BRCA Newsletter: April 2026
April 2026
Om Swastastu! Warm hospitality greetings from BRCA!
Hello restaurateurs, chefs, and the F&B community of Bali. Hope business is good, and you’re getting a moment to enjoy the island too.
With Kartini Day this month, we’re celebrating the incredible women across Bali shaping hospitality, food and beverage, sustainability, and leadership.
Have a read, maybe with a fresh coconut in hand.
Our latest luncheon at Temple by Ginger Moon was all about good vibes and even better ideas. There’s nothing like an afternoon in Kuta to bring our F&B community together.
We kept the energy high with a deep dive into circular design and sustainable materials, sparking some great chats about the future of our industry.
We’re keeping the momentum going as we head toward the end of the month. BRCA is heading to the FHTB Expo from April 28–30, and we’re bringing some of Bali’s most impactful sustainable organizations with us.
Come find us at our booth, or join us for our panel discussion on future proofing through sustainability.
BRCA Luncheon at
Temple by Ginger
Moon I 15 April 2026
Craft, Community, Collaboration
This time, we headed to Kuta for our gathering at Temple by Ginger Moon, hosted by Chef Dean Keddell, one of BRCA’s founding members.
Set in an open-air space right across from Waterbom Bali, the atmosphere was relaxed and inviting. A great mix of members and non members made it lively, with easy conversations and a strong community feel.
Elevated plates. Authentic connection.
Just Good Food
Part of the Ginger Moon Group alongside Ginger Moon and Jackson Lily’s, the group is known for its Asian flavours, including Indonesian and Balinese dishes, under the vision of Chef Dean Keddell.
From Bali Nachos to steamed buns, pot stickers, and a fresh Tropical Bali Salad, to mains like Balinese rotisserie chicken, vegetable nasi goreng, and BBQ prawns, seamlessly delivered. exceptionally served. The team, Kadek Indra, Pak Ade, Saroh, and Erik, kept the service warm and easy, ending with a refreshing coconut dessert. Good food, good energy, right in the heart of Kuta. Guests were smiling throughout.
Temple by Ginger Moon
Jl. Kartika Plaza No.8, Kuta, Kec. Kuta,
Kabupaten Badung, Bali 80361
Eat@TempleGingerMoon.com
https://www.templebygingermoon.com
“Great food brings people in,
but it’s the community
that makes them stay.”
MONTHLY LUNCHEON UPDATE
MONTHLY LUNCHEON UPDATE
Speaker of The Day:
Kevin Vignier Groiez Founder & CEO, Ecollabo8
The first speaker, Kevin Vignier Groiez, Founder of ECOLLABO8, shared insights into his Indonesia based company, an innovation-driven business specializing in advanced plastic recycling solutions.
Over the past five years, ECOLLABO8 has positioned itself as a leader in transforming plastic waste into high-value products through a combination of technology, design, and sustainability.
The company operates with a diverse technological portfolio, from molded products and interior sheet panels to outdoor applications and extrusion systems capable of processing large volumes of waste into durable construction materials. At its core, ECOLLABO8 goes beyond traditional recycling—reimagining waste as functional, aesthetic, and scalable solutions for modern industries.
He also highlighted that their products remain competitive in both quality and pricing, showing that sustainable solutions can stand alongside conventional products.
About Ecollabo8
Ecollabo8 is a Bali-based, innovative recycling company founded in 2019 that transforms plastic waste into high performance, sustainable industrial materials and construction products.
Jl. Bypass Ngurah Rai Block BX No.90, Sidakarya, Denpasar Selatan, Kota Denpasar, Bali
info@ecollabo8.com
https://www.ecollabo8.com/
MONTHLY LUNCHEON UPDATE
Speaker of The Day:
Tobias Klanner Founder,
Altarize
Tobias Klanner from ALTARIZE was the second speaker, presenting how his team creates lime and clay based plasters, renders, and paints that combine aesthetics with lower environmental impact.
By transforming hospitality waste such as glass bottles, shells, and rice husks into durable building materials, ALTARIZE is rethinking construction in Bali.
Already applied across projects in Bali and beyond, this approach has diverted significant waste from landfills and reduced CO₂ emissions.
The vision is simple: what comes out of your kitchen can help build your space. By closing the loop between hospitality and construction, ALTARIZE offers a practical step toward a more regenerative, low-impact industry in Bali.
About Altarize
Altarize creates lime- and clay-based plasters, renders, and paints that bring beauty, breathability, and lower environmental impact to modern buildings.
