Born and raised in Bali, Executive Chef Kadek Sugiantara’s deep connection to Indonesian culinary traditions is complemented by expertise honed all over the world. His innovative approach combines traditional flavours with modern techniques, crafting dishes that are both exquisite and memorable.
Chef Sugiantara’s distinguished career collaborations with celebrated one-star Michelin Chef Stefano Cavallini, and leading world-class culinary teams at COMO Parrot Cay in Turks and Caicos, as well as COMO Cocoa Island in The Maldives.
Seeking to expand his horizons, Chef Artana joined Carnival Cruise Ship as First Cook, navigating diverse culinary landscapes and refining his craft on the seas. His talent and drive brought him to COMO Parrot Cay in Turks and Caicos, where he spent six transformative years. It was here that Chef Artana honed his leadership skills and developed innovative recipes that reflected the art of modern cooking. Rising to the position of Junior Sous Chef, he established himself as a key member of the culinary team, mastering both global flavours and COMO’s unique philosophy of cuisine.
Chef Artana’s journey eventually brought him back to Bali, where he joined the celebrated Ku De Ta Bar and Restaurant in Seminyak. Today, as Executive Chef at COMO Uma Ubud, Chef Artana brings his vast experience and passion to life. Known for his inventive and immersive dining experiences, Chef Artana curates special theme dinners that elevate the resort's gastronomic offerings. Signature creations such as the Smoked Duck Dinner, Street Food BBQ Dinner, and Ribs & Bibs Dinner at the Pool Bar have become treasured highlights for guests, embodying COMO’s commitment to engaging the senses and celebrating local culture.
Chef Artana’s culinary philosophy combines traditional techniques with a modern twist, focusing on the use of fresh, seasonal ingredients. Through every dish, he seeks to tell a story—one of authenticity, innovation, and the warmth of Balinese hospitality.
Discover more about Chef Artana’s culinary inspirations at COMO Uma Ubud.
Arancini; saffron arborio rice, slow cooked Tuscan beef ragu filling, mozzarella, parmesan
Saffron-infused Arborio rice gives such a rich flavor, and pairing it with a slow-cooked Tuscan beef ragu must make for a deliciously hearty filling. The mozzarella and Parmesan add that perfect creamy, cheesy goodness
Our future goal is to continue providing a memorable dining experience by blending Italian culinary traditions with a sustainable, locally-inspired approach.
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