THE HOMECOMING CHEF
Set amidst Bali's jaw-dropping cliffs, The Ungasan Clifftop Resort is well-known for its luxury accommodations, peaceful surroundings and amazing views of the Indian Ocean. However, it's not just the stunning landscape that has been luring tourists and foodies alike. The culinary scene has undergone a remarkable transformation under the expert guidance of Chef James Viles, the maestro at the helm.
Originating from Australia, Chef Viles adds a unique flavour to the food served at The Ungasan Clifftop Resort and Sundays Beach Club. At the heart of Chef Viles' culinary philosophy is a celebration of nature's bounty. Drawing inspiration from the surrounding landscapes, he crafts a menu that tantalises the palate and celebrates vibrant local flavours. The use of indigenous herbs, spices and seasonal produce creates a symphony of flavours that reflects on each dish.
His culinary journey has taken him to work with some of the most illustrious chefs in the world, such as Hans Haas, Alain Ducasse, René Redzepi and Michel Roux. With a career that spans almost three decades, Chef Viles is also one of the most respected chefs in Australia, thanks to his commitment to sustainability, as shown at his restaurant in Sydney, Biota Dining.
For his second stint at The Ungasan Clifftop Resort, Chef Viles is bringing the same culinary dedication to this upscale establishment. The menu highlights good and honest ingredients that cater to every guest's desires. Whether it's the tantalising seafood caught from nearby waters or the vibrant tropical fruits that adorn the plates, each element reflects the essence of Bali's culinary heritage.
Sundays Beach Club at The Ungasan Clifftop Resort
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