Ubud Food Festival 2018 - Program Book

Program book

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2

contents 04

Welcome

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Partners

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Getting Started

Food Tours

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Tickets & Special Offers

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Program Key & Venue Locations

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Special Events

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Masterclasses

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Kitchen Stage

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Coffee Lounge

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44

Food for Thought

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Teater Kuliner

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Music, Film, Yoga

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Map

Kids Events

Speakers

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WELCOME

OM SWASTYASTU

Selamat datang, food lovers, to the Ubud Food Festival. We are thrilled to be returning for our fourth delicious year.

Teriring puji syukur kepada Ida Sanghyang Widi Wasa saya persembahkan Ubud Food Festival 2018 kepada para pencinta gastronomi Indonesia.

In 2018, the Festival will be energized by the theme ‘Generasi Inovasi’ (Innovation Generation). The theme celebrates innovative and sustainable ideas in Indonesia’s food industry, which are all creating a distinct food culture unique to the archipelago.

While the nation’s switched-on foodies are finely tuned to the world’s rapidly changing culinary landscape, many of them are continuing to honor their culinary heritage through exciting transformations of traditional dishes. At this year’s Festival, we’ll also be paying tribute to those who’ve created a legacy for today’s generation, and celebrating Indonesia’s diverse cultures with pride.

As ever, the Ubud Food Festival wouldn’t be possible without the support of our generous sponsors. Like a Balinese wedding, events like these are only possible through the community coming together and contributing their own special part. I’d like to extend a huge thank you to the chefs, speakers, restaurants, producers, businesses, volunteers and everyone who contributed to this feast.

We are so excited to bring together almost 100 speakers to dish up our fourth Ubud Food Festival. From the Balinese farmers to the app designers, the social entrepreneurs to the world class chefs, they all show the reason why the world should be paying attention to Indonesia’s incredible creativity and ingenuity, and of course its fantastic food.

Janet DeNeefe Founder & Director 4

UFF merupakan salah satu dari dua festival tahunan yang diselenggarakan oleh Yayasan Mudra Swari Saraswati. Keduanya adalah bagian dari upaya terus menerus kami dalam melestarikan dan mengembangkan warisan budaya Indonesia, sekaligus memperkenalkannya ke ranah global.

Tema tahun ini, ‘Generasi Inovasi’ merujuk kepada makin bergairahnya generasi muda Indonesia untuk menekuni karir di bidang gastronomi. Kehadiran mereka telah melahirkan sejumlah besar inovasi. Kami percaya bahwa inovasi-inovasi ini akan makin memperkaya khasanah gastronomi nusantara serta makin memperkuat posisi masakan dan makanan Indonesia di kancah persaingan global.

Semoga pula UFF 2018 dapat memberikan kontribusi bermakna bagi pemulihan pariwisata Bali yang mengalami perlambatan karena erupsi Gunung Agung. Sebagai akhir kata saya ucapkan terima kasih kepada Kementerian Pariwisata RI, Pemerintah Kabupaten Gianyar, dan Ubud, serta para tokoh dan masyarakat Ubud yang selama ini telah memberikan bantuan dan dukungan kepada Yayasan.

Om Çanti, Çanti, Çanti Om.

Drs. Ketut Suardana, M. Phil Chairman Mudra Swari Saraswati Foundation

OM SWASTYASTU

WELCOME

Selamat datang kepada para pencinta kuliner nusantara dan mancanegara di Ubud Food Festival yang ke-4. Festival yang mempertemukan para chef terkemuka dan para pencinta kuliner ini tentu akan menjadi sebuah perayaan akan keberagaman rasa. Di mana tak hanya lidah yang dimanjakan, namun juga wawasan kita akan dibuka melalui diskusidiskusi dengan para ahli kuliner.

The Ubud Food Festival celebrates the joys of Indonesian food and cooking. As a home-grown Indonesian food brand, ABC likewise is invested in popularizing Indonesian cooking, and the many culinary delights the archipelago offers.

This shared vision of ABC and UFF was the primary motive to become a Presenting Partner of the Festival.

Seiring kemajuan jaman dan perkembangan teknologi, tema ‘Generasi Inovasi’ yang diusung tahun ini tentu membuka peluang baru dalam dunia industri kuliner serta memacu kreativitas baru dalam penciptaan jenis masakan. Tentu akan dapat menjadi sebuah wadah yang menjembatani tren terbaru dalam dunia kuliner tanpa meninggalkan ragam warisan kuliner nusantara.

Festival ini memiliki peran penting dalam mempromosikan Ubud yang tak hanya sebagai destinasi wisata dan budaya, namun juga menuju sebagai sebuah ikon baru destinasi kuliner dan pusat gastronomi pulau Bali.

Kolaborasi dan sinergi antara rantai binis akan bahu-membahu membawa sebuah perputaran ekonomi yang mensejahterahkan semua masyarakat.

Selamat menjelajahi Ubud beserta seluruh khasanah budaya dan keberagaman kulinernya.

Om Çanti, Çanti, Çanti Om. Dr. Ir. Tjok Oka Artha Ardhana Sukawati, Msi Festival Patron

ABC sees the Festival’s theme Generasi Inovasi as a natural extension of our brand’s approach to the Indonesian market.

With activities like Kecap ABC’s Resep Perasan Pertama, a digital based initiative to help Indonesians improve their everyday cooking, or the Tantangan Sambal ABC (Sambal ABC Challenge), which challenges Indonesians to pair Sambal ABC with all kinds of food, encouraging them to experiment with different kinds of food in the process, ABC has been doing its bit to celebrate and increase the appeal of Indonesian cuisine in its own little way.

At UFF this year, ABC will bring these experiences to life through live interactive demos that help all participants experience the breadth of food that the archipelago has to offer. Our humble booth will be an exciting cosmos of food adventures that everyone will love to participate in, and will hopefully find unique. So do come over and experience a little Indonesian culinary spectacle!

Dhiren Amin Head of Marketing, Southeast Asia, Kraft Heinz ABC

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FESTIVAL TEAM Janet DeNeefe – Festival Founder & Director Kadek Sri Purnami – General Manager Wayan Juniarta – Indonesian Program Manager Saraswati Ratnanggana – Partnership Manager Widiatmini – Account Officer Dwi Ermayanthi – Program Coordinator Sarrah Monessa – Program Coordinator Ari Putrayasa – Partnership Coordinator Abut Suka Merta – Production Coordinator Ayundari Gunansyach – Communications Coordinator Kuncir Sathya Viku – Graphic Designer Gungde Dwi – Graphic Designer

Ade Ardhana – Partnership Assistant Eka Septiarti – Administrative Officer Nagoya Pande – Office Assistant Yola Chandra – Volunteer Coordinator

FESTIVAL CONSULTANTS Jayden MacKenzie – Program Consultant Kelly Smith – Marketing & Media Consultant Julia Winterflood – International Media Consultant Donica Bettanin – Ubud Writers & Readers Festival Program Consultant

HEAD OFFICE : Jl. Benda Raya No. 98 A-B, Cilandak, Jakarta 12560. +62 21 781 3212 www.nowjakarta.co.id

Barbara Janthy Nihardjo - Director

BALI OFFICE : Jalan Pengubengan Kauh No. 99, Kerobokan Kelod, Kuta Utara, Bali 80361. +62 361 823 6722 www.nowbali.co.id

Weni Ariasty - Bali Manager

ADVERTISING SALES : nowbali@phoenix.co.id

Alistair G. Speirs - Founder

Eddy S - Business Development Rahmi Hidriani - Account Excecutive

CREATIVE SERVICE : creativeservice@phoenix.co.id

Sustu Cresti - Finance Manager

SUPPORTING : Yayasan Mudra Swari Saraswati Head Office at Taman Baca,Jalan Raya Sangginan, Ubud, Bali 80571. +62 361 977 408 wwww.ubudfoodfestival.com

Lestari CP - Accounting Lala Hartina - Secretary Hartanto - Distribution Jakarta Made Deny - Distribution Bali

No part of this publication can be reproduced in whole or in part, in print or electronically without prior permission of the publisher.

All trademarks, logos, brands and designs are copyright and fully reserved by PT. Phoenix Communications.

PRINTED by De’Press Printing

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Partners PRESENTING PARTNERS

GOLD PARTNERS THE FINE DININGWA TERS

SILVER PARTNERS

BRONZE PARTNERS

MEDIA PARTNERS

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COMMUNITY PARTNERS

ARYA VILLAS

MEDIA SUPPORTERS

FESTIVAL FRIENDS

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GETTING STARTED

UBUD FOOD FESTIVAL 2018 Presented by ABC With almost 100 events and 100+ speakers, navigating the Ubud Food Festival is no easy feat! Our program book is your helpful guide to choosing your own culinary adventure and making the most of everything on offer.

MAIN VENUES FESTIVAL HUB @ TAMAN KULINER Located on Jl. Raya Sanggingan and overlooking Ubud’s iconic Campuhan Ridge, the free entry open-air Festival Hub @ Taman Kuliner is home to our Teater Kuliner cooking stage, the Food for Thought stage, Kids Events, Film Screenings, Live Music and Morning Yoga. It’s also home to 100+ food, beverage and market stalls.

KITCHEN STAGE @ INDUS Your chance to get up close and personal with the stars of the Ubud Food Festival, the Kitchen Stage @ Indus is located just 20 meters from the Festival Hub @ Taman Kuliner. Where the magic happens, the Kitchen Stage plays host to a daily program of action-packed cooking demonstrations, fiery culinary competitions and a behindthe-pass look into some of the world’s best kitchens.

AROUND TOWN Showcasing the very best of Ubud’s restaurants and bars, our Special Events, Masterclasses and Food Tours are held in various venues across town. For a full list of venue partners, refer to our Festival Map in the center of this program book.

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TICKETS The Ubud Food Festival is home to a range of free and ticketed events. Tickets for the Indus Kitchen Stage, Special Events, Masterclasses and Food Tours can be purchased: • •

Via our website At our Box Office in the Festival Hub @ Taman Kuliner, open 9-15 April from 8:00am-5:00pm.

At Special Event and Masterclass hosting venues.

Tickets are purchased using the Festival’s online booking system, Trybooking, with confirmation sent via email.

Please print and bring a copy of your confirmation to the venue, or have it available to show on your device.

• •

•

Note that all FoodLover Passes must be collected from the Box Office.

PRICING SYSTEM To ensure our Festival is accessible to all audiences, we offer a tiered pricing system on our Kitchen Stage sessions, FoodLover Passes and a range of Masterclasses: • •

Indonesian national (Id.) Resident, including KITAS, KITAP, Sosial Budaya and 212 visa holders (Res.) International visitors (Int.) Please bring your documentation to the event to show on entry.

• •

BOOKING ENQUIRIES For booking enquiries, visit us at the Box Office or get in touch via: • Email: ticket@ubudfoodfestival.com • Phone: +62 361 977 408

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SPECIAL OFFERS FOODLOVER PASS Your golden ticket to the action-packed Kitchen Stage @ Indus, our FoodLover Pass can be purchased for 1, 2 or 3-Day Festival experiences.

Save up to 40% on individual Kitchen Stage sessions by purchasing a FoodLover Pass, giving you access to up to 18 cooking demos and three culinary battles.

Buy tickets to three Special Events and we’ll give you a free ticket to our Opening Night Party on 12 April. It’s your chance to meet the stars of the Ubud Food Festival.

Email your booking confirmations to ticket@ubudfoodfestival.com to claim your free ticket.

ACCOMMODATION PARTNERS Stay with one of our valued Accommodation Partners and save 20% on your 1, 2, and 3-Day FoodLover Pass.

To redeem your discount, email a copy of your booking confirmation to ticket@ubudfoodfestival.com and we’ll send you a unique discount code to apply at checkout.

DAILY DEALS IN THE UFF18 APP In partnership with Buzzinga Apps, we are proud to offer the free UFF18 App. Available to download for iOS and Android, the UFF18 App contains program and speaker information, and a scheduling function. Daily Deals for our dozens of food stalls are only available within the App. Simply show the Daily Deal to staff at the participating stall for tasty savings.

wood fired italian food

jalan raya sanggingan, ubud, bali

@dumbobali 13

festival program

FESTIVAL HUB @ TAMAN KULINER

The Ubud Food Festival program consists of nine categories, spanning a range of free and ticketed events. For more information about each program category, flip to the corresponding pages in the program book.

The heart of the Ubud Food Festival, the Festival Hub @ Taman Kuliner is the perfect place to eat, drink, listen, learn and soak up the Festival vibe from 13-15 April.

SPECIAL EVENTS

Check out our helpful Festival Map in the center of this program book to guide your senses through everything the Festival Hub @ Taman Kuliner has to offer.

KITCHEN STAGE MASTERCLASSES

KITCHEN STAGE

COFFEE LOUNGE

FOOD TOURS

Food for thought

TEATER KULINER

KIDS EVENTS

MUSIC, FILM, YOGA

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@ INDUS RESTAURANT Where the magic happens, the Kitchen Stage is your chance to get up close and personal with the stars of the Ubud Food Festival.

From fiery culinary competitions to a behindthe-pass look into some of the world’s best kitchens, the Kitchen Stage is home to 18 sessions over three days.

FOOD FOR THOUGHT @ THE JOGLO Ubud Food Festival is more than just good food. We are dedicated to supporting the sustainable future of Indonesia’s food industry.

From outstanding innovators to environmental heroes, hard-working farmers to app designers, our free Food for Thought discussions bring together Indonesia and Southeast Asia’s movers and shakers to bite into big issues and new ideas.

TEATER KULINER In its second year, our free Teater Kuliner kitchen stage is nestled in the heart of the Festival Hub @ Taman Kuliner. Celebrating the deliciousness and diversity of Indonesian cuisine, join the hungry crowd as both beloved and little-known Balinese and regional Indonesian dishes take center stage from the hands of the nation’s most talented chefs.

