Bali HotShotz is your exclusive gateway to the personalities behind Bali’s celebrated venues, brought to you by Dine & Wine Bali. Through intimate interviews and inspiring profiles, meet visionary chefs, inventive bartenders, and pioneering hospitality experts who are redefining the island’s culinary landscape. Discover their unique techniques in transforming ingredients into exquisite masterpieces and elevating every dining experience. Their passion and creativity infuse each dish and cocktail with unparalleled artistry, igniting inspiration in every food enthusiast. Embrace these stories to explore a rich tapestry of culinary excellence and innovative flavour profiles that truly captivate the senses.
Bali Hotshotz Chef Nic Vanderbeeken leads the team at Viceroy Bali’s Apéritif Restaurant & Bar, an elegant fine dining restaurant serving Contemporary Global Cuisine in the lush valleys of Ubud. His progressive and eclectic cooking style lends itself to the restaurant’s cuisine. It melds the best of modern European techniques and cuisine with various ingredients and touches from the Old Spice islands to create dishes that appeal to the modern global diner.
Ni Nyoman Kertawidyawati (Widya) works at PT Hatten Bali as a corporate training and development manager. Widya also builds and leads the Hatten Education Center (HEC) here in Bali. Widya is the first WSET educator in Indonesia, having a WSET Level 3 Award in Wines as well as holding a certified hospitality trainer (CHT) from American Hotel and Lodging Educational Institute.
Karlie Cummins is the founder of Bali Buddies, a family business that started after they fell in love with the Island 20 years ago, and has been lucky enough to enjoy traveling here regularly ever since. In 2012 Bali Buddies was established out of a deep passion to focus professionally on ensuring that others could also experience the power of the “Island of Gods.”
Australian Chef Nicholas Philip has a wealth of experience gained at luxury resorts in the Asia-Pacific region, helming kitchens in Thailand, Singapore and Bali along with extensive training in leading European restaurants such as Michelin-starred The Clove Club and Ottolenghi’s NOPI in London and acclaimed Restaurant Taller in Copenhagen. He was listed in Singapore’s The Peak Magazine list of Hot Young Chefs of 2017 and was also featured in the Bali Bible’s Top 10 Chefs of Bali.
Nusa Penida native Chef Wayan Kresna Yasa brings all his marine products comprehension and fishing tradition acquired in his youth with his family, and, his Michelin star background and savoir-faire to the table of Desa Potato Head Bali. The 2018 Foodies Magazine “Chef of the Year” is doing a remarkable job putting the archipelago’s produce and originality on the global map, in the first sustainable restaurant on the island.
