Located in the quieter part of Ubud and surrounded by lush tropical jungle, The Westin Resort & Spa Ubud, Bali is the perfect place to switch off and refresh the mind from bustling daily life. A five-star property that puts wellness above everything, the resort embraces nature at every turn, from the open-air lobby to the three decks and infinity pool overlooking the Wos River valley.
The Westin Resort & Spa Ubud, Bali invites guests to next-level comfort and wellness through the brand’s Six Pillars of Wellbeing. To make sure every guest gets to fully experience the wellness philosophy of the resort, two distinct dining concepts are on offer for an eat-well philosophy.
At the helm of the culinary team is Executive Chef Sebastian Arnold, who was born in Germany and brought 20 years of cooking experience to the Island of the Gods. With his new role in Ubud, he oversees all the culinary operations, brand programmes, quality and hygiene assurance and business strategies for the Food and Beverage department, while also introducing more farm-to-table concepts into each menu at both dining venues.
For guests looking to fuel up in the morning, head over to Tabia Restaurant, which offers international cuisine and local specialities along with a selection of healthy dishes from Westin’s Eat Well menu within an expansive indoor-and-outdoor space. Delectable eats include grilled chicken salad, gado-gado, sop buntut, and a selection of burgers and sandwiches, with local and international favourites ranging from nasi goreng to pasta and pan-fried mahi-mahi.
Meanwhile, Tall Trees offers a splendid dining experience complemented by an unrivalled view of the river and tropical forest. Tasty light bites, refreshing cocktails and drinks are available at The Lobby Bar which is set in a full bar concept with a smart design.
E: You have over 20 years of experience in the culinary world. Can you briefly tell us some highlights of your career and how you ended up here?
A: I started my career at my family’s business serving guests and helping my mother in the kitchen. From that experience, I decided to jump into the hospitality industry. After finishing culinary school, I went back to my hometown in Dresden, Germany. After some time, I decided to move to Munich and join the pre-opening team at NH Hotel and continued by joining Novotel. Later, I was offered a job in Oman as a sous chef, and after that, I went to Malaysia for two years, and now I am here in Ubud.
E: How would you describe your cooking style?
A: I like to combine different cooking methods with my dishes. From slow cooking to modern cooking and using special garnishes to make it taste better. After living in Indonesia, I can easily say that Indonesian cuisine is one of my favourites. The uniqueness of its flavours is very refreshing to my palate.
E: What’s the most challenging aspect when it comes to refreshing the whole concept of a restaurant?
A: In my opinion, after the pandemic, the most noticeable change we have seen is how people are changing their lifestyle to become healthier, improve their quality of life and wellbeing. To amplify one of Westin’s Six Pillars of #EatWell, we offer a selection of healthy dishes from Westin’s Eat Well menu to support guests’ wellbeing and continue to apply the sustainability concept to all outlets.
E: In your opinion, what does it take to be a great chef?
A: First and foremost, every successful chef must have a genuine love for food. Of course, every chef must also have a strong work ethic. Every chef must adapt to the high pressure and long hours. Also, a chef has to be a team player and able to collaborate effectively with the entire team, from the back to the front of the house.
E: What advice can you give to budding chefs/restaurateurs who are striving to make their way in the culinary industry?
A: To be extremely passionate about working in the hospitality industry. A few times it might seem too tough and you might want to quit, but you need to remember that doing something you are so passionate about will give you the most joy in the end. Also, working as a chef, especially a travelling chef, gives you the chance to see other cultures and create new memories that will last a lifetime.
E: Is it hard for you to find time for yourself, and what do you do to unwind?
A: Of course, it’s not easy. But, when I do have some time off, I usually use it to spend time with my partner and enjoy this beautiful island. I arrived on this island only a few months ago, so I haven’t had the chance to see everything. Secondly, I love to do sport as a way to relax and to clear my mind.
- Grilled beef striploin steak
- Crispy skin salmon
- Chocolate molten cake
The Westin Resort & Spa Ubud, Bali