Meet our chef
Meet COMO Beach Club’s Executive Chef, Balinese-born Chef Kadek Sugiantara, and discover the signature dishes and drinks on our menu that best represent his deep connection to Indonesian culinary traditions.
Humble Beginnings
Born and raised in Bangli, Bali, Executive Chef Kadek Sugiantara’s deep connection to Indonesian culinary traditions is complemented by expertise honed all over the world. His approach combines traditional flavours with modern techniques, crafting dishes that are both exquisite and memorable.
Chef Sugiantara’s career highlights include working with Borgo Pignano's one-star Michelin Chef Stefano Cavallini, and leading world-class culinary teams at COMO Cocoa Island in the Maldives and COMO Parrot Cay in Turks and Caicos.
Bangli is one of Bali’s quieter regions, landlocked, and centred by Mount Batur — among the island’s most sacred mountains. I spent most of my childhood in Bangli, in a traditional highland village surrounded by rivers, lakes and hot springs. It was idyllic growing up snacking on wild gung gung berries — a little like raspberries — and drinking clear, fresh water straight from the spring. Each day, I’d gather firewood and rice and coconut husks with my uncle, bringing them back to my mother’s kitchen where she’d cook over an open fire. The husks and firewood gave every dish a soft, smoky flavour which I loved. My mother’s meals were all about family sharing. Her specialty was Sambal Nyuh — crispy fried coconut meat, mixed with shallots, garlic and chilli. I started learning to cook alongside her when I was around 14 years old, and quickly became obsessed. I started to add my own twist to her Sambal Nyuh, mixing in dried anchovies, fried black-eyed beans, and a bit of shrimp paste fried in coconut oil. The combination made a nutty, umami mix, which along with the chilli, made for a perfect pairing with Nasi Sela — steamed sweet potato mixed with rice.
I’ve learned a lot since I started cooking at 14, including travelling widely to expand my craft. But I’ve never lost my taste for Bangli’s traditional dishes
Read more on Chef Kadek and his journey in Balinese highland flavours here.