For immediate release – Following his illustrious career in some of Bali’s best kitchens, Putu Yudana has earned his Executive Chef title and can finally do what he loves; sharing the food of his famous island with his guests.
“My background covers it all. I first worked at Warisan, (now renowned Metis restaurant) before going to Oberoi Hotels. Working under European executive chefs has helped me tremendously to learn and put into practice the fine art of continental cuisine. I now have the chance to also share more of my own Indonesian dishes with my guests,” explains Putu.
From the kitchens to the serving plates and everything in between, Putu has put his extensive experience and his passion to work at WakaGangga. His menu offers both continental and Asian dishes, alongside his home-style Balinese cooking, for which most of the ingredients are grown by the local farmers.
“The guests at WakaGangga can learn more about the locally grown vegetables and herbs used in our food, and if they are interested, from our local gardens. I look forward to discussing the ingredients, taking them for cooking classes and introducing authentic cuisine,” he explains.
A stunningly beautiful space, perched above the ocean surrounded by rustic wood and glass, the Waka bar and restaurant is sure to become a destination in Tabanan. Designed by Ketut Siandana and Japanese designer, Nobuyuki Narabayashi the restaurant and bar is filled with light and open space, offering a casual and relaxed dining experience with sweeping views of the coastline and rolling surf on the beach.
“If I am making continental dishes, I want them to be authentic. The same with Indonesian and Balinese food. I don’t believe in fusion, I want it to taste true to its roots. At WakaGangga, the only thing changed is that we try to make the dishes a little lighter. We also offer half portions and shared plates for guests to enjoy sharing food with family and friends, as in most Balinese homes, known as “megibung eating style” on the island. I want my guests to enjoy the food, the service and of course, the beautiful views.”