Extraordinary Culinary Talents

Chef Yoann 
Executive Chef of The Apurva Kempinski Bali

A seasoned chef with global experience in prestigious institutions across Europe, Asia, and the Middle East, Yoann Mathy hones his skills and passion through culinary studies from his previous mentor chefs. Spanning almost three decades, his career has led Chef Yoann to have the privilege of working in the kitchens of acclaimed 2-star and 3-star Michelin restaurants worldwide, crossing path with prominent mentors such as the late Joel Robuchon, known as the Chef of the Century with an astonishing 25 Michelin stars throughout his journey. As the Executive Chef, Yoann oversees and leads the team to thrive on collaboration and the collective journey toward culinary excellence.

 

Chef Jean-Baptiste
Executive Chef of Koral Restaurant

Chef Jean-Baptiste Natali is a seasoned Michelin-starred chef, celebrated for his remarkable talent and wealth of culinary expertise gained over three decades of international experience. With a global career spanning France, Switzerland, the United Kingdom, the United States, Morocco, Dubai, Rusia, the Philippines, China, Saudi Arabia, Maldives, Vietnam, and Thailand, have shaped his cooking skills, flavours, and ability to collaborate with diverse talents worldwide. Chef Jean-Baptiste’s international experiences, exceptional talent, and commitment to sustainability have made him a visionary in the culinary world. His tireless pursuit of excellence continues to inspire aspiring chefs and captivate the global culinary community as he leads the team of culinary artisans at the iconic Koral, Bali’s first aquarium restaurant.

 

Chef Jean-Yves
Executive Sous Chef

Chef Jean-Yves Emile Leuranguer’s culinary journey started very early in his life as the son of a cook in the navy. Inspired by his father’s passion and dedication, shaping his culinary excellence to have earned him multiple prestigious awards with a highlight of being recognised as Meilleur Ouvrier de France (MOF) in 1996. This competition gathers the best culinary professionals and the highest honours for the culinary experts. For 13 years since 2003, he showcased his talents as the Executive Chef at the legendary Fouquet’s Palace in Champs-Elysee, Paris and obtained a Michelin star. With his deep understanding of the culinary arts, guests could look forward to a world-class dining experience through his alliance with the Michelin-star background chefs at The Apurva Kempinski Bali.

 

Chef Boppana
Executive Sous Chef 

Chef Boppana T Nanaiah brings wealth of culinary experience to his role. Originating from the hilly region of Coorg in India, he enjoys embarking on solo food trips, exploring the local culinary scenes and finding inspirations from all over. A profound admiration for Indonesian cuisine, as he explored the historical ties between Indian and Indonesian cuisines, Chef Boppana notes the shared use of spices, rice, and cooking method in both cultures, though the distinct for non-vegetarian dishes in Indonesia is a contrast to India. Inspired by these unique traits, 2022 marked the milestone as Chef Boppana introduced an Indian-Indonesian themed menu for Pala Restaurant and Rooftop Bar at The Apurva Kempinski Bali. Fuelled by a genuine passion for diverse flavours and a dedication to crafting memorable dining experience, Chef Boppana leads the culinary team in multiple kitchens throughout the resort to serve excellence on to the table.

 

Chef Endah
Executive Sous Chef 

Chef Iswati Endah Perwitosari is a seasoned culinary artisan with more than two decades of gastronomic journey spanning Indonesia, Singapore, and Dubai. Her passion for culinary art and dedication towards excellence ignited her study through her journey of rising from a Cook to an Executive Sous Chef in various prestigious establishments. As the Executive Sous Chef at The Apurva Kempinski Bali, Chef Endah has become a driving force behind the resort’s culinary excellence, overseeing multiple dining outlets including in-room dining and banquet operation. Beyond that, Chef Endah’s designation as Apurva Culinary Ambassador in bringing her extensive knowledge of Indonesian indigenous ingredients shine as the resort is committed to bringing awareness and preserving the Indonesian forgotten biodiversity.