Bali, Indonesia
0819 4335 1413
hello@altarize.com
https://altarize.com/
EVENTS & HAPPENINGS
EVENTS & HAPPENINGS
BRCA LUNCHEON I
13 May 2026 I
House of Sababay
You’re invited to the next BRCA Luncheon:
13 May 2026, 12 PM Onward at the
House of Sababay
Jalan Professor Doktor Ida Bagus Mantra No.333X Keramas, Medahan, Kec. Blahbatuh, Kabupaten Gianyar, Bali 80581
Wine Tour
Discover the heart of Balinese winemaking with the Wine Tour experience at House of Sababay.
Speaker Session:
Evi Gozali and Yoke Darmawan
Topic: Pouring Bali: Turning Local Beverage into Stronger Brand Story, Better Guest Experience, and Smarter F&B Business
With Gratitude to Our
Sponsors
We appreciate our sponsors so much. Their support truly makes our journey possible. With their support, we continue to build and grow this community and promote Bali as a world-class culinary destination.
Our commitment remains solid to make the Bali culinary scene shine in the world stage. Our commitment recently has been to support sustainability practices in the F&B industry, honoring the local producers of Bali and supporting them, and creating a space for the dynamic F&B ecosystem based on genuine support, connection, mutual growth, sharing, and learning.
For our sponsors, thank you for being a part of and supporting what we do.
“Great food brings people in,
but it’s the community
that makes them stay.”
OUR SPONSORS
Habis Gelap
Terbitlah Terang
Sustainability in Bali is not a trend; it is a modern expression of the resilience Kartini championed over a century ago. These five leaders are more than advocates. They are the operators, engineers, and educators ensuring Bali remains ‘The Island of the Gods’ for the next generation.
Rahmi Fajar Harini
Rahmi, Co-Founder of Eco Tourism Bali, has been driving impactful sustainability initiatives through persistence and hands-on work. Through the Eco Climate Badge, she introduced a verification system that helps hotels and restaurants understand, measure, and improve their sustainability practices, guiding the industry toward higher environmental and social standards. Beyond this, ETB actively runs trainings and the Regenerative Bali program, including mangrove planting and reef star deployment, reflecting a strong commitment to marine conservation and climate resilience
Ima Rida
Ima Rida, Co-Founder of Magi Farm, is tackling Bali’s food waste challenge with a nature-based solution. By harnessing the lifecycle of black soldier fly larvae, Magi Farm transforms organic waste into valuable products like animal feed and fertiliser, creating a circular system. Through this approach, tonnes of food waste have been diverted from landfills, reducing methane emissions and environmental risks. Alongside the innovation, Ima continues to raise awareness and encourage better waste habits, helping drive a more sustainable future for Bali.
Melati Wijsen
Can you believe Melati Wijsen started at just 12 years old? Frustrated by plastic waste in Bali, she co-founded Bye Bye Plastic Bags with her sister and grew it into a global youth movement. What started as a simple idea led to real impact, including helping push for a ban on single-use plastic bags in Bali. Born in Bali, Melati is proof that a young voice can move mountains and even shift government policies. A true homegrown changemaker, she took a local issue like plastic waste and turned it into a global conversation.
BRCA SUSTAINABILITY CORNER
Amanda Marcella
Amanda Marcella leads sustainability at Potato Head, driving initiatives that go far beyond the surface. From building circular systems like the Waste Lab to pushing zero waste to landfill and managing carbon measurement, her work touches every part of the operation. Leading a complex, multi-layered hospitality destination is no small task, but under her direction, Potato Head continues to set the pace, earning global recognition including the Eco Award from The World’s 50 Best Hotels.
Valerie Chandrakesuma
Valerine Chandrakesuma, founder of WeDoo, is turning Bali’s waste problem into something worth solving. What started from a dive in Nusa Penida, surrounded by plastic, became the push to build real, local solutions. Today, she’s hands-on designing machines that help communities and businesses process waste on-site, transforming plastic, organic waste, and even glass into reusable materials. Smart, practical, and built for Indonesia, her work is making waste a little less of a problem and a lot more of an opportunity.
These women carry the spirit of Kartini, each making a real impact for the environment. So, who is your modern Kartini?
“After darkness, comes
light. These women are
the proof that the light
is already here.”
