Executive Chef Agung Gede helms The St. Regis Bali Resort, but his name is most synonymous with the resort’s signature restaurant, Kayuputi. Embodying sheer opulence at its finest, Kayuputi is sleek and charming with its white palette contrasting with the breathtaking Indian Ocean view and red parasols just outside the floor-to-ceiling windows.
With Asian-influenced haute cuisine as the culinary concept, the refined menu offers inspired and unique dishes that incorporate unmistakeably rich and vibrant Asian flavours, local values and western techniques.
For Agung and his esteemed culinary team, quality ingredients are paramount to create authentic dishes. Diners can expect premium ingredients like Sturia and Prunier caviar, oysters, wagyu beef from Australia and seafood specialities from Japan. That said, the team respects the importance of sourcing ingredients locally. Most of the seafood comes from local waters and the fruit and vegetables come from right here in Bali.
There’s no better way to grasp the idea of Kayuputi and the brilliance of Agung and his team than by experiencing the restaurant’s lavish eight-course degustation dinner first-hand. Kayuputi’s Astor Diamond Champagne Sunday Brunch also deserves a special spot on any foodie’s culinary bucket list, amping up the usual ritual of Sunday Brunch to a magnificent dining experience.
Complementing the extravagant dining journey at Kayuputi is the restaurant’s outstanding wine selection. As an eight-time consecutive winner of the Wine Spectator Award, diners are guaranteed the finest wine to go with the exquisite food. Last but not least, Kayuputi Champagne Bar is an idyllic spot for pre- or post-dinner tipples and fine cigars from the restaurant’s snazzy humidor.
Must try:
- Wagyu Beef Carpaccio
- Char-Grilled Octopus
- Nyegara Gunung
Agung Gede – Executive Chef of The St. Regis Bali Resort
E: Who or what have been your biggest influences and inspirations?
A: First and foremost, there is no explanation better than passion. I grew up in a family that likes to cook. I still remember until now how my grandmother and mother collaborated in the kitchen preparing for family Sunday lunch. They sparked my interest in cooking. The rich Balinese culture, religion and art inspire me in many aspects of culinary art. My love for art started when I was very young. I love to transform my inspirations and ideas into artistic sketches. This habit continues until now. As a leader, it is easier for me to explain and share my ideas with the team through illustrations of food.
E: What is the most memorable/rewarding experience you’ve had throughout your career?
A: One of the most memorable experiences was when I was appointed to lead the team representing our Kayuputi cuisine for the closing gala dinner of the 26th ASEAN Summit and Related Summit 2015 in Langkawi, Malaysia. It was indeed an unforgettable experience to be able to showcase the Kayuputi name internationally.
E: What do you think of Indonesia’s F&B scene in general and what is the biggest challenge according to you?
A: Having worked in this field for the past 10 years, I am very proud to have witnessed the fast-growing pace of Indonesia’s F&B industry. It has eventually led to more competition; however, it is about how we can compete fairly with our competitors, while keeping in mind the importance of managing food waste and the quality of dishes.
E: What do you want to achieve/improve in Indonesia’s culinary scene?
A: I hope to see Indonesia’s future young and talented chefs work on an international stage and show the true flavours and authenticity of Indonesian dishes to the world.
E: You’re one of the most respected Indonesian chefs in this country’s culinary scene; what would you say is your secret to such success?
A: It’s all about commitment. First of all, we need to commit to be better day by day, considering everything a learning experience; taking ideas from various sources, improving them, innovating and creating. Another important factor is to present the best culinary offerings to our guests – ensuring everything is up to our high standard and delivering beyond guests’ expectations. Lastly, it is crucial to maintain solid team work, sharing the same vision and mission, making everyone feel like one family.
E: How much do you incorporate Indonesian values and elements in your culinary creations at The St. Regis Bali Resort?
A: Eighty percent of our ingredients are from trusted local sources. We use the finest ingredients in every dish we make and are careful when selecting products. We work closely with a local hydroponic salad and vegetable farm in Plaga village in the northern part of Bali. Some of our fresh herbs are hand-picked from our own Chef’s Garden. Our fresh spices come from all over the Indonesian archipelago; fresh fish and seafood come from around the Indian Ocean. In general, we ensure that we deliver exceptional dining experiences through presentation, taste, texture, aroma, sensation and sound.
E: What tips would you give any young Indonesian looking to break into the culinary industry?
A: One of the core keys to success is to have a strong basic foundation of cooking techniques and to understand every element of the ingredients to make a wonderful dish. Also keeping in mind taste, texture and presentation to create your own culinary identity.
The St. Regis Bali Resort
ITDC Lot S6, Nusa Dua
Bali 80363, Indonesia
T: (+62) 3618478111
E: kayuputi.bali@stregis.com
kayuputirestaurant.com
Exquisite Taste June – August 2019
