With chefs renowned for their distinctive culinary philosophies across Marriott’s Indonesia portfolio, the luxury brand continues its year-long Loka Rasa 2025 programme. The initiative spotlights Indonesia’s heritage recipes, handpicked by each chef and presented in a way that honours their traditions – from Chef Simon Siswono’s brothy Soto Banjar and Chef Roy Sanjaya’s Balinese Sate Lilit to Chef Toni Azhari’s spiced Ayam Garang Asam and Chef Michael Leuwol’s decadent Bubur Sumsum.
At The Westin Resort Nusa Dua, Bali, Executive Pastry Chef Michael Leuwol – recently appointed executive sous chef – offers a different lens. Drawing on more than 15 years of experience in patisserie, menu development, and team leadership, he brings Indonesia’s beloved desserts to the forefront, giving every Loka Rasa meal the sweet, memorable finish it deserves.
In this feature, Chef Michael shares his professional insights, his festive-season sweet recommendations, and the inspirations behind his creations for Loka Rasa 2025.
Have you always envisioned a career in pastry? What drew you to pastries and what continues to inspire you?
I didn’t initially envision a career in pastry; it unfolded naturally over time. I became fascinated by how simple ingredients like flour, eggs, and sugar could be transformed into something refined, expressive, and meaningful.
The moment I saw how people reacted to the desserts I created, how a single pastry could offer comfort or evoke a cherished memory, I realised the emotional power behind this craft. That connection continues to motivate me every day.
My inspiration often comes from the world around me: the richness of local ingredients, everyday interactions, and the stories shared by the people I meet. Pastry is a balance of creativity and discipline, and that harmony makes the work fulfilling.
Each creation is an opportunity to be thoughtful, to craft something personal, and to share a moment of joy – something I believe aligns closely with the Westin experience of nourishing and uplifting our guests.
What’s the most valuable lesson you’ve learned from working in hotel kitchens compared to standalone patisseries?
Working in hotel kitchens has taught me the true meaning of adaptability and precision. Unlike standalone patisseries, a hotel operates around the clock and serves a wide range of guests with varying expectations. You need to balance consistency with high-volume production while allowing room for creativity.
It has also shaped me as a leader, teaching me how to guide teams efficiently, maintain discipline in fast-paced situations, and ensure that every product reflects the same level of care, regardless of scale. These experiences have strengthened my belief that excellence is not just about technique, but also about creating a seamless, uplifting experience for every guest.
With more than 22 years in the industry, what is one principle or practice you continue to uphold when crafting your creations?
One principle I’ve always upheld is the commitment to consistency and quality, starting with the ingredients themselves. Even after more than two decades in the industry, I believe that great pastry begins with selecting the right produce and treating it with care.
For me, it’s about allowing quality ingredients to speak for themselves: handled with precision, refined through technique, and presented with sincerity. This approach keeps every creation honest, thoughtful, and true to its purpose, offering something meaningful and enjoyable to every guest.
Do you have a favourite ingredient to work with, whether in your signature desserts or when experimenting with new ideas?
Nutmeg is one of my favourite ingredients. It’s warm, aromatic depth allows me to elevate both classic desserts and new creations with a subtle yet distinctive character.
I love how a small touch of nutmeg can add comfort, complexity, and a sense of place. It’s a spice that connects memories, cultures, and flavours – making it a wonderful ingredient to work with when I want to create something that feels both familiar and thoughtfully refined.
Many cafés and restaurants today spotlight international pastries such as croissants, waffles, and bombolonis. If you were to design a sweets menu that is authentically Indonesian, what would be on the lineup?
I would create a menu that highlights Indonesia’s iconic desserts through a refined, contemporary lens. It would feature an elevated Klappertaart, a modern interpretation of Klepon, a delicate and textural version of Bubur Injin, and a warm, gently spiced Kolak Pisang presented with a fresh approach.
Each item would honour the essence of our culinary heritage while showcasing it in a way that feels elegant, current, and proudly Indonesian, connecting tradition with today’s dining experience.
As we enter the festive season, what sweet treats would you recommend for gatherings and celebrations?
For this festive season, I recommend Christmas pastries that combine classic holiday warmth with the richness of Indonesian ingredients. Think spiced coconut eggnog tartlets, nutmeg-scented butter cookies, pandan-infused brioche, and ginger-palm sugar Christmas loaves.
This year, the Whimsical Harmony festive programme at The Westin Resort Nusa Dua, Bali has inspired me to explore contrasts more deeply, from light to indulgent and from familiar to unexpected. The treats I’ve created for the festive dining at the resort embrace that spirit: comforting flavours presented with a touch of playfulness and refinement.
These treats offer a beautiful balance of familiarity and local character, making them perfect for joyful gatherings, thoughtful gifting, and celebrating the season with something both festive and uniquely ours.
Loka Rasa celebrates regional cuisines. What Indonesian region or flavour profile inspires you the most, and why?
While my roots are in the East of Indonesia, a region whose honesty in flavour and tradition I truly admire, much of my creative foundation comes from Bali, where I was born and raised.
Bali’s vibrant produce, spice-forward character, and cultural diversity continue to inspire me. The island offers a depth of flavours that feel both bold and soulful, providing endless possibilities to reinterpret regional dishes with respect, refinement, and a sense of place.
What inspired your choice of Bubur Sumsum, Klappertaart, and Es Doger for Loka Rasa 2025?
Bubur Sumsum and Es Doger are deeply connected to my childhood, comforting flavours that shaped my earliest memories of Indonesian desserts. They remind me of the simplicity and warmth of growing up, and I wanted to bring that sense of familiarity into Loka Rasa 2025. Klappertaart, meanwhile, reflects my roots in Eastern Indonesia and my desire to celebrate its culinary heritage in a more elevated form.
Together, these three desserts embody nostalgia, identity, and my commitment to honouring regional traditions in a way that feels thoughtful, refined, and true to the spirit of Loka Rasa 2025.
What do you hope guests take away when they savour the Loka Rasa 2025 dishes, especially your sweet creations?
I hope guests leave with a deeper appreciation for the richness of our local desserts. While the presentation is more elevated, the flavours, ingredients, and techniques remain true to their origins.
Through Loka Rasa 2025, I want guests to rediscover the beauty of Indonesian sweets, familiar flavours brought to life with renewed respect and refinement. I hope each dish not only delights the palate but also reconnects guests with the stories and traditions that make our culinary heritage so special.
Discover more about The Westin Resort Nusa Dua, Bali here.