The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali has marked a strong showing at the 13th Salon Culinaire Bali competition, with its culinary and pastry teams bringing home medals across multiple categories. The results underline a focus on training and mentorship within the resort’s kitchens, where competition is treated as a practical way to sharpen technique and build confidence under pressure.
Guided by Executive Sous Chef M. Yusuf Milyardi and Pastry Chef I Putu Hendy Adiasa, the team earned recognition in both young chef and professional divisions, spanning Western mains, Indonesian dishes, pastry work, and baking. Support on the floor also came from Chef M. Feri Afrian of Arwana Restaurant, reinforcing the sense of collaboration during the event.
Among the notable wins, Ni Kadek Dwi Anggreni received a gold medal in Young Chef – Western Fish Main Course, while I Putu Adi Saputra secured two gold medals for Indonesian Seafood and Indonesian Probiotic Chicken main course. Pastry categories also stood out: I Ketut Wibawa won gold for an Afternoon Tea Set titled Archipelago, and additional medals were earned for breakfast baskets, plated desserts, and cake presentation. The team also placed as 1st runner up in the Dewata Gastronomic Challenge, a group category that rewards coordination and planning as much as cooking.
For the resort, the competition results offer a view into what happens behind the scenes of daily service – hours spent on fundamentals, repetition, and detail. The Laguna Bali positions these achievements as part of a wider commitment to developing Indonesian hospitality talent, creating room for chefs to test themselves on an industry stage while representing Bali’s dining culture through disciplined craft.
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