From Bali to Beverly Hills.
Today, we’re sharing the story of a chef who truly lives his craft. Nyoman Suasa, Executive Chef of The Edge Bali, has built his journey from Bali to international kitchens, including the renowned The Beverly Wilshire Hotel. His experience and dedication continue to inspire us all.
Q: “Why the kitchen? What sparked your love for cooking?“
A: For me, the kitchen is a place of emotion and creativity. Growing up in Bali, food was always at the center of family life. I watched my mother and grandmother cook with love, and seeing people smile around the table made me realize this was what | wanted to do. Cooking wasn’t just a skill. It was my calling.
Q: “What does a typical day look like for you as Executive Chef at The Edge Bali? “
A: My day starts early with checking ingredients, preparing the team, and setting the standard for service. Beyond cooking, I lead and mentor the kitchen. The most rewarding moment is when everything flows smoothly during service and guests leave with an unforgettable experience.
Q: “From Bali to Beverly Hills: How did your culinary journey take you there?“
A: It was not an instant journey. I started from the bottom as a junior cook, working long hours and learning from many great chefs. I kept pushing myself out of my comfort zone until an opportunity came to work in Los Angeles at the renowned Beverly Wilshire Hotel. It became a turning point in my career and exposed me to international standards and luxury dining at a different level.
Q: “Star-studded memories: Any unforgettable celebrity encounters?“
A: Yes, I had several opportunities to cook for celebrities. One moment I will never forget was when a guest personally came to the kitchen to thank me. For me, it was never about celebrity status, but about knowing that my food created a memorable experience. That is why I became a chef.
I also had the opportunity to meet and assist actor Morgan Freeman in the book Morgan Freeman & Friends: Caribbean Cooking for a Cause, together with Chef Conny Andersson. It was a very meaningful experience in my career.
Q: “Lessons from abroad: How did it shape you?“
A: Working abroad taught me discipline, consistency, and attention to detail. In international kitchens, perfection is expected every single day. It also shaped my identity as a chef, combining global techniques with my Balinese roots.
Q: “Advice for Bali chefs dreaming big“
A: Be patient and never stop learning.Don’t be afraid to start small. Focus on strong fundamentals, respect your team, and stay humble. Most importantly, never forget your roots. Your identity is your strength.
Q: “Simple pleasures: Your favorite comfort food?“
A: My favorite comfort food is simple Balinese home cooking, like warm rice, sambal, and grilled fish. After working in luxury kitchens, simple food like that reminds me why I started cooking.
I also love Nusantara coffee. After visiting Toraja and ljen for coffee experiences, I developed a deeper appreciation for Indonesian coffee. Today, my family and I have a small coffee plantation in Kintamani.
Nyoman Suasa
Executive Chef, The Edge, Bali
