In-House Culinary Team
myCHEF.id · Bali Fine Dining
International training. Balinese soul. Every dish a decision.
The team executes two core fine-dining menus: La Riviera and L'Odyssée.
Best for: matching a chef to your dinner — Milan-trained leadership with Balinese, Italian and seafood specialists.
50+ Professionals
International Training
Bali Sourced
Founder & Head Chef
Adriano trained in fine dining in Milan. He leads menu development and chef training, bringing careful technique and consistent standards to private villa service.
He brings an Italian discipline to every menu: clean flavors, exact technique, and the belief that a plate should say only what it needs to say.
After falling in love with Bali in 2019, he founded myCHEF to build a private dining brand that respected local sourcing while holding international standards.
Today he still leads the signature tasting menus, trains the chef team, and takes the bookings where the cooking needs his personal hand.
Chef's Table note
Adriano is available for Chef's Table on Friday and Saturday only, with a maximum of 6 guests.
Handmade tagliolini with Bali lemon and bottarga
Available for Chef's Table (Fri/Sat only), 7-Course Tasting Menu, and custom collaborations.
The Team
Every myCHEF dinner is delivered by a vetted, trained professional who has worked in the most demanding hospitality environments in Indonesia.
Handmade Pasta & Seafood
Surya leads Mediterranean villa menus, combining myCHEF's in-house training with Balinese market knowledge. Handmade pasta, fresh seafood and carefully timed courses are at the heart of his cooking.
Calm service, clean sauces and a relaxed dinner pace.
Available for:
Mediterranean dinners, pasta experiences and seafood menus
Signature dish: Prawn linguine with chilli and white wine
BBQ & Open-Flame Cooking
Bayu leads BBQ and grill experiences with the live-fire knowledge that defines Jimbaran cooking. His menus bring seafood, wagyu and generous shared plates to private villa celebrations.
Confident over charcoal, with generous food and relaxed service.
Available for:
Poolside BBQs, seafood feasts and villa celebrations
Signature dish: Jimbaran-style grilled whole fish
Balinese & Asian Fusion
Rooted in Gianyar cooking traditions, Asri leads Indonesian feasts and Asian fusion menus. She brings Balinese classics to the villa table with thoughtful presentation and warm service.
Traditional flavours, thoughtful plating and a warm welcome.
Available for:
Family celebrations, Indonesian feasts and Asian fusion dinners
Signature dish: Bebek betutu, slow-cooked Balinese duck
Read full chef profiles: I Made Surya — chef profile · Komang Artha — chef profile.
Booking Flow
If you already know whose cooking you want, the process is simple and handled over WhatsApp.
01
Message us with your villa area, the dinner style you want, and whether you already have a preferred chef in mind.
02
Our team confirms which chefs are open for your date and recommends the closest fit if your first choice is already booked.
03
Once the deposit is in, we lock your chef, menu direction, and arrival plan for the evening.
FAQ
We will help you choose the right chef, align the menu, and confirm the best fit for your date.
Still deciding?
Send your date, guest count and villa area — we reply within 1 hour with a fixed quote.
Still deciding?
Send your date, guest count and villa area — we reply within 1 hour with a fixed quote.
Still deciding?
Send your date, guest count and villa area — we reply within 1 hour with a fixed quote.
Reserve your chef
Share your date, guest count, and preferred chef. We confirm quickly and match the right kitchen talent for your villa dinner.
HACCP-trained chefs
Food safety on every booking
Same-day WhatsApp
Confirmation within the hour
50% deposit only
Balance due before event
Full cleanup
We pack up and leave
Every fine-dining evening — the tasting menus, the 24 set menus, the Chef's Table — is cooked by a small, fixed brigade led by our founder. These are the chefs who cook them, and how to request the one you want. For the complete company roster — BBQ, wellness, events and retreat chefs — see the full myCHEF culinary team →.
560+ events served · 12,000+ guests hosted · 50+ hospitality professionals
Milan-born. Trained under a Michelin-starred chef in Milan, with years in fine-dining kitchens across Italy and a formative stage in Tokyo — before making Bali home.
Adriano built myCHEF to take restaurant-grade technique out of the dining room and into private villas, and he still leads the work personally: menu development, every signature tasting menu, and the training of every chef below. His signature dish — handmade tagliolini with Bali lemon and bottarga — tells you most of what you need to know: Italian discipline, Balinese produce, nothing on the plate that doesn't need to be there.
Available for: the Chef's Table (Fridays & Saturdays, 6 seats — Adriano only, never substituted), signature tasting menus, and select custom collaborations.
Reserve with Adriano → · View the Chef's Table → · Adriano's full profile →
The calm hand behind many of our Mediterranean set menus. Surya combines Adriano's technique with Balinese market knowledge — just-caught seafood, handmade pasta, clean sauces — and is the guest favourite for intimate dinners of six to twelve. Signature: fresh pasta with the day's catch. Book I Made Surya →
Bayu runs our open-flame fine dining — Wagyu over charcoal, whole fish, the dramatic centrepiece courses — with the confidence of a chef who has cooked over live fire for decades. When your menu says "open flame," it is usually Bayu's fire. Book Bayu Pranata →
Gianyar-born and rooted in ceremonial cooking traditions, Asri leads the Indonesian fine-dining menus — bebek betutu reimagined for fine-dining plating, ceremonial dishes, modern Asian fusion — balancing authenticity, polish and warmth. Book Ni Putu Asri →
Dessert courses across the brigade are led by Head Pastry Chef Wayan Suarjana — chocolate work, plated desserts and petit fours — whose profile sits with the full team.
Every myCHEF chef completes six to twelve months of in-house training under Adriano before leading a booking: myCHEF recipes, villa-kitchen workflows, guest communication, plating standards and cleanup protocol. Every chef passes a background check, food-safety certification review and an in-person skills assessment. Mediterranean menus go to Mediterranean specialists; live-fire menus go to grill chefs. We match the chef to the menu — never the reverse.
Note: the Chef's Table is Adriano only. If he is unavailable, we rebook rather than substitute.
Can I choose my own chef? Subject to availability — tell us who you want when you message and we check that chef first.
What if my preferred chef is unavailable? We recommend the closest-fit alternative by menu style and group size, or help you rebook for a date when your chef is free.
Is Adriano available for all bookings? Adriano leads the Chef's Table (Friday & Saturday), signature tasting menus and select collaborations. The brigade runs the wider set-menu calendar to his standard.
Are the chefs vetted? Background check, food-safety certification review and an in-person skills assessment before any chef leads a booking.
Can I meet the chef before booking? We arrange a WhatsApp intro call to align on style, dietary needs and the kind of evening you want.
Share your date, guest count and preferred chef. We confirm quickly and match the right brigade talent to your villa dinner.
Reserve Your Chef on WhatsApp → — +62 896-7407-2020 Looking for the full team — BBQ, wellness, retreats and events? Meet everyone →
Published rates are ++ — 10% service charge and 11% government tax are added to the listed price. Your quote is always confirmed as a fixed, itemised all-in total before you commit.
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