Miso-marinated seared salmon with wasabi mashed potato, crispy seaweed and young papaya-crab salad.
Wayan was born in Tampaksiring to a family of cooks where recipes were passed from one generation to the next. After his studies, he went abroad and gained experience by working in Kuwait, Seychelles, Miami as well as on cruise ships and in well-known restaurants in Bali. Wayan joined bridges in 2014 and was promoted to Head Chef in May 2015. Wayan likes to spend his free time out in nature, gardening, growing vegetables, taking care of his pets and being with his family.