BRCA February Newsletter
February 2026
Hello teman teman, warm hospitality greetings from BRCA!
We stepped into 2026 with exciting
news. Bali has been named the #1
international travel destination by the
Tripadvisor Travelers’ Choice Awards,
reflecting the timeless allure of our
island.
Wherever you are as you read this,
under the gentle sun or carried by the
island breeze, we hope this edition
brings a sense of warmth and
connection to the community we share
As Bali continues to grow, so does our shared responsibility to care for the island, its environment, and the communities that call it home.
Yet the spirit of Bali shines just as strongly. By continuing to celebrate our nature, culture, and vibrant culinary scene, we help ensure the world sees Bali in its brightest light.
We began the year on an optimistic note at BRCA, gathering for our first luncheon of 2026 at Masonry in Uluwatu.
Rain and traffic did little to soften the atmosphere as the community came together with genuine warmth — connecting, exchanging ideas on sustainability, and rediscovering the heritage story of arak. We are also thrilled to have new members from Ubud.
BRCA Luncheon
at Masonry
Uluwatu I 11th
February 2026
A Beautiful Start of The Year
We kicked off the year with a luncheon in Uluwatu, one of Bali’s fastestgrowing corners. It was pouring and traffic was slow, but the community showed up anyway, many coming straight from busy kitchens and morning service. Gathered over good food and conversation, it was a wonderful way to begin the year.
Lunch at Masonry
We gathered at Masonry in Uluwatu, one of Bali’s most talked-about restaurants, and the experience spoke for itself. From the warm hospitality of the team to dishes shaped by the vision and signature of co-founder and head chef Ben Cross, the afternoon unfolded effortlessly. Our thanks to Marcus Boyle, Hugo Delavoye, and Simon Polkinghorne for hosting us so
generously.
A Table To Remember
Famed for its Mediterranean woodfired cooking, the meal began with burnt chilli hummus and warm flatbread, simple yet unforgettable. The barramundi fillet with soft potato purée and chive garden salad comforted us in the best way. Pavlova
with vanilla ice cream, raspberry, and mascarpone closed the afternoon with quiet sweetness
Masonry Uluwatu
Jl. Labuansait No.10, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
masonrybali.com
uluwatu@masonrybali.com
“More than a luncheon, it
was a gathering shaped
by good food, warm
conversations, and
genuine connection”
MONTHLY LUNCHEON UPDATE
MONTHLY LUNCHEON UPDATE
Speaker of The Day: Samuel Pablo Pareira – Business Engagement Specialist, WWF – Indonesia
WWF Indonesia
Graha Simatupang, Tower 2
Unit C, lt. 7, Jakarta
rannisa@wwf.id
http://wwf.id
Samuel Pablo Pareira, Business Engagement Specialist at WWFIndonesia, highlighted the growing importance of sustainable sourcing in the HORECA industry, encouraging businesses to take an active role in protecting natural resources while strengthening long-term resilience. His insights set a thoughtful tone for the luncheon, aligning sustainability with practical business responsibility.
The session introduced key ecolabel certifications that help companies identify responsibly sourced products — from sustainable palm oil and forest commodities to ethical agriculture and seafood. Embracing these standards not only supports environmental and social impact but also responds to rising expectations from consumers, investors, and global markets.
Adopting sustainable practices also presents clear strategic value. Companies that commit to responsible production can strengthen brand credibility, attract ESG-focused investors, and futureproof their operations. The session underscored responsible sourcing as a defining standard for the industry’s future, leaving guests with a sharper perspective on sustainability’s expanding role in hospitality.
MONTHLY LUNCHEON UPDATE
Speaker of The Day: Vincent H. Wijaya – Head of Commercial Karusotju
Vincent, Head of Commercial at
Karusotju, invited us to discover the
beauty of Bali-made arak. Founded by
Alisyahbana Hariman, the brand has
quietly become a celebrated name on
the island. With its heritage,
craftsmanship, and indigenous soul, it
enriches Bali’s F&B scene. We finished
by savoring its unique flavor.
