Jr. Executive Sous Chef at DAVA Steak & Seafood, AYANA Resort and Spa BALI
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Chef Sebastian Arnold has been soaking up kitchen skills and his mother’s recipes in his family’s restaurant in Germany since he was 10 years old and still does this as often as possible to keep his approach fresh and to find new inspiration.
He has been with AYANA Resort and Spa BALI for three years now, thanks to meeting one of the resort’s executife chefs while working in Oman seven years ago. As chef de cuisine at Dava Steak & Seafood, AYANA’s hottest new restaurant adjacent to its swanky Martini Bar, his busy days include service preparation, meetings, food inspections and training new chefs, as well as ensuring the region’s highest quality meat and fresh seafood is cooked to perfection.
Sebastian loves to see guests enjoying romantic dinners beneath the stars on Dava’s open-air terrace, perhaps after a cocktail or two at the bar before dinner and revels in seeing happy people enjoying his creations.
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Grilled Canadian Lobster with Dill Lemon Butter Sauce and Grilled Rib Eye Steak
“Every day is a new day and an opportunity to improve on our skills with unique ways to please AYANA’s guests.” With this in mind, Sebastian’s speciality at DAVA Steak & Seafood is the ultimate surf and turf with a perfectly grilled Canadian lobster plated alongside a choice of either Wagyu 4/5 or Kiwami 9+ rib eye steak, complemented by his hand-crafted cognac pepper sauce.
