Padma Resort Legian will host Indonesian chef Theo Setyo for two collaborative dining events on 26 and 27 June 2026, highlighting regional Indonesian cuisine, traditional cooking techniques, and contemporary interpretations of local ingredients. Widely recognised for championing Indonesian culinary heritage, Chef Theo will work alongside the resort’s culinary team to present two distinct dining experiences across DONBIU Restaurant and SKAI Bar & Grill.
Known for his focus on Indonesian ingredients and regional recipes, Chef Theo’s cooking often combines traditional flavours with modern presentation, bringing lesser-known dishes and culinary traditions to wider audiences. During his Bali appearance, guests will have the opportunity to experience both his signature dishes and collaborative creations developed with Padma Resort Legian’s chefs.
The Nusantara Table Celebrates Indonesian Regional Cuisine
The first event, The Nusantara Table, will take place on 26 June 2026 at DONBIU Restaurant. Presented as a four-hands collaboration with Chef de Cuisine Arif Surya Priyanto, the buffet dinner focuses on Indonesian dishes from various regions across the archipelago.
Chef Arif’s menu includes dishes such as Sapi Wagyu Maranggi, Royal Mangut Salmon, and Otak-Otak Bandeng, while Chef Theo contributes several of his signature preparations, including Gulai Kambing, Bebek Bacem, and Ikan Kuah Arsik.
Traditional desserts such as Klepon complete the experience, alongside a selection of Balinese and Indonesian-inspired cocktails available throughout the evening. The dinner will run from 6 PM to 9.30 PM, priced at IDR 620,000+ per person and IDR 310,000+ for children under 12 years old.
Open-Fire Cooking Meets Indonesian Flavours at SKAI Bar & Grill
The following evening, Woodfire Mediterranean Meets the Archipelago brings together Chef Theo, Chef Samuel Barus, and Chef Manu Gultom for a six-hands collaboration at SKAI Bar & Grill.
Designed around open-fire cooking and sharing-style dining, the menu combines Mediterranean techniques with Indonesian flavours inspired by Chef Theo’s cooking style and traditional pawon methods. One of the featured dishes is Remis Plecing, a combination of fresh seaweed (bulung) and scallops that reflects the intersection of coastal Indonesian ingredients and contemporary presentation.
Chef Samuel and Chef Manu will also present dishes featuring premium Tajima beef, prepared over wood fire. The menu explores grilled seafood, open-flame cooking techniques, and ingredients sourced from across the Indonesian archipelago.
Before dinner begins, guests will be welcomed with a signature cocktail and canapés during a meet-and-greet session with the three chefs from 5 PM to 6 PM. The dinner experience continues until 10 PM, priced at IDR 750,000+ per person and IDR 375,000+ for children under 12 years old.
“I’m very excited because collaborations like this are where creativity grows the most. Chef Theo and Chef Samuel each have very strong culinary identities and experiences, so bringing our different perspectives together creates something truly dynamic,” said Chef Manu Gultom.
Chef Samuel added that the collaboration marks SKAI Bar & Grill’s first six-hands dinner, bringing together chefs with different culinary backgrounds while highlighting both Indonesian flavours and open-fire cooking.
Through the two events, Padma Resort Legian continues to spotlight Indonesian cuisine through collaborative formats, bringing together regional recipes, contemporary techniques, and chefs whose work is rooted in the country’s culinary traditions.
Padma Resort Legian
Jl. Padma No.1, Legian, Kec. Kuta, Kabupaten Badung, Bali 80361
