“One’s a company, two’s a crowd”—as some would say. But when there’s food involved, two is always better than one.
At Alila Villas Uluwatu, guests can expect an enhanced dining experience that combines the experiences and expertise of two talented chefs. Executive chef Derrick Walles from Sri Lanka and Bali-born executive sous chef Ananta Putra make up the new culinary duo at the iconic property.
The newly-appointed chefs are excited to elevate the dining experience at the Resort’s two dining venues — popular Indonesian destination The Warung, and outdoor dining spot Cire, together with their popular cantilevered-off-the-cliff Sunset Cabana and their unique Batique Whiskey and Cigar.
Adding their flair and style in the kitchen, Alila’s newest culinary duo elevates the dining experience of guests as they serve a range of Indonesian and international dishes prepared with seasonal and organic produce, in their own delicate layering of flavors.
Heading the kitchen, Chef Derrick not only aims to expand the culinary offerings of the restaurants, but also create an inclusive, positive environment for the culinary team and the guests.
“Looking ahead, my vision isn’t solely focused on expanding restaurants or new menus. Rather, it revolves around cultivating an environment that fosters positivity and sparks creativity. From adventurous diners who want to try something different and daring, to those who like familiarity and seek comfort from what they are used to eating, I want to ensure everyone feels inclusive in our restaurants.”
This vision aligns with executive sous chef Ananta, who sees Alila Villas Uluwatu as a food destination for in-house and outside guests. “I would like Alila to be a food destination with good food and an overall amazing experience for the guests.”
Both chefs have common work experience backgrounds, both worked in the Middle East. Personally, both Chef Derrick and Chef Ananta come from strong cultures as well, growing up in close-knit families with a common love for food.
Chef Derrick was inspired to be a chef through his uncle who was a skilled chef in Sri Lanka. “My family has deep roots in the hospitality industry, especially my uncle, who was a skilled chef in Sri Lanka. He’s been my primary inspiration since childhood, sparking my passion for cooking.”
For Chef Ananta, it was his Balinese heritage and his grandmother’s countless hours in the kitchen that allured him to become a chef. “I consider myself a Balinese chef because of my roots. My family lived in a Griya, which is a big compound where our big family lived. My grandmother would cook different Balinese dishes with recipes that’s been passed on from generations before her, and as the first-born grandchild I was always close to my grandmother.”
Chef Derrick began his career over 15 years ago at Hilton Colombo, after completing the hotel’s Kitchen Apprentice Programme. He then spent over a decade working at various luxury resorts in the Maldives. Prior to joining Alila Villas Uluwatu, he served as Executive Sous Chef and Acting Executive Chef at Six Senses Zighy Bay, nestled on Oman’s Musandam Peninsula.
Working in Oman is another commonality that both chefs share, as Chef Ananta shares his culinary career that flourished while he was in the Middle East. Chef Ananta began his career in Bali, working for Bulgari and Four Seasons, before moving to the Middle East where he got to work in highly-acclaimed restaurants and further develop his skills as a chef.
“I saw the opportunity in Bali to grow as a chef. As an Indonesian, I wanted to increase and push my knowledge to the same worldclass level,” Chef Ananta said of his move to the Middle East.
The culinary duo now leads a full team of talented chefs and staff in the kitchen, with a collective vision to lead a team with respect and clear communication.
“With age, I learned that you have to treat people with respect and let them know that it’s not personal. I try to never make comments personal, but it’s not always easy. We are pushing as hard as we can,” Chef Derrick shared. As for Chef Ananta, he finds that a calm and collected approach always goes a long way when it comes to handling the team.
When it comes to food, Chef Derrick explores fusion of different cuisines when crafting his dishes. “I’m particularly drawn to crafting fusion delicacies that marry diverse culinary traditions. From a fusion of Asian spices to a blend of Mediterranean and Middle Eastern influences, each dish I make reflects my passion for innovation and exploration.”
Chef Ananta enjoys preparing Balinese-inspired dishes such as Samsam guling using Basa Gede, which is a 4th generation recipe that’s been passed on within his family.
While Chef Derrick enjoys the abundance and variety of chilies and sambals in Bali, Chef Ananta is fond of using unique herbs and spices that are found locally, such as the Wangen bubuk with dry mixed hers, coriander and cumin seeds, as well as Andaliman peppers.
Guests can look forward to the new menu of Cire that was launched last March, that includes an extensive plant-based menu with herbs from their local garden. Notable dishes at The Warung are the crispy duck, pork ribs and the chongklat of sambals and crackers.
With two talented chefs at the helm of the kitchen, Chef Derrick and Chef Ananta makes Alila Villa Uluwatu not only a destination to relax, and unwind, but also, most definitely to dine.
