Re­turn­ing Home

PADMA RE­SORT UBUD'S EX­EC­U­TIVE CHEF SHARES HIS KITCHEN STO­RIES AND LOVE FOR FOOD.

JJK e-magazine - - KITCHEN CONFIDENTIAL -

No mat­ter how far it flies, the bird al­ways re­turns to its nest. That say­ing might be per­fect to il­lus­trate the life of Chef Ketut Sumerta, Ex­ec­u­tive Chef of Padma Re­sort Ubud. About 17 years of his ca­reer have been spent overseas, but re­cently he re­turned to his hometown in Puhu Vil­lage, Ubud, to work as the Ex­ec­u­tive Chef of Padma Re­sort Ubud. Grow­ing up in a fam­ily that loved art and cook­ing shaped the life of Chef Ketut. Born and raised in Puhu Vil­lage, Ubud, he learned to cook by watch­ing the way his fam­ily cre­ated daily dishes. Chef Ketut then stud­ied at STP Nusa Dua to learn more about cook­ing and the hos­pi­tal­ity in­dus­try. "Af­ter grad­u­at­ing, I worked overseas for Four Sea­sons Ho­tels and Re­sorts, go­ing to Dubai, Is­tan­bul, Tokyo, and Ma­cau. It was an amaz­ing ex­pe­ri­ence," says the chef. In other coun­tries he learned to cook lo­cal dishes, in­clud­ing Mid­dle East­ern food, French pas­tries, Ital­ian pas­tas, and Chi­nese food. "Most of my dishes are in­flu­enced by the Mid­dle East, be­cause I stayed quite a while in Is­tan­bul. But I'm not for­get­ting my roots," he prom­ises. Re­turn­ing home last year, Chef Ketut is now work­ing at Padma Re­sort Ubud, which is lo­cated right in his hometown, Puhu Vil­lage. "I'm glad to be back where I started. I can be close to my fam­ily again. Also, here I can cook us­ing the nat­u­ral re­sources from the vil­lage, which are fresh and healthy, and which make high-qual­ity dishes." The spe­cial­i­ties he likes to cook in Padma Re­sort Ubud are Spicy Bali Soup, Sir­loin Steak with As­para­gus & Pump­kin Soup, Fil­let Bar­ra­mundi, and Nasi Kom­plit Bali. All of this food he cre­ates with ad­mirable pas­sion, and it is beau­ti­fully pre­sented. Aside from cook­ing, Chef Ketut has a pas­sion for the arts, just like ev­ery other Ba­li­nese. He has an art stu­dio where he can be seen do­ing a tra­di­tional Ba­li­nese per­for­mance twice a week. "My love for food is as big as my love for art. Now here in my hometown, I can do them both," he con­cludes. –

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