BRCA SUSTAINABILITY CORNER
THE F&B LOOP
Asia’s 50 BEST RESTAURANTS 2026
Bali on the Rise: From Local Flavors
to Asia’s Culinary Stage
The industry gathered in Hong Kong on March 25th as Asia’s 50 Best Restaurants 2026 was unveiled. It was a big night for the hosts, with The Chairman taking the top spot and Wing following at No. 2, while Gaggan in Bangkok rounded out the top three.
Indonesia had its moment to shine, with August (Jakarta) and Locavore NXT (Bali) securing spots at No. 42 and No. 44. August’s Head Pastry Chef Ardika Dwitama was named Asia’s Best Pastry Chef 2026.
A proud milestone for Bali, represented by chefs Eelke Plasmeijer and Ray Adriansyah, their work continues to signal the island’s rise as a world-class culinary hub.
Tatler’s Best 20 Restaurants
in Indonesia 2026
Celebrating Our Members Among Indonesia’s Best
On April 7, 2026, at Meru Sanur, Tatler Dining Indonesia unveiled its f 20 Best Restaurants in Indonesia, highlighting standout dining in Jakarta and Bali, alongside 20 Best Bars, 20 Best Hotels, and 26 Best-In-Class awards.
The unranked list focuses on culinary excellence, innovation, and service.
Congratulations to our members Aperitif, Mauri, and Syrco Base, well deserved.
Locavore NXT
August
Locavore NXT
THE F&B LOOP
Elevating The Craft
Making history as the first Indonesian to secure 1st Runner Up at the Diageo World Class Global Finals, Aris Sanjaya is bringing Balinese heritage to the world stage. We speak with Aris about his journey, the Islander community he has built, and what keeps him going.
Can you tell us a bit about your journey—how did it all begin for you as a bartender?
Was there a moment when you realized this could become a career you truly wanted to pursue?
My journey began in a small town in Bali called Lovina 2015, where I learned the fundamentals of bartending through flair bartending. I spent nearly three years there building my foundation before deciding to move to the south in search of greater knowledge and experience.
Everything changed when I joined the Akademi Bar by Potato Head Bali. It was there that I truly deepened my understanding of the craft learning advanced techniques, exploring the history of bartending, and discovering the art behind mixing drinks.
That experience ignited something in me. It strengthened my passion and gave me a clear sense of direction. From that moment on, I knew this was what I wanted to pursue, and I committed myself to continuously learning and improving every single day.
Being the first Indonesian to reach 1st runner-up at a world bartender competition is a huge milestone. What did that experience mean to you personally?
It has been a life-changing and truly humbling experience to witness such incredible talent from all around the world. At the same time, it marked a personal milestone for me I was able to achieve my goal of introducing the Indonesian style of bartending to a global audience.
You first won at the national level before representing Indonesia on the world stage.
Can you tell us about the drink you created—what was the idea behind it, and what made it stand out to the judges?
I believe that within such complex judging criteria, the drink itself is only one part of the overall evaluation. There are many other aspects to consider—technical skill, creativity, and the ability to truly impress the judges.
In my approach, the drink I created focuses on locally sourced sour ingredients and a strong commitment to sustainability. It’s not just about flavor, but about telling a story through ingredients and responsible practices.
How has Bali influenced your approach as a bartender, and how possible is it today to create innovative drinks rooted in local ingredients like arak?
Bali has always been the foundation of both my life and my professional career. I feel incredibly fortunate to be surrounded by rich soil and a diverse range of ingredients that the island offers. Being proud of these resources and respecting where they come froms at the core of my bartending philosophy.
Arak, in particular, has great potential as a cocktail base.
Its character and versatility allow us to create drinks that are both simple and innovative, while still expressing a true sense of place.
THE F&B LOOP
What needs to happen for arak to be more widely recognized and respected—and do you believe it has the potential to stand on the global stage, like sake?
I strongly believe that Arak can stand on the global stage because of its uniqueness and its value as part of our heritage. To make that happen, we need to establish clear rules and regulations—defining how Arak should be properly produced, from the sourcing of ingredients to the distillation process.
By setting these standards, we can protect its identity, ensure quality, and build trust, allowing Arak to be recognized and respected worldwide.
Through Islander Bali, what kind of impact do you hope to create for young bartenders in Bali?
Islander Bali is a movement dedicated to preserving, developing, and showcasing the indigenous identity of Bali—its people, culture, and nature—through the hospitality industry.
Our vision is that the next generation should be aware of and proud of who they truly are.
Through collaboration—from small actions to bigger movements—we aim to build awareness and create sustainable practices where people can learn from each other and from nature.