Vincent, Head of Commercial, welcomed us to discover KARUSOTJU, a premiumcrafted arak thoughtfully reimagined into a refined distilled spirit. Born from a vision shaped by Bali’s natural surroundings, the journey took four years and hundreds of trials before quietly coming to life.
As the story unfolded, the room listened with easy curiosity.
More than a local spirit, Karusotju reflects a deep respect for nature and Indonesian craftsmanship, reintroducing arak with care and intention.
Guided by a vision to shape Indonesia’s fine spirits landscape, the brand embraces sustainability, helps protect the Batukaru Rainforest, and supports local communities, creating not just a spirit of quality, but one with real heart.
Karusotju
Banjar Biyahan, Wanagiri, Selemadeg, Tabanan Regency, Bali
info@karusotju.com
https://thekaru.com/
EVENTS & HAPPENINGS
Staff Any Leaders Lounge Series I 4th February 2026
When Bali F&B Leaders Gather Bali’s F&B leaders, including founders, CEOs, and GMs, gathered for an engaging afternoon discussing rising costs, cash flow, and sustainability. Dean Keddell from BRCA, also Chef & Founder of Ginger Moon Group, joined Stephen Moore of Shelter Pererenan to share practical insights, with Dean also introducing BRCA’s vision and mission to the audience.
The session was filled with thoughtful questions and conversations, reflecting the value of bringing industry leaders together. Events like this resonate with BRCA because they foster knowledgesharing, strengthen connections, and encourage collaboration across the island. Hosted monthly by StaffAny through its signature Leaders Lounge and HR Happy Hour, these gatherings continue to inspire Bali’s F&B community.
Upcoming Event BRCA Luncheon I 11th March 2026 I 12 PM
Anarasa Restaurant, Mövenpick Resort & Spa Jimbaran Bali, Jl. Wanagiri No.1, Jimbaran, Kec. Kuta Sel., Kabupaten Badung, Bali 80362
Join us for a relaxed afternoon at Anarasa
Restaurant, an urban-style dining destination
overlooking the tropical gardens of a luxury
five-star hotel in Jimbaran. We are pleased to
feature inspiring speakers, Putu Maryam,
Founder of Bodhi’s Farm, and Petr Hindrich,
Co-Founder of Greenbooks, who will share
their insights and experiences. We look
forward to seeing you there!
EVENTS & HAPPENINGS
EVENTS & HAPPENINGS
FHTB I 28 – 30th April 2026 I NDCC
FHTB 2026 Pre-Registration Now Open – Get Your Free 3- Day Pass!
Pre-Registration for FHTB 2026 is Now Open! Food, Hotel & Tourism Bali is back on 28–30 April 2026 at Bali Nusa Dua Convention Center (BNDCC) — and you can enjoy FREE 3-day access (worth IDR 150,000) by pre-registering starting today!
How to Pre-Register:
1.Click our pre-registration link: https://bit.ly/fhtb2026preregbrca
2. Fill out the form and validate your account via email.
3.Wait for approval:
If approved → download your Visitor Pass.
If declined but you believe you qualify as an FHTB visitor → update your information and resubmit the form.
4.Bring your Visitor Pass and scan the QR code at the FHTB 2026 entrance.
Invite your friends, colleagues, or community to join! They’ll receive an email to pre-register themselves.
BRCA will take part in the expo with a booth alongside sustainable partners, reflecting its commitment to advancing sustainability in the F&B sector. BRCA will also host a panel discussion on the main stage with Eco Tourism Bali on 30 April 2026.
Don’t miss one of Bali’s largest exhibitions for the food, hotel, and tourism industry.
See you at FHTB 2026!
EVENTS & HAPPENINGS
Kevala Ceramics x Sara Howard Circular Ceramics
Circular Thinking, Crafted in Bali
Sustainability in Bali’s Food and Beverage scene continues to evolve, inspiring thoughtful innovation. One example is Circular Ceramics, a collaboration between Kevala Ceramics and award-winning ceramic designer Sara Howard, introducing a forward- thinking approach to climate-resilient ceramic production.
Crafted With Purpose
Crafted with care, this fourteen-piece collection transforms reclaimed materials into timeless stoneware. Made from by-products recovered through Kevala’s wastewater system and finished with glazes containing 30 to 100 percent recycled content, some materials are even sourced from consumer glass collected from Bali’s rivers in collaboration with Sungai Watch. Each piece reflects a quiet commitment to reducing waste while giving materials a meaningful second life.