MARKETs

cOffee Lounge

Snack, slurp and sift through the best of Ubud’s restaurants, bars, cafés and crafts at Taman Kuliner. It’s the perfect base to soak up the Festival vibe! From traditional Indonesian favorites to international flavors, devilishly sweet desserts to a late night drink on the dancefloor, bring your friends and sample your way through 100+ stalls.

The Coffee Lounge is a new addition to the Ubud Food Festival. It’s the perfect place to get your much-needed caffeine fix, and to learn from our coffee masters too.

ABC AREA The UFF home of our Presenting Partner, the ABC Area is an exciting cosmos of Indonesian food adventures. Sample Abang Adek’s spicy noodles, pick up a few Kecap ABC First Press Recipes, and meet the friendly team!

GO-FOOD EATERY Eat your way across Indonesia at the Go-Food Eatery! From ayam bakar taliwang from Lombok to nasi kuning from Ambon, there’ll be plenty to satisfy your Indonesian food cravings.

FILM SCREENINGS Find a plate of food, pull up a beanbag and settle in for a movie in our free open-air cinema. With a delicious spread of food films to get you drooling, it’s the perfect way to revamp your appetite for the next day.

LIVE MUSIC In Bali, things heat up as the sun goes down.

Each night of the Festival, see some of the island’s best local talent in action as they take to the stage for a free concert under the starry night sky.

FESTIVAL BARS Open from 11:00am until late, recharge your Festival spirit with Bali’s best wines, craft beers and sparkling beverages.

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SPECIAL EVENTS 12–15 April

Around Ubud

IDR 150,000–IDR 1,350,000

From long table lunches overlooking the valleys, jungles and rice paddies of Ubud, to culinary collaborations between Southeast Asia’s top chefs, our Special Events put the best of Bali on the table. Held across Ubud’s most coveted restaurants and bars, our Special Events are the ultimate foodies’ guide to town.

Gala Opening Night Party 12 April 19:00-23:00 Festival Hub @ Taman Kuliner.

Jl. Raya Sanggingan, Ubud IDR 500,000

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As the first stars appear above Campuhan Ridge, sip cocktails and sample canapés from some of Ubud’s finest eateries, while swapping must-try dishes and restaurant tips with your favorite UFF18 foodies. Join us for our Gala Opening Night Party as we celebrate the launch of the fourth Ubud Food Festival.

Price includes canapés, wine and beer.

IDR 775,000

Unforgettable Indonesian at Amandari 13 April 19:00-22:30 Amandari Ubud.

Jl. Kedewatan, Ubud IDR 1,100,000 Food only | IDR 1,350,000 with paired wines

Best of Bali at Mozaic

Price includes five-course chefs’ menu, canapés and champagne on arrival with optional wine pairing.

Mozaic. Jl. Raya Sanggingan, Ubud IDR 950,000 Food only | Wine pairing available on the night

Price includes five-course chefs’ menu, and five amuse bouche, with optional wine pairing on the night.

13 April 19:00-23:00 Hujan Locale.

Jl. Sri Wedari, Ubud IDR 600,000

The wildly creative fusion of Singapore’s Morsels won it Restaurant of the Year and Chef’s Choice (Western) at the World Gourmet Summit Awards of Excellence 2017. Uniting Asian food cultures in novel ways, Chef-Owner Petrina Loh’s culinary imagination will be let loose in the Hujan Locale kitchen. Expect the unexpected!

E V E N t s

Wildly Creative Fusion at Hujan Locale

S P E C I A L

19:00-23:00

E V E n TS

As the dusk descends on the Ayung Valley and smooth jazz floats on the breeze, settle in for an eve of unforgettable Indonesian cuisine.

Petty Elliott is a culinary icon, and alongside two of the Aman group’s Executive Chefs, their creations will form the essential Special Event for true lovers of Indonesian flavors.

Bali now rubs shoulders with the world’s top foodie hotspots, and these chefs have played a big part in its culinary clout. Chris Salans (Mozaic), Daniele Taddeo (GROW Bali), Kevin Cherkas (Cuca), Kieran Morland (Merah Putih) and Mandif Warokka (BLANCO par Mandif) will present their signature dishes. Be sure to arrive ravenous.

13 April

ECIA S P EC I A L

Price includes seven-course chefs’ menu, snacks and welcome drink.

Price includes four-course chef’s menu, cocktail and canapés on arrival.

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19:00-23:00 LocaLAB (above Nusantara).

Jl. Dewi Sita, Ubud

E V E nT S

13 April

If they’re not experimenting and innovating in the kitchen, Felix Schoener and Fido Nuswatama Rahadian of Locavore’s LocaLAB, and Asli Food Project’s Crystal Chiu, are scouring the archipelago for rare and unusual ingredients, some of which have been long forgotten. In this intimate dinner for 12, they’ll share their delicious discoveries.

S P E C I A L

Discovering Indonesian Produce

Kitchen Stage After Dark with Ryan Squires 13 April 20:00-23:30 Kitchen Stage @ Indus

The mastermind behind Brisbane’s Esquire – lauded for its ever-changing menu – Chef Ryan Squires gets his drive from producebased cooking. At this intimate long table dinner for 16, the first in the Kitchen Stage After Dark double bill, be surprised by what Bali’s produce inspires Chef Ryan to create.

Price includes four-course chef’s menu.

IDR 700,000

Papua, Timor and Bali on the Table 14 April 12:30-15:00 Casa Luna Restaurant. Jl. Raya Ubud, Ubud IDR 300,000

From Lima to Madrid, Rome to Bali 14 April 18:30-23:00 Uma Cucina. Jl. Raya Sanggingan, Ubud IDR 600,000

Meta Meets Kubu

Take a culinary journey from the highlands of Papua and West Timor to Bali. UFF Founder & Director Janet DeNeefe teams up with the Jungle Chef Charles Toto, and food activist Dicky Senda, for a long table lunch that spotlights Indonesia’s lesser known eastern islands, and epitomizes the nation’s diversity.

Supported by Chope.co.

Price includes long table family style lunch and welcome drink.

With Peruvian heritage and stellar Spanish training, Daniel Chavez’s ceviche at Ola Cocina Del Mar is one of Singapore’s most sought after plates. For those who adore fruits del mar, indulge in his Mediterranean seafood delicacies such as arroz con mariscos (traditional seafood rice, achiote and crab butter), and of course his sensational ceviche.

Price includes four-course chef’s menu, canapés and welcome drink.

Mandapa, A RitzCarlton Reserve.

Jl. Kedewatan, Ubud

At Kubu at Mandapa, a Ritz-Carlton Reserve, one of Asia’s top-rated resorts, Executive Chef Maurizio Bombini shares his passion for modern Mediterranean-European cuisine. At Singapore’s Michelin-starred Meta, Chef Sun Kim serves European dishes infused with his Korean heritage. With its spectacular scenery, Mandapa is the ultimate setting for this confluence of culinary cultures.

IDR 1,300,000

Supported by San Pellegrino.

14 April 18:30-22:30

Price includes six-course chefs’ menu, and snacks.

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IDR 650,000

Kitchen Stage After Dark with Jun Lee 14 April 20:00-23:30 Kitchen Stage @ Indus

Price includes multi-course chefs’ sharing menu, snacks and welcome drink.

Price includes six-course chef’s menu with drink pairing available on the night.

Spice it Up with Rinrin Marinka and Chris Salans

MasterChef Indonesia judge Chef Rinrin Marinka is passionate about Indonesian fusion, while Chef Chris Salans is renowned for his elegant mingling of French cuisine with Balinese flavors. Four of Chef Marinka’s recipes will be reimagined by Chef Chris, for an afternoon of innovative fusion that is sure to delight and inspire.

12:00-15:00 Spice By Chris Salans. Jl. Raya Ubud, Ubud IDR 450,000 Food only | IDR 650,000 with paired cocktails

Lunch with the Queen of Indonesian Cuisine 15 April 12:30-14:30 The View Restaurant, Plataran Ubud Hotel & Spa. Jl. Raya Pengosekan, Ubud

E V E n TS

At Seoul’s Michelin-starred Soigné, Chef Jun Lee serves theme-based ‘episode’ menus; previous episodes include ‘Cinema Paradiso’, ‘WILD’, and ‘Winter of Seoul’. For the closing act in the After Dark double bill, the Kitchen Stage will morph into an intimate open kitchen long table dinner for 16. Watch on as Chef Jun works his culinary wizardry on six bold, beguiling courses.

IDR 800,000

15 April

S P EC I A L

19:00-22:30 Nusantara by Locavore. Jl. Dewi Sita, Ubud

Price includes four-course chefs’ menu with optional cocktail pairing.

In a UFF first, the Queen of Indonesian Cuisine Ibu Sisca Soewitomo and her daughter Novia will create their favorite classic dishes from across the archipelago. The Rijstafel (Dutch for ‘rice table’) will include Ibu Sisca’s specialties sop iga and ikan acar kuning, and her sinfully sweet tape bakar karamel.

Price includes six-dish Rijstafel, welcome drink, entrée and main course.

IDR 360,000 19

E V EN t s

14 April

Ubud’s Nusantara by Locavore and Jakarta’s NUSA Indonesian Gastronomy celebrate the nation’s rich culinary heritage with their remarkable array of refined traditional dishes.

Nusantara’s Chef Putu and NUSA’s Chef Ragil will serve the best of the archipelago in the style they grew up with: sharing plates prepared with time-honored techniques and recipes spanning generations.

S P EC I A L

Sharing the Best of the Archipelago

MOKSA’s Feast for Earth and Soul 15 April 18:00-21:30 Moksa Restaurant.

Puskesmas Ubud II, Gang Damai, Sayan, Ubud

MOKSA’s sustainable philosophy has become the blueprint for Bali’s permaculture cafes, while its vegetarian dishes could tempt even the most committed carnivores. Join Chef Made Runatha for five mouth-watering courses of innovative plant-based cuisine.

Look forward to dishes such as coconut chocolate cream soup with pink peppercorn cheese quenelle, and mango curd tartlet.

Price includes five-course chef’s menu and mixed herbal tea.

IDR 540,000

The Magic of Mandapa 15 April 18:30-22:30 Mandapa, A RitzCarlton Reserve.

Jl. Kedewatan, Ubud IDR 900,000

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On a wooden platform nestled among the rice terraces cascading down the Ayung Valley, experience modern Indonesian and Balinese cuisine from the expert hands of Executive Chef Maurizio Bombini. Come and see for yourself why Mandapa, a Ritz-Carlton Reserve is one of Asia’s top-rated resorts, while indulging in eight courses lovingly prepared with the region’s finest produce.

Price includes eight-course chef’s menu, canapés and welcome drink.

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Locavore feat.

Rydo Anton 15 April 19:00-23:00 Restaurant Locavore.

Jl. Dewi Sita, Ubud IDR 995,000

World Class Culinary Collective

Indonesian-born Rydo Anton is Head Chef of Bangkok’s Gaggan, number one on Asia’s 50 Best Restaurants list from 2015-2017. He’s returning to Indonesia to collaborate with Ubud’s hometown heroes, Locavore, for eight courses and countless bites in between. This is a kitchen jam session by culinary maestros serious foodies will not want to miss.

Price includes eight-course chefs’ menu, snacks and welcome drink.

Room4Dessert.

Jl. Raya Sanggingan, Ubud

With a meeting of culinary minds like these, guests will be in for an exceptional experience of flavors spanning many seas. Michelinstarred Cheek by Jowl’s Rishi Naleendra, much vaunted Mejakawi’s Benjamin Cross, and coveted KAUM’s Wayan Kresnayasa will present their signature dishes, followed by world class sweet temptations from the team at Room4Dessert.

IDR 990,000

Supported by San Pellegrino.

15 April 19:00-00:00

Price includes eight-course chefs’ menu.

Unofficial Afterparty at Night Rooster 15 April 23:00-Late

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If you’ve danced off all those calories* at the Closing Night Party and are keen to kick on with your Festival family, a midnight tipple and nibbles at The Night Rooster are what’s on the cards for you. Come and bask in the afterglow of your fabulous Festival feasts at Bali’s best cocktail bar.

The Night Rooster.

Jl. Dewi Sita, Ubud

Price includes one cocktail and snacks.

IDR 150,000

*We firmly believe calories do not count at UFF.

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masterclasses 13–15 April

Around Ubud

Free–IDR 600,000

For those looking to refine their foodie finesse, our Masterclasses are led by the industry’s best.

From wood fire sourdough pizza making to food writing, tempe from scratch to Balinese cuisine, these intimate sessions are designed to turn passions into professions.

Mr Wayan Balinese Cooking Class and Lunch 13 April 10:00-12:00 Wapa Di Ume. Jl. Suweta, Banjar Bentuyung IDR 600,000

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This is no ordinary cooking class. With the team at Mr Wayan, discover the time-honored techniques of the traditional Balinese kitchen (paon). Working with clay pots and wood fire stoves, learn to make three authentic Balinese dishes, then sit back and enjoy the fruits of your labor in the picturesque Mr Wayan Restaurant.

Price includes cooking class consisting of three dishes, followed by lunch and a certificate with your picture.

11:30-13:30 Casa Luna Cooking School. Jl.Bisma, Ubud

Price includes workshop and your handmade tempe to take home.