 

Chef Kit 
Executive Sous Chef
The award-winning Chef Ho Weng Kit has honed skills and experience for 27 years through studies and work experiences in Malaysia, Singapore, France, and Indonesia. Chef Kit is a creation specialist who has actively competed in and won multiple awards from prestigious contests across Asia and Europe, including Champion de France for ice carving and Golden Chef Hat in Pastry by the National Academy de Cuisine. His dedication and tireless pursuit of excellence in the diverse and dynamic world of culinary art led him to The Apurva Kempinski Bali, where he has been leading a team of talented culinary artisans in crafting authentic hot pot and dim sum experience in the resort’s signature restaurant, Bai Yun.

 

Chef Rizqi
Executive Pastry & Bakery Chef 
Chef Mohammed Rizqi is known for his consistency and technique mastery in crafting artisanal cakes and pastries, while maintaining an organised and efficient daily kitchen operation. Having accumulated a wealth of experience through his over two decades journey, Chef Rizqi began his career in 2033 as a Baker and over the years he has been showcasing proficiency in bakery and pastry operations, menu creation, and maintaining high-quality standards in culinary settings across Middle East and Indonesia.

 

Chef Shunji
Japanese Head Chef
Chef Shunji Hasegawa is a seasoned Michelin-starred background professional, boasting more than three decades of global experience. His passion for Japanese gastronomy along with his deep knowledge of the art and philosophy of modern Japanese cuisine have graced the culinary scenery of The Apurva Kempinski Bali, serving innovative yet authentic Japanese dining experience at Izakaya by OKU. Boast over 31 years of culinary experiences across Asia, shaping his skills in crafting innovative Japanese cuisine with authentic flavours and has landed him in Bali, Indonesia, joining the resort as the Japanese Head Chef for Izakaya by OKU Bali.

 

Chef Iqbal
Pastry Chef 
Chef Muhammad Iqbal is the inspiring and creative figure behind the popular artisanal pastries at The Apurva Kempinski Bali. Chef Iqbal’s passion towards the culinary art ignited in his teenage years, which led him to undergo a study on food production management in Bandung Institute of Tourism. With a career spanning almost two decades in various five-star hotels in Indonesia and the United Arab Emirates, he has been growing his career in various international hotel chains including Accor, Hyatt, Intercontinental and Kempinski. From being a trainee for pastry and bakery to currently holding a role as Pastry Head Chef at The Apurva Kempinski Bali, Chef Iqbal constantly looks for new ways to introduce creative desserts at the resort's eclectic dining venues and is in charge of developing new creations.

 

Chef Ariana 
Senior Sous Chef 
Chef I Wayan Ariana has been gracing Bali’s culinary scene for sixteen years. Starting his career as a Daily Worker, Chef Ariana has ever since evolved in various luxury resorts in Bali with noteworthy roles, advancing his career to Senior Sous Chef at The Apurva Kempinski Bali. With a diverse culinary skill set covering Western, Asian fusion, Indonesian, and French cuisine, Chef Ariana's journey is marked by dedication and growth, setting him for success in various projects from pre-opening to handling VVIP events. As a Senior Sous Chef, Chef Ariana role covers various responsibilities ranging from menu development and operations management to training and maintaining high standards. He excels in crafting memorable experiences, from curating artisanal Afternoon Tea to evening cocktails, and demonstrates attention to detail in food presentation, especially on the chef-display setup.

 

Chef Wilud
Senior Sous Chef
Chef Wilud Dwi Pujianto Soesilo has built a diverse culinary career, attaining twenty years of experience ranging from a Senior Cook in Singapore, Chef de Partie in Morocco, and a Senior Sous Chef at The Apurva Kempinski Bali – Indonesia. Chef Wilud’s journey reflects a dedication to maintaining high culinary standards and continuous innovation, as he demonstrates operational efficiency and management proficiency. In 2019, Chef Wilud joined the culinary team at The Apurva Kempinski Bali as Senior Chef de Partie and has recently been promoted to Senior Sous Chef, overseeing the Banquet and In-Room Dining kitchens’ operation with high efficiency and minimum food waste.