half duck, young coconut, long bean, bumbu rajang, smoked over coals
Senior Sous Chef Wayan Sutariawan
Returning to Bali in 2011 to join Four Seasons Sayan and worked his way up to Senior Sous Chef overseeing two restaurants – Ayung Terrace and Riverside, Suta not only curates menus and manages the culinary team, he is hands-on in the kitchen as the guardian of authentic Balinese cuisine at the resort.
“Bali has become a dining destination offering cuisine from all over the world. I am proud to share authentic local food with our guests, and not just the famous or common Balinese dishes like bebek betutu, suckling pig and sate lilit. I like to keep alive the foods of my childhood, which can be hard to find unless you go to a Balinese person’s home in the village.”