I Komang Sujana - Matahari Beach Resort & Spa

I Komang Sujana was born at the 15. of December 1971 in Amlapura, Karangasem. After finishing school he went to Denpasar and learned how to cook in a small international restaurant. In May 1995 he started working as cook in the Matahari Beach Resort & Spa.

In 1997 he went to Germany for 4 weeks and worked in the famous butchery of Magnus Bauch in Munich.

In July 2003 he was responsible for an event at the Relais & Chateaux Alpenhof Murnau called “Bali Night”. After the event he worked as a trainee with Markus Bischoff at the Restaurant Bishoff am See in Rottach Egern and also at the Mangostin Restaurant in Munich.

Since July 2004 he is the chef of the Matahari Restaurant “Dewi Ramona”.

Three Questions to the Chef

Where do you find your inspiration when preparing a new recipe?

I find my inspirations in the traditional dishes of Bali and combine it with the new influences from the international cuisine, especially from France, Italy and Germany. I like to experiment with spices.

How would you define your cuisine in a few words?

It is an east-meets-west fusion cuisine. The best of both worlds. Everything is absolutely fresh prepared, the ingredients have the highest quality.

Which other Relais & Chateaux (Relais Gourmands) Chef would you like to meet?

Philippe Labbe - Chef de Cuisine de la Chevre d’Or à Ezes Village.