Parachute Bali


Wood-fired coastal cuisine. Sustainable living. Communal farm. We serve modern farm-to-table cuisine, inspired by local ingredients for our creative twists. All the dishes are wood-fired, simple, and sustainable.


  • Average Price per Person:
    Rp. 200000
  • Payment:
    Credit Card
    Debit Card
  • Opening Hours:
    Mon-Sun 8am - midnight
  • Website:

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Chef Profile

Aditya Muskita

Born and raised in Jakarta, Chef Aditya began cooking professionally when he was 13 years of age in his mother’s food stall in a wet market in the suburbs of Jakarta. Coming from a generation of experienced home cooks, cooking has always been a part of his life since early childhood, started out with helping his mother in the kitchen. His journey took him to Singapore to further his knowledge in culinary arts and eventually landing a job at Daniel Boulud's db Bistro. He went on to cook his way up across Paris and New York, and finally anchored in Bali to work at Chris Salans’ acclaimed Mozaic Ubud. He worked closely with Pastry Chef Will Goldfarb in his dessert bar, Room4Dessert, doing numerous events and culinary research before heading out to Copenhagen, Denmark to work in Relae, one of the worlds best restaurants and was the most sustainable restaurant in the world. Afterwards heading the highly acclaimed Attarine Jakarta of the Potato Head Family with Chef Jacob Burrell. He is now currently Executive Chef of Parachute Bali. He dedicates his time to research, cook, and create dishes with experimental flavours that reflects his heritage and upbringing.

Official Card of the BRBCA

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