Celebrates Bali's untamed flavors through place-based community sourcing and zero-waste fine dining.
Wayan Eka Sunarya is back at Mandapa! In his role as Executive Sous Chef, he remains dedicated to offering guests unforgettable culinary experiences through the resort's acclaimed dining establishments, especially Kubu, the resort's very own signature bamboo restaurant.
Hail from Buahan Village in Gianyar, nestled in the heart of Bali, his culinary journey commenced in Ubud at Ubud Hanging Gardens, where he started as a steward and gradually evolved into a cook's assistant. Influenced by his mother's love for preparing local, indigenous ingredients using authentic recipes, Chef Eka actively engaged in family and community cooking activities. Whether it was crafting daily home meals or contributing to festive community gatherings, he embraced Balinese and Indonesian cuisine with enthusiasm.
Driven by an unquenchable passion for learning and a dream of international exposure, Chef Eka seized an opportunity to work at Vаниль Restaurant in Moscow, Russia. His journey continued as he joined the pre-opening team at Mandapa, a Ritz-Carlton Reserve in 2015, where he immersed himself in the world of fine dining featuring both modern and authentic cuisine. Dedicated to creativity, he consistently sought out unique culinary experiences, emphasizing the use of local ingredients and collaborating with Bali's farmers.
In 2018, Chef Eka embarked on a new chapter, transferring to W Maldives to broaden his cultural and professional horizons. Returning to Bali in early 2019, he played a pivotal role in the pre-opening team of an ultra-luxury resort in Jimbaran before taking on the role of Culinary Curator with Buahan, a Banyan Tree escape, in April 2021.
As of 2023, Wayan Eka Sunarya has returned to Mandapa, a Ritz-Carlton Reserve, and has joined Kubu, recognized as one of the finest restaurants in Bali, marking another significant milestone in his culinary odyssey. He firmly believes that thinking about nature is synonymous with sustainability. Every provision from nature deserves reciprocal care, ensuring that my soul, mind, and energy remain consistently positive.
"Being a chef is a source of pride for me, as it allows me to collaborate with farmers, sharing innovations that contribute to quality improvement. Embracing humility, I strive to enhance well-being through experiential and innovative food curation. Each bite carries a meaningful story and a symphony of tastes to be shared", said Eka.
