Executive chefs often define the hospitality industry, where expertise and experimentation set new standards for gourmet dining. And at Sheraton Kuta Bali Resort, Executive Chef Rangga Safari has prepared an exciting journey for guests and patrons along the world-famous each side of Kuta, Bali.
Rangga Safari, born and raised in Bandung, West Java, began his professional career in England and has been cooking professionally for over 20 years. After graduating high school, he enrolled at a newly built hospitality institute near his home and chose to study a culinary major.
What was once considered a second option, Rangga has complete confidence in his decision; he never looked back again. “I paved my career as a chef and went to the United Kingdom to broaden my knowledge and enrich my working experience. Two years later, I returned to Indonesia where I continued to work and spent most of my career here in Bali with several 5-star Marriott hotels and resorts,” explained Rangga.
His culinary journey has seen him working alongside many foreign and award-winning guest chefs, which have influenced his cooking style. His food is now simpler, more refined, and sustainable without sacrificing authenticity. “Simple, tasty, and authentic. That is my philosophy when it comes to cooking,” said Rangga.
“My former chef, Richard Millar, is the person that has influenced me the most from the early stage of my professional career as a chef. The importance of basic cooking knowledge, skills, and attention to detail are some of his legacies that I always carry with me ‘till now,” he continued. Having worked with multiple foreign chefs who have become inspiration to him, Rangga has honed his skills immaculately in many cuisines.
But even so, his love for Indonesian cuisine has taken him to explore more about local food and try to raise it up to another level. “I feel that it is important for me to never forget my cultural roots. I sincerely feel that as an Indonesian, there are so much more things that I can explore from the local and regional cuisine. And there is so much potential to elevate it to another level.”
A fully committed person, with keen attention to detail, Rangga manages the dining outlets at the Sheraton Kuta Bali Resort and aims to serve a more diverse range of world cuisines. Along with his team, Rangga has meticulously constructed each hub, at newly opened Daily Social, to provide guests with a gourmet experience. Pastry and bakery, salads and cold cuts, seafood, Asian delicacies, flame-grilled meat and seafood, and a selection of Indonesian cuisine inspired by the concept of street food.
“I like to spark the vigorous spirit in the kitchen and see my team cooking with passion. My team consists of great personalities, and I am humbled to be part of their career growth. I also enjoy saying hi to our guests during breakfast,” he said.
With the latest opening of Daily Social Bali, Rangga continues to take in new inspiration. From local street food, his own food experiences, social media, cookbooks, and many more. “I’m currently working on a collaboration with local vendors, stand-alone restaurants and chefs for our weekly Sunday Social Brunch.”
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