“You don’t choose Bali; Bali chooses you.” It’s a saying often repeated on the island — that if your energy and life path align with Bali’s spiritual and cultural rhythm, the island welcomes you in and lets you stay
Thats exactly what happened to Chef Dean Keddell, a New Zealand-born chef who first arrived in Bali to work at the legendary Gado Gado, and later returned by invitation to join a team of industry leaders at the Ritz-Carlton Bali.
Somewhere along that path, Bali stopped being a stopover and became home — he built a family here, and went on to build three successful restaurants under the Ginger Moon Group: Ginger Moon
Canteen, TEMPLE by Ginger Moon, and Jackson Lily’s – THE LOKAL. The island has also opened doors to other callings — as a writer, he authored a cookbook whose proceeds go to charity, and as a founder, he helped establish BRCA, an F&B industry association.
Q: “What first brought you to Bali, and what made you decide to build your career and businesses here?“
A: I was part of the opening team at Hotel Imperial, a Sheraton property in Malaysia. Whilst living in Kuala Lumpa, I saw an advertisement for a General Manager/Chef to relaunch one of Baliʼs most famous restaurants, Gado Gado. Having holidayed on the island several times, Baliʼs pull—even back in 2001—was irresistible. I left Bali about a year later, but in 2006 I was invited back to join the team at the original RitzCarlton Bali Resort in Jimbaran. Iʼve called Bali home ever since.
Q: “Ginger Moon has been part of Bali’s dining landscape since 2012. What has stayed true to the original vision, and what has changed?“
A: “Bali on a plateˮ has always been our driving philosophy, and it remains at the heart of what we do today. My team and I are incredibly proud to share OUR Bali with everyone who walks through our doors. Over the years, weʼve become experts in our field — which, when you get right down to it, is the business of creating fond memories.
What has changed since the beginning? Our desire to nurture and protect every aspect of this island paradise has grown even stronger. The number of guests who visit us has increased enormously, and, of course, weʼre all feeling just a little older!
Q: “What makes the Ginger Moon Group unique in Bali’s dining landscape? Across Ginger Moon Canteen, TEMPLE by Ginger Moon, and Jackson Lily’s – THE LOKAL, what are the signature dishes you’d want every guest to try?“
A: We are community-focused, always. I understood early on that if I wanted to help others, I first needed to build a successful business. The stronger we are together, the more we can give back and the greater good we can do. What does community have to do with a successful business?
Everything. Each of our venues has its own identity, but they are all rooted in the community and in creating experiences that people want to return to.
At Ginger Moon Canteen, the menu has become something of a staple. Attempts to change it can result in some very disappointed regulars and cries of, “Bring back my favourite dish!ˮ So rather than constantly reinventing the menu, we work behind the scenes to refine recipes,
improve ingredients and continually raise the quality. The Bucket List Banquet remains the go-to signature.
Jackson Lilys is more dynamic, with menus that evolve regularly. Two
signatures have become firm favourites: the Famous 989 BBQ Combo and Satay Mad, both served on one-metre boards and designed to be shared.
TEMPLE is perhaps the most Bali-centric of them all. Set in an open-air temple garden, with the aroma of satay cooking over coffee and rambutan wood drifting through the space, it is an experience that
feels deeply connected to Bali.
At Ginger Moon, our signatures are the half-moon steamed buns and dumplings, both heavily influenced by the flavours and ingredients of Indonesia.
Different venues, different personalities, but the same underlying philosophy: give people something they love, create a place they want to return to, and build businesses that contribute to the communities around them.
Q: “You’ve developed several concepts over the years. What have you learned about creating a restaurant concept that has its own identity while still belonging to a wider group?“
A: Genuine care for our guests, great food, purposeful surroundings and a strong sense of place are the cornerstones of Ginger Moon. Our treasured guests appreciate that each of our three restaurants has its own distinct personality and concept, and happily move between them depending on the occasion. Of course, everyone eventually develops a favourite — and weʼre more than happy for them to do so. We love the passion, connection and loyalty our guests have for the restaurants, and itʼs something we never take for granted.
Q: “Bali’s F&B landscape has changed enormously. What do you think today’s guests are looking for that they weren’t looking for 10 or 15 years ago“
A: For better or worse, Bali is now firmly on the world stage. The global call for a more sustainable future, and for the preservation of culture, tradition and community, has never been louder. Nor, perhaps, has the desire for peace, harmony and a more meaningful way to travel. I hope, for the sake of Bali and its communities, that this is what todayʼs travellers are looking for. Because, as we all know, demand ultimately drives supply. The choices visitors make — where they stay, what they eat, who they support and how they experience the island — will play an important role in shaping Baliʼs future.
Q: “How do you think restaurants can embrace local ingredients, culture and sustainability in a way that is genuine rather than simply part of the marketing?“
A: This is about community. And perhaps the first question we need to ask is: why are you operating a business in Bali?