Designed for everyday use and lasting beauty, the hand-thrown pieces are microwave and dishwasher-safe, proving that sustainability and practicality can coexist effortlessly.
Kevala Ceramics
Head Office: JI. Bypass Ngurah Rai No.144
https://kevalaceramics.com/
vanessa@kevalaceramics.com
“Good Design Gives Materials a Second Life”
BRCA SUSTAINABILITY CORNER
THE F&B LOOP
Chef Story: Nyoman Suasa: From Bali to Beverly Hills
Today, we’re sharing the story of a chef who truly lives his craft. Nyoman Suasa, Executive Chef of The Edge Bali, has built his journey from Bali to international kitchens, including the renowned The Beverly Wilshire Hotel. His experience and dedication continue to inspire us all
Q: Why the kitchen? What sparked your love for cooking?
For me, the kitchen is a place of emotion and creativity. Growing up in Bali, food was always at the center of family life. I watched my mother and grandmother cook with love, and seeing people smile around the table made me realize this was what | wanted to do. Cooking wasn’t just a skill. It was my calling.
Q: What does a typical day look like for you as Executive Chef at The Edge Bali?
My day starts early with checking ingredients, preparing the team, and setting the standard for service. Beyond cooking, I lead and mentor the kitchen. The most rewarding moment is when everything flows smoothly during service and guests leave with an unforgettable experience.
Q: From Bali to Beverly Hills: How did your culinary journey take you there?
It was not an instant journey. I started from the bottom as a junior cook, working long hours and learning from many great chefs. I kept pushing myself out of my comfort zone until an opportunity came to work in Los Angeles at the renowned Beverly Wilshire Hotel. It became a turning point in my career and exposed me to international standards and luxury dining at a different level.
Nyoman Suasa
Executive Ches, The Edge, Bali
Q: Star-studded memories: Any unforgettable celebrity encounters?
Yes, I had several opportunities to cook for celebrities. One moment I will never forget was when a guest personally came to the kitchen to thank me. For me, it was never about celebrity status, but about knowing that my food created a memorable experience. That is why I became a chef.
I also had the opportunity to meet and assist actor Morgan Freeman in the book Morgan Freeman & Friends: Caribbean Cooking for a Cause, together with Chef Conny Andersson. It was a very meaningful experience in my career.
Q: Lessons from abroad: How did it shape you?
Working abroad taught me discipline, consistency, and attention to detail. In international kitchens, perfection is expected every single day. It also shaped my identity as a chef, combining global techniques with my Balinese roots.
Q: Advice for Bali chefs dreaming big
Be patient and never stop learning.Don’t be afraid to start small. Focus on strong fundamentals, respect your team, and stay humble. Most importantly, never forget your roots. Your identity is your strength.
Q: Simple pleasures: Your favorite comfort food?
My favorite comfort food is simple Balinese home cooking, like warm rice, sambal, and grilled fish. After working in luxury kitchens, simple food like that reminds me why I started cooking.
I also love Nusantara coffee. After visiting Toraja and ljen for coffee experiences, I developed a deeper appreciation for Indonesian coffee. Today, my family and I have a small coffee plantation in Kintamani.
BALI TOURISM & HOSPITALITY
Bali 2025 Year in Numbers
Bali continued to capture global attention in 2025. TripAdvisor named Bali the World’s Best Travel Destination 2026, alongside recognition as Best Honeymoon Destination, a Top 10 Cultural and Solo Travel Destination, and one of the Top 20 Trending Cities, reaffirming the island’s global appeal.
Tourism momentum remained strong throughout the year.
2025 Highlights
• 6,948,754 international arrivals
• 9.72% growth compared to 2024
• December welcomed 572,668 visitors
• July recorded the highest monthly arrival at 697,107
Australia remained Bali’s largest source market at 23.44%, followed by India, China, South Korea, the UK, France, and the US – reflecting the island’s broad international reach.
