I Made Surya

I Made Surya was born in Ubud and grew up close to the wet markets and rice fields that define Balinese food culture from the ground up. He learned to cook traditional Balinese dishes before he ever picked up a professional knife — which means his understanding of fresh produce, spice balance, and seasonal ingredients is instinctive rather than textbook.

He joined myCHEF through the company's in-house training program and was mentored directly by Adriano over a 12-month period. That immersion covered Italian pasta-making technique, Mediterranean plating, sauce construction, and the timing and pacing required to run a fine-dining service inside an unfamiliar villa kitchen.

Today Surya leads Mediterranean villa menus and is the chef guests ask back by name. His handmade pasta is consistently one of the most requested dishes across the entire myCHEF catalogue — particularly his tagliolini with fresh seafood from the Jimbaran market, finished with local citrus and olive oil.

What makes Surya exceptional is the combination: Adriano's European technique applied through a palate shaped by Bali. He selects his ingredients at market before dawn, adapts to what's freshest rather than forcing a fixed menu, and delivers food that feels considered rather than executed. For guests who want the experience of a Michelin-trained kitchen without the formality, Surya is the answer.