A New Culinary Era Unfolds at Sofitel Bali Nusa Dua Beach Resort

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A new chapter of gastronomic artistry rises at Sofitel Bali Nusa Dua Beach Resort as the property welcomes Executive Chef Ahmad Syaiful, a visionary whose craft is shaped by global mastery and a devotion to purity in flavor. His arrival marks the beginning of an elevated culinary journey where technique, passion, and the spirit of Bali intertwine.

Chef Ahmad carries a storied career built across Indonesia, the Middle East, and Europe, including formative years within Michelin starred kitchens. His philosophy is beautifully simple yet profoundly artistic. He believes that every ingredient holds its own truth, and that the role of a chef is not to overshadow, but to reveal the natural essence within each flavor.

Before stepping into his role at Sofitel Bali Nusa Dua Beach Resort, Chef Ahmad led the culinary team at Sheraton Belitung Resort and crafted innovative dining experiences at Bvlgari Resort Bali. His journey also brought him to Copenhagen, where he sharpened his creative identity at Hanzo Restaurant and the renowned Michelin starred Kiin Kiin, exploring both classic and contemporary expressions of gastronomy.

“I am thrilled to join Sofitel Bali Nusa Dua Beach Resort,” he shares. “For me, food is more than a craft. It is an expression of the soul. I look forward to creating unforgettable dining experiences that reflect the beauty of Bali while honoring sustainability and local ingredients.”

Guests can expect a thoughtful evolution in the resort’s dining landscape as Chef Ahmad takes the helm. From menu development to the elevated artistry of presentation, his touch blends global techniques with the warmth and depth of Indonesian flavors. Every dish will celebrate locally sourced ingredients, refined craft, and a dining experience shaped with intention.

With this appointment, Sofitel Bali Nusa Dua Beach Resort embraces a new era of culinary excellence. Chef Ahmad’s leadership is set to transform each meal into a moment that feels both timeless and freshly inspired.

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