Cucina at Sofitel Bali Nusa Dua Beach Resort Secures Four Titles at the Haute Grandeur Global Awards 2026
The resort’s signature Italian restaurant received two national culinary distinctions, while Andrew Clark and Chef Patrizia Battolu were individually recognised for their leadership and contribution to the dining experience.
Cucina at Sofitel Bali Nusa Dua Beach Resort has received four distinctions at the Haute Grandeur Global Awards 2026, strengthening its position among Indonesia’s recognised dining destinations.
The restaurant was named Best International Cuisine in Indonesia and Best Italian Cuisine in Indonesia, acknowledging its focus on authentic flavours, culinary craftsmanship, and memorable guest experiences.
The awards also celebrated two of the restaurant’s leading figures. Andrew Clark, Director of Food & Beverage, was named Best Food & Beverage Director – Global, while Executive Chef Patrizia Battolu received the title of Best Head Chef.
Recognition for Culinary and Service Excellence
The Haute Grandeur Global Awards recognise outstanding achievements across the international hospitality industry, including hotels, restaurants, spas, and hospitality professionals. The programme evaluates recipients based on service excellence and guest satisfaction.
For Cucina, the four titles represent recognition at both the national and global level, encompassing the restaurant’s cuisine, leadership, and overall dining experience.
“We are incredibly proud to see Cucina recognised on both the global and national stage,” said Jean-Pierre Joncas, General Manager of Sofitel Bali Nusa Dua Beach Resort.
“These awards are a reflection of the passion and dedication our team brings every day, from the kitchen to the dining room. They inspire us to continue creating meaningful experiences for every guest who walks through our doors.”
A Collective Achievement Behind Every Service
For Andrew Clark, the global recognition reflects the collaboration of the wider team rather than an individual achievement.
“This award belongs to the entire team,” Clark said. “Every service is the result of collaboration, creativity and genuine passion, from our chefs and service ambassadors to everyone working behind the scenes.”
He added that the award represented the combined efforts of the people responsible for delivering each guest experience, expressing his appreciation for the talent and dedication of the restaurant team.
Italian Craftsmanship Led by Chef Patrizia Battolu
Under the direction of Executive Chef Patrizia Battolu, Cucina has established itself as one of Bali’s popular Italian dining destinations.
The restaurant is known for handcrafted Italian cuisine, its vibrant Sunday Brunch, and attentive service delivered within an elegant yet approachable setting. Its latest awards further strengthen its reputation for presenting authentic dining experiences supported by consistent culinary execution and hospitality.
As part of Sofitel Bali Nusa Dua Beach Resort, Cucina also reflects the brand’s combination of French art de vivre and Balinese hospitality. This identity brings together European culinary influence, local warmth, and a resort dining atmosphere designed to feel refined without losing its sense of welcome.
The four Haute Grandeur Global Awards recognise Cucina’s continued ability to deliver an experience that resonates with guests while earning recognition within Indonesia and internationally.
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