Private chefs · floating breakfasts · the tables worth booking
From an in-villa private chef to sunset seats at Bali’s finest restaurants and beach clubs — we design the eating and book every table, so each meal is simply waiting for you.
Great food is half the reason to come to Bali — and the hardest thing to get right from abroad. We take it off your hands entirely. Tell your designer how you like to eat, and we build a food-led itinerary around it: a private chef in your villa, floating breakfasts in the pool, chef’s tables at the island’s best kitchens, and long, golden evenings at the beach clubs. Every reservation is confirmed before you land, so the only decision left is what to order.
The most memorable dinners in Bali often happen at home. Your chef begins with a guided walk through the morning markets — Pasar Badung in Denpasar or the Ubud market — then returns to cook a tasting menu built around your tastes and the day’s catch. Floating breakfasts to open the day, themed dinners under the stars, a hands-on cooking class if you like — and the kitchen left spotless when they leave. Dinners run from $150 to $300; a private chef is best confirmed about a week ahead.
When you want to go out, we open the doors that are hardest to open. Think an eight-course evening at Aperitif in Ubud, the tasting menus at Cuca in Jimbaran, a sunset table at La Lucciola in Seminyak, or valley-view resort dining at the Four Seasons at Sayan and Capella Ubud. Beach-club day beds and the golden-hour tables are arranged the same way. Resort fine dining is best reserved two to four weeks ahead, a chef’s table four to six — your designer holds every seat so nothing is left to chance.
Market-fresh tasting menus cooked in your villa, from $150.
Breakfast floated across your pool, $50–$100 per person.
A front-row seat at Bali’s most sought-after kitchens.
Guided market tours and hands-on classes with a local chef.
Indicative à la carte and package pricing in USD. Menus, courses and venues shape the final figure; every quote is confirmed before you commit.
What travellers ask before we plan the eating.
A private-chef dinner runs roughly $150 to $300, depending on the menu and number of courses. A floating breakfast is $50 to $100 per person. We quote your exact figure once we know your party size and how you’d like to eat.
A chef’s table is about $150 to $250 per person and resort fine dining $100 to $200 per person. A full exclusive dining package — a day of curated meals, transfers and reservations — starts around $1,000 per day for a couple.
Yes — reservations are the heart of what we do. We hold tables at venues such as Aperitif, Cuca and La Lucciola, arrange resort dining at the Four Seasons at Sayan and Capella Ubud, and secure beach-club day beds, all confirmed before you arrive.
A private chef is best confirmed about a week in advance, resort fine dining two to four weeks ahead, and a chef’s table four to six weeks out. Share your dates early and we’ll lock in the tables worth having.
Your chef can start with a guided market tour, then cooks a tasting menu tailored to your tastes in your villa kitchen and serves it however you like — poolside, on the terrace or by candlelight. The kitchen is left clean when they go.
Absolutely. Vegetarian, vegan, gluten-free and allergy-aware menus are routine, and we love an occasion — anniversaries, proposals, birthdays — with themed dinners, floating breakfasts and in-villa styling arranged to match.