Travel patterns continued to evolve. The average length of stay rose to 2.81 nights in 2025, up from 2.73 in 2024 and 2.48 in 2023, suggesting visitors are choosing to slow down and spend more time on the island.
Room occupancy at starred hotels settled at 60.62%, slightly lower than 63.71% in 2024 but still well above 53.05% in 2023, indicating a sector gradually finding its balance.
Domestic travel followed a different pace. Visitor numbers reached 9,612,511 in 2025, down from 10,120,786 in 2024, yet remaining close to 9,877,911 in 2023.
As we move into 2026, continued collaboration and industry resilience will be key to strengthening Bali’s tourism and F&B landscape.
2025
OUR SPONSORS
With Gratitude To Our Sponsors
Our sponsors have been instrumental in supporting us throughout 2025, and as we step into 2026, we would like to take this opportunity to sincerely thank you for your partnership and trust. Your support makes our work possible, and we are truly grateful to have you alongside us.
BRCA remains committed to taking meaningful action in building a supportive F&B community in Bali while continuing to champion the island as a world-class culinary destination. Community matters. When we come together, each with our own strengths and perspectives, we create space for ideas to grow and for greater progress to follow.
To us, our sponsors are more than partners. You are part of the BRCA family. Together, we strengthen the community and help Bali’s culinary scene shine, both locally and globally.
SIGNING UP INVITATIONS TO OUR INDUSTRY COLLEAGUES
Together for Bali’s Flavors
In Bali, food is more than flavor—it’s community. At BRCA, cafés, restaurants, and food businesses come together to support each other, uplift local producers, and celebrate the island’s unique flavors. Membership is connection, collaboration, and being part of something bigger: a thriving F&B scene that feels like home.
Share this with peers, and food businesses, invite them to join BRCA. Membership is open to cafés and restaurants, with sponsorships for businesses that share our vision of a food-forward Bali. Contact Naomi at manager@balirca.id.
Your BRCA Membership Benefits
Why Join BRCA?
Joining BRCA brings 3 complimentary luncheons, business support, and promotion. The real reward is connection. Network with chefs, leaders, peers, suppliers, and sustainability champions, gaining proximity and insight that is truly priceless in Bali’s F&B community.
Discounts
Your membership this year comes with perks such as discounts. Here what they are:
Free Advertorial Now! Bali
20% Discount Eco Climate Badge
Sustainability verivicator by Eco Tourism Bali
5% Discount on All Services by Honeycombers Bali
Special Price Kausotju
MEMBERSHIP BENEFITS
Closing BRCA & You!
At BRCA, we believe Bali’s culinary scene carries a spirit unlike anywhere else in the world. From ocean-fresh ingredients to vibrant markets, from heritage recipes to bold new concepts, Bali holds everything needed to become a truly world-class culinary destination.
Our mission is to promote and elevate Bali as a global culinary hub.
We invite those who share this passion to join us. If you feel connected to this vision, reach out to any of our team members.
Together, let’s bring the flavors and spirit of Bali to the world.
Founders
Dean Keddell – Ginger Moon Restaurants & Author of Our Bali
Your Bali – Bali Kita Bali Kamu
Chris Salans – Mozaic
Anthony Syrowatka – Viceroy Hotel, Aperitif, Blossom + others & Gaia Digital Marketing Agency
Board
Kertawidyawati (Widya) – BRCA President
Weni Ariasty – Manager NOW! Bali & the BRCA treasurer
Ana Dewi – Mövenpick Resort & Spa Jimbaran Bali – HACCP
Maria Efflin – Secretary/Administrator, BRCA
Naomi Tribuana Festilani – Business and Community Manager BRCA
Jeroen Van Overbeek – Social Impakt, Bali Coop & BRCA Vice President
Min Siah – Wheatfields Bakery, Starter Lab – Advisor
Heru Dwi Soesilo – 2080 Burger & an events, branding & marketing guru
Rahmi Fajar Harini – Eco Tourism Bali & sustainability champion
Peter Dundas – Advisor
Thank you for reading this newsletter. Sampai Jumpa!
Welcome New Members to BRCA!
With culinary regards,
Naomi Tribuana Festilani
Business & Community Manager BRCA
On Behalf of BRCA Founders & Board
