Nuanu Holds Gastronomy Forum to Strengthen Bali's Position

Bali is no longer just selling beaches and sunsets. The island is now serious about capturing a global gastronomic stage.

Amid a surge of investment and the influx of international concepts, Bali’s culinary industry players sat down to discuss the sector’s future in Nuanu Future Talks: Gastronomy Leaders.

The one-day forum, organised by Nuanu Creative City, brought together chefs, restaurant owners, hospitality operators, investors, and industry associations. The focus was clear: ensure Bali’s culinary growth does not run off course but is anchored by clear regulation, sustainable business models, and robust professional standards.

Global recognition, including being named the world’s best destination by TripAdvisor, has elevated Bali’s visibility. In recent years, chef-led restaurants, the expansion of international hospitality networks, and rapidly growing local operators have driven significant improvements in standards and scale across the culinary industry.

The forum also served as the official launch platform for Sutala, a culinary district to be built in the Nuanu Creative City precinct, spanning 44 hectares. Sutala is designed not merely as a row of restaurants but as an ecosystem that fosters collaboration, innovation, and long-term development of Bali’s gastronomy.

In his keynote, Nuanu Creative City CEO Lev Kroll stressed the importance of dialogue before building physical infrastructure. “What matters most today is bringing the right people into one space,” Lev said in a press statement to detikBali on Wednesday (4 March 2026).

“They are the ones who are truly shaping Bali and Indonesia’s culinary landscape and who can speak openly about what works well and what needs to be addressed. We want Bali and Nuanu to grow into a seriously regarded culinary destination. Therefore, starting with learning and listening feels like the most appropriate step — if we want to discover the best from Indonesia while also presenting the best from the world, dialoguing with today’s leaders is the relevant strategy,” he added.

Across the discussions, several crucial issues emerged. From regulatory clarity, operational resilience, long-term investment models, to strategies for positioning Indonesian gastronomy more confidently on the international stage. The topics were seen as urgent as market expectations rise and competition tightens.

Supported by Bali Tourism & Investment Chamber (BTIC), Bali Restaurant & Café Association (BRCA), and Bali HoreCa Club (BHC), the forum provided a collective space to ensure industry expansion is matched by stronger governance.

The identity of local cuisine was also a major focus. Amid the onslaught of global concepts, speakers stressed that Bali’s strength lies in local ingredients, traditional techniques, and deep-rooted dining culture. The challenge is to innovate without severing ties to cultural roots.

The list of speakers included Hans Christian (August); Syrco Bakker (Syrco Base); Chris Smith (7AM, Red Gun Powder, Woods); Wayan Kresna Yasa (HOME, Kaum at Potato Head); Elvira Wijsen (BTIC); Nic Vanderbeeken (Aperitif); Vinny Lauria (Osteria Della Terra); Dean Keddel (BRCA, Ginger Moon, Jackson Lily’s); Andrés Becerra (Santanera, Lennys Bali); Will Goldfarb (Room4Dessert); Pablo Fourcard and Jordie Strybos (Milk & Madu, Banksia Hospitality); Emerson Manibo (Baro); Tim Stapleford (Ghost); Francesco Paco Angeloni (Amici, Samesa); Ayu Sudana (Bali Beans Coffee & Roastery); Sophie Digby (PT East West Palms; Co-Founder BTIC); Daniel Natali (Seniman Coffee); Terje Nilson (Seven Stones Indonesia, BTIC); together with Alexandra Carlton, Max Brearley, and Max Veenhuyzen.

Chef Wayan Kresna Yasa, owner of HOME by Chef Wayan and Chef Patron KAUM, stressed the importance of safeguarding cultural roots amid expansion. “The future of Bali gastronomy depends on our ability to innovate without losing our cultural roots. We must invest not only in new concepts but also in preserving the knowledge, ingredients, and traditions that define us,” he said.

“As a Bali chef, I thank Nuanu for creating a platform where practitioners on the ground can gather and contribute to shaping our industry’s reality,” he added.

Industry partners also voiced support for the initiative. Faye Louise, CEO of PT Putra Surya Internusa, said Nuanu Creative City demonstrates that Bali’s tourism future extends beyond mere entertainment.

“By prioritising dialogue before infrastructure, and by building an ecosystem before expansion, Nuanu is helping shape a modern, competitive, and globally relevant culinary landscape. We are proud to support this vision through comprehensive hospitality solutions,” Faye explained.

Maisalina, Director of Operations and Commercial at PGN-Gagas Energi, noted the forum reflects long-term thinking.

“Nuanu Creative City is not only investing in physical development but also strengthening the foundations of Bali’s culinary industry, ensuring growth occurs in a structured, sustainable, and locally rooted manner,” she said.

In this pivotal phase of Bali’s culinary development, the forum places dialogue as the main cornerstone. The ambition is clear: to move Bali from a world-class tourist destination to a globally respected gastronomic hub.