IDR 400,000

Food Illustration with Ade Putri and Reevo Saulus 13 April 13:00-14:30 DUMBO. Jl. Raya Sanggingan, Ubud Free Event

Bubur and Bahasa 14 April 08:30-09:30 Joglo. Festival Hub @Taman Kuliner Int. IDR 150,000 Res. IDR 100,000 Ind. IDR 60,000

Coffee Roasting with Seniman Industries 14 April 09:30-11:00 Seniman Coffee Studio. Jl. Sri Wedari, Ubud Free Event

Sma P ECIA V Es n s t e rL c Ela s eTS s

13 April

Innovative young foodpreneur Benny Santoso has a real fervor for fermentation. At iniTempe, his Bali-based creative tempe business, soybean superfood products include biscuits, brownies and Bolognese. If you’re tempted by rich, nutty tempe, Benny will teach you how to make your own at home with a variety of soybeans, including edamame.

Culinary storyteller Ade Putri Paramadita is always hungry for new ways to communicate about food, and in her words, “Sketching plated foods and food preparation processes could be an innovative form of storytelling.”

Join Ade Putri and Reevo Saulus, the talented young designer of this year’s UFF branding, for food illustration fun times.

This is a free event, but registration is required.

Please reserve your place via our website or at the Box Office.

Make the most of your time in Bali by learning not only the basics of Indonesian language, but also a bit about Indonesian culture, with the Cinta Bahasa Indonesian Language School. A steaming bowl of bubur (rice porridge) with all the tasty trimmings will make both your learning and morning even more enak! You’ll also receive a booklet of useful phrases.

Supported by Cinta Bahasa Indonesian Language School.

From crop to cup, Ubud’s Seniman Industries is revered for its meticulous attention to detail and devotion to sourcing and promoting the finest Indonesian coffee beans. Join the Seniman team as they teach you how to roast coffee beans at home, guiding you through the entire process from green bean to the final cup.

This is a free event, but registration is required.

Please reserve your place via our website or at the Box Office.

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Creative Tempe with Benny Santoso

Healthy Eating for Midlife and Beyond with Sam Rice 14 April 10:00-12:30 Mozaic. Jl. Raya Sanggingan, Ubud

Co-author of Sunday Times Bestseller The Midlife Kitchen: Health-Boosting Recipes for Midlife & Beyond, Sam Rice will lead this beneficial workshop based on her book with recipes to make for brunch. She’ll share useful information about what the body needs as it ages, along with various recipes ranging from everyday meals to occasional treats.

Price includes workshop and brunch from your creations.

IDR 550,000

From the Plate to the Page with LocaLAB and Jed Doble 14 April 11:30-13:30 LocaLAB. Jl. Dewi Sita, Ubud IDR 550,000

Sourdough From Scratch with Starter Lab 14 April 11:30-13:30 Room4Dessert.

Jl. Raya Sanggingan, Ubud

Felix Schoener and Fido Nuswatama Rahadian of Locavore’s test kitchen LocaLAB are teaming up with Jed Doble, publisher of Indonesia’s leading English-language F&B magazine FoodieS, for this unique workshop.

Explore LocaLAB’s innovations over three courses, then with Jed’s erudite insights, craft a piece about your experience. The most outstanding will be published in the May issue of FoodieS Bali.

Price includes three-course lunch, writing workshop and a chance to be published in FoodieS Bali.

With its mild fermented tang, the distinctive scent of freshly baked sourdough bread is now wafting from a handful of bakeries in Bali, and the strongest aroma is from Starter Lab. Join owners Emerson and Min as they teach you everything you need to know to make your own sourdough from scratch.

Price includes workshop and your sourdough loaf to take home.

IDR 300,000

Perfect Pairings – Indonesian Food and Wine 14 April 17:00-18:30 bridges. Jl. Raya Campuhan, Ubud IDR 390,000

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Pairing Indonesian food and wine is not always easy. Find out how it is done with sommelier Rahul Mehra at bridges DIVINE bar. You will be served five Indonesian tapas, each paired with a perfectly matched glass of imported wine, expertly commented on by Rahul. Get interesting tips, tasting notes and ask questions while you sit back and relax in the beautiful bar with a breathtaking view of the jungle.

Price includes five wines matched with five Indonesian snacks.

15 April 09:30-11:30 Seniman Coffee Studio. Jl. Sri Wedari, Ubud IDR 250,000

Essential Balinese Dishes with B.Saya 15 April 10:00-13:30 B.Saya Villas and Restaurant.

Jl Suweta, Ubud

With its radical, creative approach, Seniman Industries is one of Indonesia’s leading specialty coffee and design brands. With Co-founder Rodney Glick and fellow Q Grader coffee roaster I Kadek Edi, discover the industry’s standardized techniques for evaluating coffee quality and characteristics, while sharpening your senses with a few signature brews in the process.

Price includes workshop and tasting of numerous coffees.

ma s t e r c la s s e s

Cupping with Seniman Industries

Overlooking the rice fields and coconut groves just north of Ubud, learn how to create staple Balinese dishes sate lilit and lawar, while discovering their spiritual significance.

Other dishes on the menu are pepes ikan and ayam bakar, enjoyed in many parts of the archipelago. Almost all ingredients will be sourced from B.Saya’s gardens.

Price includes cooking class consisting of four dishes followed by lunch.

IDR 350,000

15 April 11:00-13:30 DUMBO. Jl. Raya Sanggingan, Ubud IDR 550,000

Jamu Secrets with Arif Springs 15 April 11:30-13:00 Casa Luna Cooking School. Jl.Bisma, Ubud IDR 250,000

Serving scrumptious, vibrant vegetarian fare since 2013, The Elephant has grown into an Ubud institution, and now she has an eagerly anticipated little sister. At DUMBO, wood fired pizza and modern Italian are the order of the day, and in this hands-on workshop you’ll learn all the secrets for perfect sourdough pizza.

Price includes workshop, coffee, salad, pizza, glass of wine and limoncello.

Boasting a range of health benefits, Indonesia’s favorite herbal tonic jamu has been imbibed daily for centuries, and is now a popular item in cafes across the island. Guru Jamu Arif Springs has been making it since he was a boy, and now sells his own brand DJAMOEKOE from his shop here in Ubud. He’ll share his top tips and tricks for making the right jamu for you.

Price includes workshop and your own jamu creation.

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ma s t e r c la s s e s

Sourdough Pizza with DUMBO

food tours 13–14 April

Around Ubud

IDR 400,000

What better place than Ubud, one of Indonesia’s culinary capitals, to take a journey from supplier to plate. Join us on our Food Tours as we take a culinary jalan-jalan to take in the sights, smells and tastes of this incredibly diverse archipelago.

Tofu Making and Pejeng Night Market’s Best Bites 13 April 16:00-19:00 Meet at Box Office, Festival Hub @ Taman Kuliner.

Jl. Raya Sanggingan, Ubud

For adventurous foodies, there are few greater pleasures than scouring sizzling night markets for the tastiest local specialties. After trying your hand at tofu making, local culinary guide Pak Puriana will wander with you through Pasar Pejeng, taking you straight to the best bubur Bali (Balinese rice porridge) and the tastiest local delights.

Price includes dinner of selected night market dishes.

IDR 400,000

Culinary Jalan-Jalan 14 April 06:00-09:00 Meet at Casa Luna Restaurant.

Jl. Raya Ubud, Ubud IDR 400,000

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Join our intrepid food guides on a walking tour to the home of Ubud’s famed suckling pig, Ibu Oka’s. After kopi Bali, meet Pak Rimpin, the master of bebek betutu (smoked duck), and Pak Sanur, the don of betutu ayam (braised chicken). Polish it off with a Balinese breakfast of champions at Casa Luna.

Price includes Balinese breakfast at Casa Luna.

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FOODLOVER PASS Your golden ticket to the action-packed Kitchen Stage @ Indus, our FoodLover Pass can be purchased for 1, 2 or 3-Day Festival experiences.

kitchen stage 13–15 April

Kitchen Stage @ Indus

Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

Where the magic happens, the Kitchen Stage is your chance to get up close and personal with your culinary heroes. Playing host to the stars of the Ubud Food Festival, the Kitchen Stage is home to a daily program of fiery cooking competitions, culinary collaborations, and a behind-thepass look into some of the world’s best restaurants.

If you’re struggling to decide which sessions look the most appetizing, upgrade your Festival experience with our 1, 2 or 3-Day FoodLover Pass, giving you complete access to the Kitchen Stage. By purchasing a FoodLover Pass, you can save up to 40% on individually ticketed Kitchen Stage sessions.

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13 April 09:30-10:30 Kitchen Stage @ Indus

From croissant to éclair, macaron to millefeuille, canelé to palmier, there is nothing Bali’s Prince of Pastry, Rafi Papazian, has not perfected. The man behind much-loved bakery-café Monsieur Spoon will show you how to master the flakiness, the crispiness, the crunchiness and the soft-as-a-cloud of his flawless French pastry.

Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

Sonic Seasoning with Andrian Ishak 13 April 11:00-12:00 Kitchen Stage @ Indus

Ski P ECIA t c h eL n E s V tE ag n TS e

Get Flaky with the Prince of Pastry, Rafi Papazian

Andrian Ishak, Chef-Owner of Jakarta’s first molecular gastronomy restaurant, Namaaz Dining, will break the sound barrier as he shares his signature process of seasoning food with sound. From higher pitches enhancing sweet and sour, to lower pitches boosting bitterness, see and hear for yourself why he’s one of Indonesia’s most innovative.

Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

Showstopping Ceviche with Daniel Chavez 13 April 12:30-13:30

The Peruvian dish ceviche is now a staple on seafood menus around the world, but what else is there to it than raw fish, citrus, herbs and spices? Well, have you heard of leche de tigre, tiger’s milk? Essential for sublime ceviche, Daniel Chavez will reveal how to concoct this intriguing elixir.

Kitchen Stage @ Indus

Michelin-starred Korean with Jun Lee 13 April 14:00-15:00 Kitchen Stage @ Indus

Using an ancient Korean technique for cooking meat, Chef Jun Lee will prepare lamb steak with Korean spices, while sharing his culinary philosophy which emphasizes communication and understanding. The Michelin-starred chef will pair the steak with golden tajarin pasta and locally sourced greens. This demo is a must for fans of Korean cuisine.

Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000 31

S Pk ki ECIA ch h Le en n E Vs sEN ag tgs e e i tt c tt a

Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

Sun Kim – Bossman of Bibimbap 13 April 15:30-16:30 Kitchen Stage @ Indus Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

Sambal Smackdown 13 April 17:00-18:00

Described as “innovative and modern” by the Michelin Guide, at Singapore’s Meta Chef Sun Kim serves European dishes infused with his Korean heritage. In this demo he’ll whip up the popular Korean dish bibimbap. Chef Sun’s features crab meat and salted egg, along with his secret chili sauce, of course.

Supported by San Pellegrino.

With another year of the UFF comes another year of the Sambal Smackdown. In this round Bali’s reigning chili champion Made Sujaya may be up against his fieriest competition yet. Come and cast your vote as these brave chefs battle it out with their most innovative rendition of Indonesia’s favorite condiment.

Kitchen Stage @ Indus Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

RISE UP! Gluten Free Baking with Mary Jane Edleson 14 April 09:00-10:00

Sprinkled with secrets from her upcoming publication RISE UP! Gluten Free Baking, Mary Jane Edleson will present two types of unique tropical flour. Versatile and nutritious, she’ll reveal not only how to transform the flours into tasty, satisfying treats, but also how to produce them inexpensively at home.

Kitchen Stage @ Indus Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

Sustainable Seafood with Benjamin Cross and Stephen Moore 14 April 10:30-11:30 Kitchen Stage @ Indus Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000 32

At UFF17 we shone the spotlight on the Masyarakat dan Perikanan Indonesia Foundation, which strives for sustainable fishing and ecological conservation. This year you can sample its Fair Trade tuna, served up by Chefs Ben and Steve from one of Bali’s most coveted dining destinations, Ku De Ta.

14 April 12:00-13:00 Kitchen Stage @ Indus.

Supported by San Pellegrino.

Int IDR 150,000 Res IDR 100,000 Id IDR 60,000

The 5S Equation with Rydo Anton 14 April 14:00-15:00 Kitchen Stage @ Indus.

s t ag e

At Singapore’s Cheek by Jowl, Rishi Naleendra serves modern Australian cuisine which, according to the Michelin Guide, is “far more complex than it at first seems.” In this demo he’ll prepare fish with leek and bonito butter.

Though it may sound simple, his devotion to deep yet delicate flavors is what makes Rishi’s restaurant Michelin-worthy.

ki t c h e n

Michelin-starred Modern Australian with Rishi Naleendra

Indonesian-born Chef Rydo Anton is Head Chef at Gaggan, number one on Asia’s 50 Best Restaurants list from 2015-2017, and last year ranked seventh in the world. In this demo he’ll recreate the progressive Indian restaurant’s winning 5S equation: Salty, Sweet, Sour, Spicy and Surprise, with a selection of Gaggan’s unbeatable bites.

Int IDR 150,000 Res IDR 100,000 Id IDR 60,000

Kolak Pisang Kontemporer with Hans Christian 14 April 15:30-16:30 Kitchen Stage @ Indus.

Sometimes the simplest things are the most satisfying. Infused with nostalgia, the beloved Indonesian snack kolak pisang, a compote of coconut milk, sugar and banana, is one such sweet delight. But in rising star of Jakarta’s culinary scene Hans Christian’s hands, humble kolak pisang is transformed into an exquisite modern masterpiece.

14 April 17:00-18:00 Kitchen Stage @ Indus.

With its ceremonial significance, babi (pig) is Bali’s preferred meat, and in this inaugural Babi Battle three of Ubud’s top dining destinations will put their pride on the line. The rules are simple: present your definitive pork dish and prepare for the verdict. Whose porcine dream will reign supreme?