Buying local is one of the simplest and most effective ways to become more sustainable. Local produce and ingredients are getting better all the time, and there are some truly beautiful products available to chefs today. Every chef has a role to play in improving the quality and availability of these products. By nurturing and encouraging our suppliers, supporting farmers and working with local innovators, we are not only improving what we put on the plate, but we are also supporting the wider communities behind it
Then there is culture. Culture is identity. If culture is allowed to slip, if customs are forgotten and traditions disappear, Bali will inevitably become something different.
Some would argue that this change is already happening. Bali means different things to different people, but at its heart are the Balinese people, their traditions and their customs. These are a fundamental part of what has made Bali such a successful destination. As business owners, we cannot simply stand by and allow the success of Bali to ultimately become part of its destruction.
The word sustainability has almost become a dirty word. Perhaps it is better to think of it simply as doing the right thing. I believe most people want to do the right thing. But good intentions alone are not enough.
Some businesses and individuals will lead the way voluntarily, but most will need the right infrastructure, systems and legislation to make meaningful change possible.
Ultimately, it is in everyones interest to protect and present a Bali that is clean, healthy, culturally rich and authentic to the world. Because if we don’t protect what makes Bali special, what exactly are we building a business here for?
Q: “What have you learned about building and retaining good hospitality teams over the years?“
A: We have something very special. I have been a hospitality professional for 40 years, and today I am incredibly proud to call my team family. Many of them have been with me for years, but longevity never means standing still. I make sure we are always challenged, always learning, and always growing. We never stand still. Ever. Of course, guests return for the food and drink, but I believe service is the most important part of what we do. Our guests return for us. They want to see our team. They ask about our families, our lives, and how much our children have grown. Over the years, those relationships become genuine friendships. That is what hospitality should be about.
Together, my team has developed a real sense of purpose, meaning, and connection. We genuinely care about our guests, and that care is something you cannot teach from a manual or manufacture through a training program. It comes from people who care about what they do, care about each other, and genuinely care about the people who walk through our doors. That is our hospitality. And I believe that is what makes it special.
Q: “You were one of the founders of BRCA. What did you feel was missing in Bali’s F&B community when BRCA began, and what do you think a strong industry association can contribute today?“
A: The purpose of the association is simple: to promote Bali as a world-class culinary destination. People travel the globe to eat.
Food has become a major driver of tourism, yet for many years Bali was little more than a blip on the global foodie radar.
Understanding why this was the case revealed a unique and complex set of challenges — and opportunities. Improving the sustainability of our industry is another key driver for the BRCA. We have a responsibility to look beyond the immediate success of our businesses and consider the future of Bali, its environment, its people and its culture. Just as importantly, we wanted to bring Baliʼs hospitality industry together and give it a united voice. The challenges facing our industry are immense, and it makes little sense for individual businesses to try to tackle them alone. The collective knowledge within the BRCA — our members, partners, sponsors and supporters — is extraordinary.
What we needed was a platform to bring that knowledge together, share it and turn it into meaningful action.
Today, positive stories from Bali are more important than ever. Our association and its members are doing incredible things every day —
supporting local producers, championing Balinese talent, improving sustainability, creating employment and delivering exceptional hospitality.
Our role is to help tell those stories and share them with the world. Bali has so much more to offer than a beautiful holiday. It has a culinary story worth telling.
Q: “Your cookbook has received international recognition. How did the book come together, and how did it feel to see it win an award?“
A: When I closed Ginger Moon Canteen and Jackson Lilyʼs in March 2020, my biggest concern was how I could support my staff of 130. In my mind, I had no choice but to help; driven by necessity, I penned a creative, one-
of-a-kind community cookbook from Bali together with my teams, filled with cultural and personal stories as well as recipes passed down through the generations. This vibrant hardcover cookbook shares not only the
islandʼs cuisine through its pages, but the very heart and soul of the people of Bali. The idea was in its essence, simple: if people couldnʼt come to Bali, then I was going to bring Bali to them! Today, my book is providing a way for people to take a very special piece of Bali home with them! 100% of the profits from the bookʼs sales are donated to those battling poverty. I provide this support by donating funds to five of Baliʼs most productive and worthwhile charitable foundations.
The Gourmand Book Awards are the worldʼs most prestigious book awards and are compared to the “Oscarsˮ for film. “There is approximately 1% chance to be selected on this Gourmand Awards list!ˮ – Gourmand Awards. At the 27th Gourmand Book Awards, held in Umea, Sweden in June 2022, Our Bali Your Bali received accolades in the categories The Best of the Best 2022 (Best in the World) as well as The Best Fundraising Cookbook 2022. The 29th Gourmand Book Awards again recognized Our Bali Your Bali – Bali Kita Bali Kamu as one of the worldʼs most important cookbooks. Held
in Riyadh, Saudi Arabia, in November 2023, Our Bali Your Bali was awarded The Best Fundraising Book in the World 2023.
