Erik has worked in Indonesia as a conservation scientist since 1992. He is a prolific writer on environmental conservation issues, both as an accomplished scientist and as a popular writer for Indonesian and international newspapers. Erik’s books include one of the first comprehensive species conservation books in Indonesia, Our Vanishing Relative, on orangutans and their […]
Rodney Glick is a Co-Founder of Seniman Industries, a creative collective specialising in award winning coffee studios, roasteries, product design, interiors and consulting. He is a certified coffee ‘Q’ Grader by the Specialty Coffee Association of America and the Coffee Master at Seniman Coffee Studio, Ubud.
The Casa Luna Cooking School is Bali’s first official cooking school that was named by The Australian as among the world’s top 100 cooking schools. Lead by Janet DeNeefe and her team they have been sharing recipes and local food culture since 1992.
Chef Mandif is an award-winning, innovative chef and restaurateur who established the first Michelin Star Restaurant in Indonesia. He now heads the kitchen at Bali’s celebrated Teatro Gastroteque Restaurant in Seminyak.
Penelope Williams is the owner and executive chef of Bali Asli restaurant and cooking school in East Bali. After an apprenticeship at the Savoy in London, she worked for 12 years in Sydney, three-years as Executive Chef at the Alila Manggis Hotel East Bali before the birth of Bali Asli.
Will Goldfarb is an internationally acclaimed pastry chef who has been in the spotlight for his dramatic interpretations and experiential cuisine for nearly 15 years. Room 4 Dessert is his wine and cocktail bar in Ubud that features his hand made, artisan desserts.
Chef Eelke Plasmeijer has spent more than half his life in the kitchen and is determined to ensure he surrounds himself with the finest ingredients, while supporting local farmers and communities.
Hailing from Jakarta, Meidy Zuhri is an award-winning chef who developed his culinary skills in some of the world’s finest five-star hotels. Now based at Rondji Restaurant, his aim is, “to put Contemporary Balinese Cuisine at Rondji on Bali’s Gastronomic Map”.
Master Chef Chris Salans is the owner of the Mozaic Restaurants, and has 17 years experience cooking in Bali matched with an extensive knowledge of Indonesian cuisine.
Amanda Katili Niode is Chair of Omar Niode Foundation, a nonprofit organisation in Indonesia that focuses on agriculture, food, and culinary arts. Amanda is also the World Food Travel Association’s Ambassador in Indonesia and an active food blogger.