Sari Dewi Kusuma

Sari Dewi Kusuma grew up in the hills above Ubud, in a family that grew most of its own food and cooked according to the principles of Balinese herbalism and seasonal eating. Long before wellness became an industry, her household was already living what most Ubud retreat centres now sell: whole food, fermentation, jamu tonics, and a relationship with ingredients that starts at the soil.

Her professional path took her through several of Ubud's most respected wellness retreats, where she developed the specific skill set that sets her apart: the ability to cook for people with complex, overlapping dietary requirements — vegan, raw, gluten-free, Ayurvedic, low-FODMAP — simultaneously, across three meals a day, for groups of 15–40 guests, without losing flavour, presentation, or variety.

Sari joined myCHEF to lead all wellness-adjacent bookings — yoga retreat catering, detox programmes, silent retreat meal service, and the growing number of villa guests who simply want healthy, vibrant food that does not feel like a compromise. Her jamu golden turmeric bowl and her raw zucchini pad thai have become two of the most shared dishes in myCHEF's social history.

What Sari brings to every booking is not just skill but genuine conviction. She believes that the best wellness food should be the most delicious food — that nourishment and pleasure are not opposites. Guests who book Sari do not feel like they are eating health food. They feel like they are eating something extraordinary.