Int IDR 150,000 Res IDR 100,000 Id IDR 60,000

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ki t c h e n

Battle of the Babi

s t ag e

Int IDR 150,000 Res IDR 100,000 Id IDR 60,000

From Indonesia to the Middle East with Petty Elliott 15 April 09:00-10:00

Indonesian culinary icon Petty Elliott will create a trio of dishes based on her signature spice mixes from JAVARA Indonesia. Baharat, ras el hanout and dukkah are staples in Middle Eastern kitchens, but with JAVARA they’re made with purely Indonesian ingredients, and in Petty’s hands they’ll become truly magical.

Kitchen Stage @ Indus Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

Ryan Squires’ Philosophy of Respect 15 April 10:30-11:30 Kitchen Stage @ Indus

Esquire’s menu changes daily, depending on the produce’s availability and quality. This constant creativity and attention to detail is what earned Chef Ryan Squires three Chef Hats. Drawing on his passion for fishing and the freshest seafood, Ryan will share his philosophy of respecting produce for the most flavorsome result.

Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

Innovative Indonesian with Kieran Morland and Maxie Millian 15 April 12:00-13:00

At Merah Putih and Sangsaka, Chefs Kieran and Maxie pay tribute to unique Indonesian flavors and ingredients, transforming them into refined, decadent dishes. Watch on as they harness the distinctive tingling sensation of Andaliman pepper for beef short rib, and the fragrance and zest of curry leaves and ginger flowers for crayfish.

Kitchen Stage @ Indus Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

Cocktail Hour with Raka Ambarawan 15 April 14:00-15:00 Kitchen Stage @ Indus Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

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With ingredients such as spiced jackfruit marmalade, mango blossom honey and Kintamani orange liqueur, Raka Ambarawan lifts local produce to cocktail cloud nine.

Resident mixologist and owner of Locavore’s Night Rooster, he’s renowned for his exotic infusions and visually stunning creations. Join Bali’s King of Cocktails as he shakes up a few of his legendary libations.

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The Fundamentals of Flavor with Petrina Loh 15 April 15:30-16:30 Kitchen Stage @ Indus

Serving up her signature dish of steamed Venus clams in fig broth, Chef Petrina Loh will guide you through the fundamental steps of building flavor. From selecting the right ingredients to the final garnish, this awardwinning chef will demonstrate how to develop the complexity of a dish, for which she’s renowned.

Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

Salted Egg Showdown 15 April 17:00-18:00 Kitchen Stage @ Indus Int. IDR 150,000 Res. IDR 100,000 Id. IDR 60,000

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From fish skin to crispy chicken, steamed buns to croissants, everyone’s favorite flavor du jour has finally cracked the UFF! In this high cholesterol cook off chefs will work wonders with the dangerously addictive substance.

Silky or crunchy, sweet or savory, which chef’s salted egg creation will win them the golden crown?

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coffee lounge 14–15 April

Indus Restaurant

IDR 50,000

The Coffee Lounge is a new addition to the Ubud Food Festival. It’s the perfect place to get your much-needed caffeine fix, and to learn from our coffee masters too.

Coffee and Chocolate Pairing 14 April 13:00-14:00 Coffee Lounge @ Indus Lower Floor.

Jl. Raya Sanggingan, Ubud

The rich aroma of freshly brewed single origin Indonesian coffee, paired with top quality, single origin Indonesian chocolate: irresistible. Join Co-founder of Pipiltin Cocoa, Tissa Aunilla, Balinese farmer, coffee roaster and Founder of Arca Coffee Garden, Wayan Arca, and Founder of Australia’s Five Senses Coffee, Shaughan Dunne, for a masterclass in matching these gifts from the gods.

Supported by Pipiltin Cocoa.

IDR 50,000

Mastering Manual Brew with the Coffeenatics 15 April 13:00-14:00 Coffee Lounge @ Indus Lower Floor.

Jl. Raya Sanggingan, Ubud IDR 50,000

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Although all UFF staff would agree he can produce a perfect espresso, Co-founder of Coffeenatics Harris Hartanto Tan’s passion is mainly for manual brewing methods. Along with a touch of Indonesian coffee history, in this hands-on workshop you’ll learn all the intricacies of ratio, temperature and grind size to master manual brewing at home.

Supported by Coffeenatics.

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Laota Gelato Secrets Javara Indigenous Indonesia Bali Buda Habitat The Sayan House Ubud Raw Chocolate & COVITA Glow Restaurant Bread Basket

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FOOD FOR THOUGHT 13–15 April

Joglo. Festival Hub @Taman Kuliner

Free

Ubud Food Festival is more than just good food. We are dedicated to supporting the sustainable future of Indonesia’s food industry. From outstanding innovators to environmental heroes, hard-working farmers to app designers, our free Food for Thought discussions bring together Indonesia and Southeast Asia’s movers and shakers to bite into big issues and new ideas.

Festival Welcome – Generasi Inovasi 13 April 09:30-10:30 Joglo. Festival Hub @Taman Kuliner Free

A Digital Degustation 13 April 11:00-12:00 Joglo. Festival Hub @Taman Kuliner Free

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The UFF18 theme ‘Generasi Inovasi’ celebrates innovative and sustainable ideas in Indonesia’s food industry, which are all creating a distinct food culture unique to the archipelago. Join UFF Founder & Director Janet DeNeefe alongside star speakers as they welcome you to the Festival and discuss their most innovative discoveries.

Featuring: Janet DeNeefe, Hans Christian, Helianti Hilman, Dade Akbar, Doni Marmer.

As little as two years ago food tech companies in Indonesia navigated a ‘blue ocean’ market: huge business potential with little competition.

But as Qraved Founder Steven Kim warned: “Indonesia won’t be blue ocean for long.”

Join these app aficionados as they address how food and agricultural apps are changing Indonesia’s foodscape, for better and for worse.

Featuring: Ade Putri Paramadita, Steven Kim, Thor Yumna, Doni Marmer.

Free

The Bitter Truth 13 April 14:00-15:00 Joglo. Festival Hub @Taman Kuliner Free

Hope on the Horizon 13 April 15:30-16:30 Joglo. Festival Hub @Taman Kuliner Free

The Michelin Effect 13 April 17:00-18:00 Joglo. Festival Hub @Taman Kuliner Free

Featuring: Jed Doble, Azimin Saini, Laksmi Pamuntjak, Namhar Hernanto.

t h o u g h t f o r f o o d

Joglo. Festival Hub @ Taman Kuliner

The specialty coffee sector is booming in Indonesia and beyond, yet most coffee farmers struggle to rise out of poverty.

Join these caffeine crusaders as they grind up the reasons behind this bitter inequity, and explore the best strategies to improve the livelihoods of the nation’s estimated two million coffee farmers.

Featuring: Dr. Jeffrey Neilsen, Shaughan Dunne, Wayan Arca.

After China, Indonesia is the world’s second biggest producer of plastic waste, but with today’s ‘Generasi Inovasi’ there is hope on the horizon. Be inspired by these socially responsible enterprises creating earth friendly alternatives to plastic packaging, and an app developer connecting consumers to outlets providing ethical, sustainable products.

Featuring: Paul Hellier, David Christian, Cat Wheeler, Kevin Kumala.

From Michelin stars to Chef Hats to the World’s 50 Best Restaurants, what is the actual impact of these rarefied rating systems? What effect do they have on chefs, venues, and diners themselves? We’ll get a behind-the-pass perspective from five chefs who’ll plate up the reality of restaurant awards.

Featuring: Ragil Imam Wibowo, Rishi Naleendra, Jun Lee, Rydo Anton, Sun Kim, Jed Doble.

t h o u g h t

12:30-13:30

f o r

13 April

With food reviews increasingly being reduced to lists of ‘5 places you must try (insert food fad here)’, or ‘5 dishes you must eat while in (insert city here)’, is food writing rapidly going stale? Some of Southeast Asia’s foremost food scribes will serve fresh insights on the battle between clickbait and the art of transcribing taste.

f o o d

Clickbait vs the Art of Transcribing Taste

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The People Who Feed Us 14 April 09:30-10:30 Joglo. Festival Hub @ Taman Kuliner Free

An Alternative to Rice 14 April 11:00-12:00 Joglo. Festival Hub @Taman Kuliner Free

Innovating from the Ground Up 14 April 12:30-13:30 Joglo. Festival Hub @Taman Kuliner Free

Is the farm-to-table trend improving farmer livelihoods? Or is it merely a marketing tool obscuring the issues we often assume it addresses? Why do smallholder farmers remain some of the poorest people in Indonesia? Farmers from around Bali will share stories of their daily struggles to produce what’s on your plate.

Featuring: I Made Chakra, Kadek Suardika, Tri Sutrisna, Thor Yumna, Silvina Miguel, Jon Leonard.

The estimated annual consumption of rice in Indonesia is 33 million tonnes. Said the late Pak Bondan Winarno, “Our dependency on rice has become counterproductive to the health of our people.” Come and hear from a farmer, a food scientist, a geographer, and Indonesia’s Fair Trade Auditors as they assess the various alternatives to rice.

Featuring: Kadek Lisa & Fransiska Natalia, Santhi Serad, I Made Chakra, Dr. Jeffrey Neilsen.

From gluten free coconut biscotti to beetroot noodles, rambutan blossom honey to chili salt, JAVARA Indonesia works with over 52,000 farmers to produce over 700 artisanal organic products. Join JAVARA Founder Helianti Hilman in conversation with Indonesian farmers as they share the exciting and innovative ways they’ve learned how to become ‘farmerpreneurs’.

Supported by JAVARA Indonesia.

Featuring: Helianti Hilman & Indonesian farmers.

Can Cook, Will Travel 14 April 14:00-15:00 Joglo. Festival Hub @Taman Kuliner Free

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One of the best parts of being a chef is you can do it almost anywhere. With cheffing qualifications recognized in almost every professional kitchen, the sky’s the limit for those hungry for international experience. Our panel of well traveled chefs will share advice for how to thrive in restaurants far from home.

Featuring: Gloria Susindra, Rishi Naleendra, Kim Pangestu, Emerson Manibo.

Free

More Stories from Behind the Pass

Featuring: Janet DeNeefe, Crystal Chiu, Felix Schoener, Amanda Katili Niode, Helianti Hilman.

17:00-18:00

Once again we’ll step behind the pass with acclaimed chefs as they lift the lid on the glorious and grueling parts of the profession.

Late nights, little sleep, performing at breakneck speed under blazing lights. We’ll hear what it takes to survive and thrive in this highly volatile environment.

Joglo. Festival Hub @Taman Kuliner

Featuring: Petrina Loh, Rishi Naleendra, Rydo Anton, Jed Doble.

14 April

t h o u g h t

15:30-16:30 Joglo. Festival Hub @ Taman Kuliner

f o r

14 April

As one of the world’s most biodiverse nations with more active volcanoes than any other country, Indonesia’s soils yield a plethora of indigenous produce. But sadly, many have already been forgotten, along with their traditional cooking techniques. Listen in as these food enthusiasts describe the innovative ways they’re documenting and preserving Indonesia’s forgotten foods.

f o o d

Documenting Indonesian Produce

Free

Free

Jakarta’s Best Eats and FoodieS Bali 15 April 11:00-12:00 Joglo. Festival Hub @Taman Kuliner Free

Featuring: Tri Sutrisna, Arielle Chenarra, Benny Santoso, Damar Narotama, Doni Marmer.

In late February FoodieS magazine announced the winners of its inaugural Jakarta’s Best Eats Awards and Guide (stay tuned for the Bali edition!). With the first issue of FoodieS Bali hot off the press, hear from the team about their exciting future on the island, and meet the winner of Jakarta’s Best Eats Chef of the Year, Ragil Imam Wibowo.

Supported by FoodieS.

t h o u g h t

09:30-10:30 Joglo. Festival Hub @Taman Kuliner

f o r

15 April

A young cake baker, a creative tempe maker, a charcuterie specialist, and a small restaurant owner will share their experiences of starting a business in Bali from scratch. With honest insights and invaluable advice, this session is essential for anyone wanting to take their first step into the food and beverage industry.

f o o d

Bali’s Startup Stars

Featuring: Jed Doble, Ragil Imam Wibowo, Petty Elliott, Hans Christian.

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The Female Frontier 15 April 12:30-13:30 Joglo. Festival Hub @ Taman Kuliner Free

“In the kitchen a woman has to always show that she is twice as good as a man,” said Malaysian-born Michelin-starred chef Kwen Liew in the Agence France-Presse article ‘Why do women chefs keep missing out on Michelin stars?’. Indonesia’s next generation of female chefs reveal how they overcame the obstacles of their male-dominated industry.

Featuring: Ade Putri Paramadita, Gloria Susindra, Putri Mumpuni, Kim Pangestu.

The Spice of Life with ABC 15 April 14:00-15:00 Joglo. Festival Hub @ Taman Kuliner Free

Going Global 15 April 15:30-16:30 Joglo. Festival Hub @Taman Kuliner Free

The Magic of Maknyus – A Tribute to Pak Bondan Winarno 15 April 17:00 - 18:00 Joglo. Festival Hub @Taman Kuliner Free

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Join the team from our Presenting Partner ABC for a fiery discussion about Indonesia’s national obsession: spiciness. If there is one type of food that unites the nation, from Sabang to Merauke, it is sambal. No meal is complete without heat! For those who suka pedas, then this chili chat is for you.

Supported by ABC. Featuring: ABC Team.

One year it’s Korean, the next it’s Filipino. When will Indonesian be ‘Asian food craze of the year’? What does it take for a nation’s cuisine to turn up in food trucks and Instagram feeds on foreign shores? Rising stars and culinary icons will bite into the best ways to raise the profile of Indonesian food.

Featuring: Petty Elliott, Sisca Soewitomo, Hans Christian, Ragil Imam Wibowo, Ray Adriansyah, Jed Doble.

