One of Ubud’s finest chefs, Alila Ubud’s Executive Chef Erwan Wijaya specializes in Balinese and international cuisine that is inspired by the culinary wealth of Bali’s rice terraces, farms and seas.
Wielding culinary skills honed within the best restaurants in Bali, Chef Erwan brings to his cooking a strong commitment to the use of local ingredients and organic goodness wherever possible. A proponent of the ‘slow food’ movement, he believes that Ubud and regional Bali provide a rich abundance of produce that can be thoughtfully matched to a menu that tempts even the most discerning of diners.
At Alila Ubud’s signature restaurant, Plantation, he has put together innovative fine dining and fresh seasonal menus that celebrate the best of Bali “Farm to Table”, using ingredients sourced from local farms and markets, or harvested from the resort’s own organic garden.
Under his direction, Plantation has earned the ‘Snail of Approval’ by Slow Food Bali for its organic and sustainable food. It was also voted “Best Balinese Restaurant” in the 2014 and 2015 Now! Bali Best Restaurant Awards.