Bagus is originally from Bali and has years of experience working there as cook and chef. He absolutely loves the flavours of traditional Bali and Lombok dishes, and now he’s spicing up the menu at The Kayana Beach Lombok. If you hear singing coming from the kitchen, that’s probably Bagus. He spoke to My Lombok recently about his work and what’s important to him.

Is there one dish you love and remember from your childhood?

Yes. It’s the fried egg my mother made. It sounds very simple, but it’s special because it’s very authentic. I also especially love Balinese sambal.

Tell us about your career and some of the places you have worked.

I worked as a cook at several places in Bali – at Bunga Villa for a couple of years, at Surya Santi Villa for three years, and for a while at the Hard Rock Hotel. After that I spent three years as chef de partie at Blue Heaven, also in Bali, and then at the Atria Hotel in Jakarta. Then I went back to Bali and worked as assistant chef at the Fame Hotel for two years, before I moved to Lombok.

What brought you to The Kayana Beach Lombok?

I was working at the Sunwood Hotel in Mataram, as sous chef. After about six months there, I decided to apply for the sous chef position at The Kayana. I like to challenge myself and improve my skills, and I thought it would be good for my career.

What’s the concept for your menu at The Kayana Beach Lombok?

My style of cooking is really a fusion of Indonesian and Asian cuisines, so that works really well at the restaurant. The concept of the menu is ‘Indonesian Home’ so we serve local Indonesian dishes, as well as Japanese, other Asian and some Western dishes.

Which dish do you most like to cook?

I especially like to cook the Ayam Betutu (spiced chicken). It’s partly because it’s a Balinese dish and I am Balinese, but it’s also because it’s good to use all the different spices and flavours that you find in Ayam Betutu.

Which do you think are the guests’ favourites?

I would have to say the Ayam Taliwang – another spicy chicken dish, which is a local Lombok favourite. Then, of course, they love our Nasi Goreng Karyana, because it is different from the standard nasi goreng. We use authentic Indonesian spices: sambal terasi, made from shrimp paste, udang balado (prawns), and sate remibiga (spicy beef) and it is served with Indonesian crackers. The guests also enjoy burgers and pizza.

Are there any particular ingredients you really like to cook with?

Indonesian spices are the best! I love to cook with them because the aroma and the taste are so good.

Which is your ‘must have’ kitchen gadget?

The wok  – because you can cook so many different dishes with it. You also need a lot of energy to work with it, though, because it is heavy and big.

What do you like most about your job?

Making the guests happy. When they eat the food I’ve cooked and they really enjoy it, that makes me happy.

What is the biggest challenge?  

My biggest challenge is me – or I should say, my ego. I need to keep my ego under control

Could you describe your typical working day?

I start work at 8am and the day is spent preparing, then serving, breakfast, lunch and dinner. My hours are flexible so I take my break whenever the kitchen is least busy. I finish around 8pm but my team stays until 11pm, which is when the kitchen closes.

And what do you like to do in your spare time?

I usually like reading, and spending time with my family. I also watch a lot of cooking videos.

What foods do you really love to eat? Anything you would never eat?

I love to eat lawar, or urap-urap, which is a vegetable and coconut dish, made with chicken or beef. I don’t like to eat prawns.

Other than creating great food, what would you say are the most important qualities that make a successful chef?

It’s important for a chef to keep on learning – always. I think a chef also needs to be flexible and patient.

Do you have a favourite celebrity chef?

Yes. It’s Chef Chandra. He’s an Indonesian celebrity chef, who always cooks authentic Indonesian food and Asian-fusion food. I also like Gordon Ramsay.

Do you have any tips for budding chefs?

Two main things: Don’t be afraid. Working in the kitchen is very hard work but it’s also very rewarding.  And always be willing to learn new things.

If you hadn’t become a chef, what do you think you would be doing right now?

I love to sing. Before I become a chef, I was in a local band – so I think I would be a singer.

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