Three of Alila’s Bali resorts have welcomed new chefs into their kitchens, each bringing an assortment of wonderfully fresh gastronomic experiences to the table to tempt and tantalize you! At Alila Villas Soori in West Bali, Executive Chef Ashton Hall helms the resort’s three restaurants – Cotta, Coast and Drift. Ashton previously worked with celebrity chef Jean-Georges Vongerichten, heading two of the superstar chef’s eateries in Texas and the Bahamas. Prior to joining Alila, he was Executive Chef at the iconic Felix Restaurant at the renowned Peninsula Hotel in Hong Kong. Ashton’s “ingredient-driven cuisine” brings together contrasting yet complementary ingredients for his creations. Guests staying at our secluded luxury villas in West Bali will experience familiar flavours in a new combination to delight the palate. At Cotta, the resort’s premier restaurant, enjoy contemporary fusion of region’s specialties such as Ikan Bakar Dabu-Dabu (grilled fish with tomatoes and chilies), and a spiced rack of lamb. In the plush resort-style comfort of Drift, savour specialty bites such as Mushroom and Lobster Quesadillas and Tabanan Duck Burger.

Beach dining in the cool ocean breezes happens every evening at Coast over a sizzling Isakaya-grill, specialties are gilled meats and seafood fresh from the sea. Alila Manggis in East Bali welcomes home Executive Chef Nyoman Santika to Seasalt Restaurant. Originally from East Bali, Chef Santika was part of the hotel’s opening crew, and part of the team that initiated Alila Manggis’ Organic Garden in 1998. Following other stints locally and internationally, Chef Santika is back at Alila Manggis, heading the kitchen and the resort’s famed Cooking School with his gregarious style. He marks his return with a new dinner menu featuring authentic local creations daily. Enjoy too a traditional breakfast peppered with typical Balinese morning fare. Sit back and relax with his divinely delicious teatime specials by the pool. Join in the culinary fun at his interactive cooking sessions in the Organic Garden, where homemade jams, ice cream, flavoured salts, organic granola and the ever popular Royal Megibung are sure to entice.

At Alila Ubud in Central Bali new culinary journeys are sparked by the arrival of Executive Chef Eelke Plasmeijer and Sous Chef Ray Adriansyah. After honing his culinary skills in fine dining establishments in the Netherlands, including Restaurant Vermeer in Amsterdam and Sprakeloos in Tilburg, Eelke moved to Jakarta where he was one of a small group of friends who set up the ultra chic SHY Restaurant in 2006. At Alila Ubud, he teams up once more with Ray, the two having worked alongside each other at both SHY.

Eelke is right at home at Alila Ubud’s Plantation Restaurant, where the freshest and finest flavours of the region is featured in the local and international cuisines. Specialties include homemade breads, pastries and pastas. To find out what’s served in Plantation Restaurant, click here. Eelke heads Alila Ubud’s kitchen brigade and bartenders to create a unique selection of homemade syrups and infused spirits using local spices and ingredients dictated by the seasons. Alila’s culinary experience is a celebration of fresh, wholesome flavours steeped in Balinese culinary traditions and delivered in contemporary artistry.