It started as a narrow, 8-foot-wide dessert bar in New York two decades ago. Today, as Room4Dessert Ubud, it has grown far beyond its original concept—marking 11 years in Bali this June, the space has evolved into a compound that reflects the values of connection, education, and sustainability, with dessert still at its core.
Enjoying Chef Will’s sweet creations is still part of the R4D experience. But beyond that, there’s the Academy, where people can learn interesting food philosophies ranging from forest design to month-long, hands-on classes led by Chef Will. There’s also the Food Garden Teman Taman, as well as Powder Room—a cozy corner for coffee, pastries, and some R4D merch and artisan products. Meanwhile, the vibrant Shelter Island allows for some R&R.
“We wanted to share our moments, whether over a perfect cup of coffee and brulee bomboloni at Powder Room, our new Season 19 tasting menu at Room4Dessert , a forest making workshop with Shubendu Sharma as part of our Academy, or just a simple stroll through the gardens. Top it off with a walk down our street to explore the other incredible artisans before drifting away to sweet slumber at Shelter Island. This experience is really magical. And we want to share it.”
‘Banjar,’ which translates to neighborhood or community, runs deep in the Balinese social and cultural fabric. As communal people, the banjar helps in preserving culture and bring people together—something R4D hopes to cultivate within its grounds.
“All family life in Bali revolves around the building block of community, the banjar,” says Goldfarb. “We wanted to honor that tradition by applying our take on sustainability. We plant trees. We feed people. We care for our guests. And we inspire on the plate.”
After more than a decade, R4D has evolved from a restaurant that offers impeccable desserts, into a communal space, with food still at its core. But more than just dining out, it’s about environmental awareness, fresh ingredients, sustainability, supporting local businesses, educating those who are eager to learn, and allowing local talents to thrive.
There’s a feeling of warmth and comfort when walking into the grounds of Room4Dessert. It’s subtle yet full of small surprises—from the terracotta tiles and reclaimed wood from the old structure, reflecting an earthy, organic ambiance, to the Forest Garden, divided into different zones using permaculture and the Miyawaki forest method.
“Our approach is rooted in lofi sustainable solutions. We aren’t building expensive concrete temples to gastronomy and waste management—we are sharing responsibly delicious food in upcycled buildings, by empowered local team members, in a delightful and charming way.”
Beyond leading classes at the Academy, Chef Will also guides and nurtures his team—from the kitchen to the garden. He gives them room to experiment, discover, and grow, with Room4Dessert as their platform.
“Our joy comes from seeing the development of our amazing team members, whether at Room4Dessert or leading the top kitchens in Bali and Indonesia. We celebrate excellence from our alumni and champion their wins.”
A visionary in the kitchen and in dessert creation, Chef Will has found a balance between tradition and innovation. Translating the concept of banjar to the plate, he sources local ingredients—starting with plants from the Food Forest and Indonesian spices. In conceptualizing new dishes, Chef Will and his team look to what the farmers supply and build from there.
As the philosopher Aristotle once said, “Change in all things is sweet.” And with Room4Dessert, it’s always been sweet—not just on the palate but in all the transitions it’s gone through. Not easy, not simple—but it’s no longer just a room for dessert; it has become a community where gastronomy, education, and hospitality meet in one sweet experience.
Room4Dessert
Jl. Raya Sanggingan, Kedewatan, Kecamatan Ubud, Kabupaten Gianyar, Bali 80561
