Sofitel Bali Nusa Dua Beach Resort has appointed Ahmad Syaiful as executive chef, bringing a career shaped across Indonesia, the Middle East, and Europe to its oceanfront kitchens. Known for a clear, ingredient-led approach, he focuses on simplicity, seasonal produce, and flavours that feel honest on the palate.
Chef Ahmad’s path includes leadership at Sheraton Belitung Resort and a formative stint at Bvlgari Resort Bali, along with experience in Copenhagen at Hanzo and the Michelin-starred Kiin Kiin, where he honed both classic technique and contemporary ideas. These chapters inform a style that lets produce speak first, with minimal intervention and close attention to texture, temperature, and balance.
At Sofitel Bali, he will oversee all culinary operations, develop new menus across the resort, and shape dining experiences that connect global perspective with Indonesian roots. Guests can expect compositions that spotlight local seafood, tropical greens, and Balinese pantry staples, paired with considered seasoning rather than heavy embellishment. Sustainability and thoughtful sourcing sit at the centre of his brief, aligning with the resort’s commitment to quality and place.
Chef Ahmad describes food as an expression of the soul and aims to translate that sentiment into dishes that are both memorable and grounded – cooking that reads clearly from first bite to finish. Sofitel Bali appointment of Ahmad Syaiful signals a fresh chapter for its restaurants and lounges, unifying technique, provenance, and a calm sense of direction across the property’s menus.
From breakfast service to special events, the kitchen will channel a lighter touch and a respect for ingredients – an approach well suited to the island’s produce and to diners seeking clarity on the plate.
For more information, visit sofitelbalinusadua.com.