it for granted. From an early age, food was an integral part of my life, though I never imagined I would become a chef. But looking back, it feels like it was meant to be. That foundation shaped how I see food today.
E: How has your Goan background influenced how you create menus at the resort, especially within its Eat Well philosophy?
A: Bali feels like a homecoming for me in many ways. As an island boy, I immediately connected with the local food culture. When I joined The Westin, it was my first time working with the brand, but its Eat Well philosophy resonated deeply with me.
Eat Well isn’t just about eating healthy. It’s about sustainability, seasonality and sourcing responsibly. Growing up, we ate fresh because we grew our own food. Here, I apply the same approach by working closely with local farmers and producers to ensure our menus reflect clean, honest flavours. Bali’s culture and produce offer much inspiration, making it a seamless blend between my roots and my role here.
E: How would you define the resort’s culinary offerings?
A: Our menus reflect the entire team, not just me. Each dish is influenced by our talented chefs’ backgrounds and expertise. It’s a collaborative effort where every voice matters. We focus on clean, well-defined flavours and sustainability plays a huge role in our approach. While we aren’t a Michelin-starred restaurant, our goal is to provide an authentic and memorable dining experience, whether at Hamabe for Japanese cuisine, Prego for Italian or our other dining venues.
E: Sustainability is becoming more critical in the culinary world. How do you incorporate it into your menus?
A: For chefs, sustainability isn’t just a practice but a responsibility. It’s about making mindful choices every day. At The Westin, we prioritise local sourcing, from honey and vegetables to grains and seafood. We ensure that the fish we use is sustainably caught and adhere to guidelines on which species to source responsibly.
Sustainability also extends beyond ingredients. It’s about understanding where our food comes from and making choices that positively impact both the environment and the community. We actively seek out cage-free eggs and local alternatives to imported products, embracing what’s available here rather than relying on imports. It’s a continuous journey, but one that’s essential to the future of food.
E: Who has been your biggest inspiration in the culinary world?
A: Without a doubt, my team. As a leader, I may get the recognition, but the real heroes are the chefs working behind the scenes. It’s like an army—you hear about the general, but the troops make everything happen. I’ve learnt so much from the people I’ve worked with. Leadership isn’t about taking credit; it’s about empowering others. The greatest achievement is seeing someone you’ve mentored grow into a leader. When my team succeeds, I succeed.
E: What do you think is the key to success in leadership?
A: Communication and consistency. A clear vision is essential, but you must communicate it effectively so your team understands and embraces it. Consistency is just as important—you can have great ideas, but if you don’t execute them consistently, they won’t have the impact you intend. When you combine strong communication with unwavering consistency, you build a team that trusts the process and delivers excellence every day.
E: What have been your favourite things about living in Bali since moving here?
A: I feel incredibly lucky to be part of this island. For the first six to eight months, I was here alone before my family joined me, and I used that time to immerse myself in Balinese culture. I explored every corner, from hidden food spots to local markets, trying to understand the essence of Balinese cuisine and how I could incorporate it into our menus. Now, Bali feels like home. Coming from an island myself, I connect deeply with its people, traditions and way of life.
E: Finally, what do you love most about being a chef?
A: Cooking has been my passion for the past 16 or 17 years, and even as an executive chef, I still find it hard to step away from the kitchen. I must remind myself to focus on the managerial side, but my heart is always on cooking. I’m deeply curious about flavours, ingredients and techniques. If someone offered me a food tour, I’d be the first to say yes! That inquisitive nature keeps me inspired and constantly learning. At the end of the day, being a chef isn’t just about making food—it’s about storytelling, culture and creating experiences that people remember.
Ikan Signature Laksa
Ingredients:
Main Dish:
- 100g egg noodles
- 200g bamboo or Mutiara lobster (cooked and de-shelled)
- 40g green mussels (cleaned and blanched)
- 30g shrimp (peeled and deveined)
- 30g scallops
- 20g bean sprouts
- 10g corn (boiled or grilled)
- 20g bok choy (blanched)
- 200ml Laksa broth
Laksa Broth:
- 1000g prawns with shells (for stock)
- 140g lemongrass (bruised and chopped)
- 5 lime leaves
- 20 curry leaves
- 150g shallots (sliced)
- 8 cardamom pods
- 5 cloves
- 8 cinnamon sticks
- 4 star anise
- 300ml coconut cream (or Santan)
- 250g Cabe Keriting (curly red chillies)
- 60g garlic
- 100g turmeric
- 150g galangal
- 60g ginger
- 20g coriander powder
- 3g cumin powder
- 30g dried shrimp
- 8000ml water
Method:
- Prepare the spice paste (Bumbu Halus):
- – Blend the red chillies, garlic, candlenut, turmeric, coriander, cumin, dried shrimp and Terasi into a smooth paste.
- Prepare the Laksa stock:
- – Heat oil in a large pot and sauté the prawn shells until they turn bright red and become aromatic.
– Add the blended spice paste and continue cooking until fragrant.
- – Heat oil in a large pot and sauté the prawn shells until they turn bright red and become aromatic.
- Simmer the broth:
- – Pour in the water and add lemongrass, lime leaves, curry leaves, shallots, cardamom, cloves, cinnamon and star anise.
– Simmer for at least 1.5 to 2 hours to extract the full depth of flavours.
- – Pour in the water and add lemongrass, lime leaves, curry leaves, shallots, cardamom, cloves, cinnamon and star anise.
- Finish the Laksa broth:
- – Strain the broth to remove the solids.
– Add the coconut cream and a splash of low-fat milk.
– Adjust seasoning with salt and sugar to taste.
- – Strain the broth to remove the solids.
Exquisite Taste Volume 47
The Westin Resort Nusa Dua, Bali
IG: @westinbali