Late last year Indonesia lost a piece of its culinary history. Father of Indonesian food writing and one of the nation’s most celebrated culinary experts, Pak Bondan Winarno is the posthumous recipient of the UFF18 Lifetime Achievement Award. Join us as we reflect on his extraordinary contribution to Indonesia’s culinary culture.

Featuring: Janet DeNeefe, Gwendoline Winarno and family, Will Meyrick.

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teater kuliner 13–15 April

Festival Hub @ Taman Kuliner

Free

Ubud Food Festival is more than just good food. We are dedicated to supporting the sustainable future of Indonesia’s food industry. From outstanding innovators to environmental heroes, hard-working farmers to app designers, our free Food for Thought discussions bring together Indonesia and Southeast Asia’s movers and shakers to bite into big issues and new ideas.

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10:00-11:00 Festival Hub @ Taman Kuliner Free

Chef Kimmy, Jakarta’s Pastry Queen 13 April 11:30-12:30 Festival Hub @ Taman Kuliner

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13 April

While this year’s Festival looks to the future of Indonesia’s food industry, we’re also celebrating those who’ve created a legacy for today’s generation. Gusti Nyoman Darta is an expert in Ubud’s traditional culinary culture.

Join him as he serves one of Bali’s most important dishes, lawar, and discover why it holds such great ceremonial significance.

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Legendary Lawar with Pak Darta

Renowned for creating one of Jakarta’s most #instafood-worthy pastries, the salted egg lava croissant, Chef Kim Pangestu is a partner and Head Pastry Chef of Nomz Kitchen & Pastry. Got a soft spot for sweets? Grab a coffee and arrive early as Chef Kimmy proves why she’s often dubbed Jakarta’s Pastry Queen.

Free

Kecap Manis ABC with Ibu Sisca Soewitomo 13 April 13:00-14:00 Festival Hub @ Taman Kuliner

Following Jakarta’s Pastry Queen is the one and only Queen of Indonesian Cuisine, Ibu Sisca Soewitomo! Hailing from Surabaya, the grand old capital of East Java, Ibu Sisca will whip up two of her home city’s specialties, sate kelapa and lontong balap, using ABC Kecap Manis for extra flavor. Be sure to secure your seat early for this one!

13 April 14:30-15:30

Paris-Brest and éclairs always look tempting, but they usually only contain the same old chocolate or vanilla filling. With the Arkamaya Creative Culinary School, learn how to fill perfect French pastries with your favorite childhood flavors such as es teler and klappertaart, or maybe something wilder, like your favorite local satay!

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Innovative Pastries with Arkamaya Creative Culinary School

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Free

Festival Hub @ Taman Kuliner Free

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Food Magic with Ayu & Gede Kresna 13 April 16:00-17:00 Festival Hub @ Taman Kuliner

At Pengalaman Rasa in North Bali, Ayu Gayatri and Gede Kresna offer authentic local food experiences, cooking classes and a range of natural products. In this demo they’ll conjure their ‘Food Magic’, matching a variety of local ingredients, such as kedaluman, gadung and rumput laut, with their artisanal Balinese liquor.

Free

Cristian Encina’s Tacos with a Twist 14 April 10:00-11:00 Festival Hub @ Taman Kuliner

At PICA South American Kitchen, and his taqueria, Cantina, Cristian Encina recreates and reinterprets South America’s diverse and evolving flavors. On the Teater Kuliner stage, he’ll be putting his signature twist on a wonderfully messy mix of ingredients snuggled into a tortilla. Who doesn’t love a good taco? Delicioso!

Free

Gloria Susindra’s Mother Monster 14 April 11:30-12:30 Festival Hub @ Taman Kuliner

With its colorful, bold interior and cheeky ‘New American’ menu peppered with playful puns (Dough Be Cheesy! Ugly Olio! Matcha Made in Heaven!), Mother Monster is one of Jakarta’s hottest new venues. The woman behind this delightful combination, Gloria Susindra, will unfurl the designs behind some of her hit creations.

Free

Charcuterie with Tri Sutrisna 14 April 13:00-14:00 Festival Hub @ Taman Kuliner Free

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Wanaprasta Manager Tri Sutrisna is a shining example of the new wave of innovative young Indonesian food professionals. One of Southeast Asia’s leading charcuterie and cheese specialists, join Tri as he shares his passion for dry-aging local meats, making farm fresh sausages, and working with rare indigenous products.

14:30-15:30 Festival Hub @ Taman Kuliner

Supported by FoodieS.

Free

Exciting Innovations with ABC 14 April 16:00-18:00 Festival Hub @ Taman Kuliner Free

Smoked Pork Mollo Style with Dicky Senda 15 April 10:00-11:00 Festival Hub @ Taman Kuliner

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14 April

Jakarta now has venues and menus rivaling those of food capitals around the world, which is why FoodieS magazine established Jakarta’s Best Eats Awards and Guide (Bali edition coming soon!). Recently crowned Jakarta’s Chef of the Year, we welcome Ragil Imam Wibowo back to the Teater Kuliner stage to celebrate his sumptuous victory.

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Jakarta’s Chef of the Year, Ragil Imam Wibowo

Join our Presenting Partner ABC to find out what exciting innovations they’ve been cooking up recently. From Tantangan Sambal ABC (Sambal ABC Challenge), to Kecap ABC’s Resep Perasan Pertama (First Press Recipes), along with some spicy surprises in between, come and see their entertaining activities brought to life at Teater Kuliner.

Supported by ABC.

Author and food activist Dicky Senda is from the highlands of Mollo, known as ‘The Heart of Timor’. Its greatest food export babi se’i, pork smoked in kesambi leaves served with fermented sambal lu’at, has grown in popularity and is a favorite among porkatarians. This is your chance to see how it’s prepared.

15 April 11:30-12:30 Festival Hub @ Taman Kuliner

President of the Indonesian Chef Association, Chef Henry Alexie Bloem has cooked for Indonesian and foreign Presidents. In this demo he brings you his elegant, exotic dish Balinese Sea Dancer. Look forward to seared tuna with sambal mbe, pan fried scallop with base kalas, and octopus with bumbu kesune cekuh.

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Henry Alexie Bloem’s Balinese Sea Dancer

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Free

Free

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Little-known Balinese Ingredients with Nusantara 15 April 13:00-14:00

Nusantara by Locavore’s remarkable array of traditional dishes from across the archipelago often feature rare or little-known ingredients. In this demo Nusantara’s Chef de Cuisine, I Putu Dodik Sumarjana, will get creative with banana root, bamboo and… laron! If you don’t know what this is, we better see you in the crowd!

Festival Hub @ Taman Kuliner Free

Nasi Liwet Solo Reimagined by Putri Mumpuni 15 April 14:30-15:30 Festival Hub @ Taman Kuliner

Award-winning chef Putri Mumpuni has traveled the world promoting Indonesian food, and on the Teater Kuliner stage she’ll reinvent the Central Javanese classic, nasi liwet Solo. A favorite comfort food of millions of Indonesians, come and see the soft and succulent spiced coconut rice receive the ‘Generasi Inovasi’ treatment!

Free

Return of the Jungle Chef, Charles Toto 15 April 16:00-17:00 Festival Hub @ Taman Kuliner

Charles Toto, the Jungle Chef from Jayapura, Papua, was one of the stars of the UFF17 Teater Kuliner stage. While last year we were treated to grilled sago worms and other foraged delicacies, this year you can sample a traditional Papuan steamed sweet snack containing coconut and sago, called suamening.

Free

L A U N C H

The Birdwoman’s Palate by Laksmi Pamuntjak 14 April 18:00-18:45 Joglo. Festival Hub @Taman Kuliner

B OOK

Free

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Join bilingual Indonesian novelist, poet, journalist and food critic Laksmi Pamuntjak for the launch of her second novel, The Birdwoman’s Palate. Aruna is a single, freespirited, 30-something epidemiologist who thinks 24/7 about food. From Madura to Medan, Palembang to Singkawang, Aruna and her three friends discover there’s so much more to food, politics and friendship than meets the eye.

Supported by Gramedia Pustaka Utama.

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kids EVENTS 14–15 April

Campuhan College & Festival Hub

Free

If you’ve got a budding masterchef on your hands, let your little ones get up to their elbows in flour, pastry, sugar and sweets, or nature itself, in our free daily sessions.

Pint-sized Pastry with Monsieur Spoon 14 April 09:00-11:00 Campuhan College.

Jl. Raya Sanggingan, Ubud Free

Growing Gardeners – Saturday 14 April 12:30-14:00

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Are there some junior master chefs in your kitchen? Let your little ones get up to their elbows in flour, pastry, sugar and sweets in this fun-filled bakery workshop. Led by the Monsieur Spoon team, it’s the perfect Saturday morning for a bunch of budding pastry chefs.

Supported by Monsieur Spoon.

This is a free event, but registration is required.

Please reserve your place via our website or at the Box Office.

Do your little ones love digging around in the garden? Led by the friendly team from Ancut Garden Oasis, in this workshop your growing gardeners can learn about saving seeds, soil health, raising seedlings, composting and harvesting – all they need to know to create a bountiful little vegetable patch.

Festival Hub @ Taman Kuliner.

Supported by Ancut Garden Oasis.

Free

This is a free event, but registration is required.

Please reserve your place via our website or at the Box Office.

09:00-11:00 Campuhan College.

Free

Growing Gardeners – Saturday 15 April 12:30-14:00

even t s

15 April

Bake, layer, freeze, decorate! In this free workshop for aspiring bakers, cake makers or just ice cream appreciators, your little ones can get their hands sticky with the Gelato Secrets team as they learn to construct Gelato Secrets’ famous gelato cake.

Supported by Gelato Secrets.

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Bakers, Cake Makers and Ice Cream Appreciators!

This is a free event, but registration is required.

Please reserve your place via our website or at the Box Office.

Do your little ones love digging around in the garden? Led by the friendly team from Ancut Garden Oasis, in this workshop your growing gardeners can learn about saving seeds, soil health, raising seedlings, composting and harvesting – all they need to know to create a bountiful little vegetable patch.

Festival Hub @ Taman Kuliner.

Supported by Ancut Garden Oasis.

Free

This is a free event, but registration is required.

Please reserve your place via our website or at the Box Office.

In partnership with Buzzinga Apps, we are proud to offer the free UFF18 App. Available to download for iOS and Android, the UFF18 App contains up to date program and speaker information, and a handy scheduling function.

You can also access Daily Deals for our dozens of food stalls, which are only available within the App. Simply show the in-app Daily Deal to staff at the participating stall for tasty savings.

music, film, YOGA 13–15 April

Festival Hub

Free

Start a full day of feasting with a morning cobra pose overlooking Ubud’s iconic Campuhan Ridge. After your culinary adventures, slip into the evening with cinema under the stars. Later on, it’s time to hit the dancefloor with your foodie family, to witness some of Bali’s most talented young acts. We’ll see you there!

Early Morning Yoga 14-15 April 07:00-08:00 Festival Hub @ Taman Kuliner.

Free

Prepare mind, body and spirit for a full day of the Festival ahead. Embrace your morning cobra pose overlooking Campuhan Ridge with our free daily yoga sessions. Please bring your own yoga mat.

This is a free event, but registration is required.

Please reserve your place via our website or at the Box Office.

Supported by the Consulate General of India & Indian Cultural Centre Bali.

Film Screenings: Friday 13 April 19:00-21:30 Festival Hub @ Taman Kuliner.

Free

Settle in for an evening of cinema under the stars. Nusa Rasa reveals the narratives behind regional Indonesian cuisines. Next up is Ubudian, by Andika Dana Pratama, producer of the UFF videos. Finally, A Fi$h Full of Dollars explores the impact of shark fishing.

After the short films, there will be a Q&A with Nusa Rasa’s producer and director Andre Dananjaya and host Getsi Kulminasi, and Andika Dana Pratama.

A Fi$h Full of Dollars is supported by Balinale Bali International Film Festival.

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Festival Hub @ Taman Kuliner.

Free

Film Screening: Saturday 13 April 18.45-20:30 Festival Hub @ Taman Kuliner.

18:30 - 19:00

Indian Dance

21.00 - 21.30

Celtic Room

21.30 - 22.30

Jun Bintang

y o ga

21:00-22.30

film ,

13 April

After vibrant, joyous Indian dance (supported by the Indian Cultural Centre Bali), you’ll then be transported to Ireland (or into a Lord of the Rings film!) with Celtic Room, and then back to Bali with the Balinese pop rock of Jun Bintang (supported by Bali Coffee Banyuatis).

mu s i c ,

Live Music: Friday

Directed by Pritagita Arianegara, Salawaku is a road movie about a young boy of the same name from Maluku, and Saras, a modern young woman from Jakarta, who has fled to Maluku, but cannot escape her problems.

Salawaku and Saras set out together in search of the boy’s missing sister.

Free

14 April 20:30-23:00 Festival Hub @ Taman Kuliner.

Free

Live Music: Closing Night Party 15 April 19:00-23:00 Festival Hub @ Taman Kuliner.

Free

*We strongly believe calories do not count at UFF.

After a performance from Kul Kul Connection, slip into the evening with the intriguing experimental folk and post-rock of Lily of The Valley (supported by Raditomo). But don’t get too comfortable, because the next act is The Hydrant. Pioneers of Indonesian rockabilly, their live shows are legendary. We’ll see you on the dancefloor!

20:30-21:00

Kul Kul Connection

21:00-22:00

Lily of The Valley

22:00-23:00

The Hydrant

mu y oe ga kisti cc h, efilm n s t, ag

Live Music: Saturday

It’s the final night so it’s time to dance off all those calories.* Begin the eve with Nita Aartsen Trio, before Zat Kimia really get the night started. Orkes Analog and Pemuda Sinarmas are supported by Raditomo, so you better buy him a beer!