Islanders is built on a deep commitment to local roots, working closely with farmers, producers, and creatives to shape every experience.
Guided by a regenerative mindset, it goes beyond sustainability by giving back to communities and the environment. With strong respect for tradition and cultural heritage, Islanders blends the past with modern expression while maintaining responsible practices that minimize impact and support a more sustainable future.
What drives you to keep doing what you do?
A hope for a better world where the people of Bali rise with pride, confidently compete on the global stage, and protect the land we call home. Because we believe even the smallest actions can create meaningful change.
Aris Sanjaya
First Runner Up Diageo World Class Global Bartender 2024
Founder of Islander Bali
BALI TOURISM & HOSPITALITY
Bali Tourism at a Glance: February 2026
According to data released by Badan Pusat Statistik (BPS), February 2026 welcomed a total 492.289 foreign tourists to Bali, a 1,97 % (m to m) decline compared to January 2026.
Bali Visitors Based on Nationality
- Australia (20.22%)
- China (16,02%)
- India (7,54%)
- South Korea (4,79%)
- Rusia (4,18%)
- United Kingdom (3,92%)
- USA (3,41%)
- Malaysia (3,32%)
- Japan (3,18%)
- France (2,54%)
Room Occupancy Rate (ROR) and Average Length of Stay
Starred Hotel
- Room Occupancy Rate (ROR): 55,44%
- Average Length of Stay 2,73 nights
Non-Starred Hotel and Other Accommodations
- Room Occupancy Rate (ROR) 33,00%
- Average Length of Stay 2,31 nights
Bali Strategic Target for 2026:
Focusing on Quality
Bali has set a target of around 6.63 million international visitors for 2026, following a recordbreaking 6.94 million arrivals in 2025 that surpassed pre-pandemic levels.
The focus now shifts toward attracting high-value travelers who contribute more to the local economy while easing pressure on infrastructure and the environment. With global uncertainties affecting Western travel, attention is turning more toward Asian markets such as China, India, and Southeast Asia, while continuing to strengthen ties with Australia.
Total Foreign Visitors 492.289 February 2026
Welcome, Maudy Maha:
New Board Member
We are delighted to welcome the new BRCA Board Member: Maudy Maha
Maudy is a branding and marketing professional in Bali’s hospitality and distribution sectors, and the co-founder of Purple Cloud Marketing. She works across restaurants, cafés, villas, resorts, and distribution brands, helping businesses build strong, distinctive identities and strategic market positioning.
Known for her proactive approach, creativity, and strong attention to detail, Maudy brings both strategic thinking and fresh perspective into every project she leads. With a focus on creative direction and brand growth, she supports businesses in elevating their visibility and competitiveness, contributing to Bali’s evolving lifestyle and culinary ecosystem in alignment with BRCA’s vision.
SIGNING UP INVITATIONS TO OUR INDUSTRY COLLEAGUES
More Than Food, It’s Community
In Bali, food has always been about more than what’s on the plate. It’s about people. Shared tables, familiar faces, and that feeling of belonging.
At BRCA, cafés, restaurants, and food businesses come together not just to grow, but to support one another, celebrate local producers, and keep Bali’s flavors alive and evolving.
Being part of BRCA is more than membership. It’s about connection, collaboration, and building something meaningful together. Because here in Bali, the F&B scene isn’t just an industry, it’s a community you feel part of.
Membership Highlights
- Networking, Connection & Community
- Promotion & Visibility
- Business Support & Learning
- Perks & Privileges
- Representation & Industry Presence
- Giving Back
Share this with your peers and fellow food businesses, and invite them to be part of BRCA.
Membership is open to cafés and restaurants, with sponsorship opportunities for those who share our vision of a food-forward Bali.
To learn more, reach out to Naomi at manager@balirca.id
SIGNING UP INVITATIONS
Closing BRCA & You!
“Bali has evolved into a place
where global culinary
excellence meets local soul.”
Tourism Minister Widiyanti Putri Wardhana praised the inclusion of two Indonesian restaurants in Asia’s 50 Best Restaurants 2026, calling it a strong recognition of the nation’s culinary talent and its potential to boost tourism.
The list includes Locavore NXT, representing the quality and richness of Bali as a growing global culinary hub. The world is taking notice, and we believe even more of Bali’s talent will soon be recognized. BRCA has always believed in Bali’s potential as a world-class culinary destination and continues to champion it.
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
