Wayan Suarjana

Wayan Suarjana began his culinary journey not in a restaurant but in the pastry kitchen of a five-star resort in Seminyak — an environment where precision is non-negotiable and every plate must tell a story. He spent six years working his way from apprentice to lead pastry chef, mastering the techniques behind plated desserts, chocolate work, choux pastry, and the delicate art of sugar sculpture.

What sets Wayan apart is his ability to bring Balinese flavour into European pastry forms without losing the integrity of either. His pandan creme brulee, his coconut and lemongrass panna cotta, and his dark chocolate tart with Balinese palm sugar have become some of the most consistently praised desserts across the myCHEF menu catalogue.

When he joined myCHEF, Wayan took over all dessert menu development and has since expanded the pastry offering to cover everything from elegant petit fours for tasting menus to full custom celebration cakes for villa birthday parties. He also mentors the junior kitchen staff on pastry fundamentals — extending his influence beyond his own bookings.

For villa guests who want a dessert course that feels worthy of everything that came before it, Wayan is the reason that last plate lands with the same intention as the first.