Sitting along the famous Jimbaran Bay, InterContinental Bali Resort is the epitome of Indonesian hospitality meeting five-star luxury. Secluded within an exclusive compound on Bali’s southern coast, the resort is blessed with an endless stretch of white sandy beach and sits amid a 14-hectare tropical landscape featuring ornamental ponds, a winding lagoon, six swimming pools, hand-hewn stonework and timeless elements of traditional Balinese architecture.
With a strong sensitivity for the surrounding environment and respect for the island’s rich culture, the resort has an alluring appeal with enough versatility to cater to the needs of couples, families and business travellers alike. One of the most impressive facilities that guests can find is the wide range of dining venues on offer, helmed by Culinary Director Marco Medaglia.
Italian-born Chef Marco’s strong bond with the culinary arts and his passion for cooking has seen him follow the flavours of the world to places like Los Angeles, Hong Kong, Dubai and Indonesia.
Bringing his illustrious work experience to Bali, at InterContinental Bali Resort discerning diners are spoiled for choice with five distinct dining venues. Overlooking the water gardens and lotus ponds, breakfast is a daily treat at Taman Gita. Featuring a diverse selection of Balinese, Indonesian, Japanese and western dishes on a magnificently displayed buffet, starting your day here is the ultimate culinary delight. Meanwhile, located near the resort’s traditional Balinese temple, you’ll find KO Japanese Restaurant, a relaxed eatery generously spread out in three separate areas. Here, guests can enjoy the finest traditional Japanese dishes, including teppanyaki, sushi and sashimi, tempura, yakitori and more.
For more refined dining and wining, diners don’t have to go far to find delicious Mediterranean dishes and daring drinks at the resort’s Bella Cucina restaurant, where your palate will be pampered with refined cuisine. For a more authentic local ambience, visit Jimbaran Garden or enjoy the sunset hour at Sunset Beach Bar & Grill to bask in good music from a DJ, tantalising tipples and the unmistakable oceanfront vibe, where you can unwind and soak in tranquillity with your feet in the sands.
Enjoy the privileges of the InterContinental Bali Resort for a memorable holiday on the Island of the Gods with lots of fun with your family and loved ones.
E: Today you are the culinary director for one of Asia’s finest resorts, but what first enticed you into the kitchen?
A: I could say it all happened because of a coincidence. When I was a kid, my grandmother was a chef, and I spent a lot of time playing around the corridors of the kitchen while waiting for my parents to pick me up after work. As I got older, being a chef just came naturally to me because I had spent so much time watching and learning how to cook from my grandmother.
E: You have worked in a lot of different countries with people of different nationalities. What do you think stands out when working here in Indonesia in terms of the people you work with?
A: Overall, I have always had a good time in the countries where I worked and built good professional relationships with everyone, even when we’re out of the kitchen. Indonesia is a special place for me, the people are lovely, always smiling and ready to help if you need it. The first time I came to Indonesia was in 2016, and I immediately fell in love with the people, maybe that is one of the reasons why I married one.
E: As an Italian, have you tweaked any of your traditional recipes to suit Asian palates?
A: I do not believe that as a chef you have to change your recipes to satisfy everyone’s palates. My responsibility is to deliver good quality food using recipes that have been proven by professionals, or even by myself. Nowadays, diners are getting smarter about understanding good quality. That is one of the reasons why they keep coming back to the restaurant. As a travelling chef, one of the challenges that I have faced in different countries is finding the right ingredients to create something authentic.
E: How would you describe your cooking in a sentence?
A: Always trying to create something new that is tasty without being boring.
E: And how about your cooking philosophy?
A: Abiding by tradition and finding new cooking techniques while paying the highest respect to authenticity and taste.
E: Where do you think you’d be right now if you hadn’t pursued a culinary career?
A: I spent my childhood in the kitchen and started working in the industry when I was 13 years old; I don’t think I can question where or what I would be if I were not a chef. After many years, I still love what I do, and the fun never stops.
E: Whilst living and working in Asia, have you discovered any new ingredients that you now love to cook with?
A: After many years of living abroad, especially in Asia, I don’t see the difference between traditional ingredients and the kinds of goods I can find in my hometown. It’s pretty much the same with speaking the mother language of the place you’re living in right now, gradually you’ll get used to the language and understand it better.
E: So finally, for young budding chefs looking to follow in your footsteps, what advice would you give them to break into the industry?
A: You have to be driven by passion. Many chefs will say the same thing, but it is the truth. This job needs hard work and you will have many tough days and nights, but if you put your heart fully into what you do, you will get through all the obstacles easily.
HIGHLIGHTS
- Vitello tonnato
- Lobster and ravioli
- Herb-crusted lamb loin
InterContinental Bali Resort
