A true Balinese-born, Chef Putu found her calling to culinary since her early 20’s. She left her early interest in English Literature to pursuing her dream to become a renowned chef. In the recent years she has been focused to develop her own innovative way of cooking, using a fresh - tasty blend of Asian’s aromatic spices that will bring a new level of flavour palette to each dishes.
- Chef's Career -
Her culinary journey began in 2005, working in the Kudos & VIP Lounge as Chef and Bar Manager. After 3 years spent her time there, Chef Putu expand her career overseas, working in Dubai as Sous Chef at Millennium Plaza Hotel, where she was exposed to a variety of Mediterranean foods that would fuel her long life passion for cooking.
After returning to her hometown and settling down, she has been part of F&B team in several hotels and restaurants in Bali and beyond, including open a stylish restaurant in the beautiful edges of Labuan Bajo; Bajo Bay, as well Kakilima Restaurant by Tugu Hotel. Not only become Executive Chef, in these properties she has trusted to become the manager, handled all operational related-stuff.
In 2017 Chef Putu earned an opportunity to work with renowned restaurants owner in Bali for Savage Kitchen Canggu, a restaurant with wild health-driven food concept. In Savage Kitchen, Chef Putu did a lot of experiment to meticulously pairs the ingredients to offer the most unique dining experience possible.
Looking to gain more experience, Chef Putu was also become guest chef at Bulldog Silver Star Hotel in British Columbia (2015) and Park Regis Sydney (2013), both as Guest Chef Asian Cuisine.
Currently Chef Putu is working as Executive Chef for Tauzia Hotel Management, handling two luxury hotels in Bali, Maison Aurelia Sanur and The Tamarind Resort Nusa Lembongan. Joined for 6 months, Chef Putu quickly became an indispensable asset to these properties, bringing her exquisite palate and creativity to everything she touched and continues to delight guests with her refined cuisine.