Capella Ubud, Bali, has announced the arrival of Arvie Delvo as its new Executive Chef, a culinary virtuoso whose journey spans continents and Michelin-starred kitchens. With a rich tapestry of experiences, Chef Arvie is set to infuse the camp with a unique blend of international flair and heartfelt passion.
Chef Arvie’s culinary philosophy is rooted in the simple joy of creating memorable moments through food, drawing inspiration from his childhood summers on his grandparents’ Filipino farm and the invaluable lessons learned under the tutelage of renowned chefs like Bjoern Alexandre Panek, Nathan Outlaw, and Ross Shonhan. “He has a deep respect for food and an appreciation for the purity of nature’s flavors,” says General Manager Mark Swinton. “Chef Arvie brings an unmatched passion for cooking and creating unique dining journeys to Capella Ubud, Bali.”
At Api Jiwa, the signature restaurant at Capella Ubud, Chef Arvie brings an interactive dining experience that respects the environment. He whips up dishes using seasonal ingredients, highlighting the area’s natural flavors with a hint of smokiness. The camp’s culinary offerings extend beyond Api Jiwa, with Mads Lange showcasing menus inspired by the archipelago’s spice trade and the Mortar & Pestle Bar offering a tranquil alfresco setting amidst the rainforest, where traditional methods and healthy delicacies reign.
The Campfire provides a magical backdrop to enjoy a classic bonfire under the stars, accompanied by documentaries about Bali’s rich history. To further personalize the experience, Chef Arvie and his team curate bespoke private dining adventures, from intimate candlelit dinners to picturesque picnics in the rice fields, ensuring every guest at Capella Ubud is treated to an unforgettable culinary journey.
Capella Ubud, Bali
Banjar Triwangsa, Jl. RY Dalem, Keliki, Kec. Tegallalang, Kabupaten Gianyar, Bali 80561
