Born into a culinary oriented family, I Nyoman Wardana was raised with the piquant flavours of traditional Balinese cuisine. His background in spices is evident in the authentic dishes he creates today at The Pond Restaurant.
Following his formal training at PPLP Dhyana Pura, Wardana embarked on his professional journey at Pesona Bali in Seminyak as the chef de partie. He went on to work at Grand Mirage Resort, The Bounty Hotel, and The Seminyak Beach Resort & Spa, before landing at the Discovery Kartika Plaza Hotel where he has the role of sous chef at The Pond.
By integrating Balinese spices and authentic ingredients into well-conceived dishes, he creates real Balinese food that is well presented on the plate and delicious to the palate. No detail is left unnoticed as he turns his skill to creating richly textured dishes with complex flavours. Signature dishes include Bebek Nyanyat – a slow stewed duck served with bitter spinach and bean sprouts, and Kenus Sambal Bongkot – grilled squid served with shredded young papaya and honje (Etlingera elatior.) His mission is to bring Balinese cuisine to the attention of the world "I would like to see Balinese food become as popular as Japanese or Chinese in the future," he says firmly. "I'll do whatever it takes." \AM
I Nyoman Wardana
Sous Chef for Balinese and Indonesian Cuisine
The Pond @ Discovery Kartika Plaza Hotel
Jalan Kartika Plaza, Kuta
P +62 361 751 067
Kuta Map C - 2
