With more than a decade of overseas experience, Chef Rizal is the resort’s newest culinary hero.
A Cirebon, West Java native, Chef Rizal grew up between Bogor and Jakarta, where he kicked off his hospitality journey and learned about basic kitchen operations. Since then, he’s worked on international cruise liners, helmed hotel kitchens, and sharpened his skills at some of the world’s top restaurants. His career has taken him to the US, Saudi Arabia, Switzerland, and Morocco, with stints at Miami’s exclusive Nobu and Dubai’s famous Zuma among the highlights.
Rizal’s culinary approach will incorporate the authentic Japanese ingredients that he loves so much, but only those that can be sourced locally. His main focus remains the taste of the dish, with presentation following after. That being said, exciting days to come at SugarSand, as both the lunch and dinner menus will receive a makeover. New small bites, soups, and salads will be offered at lunch while a convivial Izakaya concept with multiple Japanese food stalls will soon be launching in the evenings.
His must-try dishes include fried ramen with seafood or beef, teriyaki sauce; popcorn shrimp; beef and black cod gyoza; and gindara miso. Since the beginning of the year, the new guy has introduced more new culinary creations, including his Japanese-style fried rice with garlic and striploin — a unique fusion delight.
SugarSand at Hotel Indigo Bali Seminyak Beach
Jalan Camplung Tanduk, Seminyak
Bali 80361, Indonesia
T: (+62) 3612099999