19:00-19:30

Closing Ceremony

19:30-20:30

Nita Aartsen Trio

20:30 - 21:30

Zat Kimia

21:30-22:30

Orkes Analog

22:30 - 00:00

Pemuda Sinarmas

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Ade Putri Paramadita Culinary Storyteller

Amanda Katili Niode Omar Niode Foundation

Born and raised in a foodie family, Ade Putri Paramadita is a former radio show host at the helm of FoodieS’ 6×6 web series on YouTube. A food stylist, food writer and owner of Kedai Aput, Ade is also part of Aku Cinta Makanan Indonesia, a movement promoting the preservation of traditional Indonesian foods.

Amanda Katili Niode is the Cofounder and Chairperson of Omar Niode Foundation, an Indonesian non-profit raising awareness about education and human resources in the field of agriculture, food, and culinary arts. Amanda is also a founding member of Food Tank, a US-based NGO with a vision of building a global community for safe, healthy, nourished eaters.

Arielle Chenarra Thyme & Caramel

Arif Springs Guru Jamu

Ayu Gayatri Kresna Pengalaman Rasa

Originally from West Java, Arif Springs was born into a traditional family where from an early age he learned grassroots ways to heal his family with herbs and spices.

In Ubud, he’s won acclaim for his raw food creations and cooking classes, and now has his own range of jamu called Djamoekoe (My Jamu).

North Balinese Ayu Gayatri Kresna’s cooking training began as a child in her family’s kitchen – learning the art of traditional cooking while honing her senses to master numerous authentic dishes. Combining family recipes passed down through generations with high-quality local produce, Ayu is passionate about preserving North Balinese cuisine and introducing it to the world.

Young entrepreneur Arielle Chenarra launched Thyme & Caramel, a gluten-free, organic and vegan cakery selling special occasion cakes, when she was just 13-years-old. The idea came from necessity as Arielle is allergic to artificial and processed foods. With her cakery Arielle strives to spread happiness while maintaining a sustainable and ethical approach to the business.

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Andrian Ishak Chef-Owner Namaaz Dining Andrian Ishak is an awardwinning, self-taught Indonesian chef who experiments with scientific techniques to bring the complexities and heritage of traditional Indonesian food, culture and art into the world of contemporary dining. His reservation-only venue Namaaz Dining has been described as Indonesia’s first molecular gastronomy restaurant, and sits among the top of Jakarta’s fine dining establishments.

m ee t y o u ’ ll Hailing from Byron Bay, Benjamin Cross traveled the world honing his craft in prestigious restaurants from Sydney to New York to Barcelona, before making Bali home in 2007. At Mejekawi by KU DE TA, he applies contemporary culinary techniques to traditional ingredients, showcasing an innovative interpretation of Indonesian flavors and cuisines.

Benny Santoso is a young foodpreneur who grew up in Solo in Central Java. He and his family ate tempe daily, which sprouted his interest in experimenting with the Indonesian soybean superfood.

Inspired by the Indonesian Tempe Movement, he created iniTempe, a Bali-based creative tempe business using mostly local ingredients. His innovative tempe products include biscuits, brownies and Bolognese.

Cat Wheeler Slow Food Bali

Celtic Room Traditional Celtic Music

Charles Toto The Jungle Chef

Celtic Room is a community of instrumental music players and fans formed in Jakarta in 2014. It has 60 members across Jakarta, Medan and Bandung, with the newest group being in Bali. Usually a performance comprises five to 10 traditional Celtic musicians playing instruments such as uileann pipe, fiddle, bodhran, tin whistle, accordion, guitar, banjo, mandolin, concertina and cello.

Charles Toto, the Jungle Chef from Jayapura, Papua, uses foraged ingredients from the forests of his fertile homelands to put a Papuan twist on international favorites.

In 2006 he founded Jungle Chef Community, which provides more than 120 local residents with hospitality training so they can cook for tourists from the mountains to the beach.

Canadian writer Cat Wheeler has lived in Bali since 2000.

Granddaughter of a farmer and Co-founder of Slow Food Bali, she is deeply concerned about food security. Cat takes an interest in every aspect of Indonesia’s culinary culture, ranging from indigenous foods, traditional rice cultivation and herbal remedies to fine dining with a focus on locally produced ingredients.

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Singapore-based journalist Azimin Saini has worked on both print and digital titles, from luxury magazine The Peak to Michelin Guide Singapore/Hong Kong. He is currently Deputy Editor at Lifestyle Asia, where he writes and oversees editorial operations for Singapore and Kuala Lumpur. He is passionate about food writing, and delivering breaking restaurant news and trends.

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Benny Santoso iniTempe

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Benjamin Cross Mejekawi

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Azimin Saini Digital Food Journalist

Chris Salans The Master Chef Chris Salans hailed from three Michelin-starred restaurants in France and the US before creating his pioneering style of French cuisine-meets-Balinese flavors at Ubud’s multiple award-winning Mozaic Restaurant Gastronomique and Spice by Chris Salans gastrobars in Ubud and Sanur. Chris is a dedicated mentor and one of Bali’s top culinary ambassadors, representing Indonesia in print, television, and at international food events.

Dade Akbar Warteg Gourmet Gastronomic trailblazer Dade Akbar honors humble Indonesian street dishes by transforming them into exquisite haute cuisine.

Attracting extensive national and international media coverage, his social media account Warteg Gourmet has struck a chord with thousands of young Indonesians, redefining their appreciation of culinary heritage and everyday eats. Dade is now ambassador for Arkamaya Creative Culinary School, creating innovative Indonesian flavors.

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Cristian Encina PICA South American Kitchen Cristian Encina had his first taste of the kitchen at 13, working at his father’s popular lunch eatery in Santiago. After developing his skills in fine dining restaurants in Chile, New Zealand and Australia, he now recreates and reinterprets South America’s diverse and evolving flavors at PICA South American Kitchen, and his taqueria, Cantina.

Crystal Chiu Asli Food Project ft. Indonesia Crystal Chiu’s career started at the French Pastry School in Chicago and Daniel in New York City. She then started traveling and staged at Narisawa in Japan and Brae in Australia. Crystal was most recently Chef de Cuisine at Room4Dessert, and launched Asli Food Project in 2017 to further encourage appreciation of Indonesia’s extensive produce and cuisines.

Damar Narotama DON.U

Daniel Chavez Ola and Tono Singapore

A Jakarta native, Damar Narotama has always been a home cook.

He left his job as a journalist and moved to Ubud in 2014 to take up a role in the kitchen of La Ramona.

In 2017 he established DON.U, an 8-seater micro-restaurant serving Asian inspired rice bowls with a twist, incorporating his own brand of kimchi, Sawee.

Daniel Chavez is the Chef-Owner of OLA Cocina del Mar and TONO Cevicheria. Daniel’s cooking style draws from his Peruvian heritage and culinary training in Spanish cuisine with legendary SpanishCatalan Chef Santi Santamaria.

His food is joyful, simple and tasty, with a focus on fresh, sustainably sourced ingredients. Daniel aims to serve the best traditional cuisine in the most relaxed atmosphere.

m ee t y o u ’ ll Doni Marmer IDEP Foundation

Dr. Jeffrey Neilson Geographer, University of Sydney

Eelke Plasmeijer Locavore

As community facilitator at IDEP Foundation, a local NGO building community resilience, Doni Marmer designs community development programs. Wherever IDEP uses permaculture principles for community engagement, he witnesses rural and small island communities claim back their food security with the simple method of maintaining a small-scale sustainable farm. Through this, he believes that small change can start revolutionary positive change in Indonesia.

Dr. Jeffrey Neilson is a geographer and the Indonesia Country Coordinator for the University of Sydney’s Southeast Asia Centre.

With a deep interest in Indonesia’s coffee industry, he’s been researching and publishing about it since 2001. Jeff is involved with communities across Sumatra, Java, Bali, Sulawesi and Flores, where he is examining the impacts of value chain sustainability programs on producer livelihoods.

Eelke Plasmeijer of Ubud’s Locavore, which focuses on the finest Indonesian produce and modern cooking techniques, has spent more than half his life in kitchens. He surrounds himself with the freshest ingredients while supporting local farmers and communities. Locavore was no. 22 on the list of Asia’s 50 Best Restaurants for 2017, and Indonesia’s only entrant on the list.

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From Mollo in Timor’s highlands, Dicky Senda is a novelist and food activist who has published a short story collection and a poetry collection. He founded social enterprise Lakoat Kujawas in his home village of Taiftob in 2016. An integrated art, library, co-working space and homestay, it produces local food and hosts food and literature-themed cultural events for local children.

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David Christian is a Co-founder of Evoware, an Indonesian socially responsible enterprise producing eco-friendly alternatives to plastic food packaging made from farmed, edible seaweed.

An innovative entrepreneur with a business background in Canada, David leads the sales and marketing team and is responsible for ensuring that Evoware achieves its social and environmental impact goals.

Italian-born Daniele Taddeo brings his passion for the art and science of food to GROW Bali’s ‘Sustainable Dining’ philosophy and ‘Bistronomie’ cuisine. He brings a wealth of international experience and expertise, having worked alongside some of the world’s best chefs in Italy, Barcelona and London. Inspired by cultural fusion, produce and innovative cuisine, Daniele respects tradition and new techniques.

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Dicky Senda Lakoat Kujawas Social Enterprise Founder

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David Christian Evoware

Daniele Taddeo GROW Bali

Emerson Manibo Starter Lab

Farah Quinn Indonesian Signature Chef

Emerson Manibo started honing his bread baking skills in respected food havens in New York and Brooklyn. After graduating from the International Culinary Center in Classical Pastry Arts, he worked alongside the industry’s best at the legendary Tartine Bakery. Back in Bali, he and his partner Min opened Starter Lab in 2017, to bake the finest sourdough on the island.

Farah Quinn is a much-loved celebrity chef, restaurateur, and media personality. Currently campaigning for increased health awareness among Indonesians by promoting healthy eating habits, Farah is well known to Indonesians as a producer and lead on several TV shows broadcast throughout Asia. While traveling Farah remains healthy by spending time running, practicing Zumba and playing rounds of golf.

A chef for over 23 years, including in several Michelin-starred restaurants, Felix Schoener has now dedicated his life to sustainable gastronomy and whole food nutrition. He is cooking his way around the world, exploring wild foraged foods and traditional local diets. Felix heads the Locavore Research & Development Team in their test kitchen LocaLAB.

Fido Nuswatama Rahadian LocaLAB

Gede Kresna Reviving Traditions

Gloria Susindra Eat, Sleep, Repeat

Fido Nuswatama Rahadian’s passion for food was inspired by his Chinese grandmother.

He trained and worked in Surabaya before joining the team at Locavore. Fido loves working with people from many backgrounds and cultures, as well as discovering new techniques and local ingredients. He heads Locavore’s Research & Development program at LocaLAB.

An architect based in rural North Bali, Gede Kresna is committed to reviving and retelling the local indigenous traditions of sustainable living.

He rediscovers, records and shares ancient knowledge, wisdom and experiences, from traditional architecture, art and lifestyles to agriculture and food systems, as well as rural North Bali recipes and culinary practices.

Born into a family that cooked and ate three meals a day together, much of Gloria Susindra’s youth revolved around the kitchen.

After training at Le Cordon Bleu in San Francisco, she moved to Melbourne to hone her skills in Culinary Management. She returned to Jakarta with the ambition to open something herself, and in 2017 Mother Monster was born.

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Felix Schoener LocaLAB

m ee t y o u ’ ll Gwen is Co-founder of Pure Foods Company, an organic catering service, café and grocer launched in 2015. A graduate of the Living Light Culinary Arts Institute, she is a certified Raw Culinary Arts Associate Chef & Instructor. She is the daughter of the late Bondan Winarno, one of the nation’s most respected culinary icons.

Jakartan Hans Christian staged alongside acclaimed chefs in the US before becoming Chef de Partie at Next Restaurant, Alinea Group, under Chefs Grant Achatz and Jenner Tomaska. In 2016 Hans brought his expertise and passion back to his home city, where he is Chef de Cuisine at View Restaurant

by Fairmont Jakarta. Hans is dedicated to elevating Indonesia’s culinary scene.

Harris Hartanto Tan Manual Brew Artist

Heinz Von Holzen Bumbu Bali, Restaurant & Cooking School

Helianti Hilman Forgotten Food Entrepreneur

Harris Hartanto Tan is a passionate coffee enthusiast and the Co-founder of Coffeenatics.

While his professional coffee education includes courses at the Australian Barista Academy and the Specialty Coffee Association of America, his passion is mainly for non-espresso brewing methods. He is currently training in Melbourne to be a professional coffee roaster.

Born in Switzerland, Heinz Von Holzen’s culinary career took him to Europe, Asia and Australia. In 1991 he moved to Bali to work as Executive Chef at the Ritz Carlton.

He left the hotel world in 1997 to open his own Balinese restaurant, Bumbu Bali, Restaurant & Cooking School. Heinz is also the author of eight books on Indonesian cuisine.

Concerned about the escalating loss of indigenous foods and the farmers who produce them, Helianti Hilman founded Javara to sustain Indonesia’s food biodiversity heritage and local genius. Javara works with over 52,000 farmers across Indonesia, selling over 700 artisanal organic products for the domestic and export market. She has been recognized among Indonesia’s top social-eco entrepreneurs regionally and internationally.

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Gusti Nyoman Darta is an expert in the traditional culinary culture of Ubud. He began dabbling in the culinary world in the beginning of the 1970s, and a year later he became one of the teachers in William Wongso’s team. He is currently working on a book about Balinese cuisine used in traditional ceremonies.

