Nuanu Creative City Unites Top Chefs and Restaurateurs to Shape Bali’s Culinary Future and Unveils Sutala Culinary District

Bali continues to solidify its standing as one of the world’s leading tourism destinations. Global recognition, including being named the world’s top destination by TripAdvisor, has amplified the island’s international visibility and accelerated the evolution of its culinary sector. Alongside rising visitor numbers, Bali has witnessed rapid growth in chef-led restaurants, international hospitality ventures, and expanding local operators, elevating both the scale and standards of its F&B industry.

Against this backdrop, Nuanu Creative City convened leading chefs, restaurateurs, and hospitality operators for the inaugural Nuanu Future Talks: Gastronomy Leaders, a one-day forum exploring the future of Bali’s rapidly evolving food and hospitality sector. The event was held in partnership with Putra Surya Internusa, Chalista Mandiri Energy, PT Perusahaan Gas Negara (Persero) Tbk, PT Gagas Energi Indonesia, PT Hatten Bali Tbk, and RIEDEL The Wine Glass Company. The gathering brought together Indonesian culinary figures, international operators, journalists, investors, and industry stakeholders to discuss the forces shaping Bali’s F&B ecosystem today.

The forum also marked the official introduction of Sutala, Nuanu’s upcoming culinary district within the 44-hectare Nuanu Creative City development. Conceived as a future hub for culinary excellence, Sutala is envisioned not only as infrastructure, but as an ecosystem designed to support collaboration, innovation, and the long-term development of Bali’s gastronomy scene.

In his keynote address, Lev Kroll, CEO of Nuanu Creative City, emphasized that conversation must precede construction. “What mattered today was getting the right people in the same room,” Lev said. “People who are actually building Bali’s and Indonesian dining scene speak openly about what’s working and what isn’t. We want Bali and Nuanu to become a food destination. For us, starting with learning and listening made sense – if we want to find the best Indonesia has to offer and bring the best from around the world, it seems that starting with today’s leaders is the right strategy.”

Throughout the day, discussions focused on the realities accompanying Bali’s rapid growth as a global dining destination, including regulatory clarity, sustainable investment models, operational resilience, and the positioning of Indonesian cuisine on the international stage. Supported by the Bali Tourism & Investment Chamber (BTIC), the Bali Restaurant & Café Association (BRCA), and the Bali HoreCa Club (BHC), the forum reflected a collective effort to ensure that industry expansion is matched with stronger governance and clearer institutional frameworks.

A central theme of the symposium was the importance of safeguarding and elevating Bali’s local culinary identity. While international concepts continue to enter the market, speakers emphasized that the island’s true competitive advantage lies in its indigenous ingredients, traditional techniques, and deep-rooted food culture. Conversations also explored how tourism is reshaping menus and dining trends across the island, the growing influence of specialty coffee culture, and the opportunities for Indonesian cuisine to expand more confidently onto the global stage.

Speakers included Hans Christian (August); Syrco Bakker (Syrco Base); Chris Smith (7AM, Red Gun Powder, Woods); Wayan Kresna Yasa (HOME, Kaum at Potato Head); Elvira Wijsen (BTIC); Nic Vanderbeeken (Aperitif); Vinny Lauria (Osteria Della Terra); Dean Keddel (BRCA, Ginger Moon, Jackson Lily’s); Andrés Becerra (Santanera, Lennys Bali); Will Goldfarb (Room4Dessert); Jordie Strybos (Milk & Madu, Banksia Hospitality); Emerson Manibo (Baro); Tim Stapleford (Ghost); Francesco Paco Angeloni (Amici, Samesa); Ayu Sudana (Bali Beans Coffee & Roastery); Sophie Digby (PT East West Palms; Co-Founder BTIC); Daniel Natali (Seniman Coffee); Terje Nilson (Seven Stones Indonesia, BTIC); alongside Alexandra Carlton, Max Brearley and Max Veenhuyzen.

Chef Wayan Kresna Yasa, owner of HOME by Chef Wayan and chef patron of KAUM, shared his perspective as both a local chef and international operator, “The future of Bali’s gastronomy depends on our ability to innovate without losing our roots. We must invest not only in new concepts, but in preserving the knowledge, ingredients, and traditions that define us,” he said. “As a Balinese chef, I’m grateful to Nuanu for creating a platform where the people working on the ground can come together and help shape the realities of our industry.”

The initiative also received strong support from industry partners - Faye Louise, CEO of PT Putra Surya Internusa, commented, “Nuanu Creative City demonstrates that the future of Bali’s tourism goes beyond entertainment. By prioritizing dialogue before infrastructure, and ecosystem-building before expansion, Nuanu is shaping a modern, competitive, and globally relevant culinary landscape. We are proud to support this vision with full hospitality solutions.”

Maisalina, Director of Operations and Commercial at PGN-Gagas Energi, added, “This forum reflects long-term thinking. Nuanu Creative City is not only investing in physical development, but in strengthening the foundation of Bali’s culinary industry, ensuring it grows in a structured, sustainable, and locally grounded way.”

As Bali reaches an inflection point in its culinary development, Nuanu Future Talks: Gastronomy Leaders positions dialogue and collaboration as essential foundations for the island’s next phase of growth.

Through the introduction of Sutala and the convening of leading industry voices, Nuanu Creative City signals its ambition to contribute to Bali’s evolution not only as a world-class tourism destination, but as a globally respected gastronomy hub built on professionalism, collaboration, and cultural integrity.

PHOTO CREDIT: Nuanu Creative City