Komang Artha

Komang Artha grew up in Klungkung, one of Bali's nine regencies, in a family with a long tradition of cooking for large communal gatherings. Temple festivals, cremation ceremonies, harvest feasts — events where feeding 80 or 120 people was simply what the community did. That upbringing gave Komang a capacity for scale that most chefs never develop: the ability to stay calm, coordinated, and creative when the numbers are high and the margin for error is low.

He entered the professional hospitality industry at 22 and spent a decade working through hotel and resort catering in Bali before joining myCHEF to lead the events division. That hotel background gave him the systems discipline — HACCP compliance, ordering logistics, kitchen brigade management, front-of-house timing — that separates an event that feels effortless from one that feels chaotic.

At myCHEF, Komang manages all bookings above 30 guests and all formal catering events. His domain covers weddings, corporate retreats, large-group villa parties, and the multi-day catering programmes that some luxury villa estates commission for month-long residencies. He has cooked for groups of 200 at Uluwatu clifftop weddings and for 20 at intimate anniversary feasts in Ubud — the range is part of what makes him the most versatile chef on the team.

For event hosts who need absolute reliability — where the stakes are high and a catering failure is not an option — Komang is the person myCHEF sends first. He does not get flustered, does not cut corners under pressure, and has a quiet confidence in his kitchen that the entire service team responds to.