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Hans Christian View Restaurant, Fairmont Jakarta

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Gwendoline Winarno Pure Foods Company

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Gusti Nyoman Darta Ubud Culinary Culture Expert

Henry Alexie Bloem Indonesian Chef Association President With 28 years’ experience Chef Henry Alexie Bloem is the President of the Indonesian Chef Association. Throughout his career Chef Henry has cooked for many heads of state including President Joko Widodo, President Susilo Bambang Yudhoyono, and US President George W Bush. He has toured the world promoting Indonesian food and appeared on the final of MasterChef Indonesia as a judge.

I Putu Dodik Sumarjana Nusantara by Locavore I Putu Dodik Sumarjana joined Locavore as part of the preopening team. As an Indonesian, Chef Putu is proud to show what can be achieved with local ingredients and he regularly invents new dishes that are adapted by the team. He is now Chef de Cuisine of the team’s newest dining venture, Nusantara

by Locavore.

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I Kadek Edi Crafting Great Coffee

I Made Chakra Tri Hita Karana Bali

I Kadek Edi is a coffee roaster, barista, educator and one of the first Balinese coffee makers to achieve the gold standard SCAA Q Grader qualification. Edi is a Cofounder of Karana Spesialis Kopi, a boutique coffee producer and processor in Mas, Ubud, exporting specialty green coffee beans from Bali and Flores.

I Made Chakra was born into a rice farming family near Ubud in 1973, when the so-called ‘Green Revolution’ introduced chemical farming. When Made was growing up money for food wasn’t necessary; vegetation, fish, eels and birds thrived in the fields. Now chemical farming has destroyed much of this ecosystem, he’s devoted to developing sustainable agriculture and technology, so his children can experience what he did.

Janet DeNeefe UFF Founder & Director

Janur Yasa MOKSA

Janet DeNeefe, Founder and Director of Ubud Food Festival and Ubud Writers & Readers Festival, has lived in Bali for three decades.

Her memoir Fragrant Rice charts her love affair with Balinese food, culture and traditions.

Her latest book is Bali: Food of My Island Home. She also owns Indus, Casa Luna Restaurant and Cooking School, and Honeymoon Guesthouse and Bakery.

A world traveler native to Bali, Made Janur Yasa is passionate about environmental sustainability, community-building, martial arts, and incredible food. Co-founder of plant-to-plate restaurant MOKSA, Made believes in the transformative healing power of food. He recently established Moksa Dojo, an onsite martial arts/ yoga studio offering practices to pair with delicious healthy eating.

m ee t y o u ’ ll Jon Leonard Wanaprasta Founder

Jun Bintang Bali Pop Rock

Jed Doble is a respected food writer and publishing professional.

His brands FoodieS and FoodieS Bali publish a monthly print magazine with digital channels, featuring culinary stories from across Indonesia, the Asia Pacific and beyond. Jed’s passion for food has led him on the search for the best dishes, whether at fine dining restaurants, hawker stalls or the ubiquitous warung.

A leading advocate of ‘earth love’ farming practice in Southeast Asia, Jon Leonard has been involved with developing agricultural projects in Indonesia, Cambodia, the Philippines, Papua New Guinea, and India. He supported the development of Bali’s indigenous food revival over the past decade, playing a key role in mentoring food designers to take Indonesia to the next level of food development.

Jun Bintang’s full name is I Made Juniarta. The singer from Gianyar started pursuing music seriously during college. His songs are inspired by foreign and Indonesian bands such as Guns N ‘Roses, Jamrud and Slank. Jun’s courage to write songs in the Balinese language which can be easily understood and accepted by Balinese brings him many fans.

Jun Lee Soigné

Kadek Lisa and Fransiska Natalia Fair Trade Auditor

Supported by Bali Coffee Banyuatis.

Supported by Korean Cultural Center Indonesia.

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Kadek Suardika has been growing his own food, not only for his family but his whole village, since 2004. His inspiring work at his Ancut Garden made him leader of his Subak and won him a scholarship to Vandana Shiva’s Earth University. He collaborated with various Indonesian NGOs before founding Emas Hitam Indonesia. Kadek started developing Ancut Garden Oasis in 2017.

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Kadek Lisa and Fransiska Natalia are Indonesia’s Fair Trade Auditor team. They manage a Fair Trade outlet in Sanur, selling handicrafts and food products in cooperation with fair traders from across Indonesia, along with the Awareness of Healthy Food Consortium. They are in the process of launching a social enterprise promoting local products, such as sweet potatoes, cassava, and taro.

Kadek Suardika Proud Balinese Farmer

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Chef Jun Lee graduated from the Culinary Institute of America in 2010. He was the first Korean chef to operate solely popup restaurants, and during these projects developed his culinary philosophy: the most important part in cuisine and dining is communicating and understanding. Chef Lee opened Soigné in 2015, which was awarded one Michelin star in 2016 and 2017.

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Jed Doble Food Writer and Publisher

Kieran Morland Merah Putih and Sangsaka

Kevin Cherkas Cuca

Kevin Kumala Avani Eco

Chef Kevin Cherkas has worked in some of the world’s most outstanding Michelin-starred restaurants. Co-founder of Cuca, he’s been praised for his tasty globally inspired, locally sourced cuisine. In just four years, Cuca has emerged as one of Southeast Asia’s most celebrated foodie destinations, receiving TripAdvisor Traveler’s Choice number ten ranking among all fine dining restaurants in Asia.

Kevin Kumala has an educational background in the fields of biology, medical and business management. He is the co-founder and Chief Green Officer of an eco-technology company, Avani, embarking on a mission to cut down global plastic consumption by offering a proven integrated eco-friendly solution to replace petroleum-based disposable plastic products. Kevin Kumala is an entrepreneur and an idea seeker who is truly a doer, not a dreamer.

Kim Pangestu Chef Kimmy

Kul Kul Connection Green School Bali

Laksmi Pamuntjak Indonesian Novelist, Poet, and Food Critic

A graduate of Le Cordon Bleu Sydney, Kim Pangestu excels in pastry, cakes and desserts. She has worked alongside renowned Australian chefs such as Adriano Zumbo, Kristen Tibbals, Tetsuya Wakuda and Peter Doyle.

Returning to Indonesia in 2013, she opened Kimmy Patisserie before joining Nomz Kitchen & Pastry in 2014 as a partner and Head Pastry Chef.

Kul Kul Connection is a part of Green School Bali. The program promotes unity between the international and local community.

From taking action on local waste problems, to building a youth movement through performing arts, to representing the voice of Indonesian youth in the international dialogue on climate change, Kul Kul Connection is nurturing a growing community of young change makers.

Laksmi Pamuntjak is a bilingual Indonesian novelist, poet, journalist, and food critic. Winner of Germany’s LiBeraturpreis 2016 for her first novel Amba/The Question of Red, she is also the author of the award-winning The Jakarta Good Food Guide series. Laksmi’s bestselling second novel, Aruna dan Lidahnya (The Birdwoman’s Palate) was recently published in the US. Her third novel, Herbstkind, will be published in Germany in May 2018.

Kieran Morland’s interest in Indonesian cooking began when his sister relocated from Australia to West Java in the 1990s. Eating at street carts from a young age, he now heads up Bali’s Merah Putih and Sangsaka. Kieran’s wealth of international experience combined with his knowledge of Indonesian cuisine makes for an unforgettable dining experience.

Supported by Gramedia Pustaka Utama.

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m ee t y o u ’ ll Made Lugra Authentic Balinese Chef

Lily of The Valley is an experimental folk and post rock group formed in 2016 in Denpasar, Bali, comprising Baihaki Sifa (vocals and guitar), Komanje Tri Lugiantara (bass), Ijlal Faiz BP (lead guitar), RoyKhun Thawin (drums) and M. Andra Andre (synthesizer). Together they create diverse musical and lyrical styles, while their compositions have a tempo that changes with the addition of traditional instruments.

Made Lugra is one of Bali’s most seasoned and innovative chefs.

Heading the kitchen at Ubud’s Ayung Resort, he creates a fascinating fusion of Western techniques and traditional Balinese dishes. His fine dining approach is inspired by his extensive experience collaborating with foreign and local chefs, and is always fueled by his pride in his cultural heritage.

Made Runatha approaches his work with a single mandate: making healthy food taste fantastic. Specializing in raw, vegan and vegetarian dishes, he heads MOKSA in Ubud, where he follows the journey of his ingredients from the restaurant’s organic nursery and garden, right through to the dishes he plates up daily. MOKSA has become Bali’s most respected raw food restaurant.

Made Sujaya (Jay) The Royal Purnama

Mandif Warokka Teatro & BLANCO par Mandif Chef Mandif Warokka is an innovative, award-winning chef and restaurateur who has worked in Michelin-starred venues. He now heads the kitchen at Bali’s celebrated Teatro Gastroteque Restaurant in Seminyak and BLANCO par Mandif in Ubud.

Wherever he serves his creative cuisine, Chef Mandif is forever trying new things to ensure his guests are always excited.

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Made Runatha MOKSA

Lily Of The Valley Experimental Folk & Post-Rock

Made Sujaya (Jay) has worked at some of Indonesia’s most prestigious venues and restaurants to hone his fusionstyle cuisine. As the Executive Chef at The Royal Purnama, Jay puts a modern international twist on Indonesia’s favorite dishes by combining the flavors of East and West and transforming them into works of art.

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With ten years’ experience in French cuisine and pastry gained in Bali’s most representative restaurants of French savoirfaire, Made ‘Denik’ Sayoga is now the talented Head Chef of Hujan Locale. Combining his impressive skills with the tricks that the Street Food Chef Will Meyrick taught him, Made’s astonishing cuisine is now some of the most appreciated in Ubud.

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Made Sayoga Hujan Locale

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Supported by Raditomo.

Mary Jane Edleson Slow Food Bali Mary Jane Edleson, kitchen alchemist and organic gardening magician, has pursued her passion for good food through a wide range of culinary research and sustainable agriculture programs over nearly four decades in Indonesia and Singapore. As Slow Food Bali’s community leader, Mary Jane encourages greater use and appreciation of locally produced ingredients that rejuvenate our soil and biodiversity.

Namhar Hernanto NOW! Bali Multimedia At the helm of the NOW! Bali editorial team, Namhar Hernanto has plenty on his plate with Bali’s ever-flourishing food and beverage industry. He finds inspiration for his dining stories from the streets of downtown Amlapura and Semarapura to the fine establishments of Seminyak and Ubud, striving to provide a reference for those who ask, “Where and what should we eat in Bali?”

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Maurizio Bombini Contemporary Mediterranean Cuisine Maurizio Bombini earned his trade at his parents’ restaurant on the shores of the Adriatic Sea. From there, his culinary adventures have taken him to Italy, France, the United States, China and Indonesia. With years of international experience, Maurizio shares his passion for Mediterranean-European modern cuisine as Executive Chef of Mandapa, a Ritz-Carlton Reserve.

Maxie Millian Merah Putih and Sangsaka Originally from West Java, Maxie Millian’s cooking career has taken him across Indonesia and through some of the most diverse and luxurious restaurants in the world.

From bustling Jakarta to fine dining in Dubai, he now commands kitchens in Bali, bringing an exceptional level of talent to the most humble and diverse range of Indonesian dishes.

Nita Aartsen Trio latin Jazz

Novia R Soewitomo Culinary Practitioner

Jakarta-born Nita Aartsen spent three years at the Moscow Conservatory studying contemporary jazz, before returning to become State Pianist of the Republic of Indonesia in 1986. During her 15 years in this role, she had the privilege of playing for US President Bill Clinton and many other distinguished state guests. Recently she performed with Michele Paulo and Pauline Wilson at the Java Jazz Festival.

The daughter of much-loved culinary expert Ibu Sisca Soewitomo, a pioneer of Indonesian TV cooking, Novia has learnt from the vast experiences of her mother. She is currently undertaking a Culinary Masters course with the ambition to teach young children about Indonesian food, so that one day they will truly love, know and be proud of their Indonesian culinary heritage.

m ee t y o u ’ ll Paul Hellier Fair Food Forager

Pemuda Sinarmas Dancing Through Time

Orkes Analog formed in 2012, after they made an impromptu performance at the photography exhibition event Lomonesia Bali at Lingkara Photo Gallery. The band comprises Cakman on vocals and ukelele, Ayyiek on lead guitar, and Popo on maracas. They’re joined

by Joko on djembe and Putu on the cajón.

Paul Hellier is a surfer, environmentalist and entrepreneur.

After years of working in the environmental sector and decades of volunteering to plant trees, rescue wildlife and clean beaches, Paul set out to create the website and smartphone app Fair Food Forager. It connects consumers with outlets providing ethical, sustainable products, to reduce food and plastic waste.

Pemuda Sinarmas is a pioneering cassette jockey from Jakarta.

His diverse music ranges from Indonesian disco to pop rock, from jaipong (traditional Sundanese music) to dangdut and even funkot (Indonesian house), all merged seamlessly together. His mixing offers a variety of local wisdom for the modern era.

Petrina Loh Morsels, Singapore

Petty Elliott Pioneering Modern Indonesian Food

Putri Mumpuni BEAU by Talita Setyadi

Award-winning Singaporean Chef-Owner Petrina Loh of Morsels is renowned for her openmindedness toward fusion. Diving into the history of ingredients and marrying Asian food cultures in novel ways, Petrina excels in fermenting, pickling and ageing ingredients, creating unexpected pairings. These have won her Restaurant of the Year and Chef’s Choice (Western) at the World Gourmet Summit Awards of Excellence 2017.

A self-taught chef and one of Indonesia’s foremost food writers, Petty Elliott has pioneered the archipelago’s cuisine as it blends with modern influences. Her latest cookbook Jakarta Bites explores the capital’s vibrant street food scene, and received Best Street Food Book at the Gourmand World Cookbook Awards in 2017.

She collaborates with leading hotels and restaurants to promote modern Indonesian cuisine.

