May 2020
Executive Chef at Desa Potato Head 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 at Ijen 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.
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In the current situation of the global pandemic, the entire hospitality business in Bali is affected. We talked with Chef Wayan about it
and how to stay positive while being at home.
Dine & Wine Bali: Spending a lot of time at home nowadays, how do your daily activities look like?
Chef Wayan Kresna Yasa: Spending a lot of time at home is hard for me, especially because for the last 12 years I have spent more time
in the kitchen at work than at home. It is a hard adjustment for a chef to stay home. On the bright side, now I have more time to spend
with my family and do what we want to do around the house. My current daily routine is to start the day by taking a long walk in the rice
fields just behind my house with my wife and the dogs every morning, then cooking three times a day, maybe doing some R&D for work.
I guess spending more time with my family is a great thing about this time at home.
DWB: Which local ingredients would you recommend using on a daily basis, to stay healthy and keep a strong immune system?
WKY: I think Jamu is a great healthy immune booster to consume right now. Jamu made with ginger, lemongrass and turmeric are great. Also, herbal drinks such as rosella are good. My favourite combination is rosella tea with ginger, lemongrass, jeruk nipis and some honey
for sweetener. The same applies to food - add ginger, lemongrass and turmeric to dishes where possible, eat lots of vegetables and antioxidant fruits, and drink fresh coconut water for the potassium.
DWB: As we follow you on IG, we see you cook a lot at home to stay busy. Are you experimenting with new dishes? Any recipes you wish to share with our readers?
WKY: Yes, I am cooking a lot at home. I bake and do a lot of R&D cooking for future projects with locally sourced products. Yes, I have been working on some new dishes but I’ll wait until we re-open to share those. I’m happy to share my personal baked muffin recipes though!
DWB: The restaurant industry undergoes a great challenge with Gouvernementales COVID-19 regulations. In your opinion, how restaurants shall tackle this situation?
WKY: I believe that when Bali’s restaurant industry can fully re-open again those of us working behind the scenes will need to tailor our businesses to meet the needs of the guests more than ever before. By that I mean we will need to consider the nuance of the experience
as well as the menu, guests may be scared of dining out again and we will need to create an environment that makes them feel safe, secure, well cared for. The food we offer will need to be comforting, healthy, good for their bodies and their minds. People who dine out after the COVID-19 pandemic may have suffered trauma and those restaurants that can be kind, accommodating, safe, fun, exciting, and consider the whole needs of the guests will be the innovators moving forward and be a part of the healing we will need in the communities we serve.
DWB: Your philosophy is innovation. Knowing that there is a lot of kitchen staff laid off, their situation is uncertain. What advice would you offer in giving hope and motivation for their future?
WKY: My advice in this situation is to stay strong and be creative with what they have learned or experienced up to this point working in the F&B industry. For example, if you are a chef, try creating something that you can sell for some income. Create a micro business locally with
a food product or something else they are confident in making and make it good.
Thank you very much for your time and advice Chef Wayan. We hope to dine very soon with you!
Ayam Geprek Sambal Ijo - served with nasi kuning and fresh sliced cabbage ~ inspired by a street food vendor - by Chef Wayan Kresna Yasa
Follow Chef Wayan Kresna Yasa on Instagram @chefwayan and visit his own Café HOME by Chef Wayan in Pererenan.
