The Ritz-Carlton, Bali announced the appointment of Stefano Attardi as the resort’s executive chef. An award-winning chef, he brings a dynamic, innovative energy to the dining experience at this luxury resort.
A veteran of The Ritz-Carlton, Attardi brings nearly 15 years of culinary experience from around the world. Originally from Naples, Italy, he has held previous positions in Switzerland, Florida, and Italy, as well as at The Ritz-Carlton, Grand Cayman in the Cayman Islands. Prior to joining the team at The Ritz-Carlton, Bali, Attardi served as the executive sous chef at Hotel Arts Barcelona, where he developed a strong foundation in banquets and catering.
As executive chef, Attardi oversees the resort’s six dining venues, including signature Indonesian restaurant – Bejana, as well as Raku Japanese lounge and bar, Senses all-day dining restaurant, The Ritz-Carlton Lounge & Bar known for its afternoon tea, The Beach Grill which has a fresh menu of seafood and grilled dishes, and Breezes Tapas Lounge. Stefano also oversees the resort’s in-room dining and banquets, catering events ranging in size from small meeting to large weddings of more than 500 people.
On his move to Bali, Attardi said, “I love cooking with fresh ingredients and the seafood that is available all year round here in Bali is among the best in the world.” At The Ritz-Carlton, Bali, Attardi looks forward to further exploring his creativity in Asian food, especially Indonesian cuisine and is excited to challenge his creativity - “I believe in staying true to the country’s cuisine, never confusing flavours and am excited to provide guests with the best that Bali has to offer.”
A firm believer in living a healthy lifestyle, Attardi also created the menus for the property’s recently launched Healthy Meeting packages. Designed specifically for the health-conscious business professional, the satisfying yet wholesome and low-calorie dishes provide energy and nourishment for guests at meetings, conferences and events on site. Healthy Meeting dishes include items such as Chilled Raw Tomato Soup with Lemongrass Spikes, Grilled Tuna or Paprika Timbale and Watermelon and Ginger Granita with Pineapple Carpaccio.