After studying Culinary Arts in Yogyakarta, Chef Putri Mumpuni finished in ninth place in Top Chef Indonesia. Putri then traveled throughout Asia and Europe promoting Indonesian food at major events. In an episode of Iron Chef Indonesia, she was one of the first to defeat the Iron Chef of Indonesian cuisine. She now heads the kitchen at BEAU by Talita Setyadi.

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Supported by Raditomo.

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Supported by Raditomo.

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Orkes Analog Acoustic Dangdut

Rafi Papazian French Artisan Baker

Ragil Imam Wibowo NUSA Indonesian Gastronomy

Rahul Mehra Sommelier at bridges

A culinary entrepreneur, Chef Rafi Papazian’s love of pastry and sweet treats took him from his home country of France in search of the perfect place to open his bakery, Monsieur Spoon. Now open in five locations across Bali, Monsieur Spoon blends Rafi’s traditional knowledge with modern techniques, for innovative and delicious results.

Chef Ragil Imam Wibowo and food go a long way back – at five he dreamed of becoming a chef while mixing spices in his mother’s kitchen. Now, with 20 years’ experience, ten restaurants and a few TV shows, he is dedicated to preserving culinary heritage by traveling across Indonesia to find rare ingredients and forgotten recipes, transforming them into modern masterpieces. At the 2018 Jakarta’s Best Eats Awards, he was named Chef of the Year.

Indian-born Rahul is passionate about wine and sharing his vast knowledge, gained from studying the subject in the USA, Switzerland and Italy. Before moving to Bali he worked in five-star hotels as sommelier. At bridges DIVINE wine bar he runs weekly wine tasting masterclasses that have grown very popular, and is in charge of the shop stocking over 350 labels.

Supported by FoodieS

Raka Ambarawan Night Rooster Raka Ambarawan joined the Locavore team before the restaurant opened, and is now owner and resident mixologist at Locavore’s Night Rooster. He is passionate about experimenting with rare and unusual local ingredients and, by creating demand for them, hopes to prevent their disappearance. His impressive collection of bitters and infusions gives his growing repertoire of beautifully balanced cocktails a unique twist.

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Ray Adriansyah Locavore Born in Jakarta to Sumatran parents, Ray Adriansyah grew up with a deep interest in traditional and international cuisines. While studying at business school in New Zealand he decided to make the switch to cooking. After graduating in Christchurch, Ray returned to Jakarta to work with Eelke Plasmeijer, who is now his business partner at Locavore.

Reevo Saulus Freelance Graphic Designer Reevo Saulus is a multidisciplinary graphic designer with experience working as an in-house designer in the food and beverage and retail industries in Jakarta. He then quit his day job, moved to Ubud and started working independently on projects ranging from visual identity, to editorial design and illustration. Reevo is the creator of the UFF18 branding.

m ee t y o u ’ ll One of the judges of MasterChef Indonesia, Marinka is a Le Cordon Bleu graduate of French Cuisine and Pastry in Sydney. She is passionate about experimenting with all kinds of food, especially Indonesian fusion. Her mission is to bring Indonesian food, culture and arts to the world.

Marinka can now be seen on Asian Food Channel, promoting Indonesian cuisine.

Rishi Naleendra Cheek by Jowl Rishi Naleendra, Executive Chef of Cheek by Jowl, is the first Sri Lankan to receive Michelin status. He started his career at Melbourne’s Taxi Dining Room before becoming Chef de Partie at Tetsuya’s in Sydney. Rishi then moved to the award-winning Yellow by Brent Savage, before opening his own space with his wife and restaurant manager Manuela Toniolo.

Rodney Glick Artist Meets Coffee One of Indonesia’s leading specialty coffee personalities, Rodney Glick is a SCAA Licensed Q Grader, one of a few highend Indonesian green bean processors, a roaster, barista, and contemporary artist. He is Director of Coffee at Seniman Industries and Head of Innovation at Karana Global, a boutique micro-lot coffee processor. He writes, thinks, talks, makes and drinks a lot of coffee.

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Rinrin Marinka Chef Marinka

Supported by San Pellegrino

Sam Rice’s career has taken her from management consultant and travel business owner to sommelier, wine columnist and more recently, food writer. Her latest book, The Midlife Kitchen: Health-Boosting Recipes for Midlife & Beyond, co-written with Mimi Spencer, is a recent Sunday Times Bestseller in the UK. She lives in Bali with her husband and two children.

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From a young age, independence was key to Chef Rydo Anton’s passion for cooking. After studying in Malaysia and Switzerland, and working in top restaurants in France and Qatar, he started at Gaggan. Five years later Rydo is Head Chef of the restaurant that has held the unrivaled reign of number one on Asia’s 50 Best Restaurants for the past three years.

Sam Rice Food Writer

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Australian Ryan Squires spent years traveling and working in some of the world’s best restaurants, from The French Laundry in the USA to elBulli, WD-50 to Noma, before returning to Australia in 2011 to open his own venue, Esquire in Brisbane.

It quickly became one of the best restaurants in Queensland and holds three Chef Hats.

Rydo Anton Gaggan

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Ryan Squires Esquire

Santhi Serad ACMI Chairwoman, Food Scientist Santhi Serad’s botanical passion stemmed from her mother’s herbal drinks. This grew into medicinal herb garden and shop Bumi Herbal Dago, and Leaf it to Tea, a book exploring the history and culture of tea infusions.

Santhi studied Food Science & Technology at Curtin University, and with William Wongso founded Aku Cinta Makanan Indonesia, to research and promote Indonesia’s culinary scene.

Silvina Miguel An Evolving Permaculturist After more than two decades working for Argentinian media outlets as a producer, writer and director, Silvina Miguel moved to Bali in 2015, and discovered permaculture, which changed her life. Since then she’s collaborated with local NGOs Emas Hitam Indonesia and Bali Jaladara.

She became Slow Food Bali’s Executive Director and started developing Ancut Garden Oasis in 2017.

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Shane Lewis Amankila Australian Shane Lewis is Executive Chef of Amankila and Regional Chef for all Aman Indonesia destinations. With his passion and flair for fresh, vibrant food, and for balancing modern and traditional cuisines, Shane blends Indonesian flavors into innovative and intriguing dishes, adding thoughtful diversity to the food programs of its five star resorts and luxury boats.

Sisca Soewitomo Queen of Indonesian Cuisine A pioneer of Indonesian TV cooking and author of almost 150 cookbooks, Sisca Soewitomo has dedicated her 50-year career to nourishing Indonesia’s culinary scene. Loved across the nation, she has worked in food styling for Indonesia’s biggest food brands and received many awards for her achievements, including the Ubud Food Festival Lifetime Achievement Award in 2016.

Shaughan Dunne Five Senses Coffee Shaughan Dunne has been in the coffee business in one shape or another for the last 20 years. Just as excited about learning how to keep a bunch of people all facing in the same direction as he is about discovering a delicious new coffee, Shaughan is honored to share the stage with some of his favorite coffee people.

Stephen Moore Ku De Ta UK-born Stephen Moore’s culinary career started in France before he worked his way through Europe and eventually on to New Zealand and Australia. In Sydney he was Sous Chef at the iconic Rockpool, “Australia’s most beautiful dining room.” Wanting a change of scenery Stephen headed to India, Spain and eventually to Bali where he is now Head Chef at Ku De Ta.

m ee t y o u ’ ll Sun Kim Meta and Kimme

Syamsul Rizal Amanjiwo

Steven Kim, CEO and Co-founder of Qraved, Indonesia’s popular food app, is a highly motivated entrepreneur with rich multicultural experiences. Korean-born, Steven has lived in the geographies of Korea, the United States, France, Singapore, Hong Kong and India.

With this experience, he learned to value the unique qualities of diversity and has since pursued the idea of bringing different cultures together.

At Meta, Chef Sun Kim’s heritage is synonymous with his food. While he trained and built his French and Italian foundation in Seoul, he sharpened his skills by working in world renowned and Michelinstarred restaurants in Sydney and Singapore. In 2017, Chef Sun and his team won their own Michelin star, cementing Meta as one of Singapore’s high end restaurants.

Growing up in Indonesia, Syamsul Rizal always dreamed of cooking Japanese food; he was fascinated by its rich tradition and intricate artistry. Specializing in Japanese, Syamsul has worked as Senior Sushi Chef at Nobu in Miami, and Sous Chef at Zuma in Dubai.

Before joining Amanjiwo he was Head Chef at French-Japanese fusion restaurant Orega on the Caribbean island St. Barths.

The Hydrant Rockabali Boogie

Thor Yumna TaniHub

Pioneers of Indonesian rockabilly revival, The Hydrant formed in 2004 in Bali. Currently comprising Marshello (vocal, guitar, and harmonica), Vincent (lead guitar), Christopper (stand up drums), and Adi (upright bass), just after the UFF they’ll be showcasing what they’re all about at Viva Las Vegas, the biggest rockabilly festival in the universe. Get ready to dance!

Thor Yumna had a keen interest in technology for social impact from an early age. At 19, she was Indonesia’s youngest venture capital analyst. Thor now leads the Marketing Division of TaniHub and TaniFund. TaniHub empowers local farmers by connecting them directly to restaurants, supermarkets, and caterers.

TaniFund improves Indonesia’s agricultural sector through e-commerce, entrepreneurship, and innovation.

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Slow, authentic and adventurous, combining grassroots sensibility with a twist of inspiration best describes how Tim Bartholomew likes to cook. Caring about food and produce at every point from its origin, and how it is stored and treated, to how it is cooked and prepared, Tim likes to share his vast knowledge in creating excellence in all aspects of his craft.

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Tim Bartholomew Hujan Locale

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Supported by San Pellegrino

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Steven Kim Qraved

Tissa Aunilla Indonesian Chocolate Whiz

Tri Sutrisna Wanaprasta Manager

Indonesia is the third largest cocoa bean producer in the world, so it seemed natural for Tissa Aunilla to start Pipiltin Cocoa. Focusing on single origin chocolates from Bali, Flores, Aceh, and East Java, Pipiltin products are made from cocoa beans sourced from across the archipelago. Tissa is dedicated to ensuring the long-term sustainability of this important industry and export.

Tri Sutrisna operates one of Indonesia’s leading farm-tofood development companies, Wanaprasta, named as a salute to the ‘return to nature’ Sanskrit ethos deeply rooted in Balinese culture.

In his role as a food designer, Tri holds unique food innovation skills, particularly with rare indigenous products. Tri is an example of the new wave of innovative food professionals shining a spotlight on Indonesia.

Wayan Arca is a farmer, coffee roaster and proud Balinese. After seeing the world aboard a variety of cruise ships, he knew his heart belonged back on the farm.

Wayan is the Founder of Arca Coffee Garden, a unique business that takes the coffee bean from the farm all the way to the customer’s cup.

Wayan Kresnayasa KAUM Executive Chef

Will Meyrick Sarong Group

Zat Kimia Alternative Rock

Born and raised in Nusa Penida, Wayan Kresnayasa is KAUM’s Executive Chef, where he’s helping to put Indonesian cuisine on the map. He holds a Culinary Arts degree from Washburne Culinary Institute (Chicago), and has sharpened his skills in acclaimed kitchens such as Chicago’s two Michelin-starred Acadia, New York’s renowned farm-to-table restaurant Blue Hill Stone Barns, and Will Goldfarb’s hallowed Room4Dessert in Ubud.

One of Southeast Asia’s most respected culinary maestros, Will Meyrick unearths the secrets behind dishes he finds traveling in remote villages, and reinvents them. The Street Food Chef shares his talents on TV, in cookbooks, and in his seven acclaimed restaurants: Bali’s Sarong, Mama San, Hujan Locale, Tiger Palm, and Som Chai, and Mama San in HongKong and Kuala Lumpur.

Formed in the middle of 2010 amid the emergence of wild rock bands with serious attitude, Zat Kimia has an entirely different character.

Comprising Ian Joshua Stevenson (vocals and guitar), Bimo Haryputra (guitar), Norbertus Rizki (drums), and Made Edi Kurniawan (bass), when their instruments combined the tonal detail is just right.

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Wayan Arca Arca Coffee

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MATUR SUKSMA TERIMA KASIH THANK YOU To everyone who helped serve up the fourth Ubud Food Festival – our generous partners, speakers, performers, vendors, volunteers, and crew – the entire Yayasan Mudra Swari Saraswati team says thank you. And of course we thank you, the audience, for sharing our love of Indonesian food.

TAKE OUR SURVEY AND WIN! Do you have a favorite chef you’d like to see on the UFF lineup next year? How about a favorite type of Indonesian cuisine? If you’ve got suggestions on how we can bring you a better Festival next year, please let us know by taking our Audience Feedback Survey.

If you do you’ll go in the running to win 2 x 3-Day FoodLover Passes to UFF19. Find the survey here: tinyurl.com/SURVEYUFF18

SUPPORT US Ubud Food Festival is a major annual project of the Yayasan Mudra Swari Saraswati, a not-for-profit foundation with the mission of enriching the lives of young Indonesians through community-building, culinary, arts, and cultural programs.

The goal of the Foundation is to give full expression to the creative needs of Indonesia, its individuals and its communities, while also showcasing the diversity and rich cultural traditions of the archipelago to the world. Through the Ubud Food Festival, and our sister event the Ubud Writers & Readers Festival, the Foundation promotes Ubud as

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a culinary, artistic and cultural hub, putting Indonesia’s chefs, farmers, innovators, writers and artists on the world stage. The Foundation also helps young Indonesians reach their creative aspirations through the Emerging Voices Program.

The Festivals rely on the support of patrons, donors, partners and you – our audiences. If you are interested in how you can get involved and provide much-needed assistance and sponsorship, please visit www.yayasansaraswati.org.

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