BRCA Newsletter: May 2026
May 2026
Salam Jumpa! Warm hospitality greetings from BRCA!
So good to welcome May with high spirits. Can you believe we’re almost halfway through the year already?
May is when Bali begins to truly shine.
The dry season slowly arrives, the skies turn clearer, the breeze feels lighter, and the island comes alive again with beautiful sunsets, outdoor adventures, and long sunny days. We hope this month brings you beautiful moments, great adventures, and of course, great food.
May has been full of good energy at BRCA, with plenty of gatherings, collaborations, and fun moments shared across the community.
One of the highlights was our lunch at House of Sababay, where we enjoyed a winery tour, learned more about the journey behind one of Indonesia’s local wine brands, and spent the afternoon catching up with familiar and new faces.
Most importantly, it was lovely seeing everyone come together, connect, and simply enjoy the afternoon.
Next, we are heading to Ubud Food Festival to take part in a collaborative private event at ADORE Chef’s Table with Gareth Whitton, celebrating pastry craftsmanship alongside the richness of Indonesian cacao and vanilla.
Towards the end of the month, the focus shifts to sustainability as BRCA joins Eco Tourism Week with a booth supporting more sustainable practices within Bali’s hospitality industry.
BRCA Luncheon at
House of Sababay I
13 May 2026
A Warm Afternoon at House
of Sababay
A Warm Welcome and Winery Tour
Our luncheon this month was a special one as we gathered at House of Sababay for a winery tour and lunch experience hosted by Sababay Winery. The atmosphere was warm and relaxed, making it easy for everyone to connect and enjoy the afternoon together.
We were warmly welcomed by the host before enjoying a tour of the winery, following opening remarks from BRCA and Yoke Darmawan, Corporate Affairs Director of Sababay Winery. It was fascinating to learn more about the winemaking process and see it firsthand.
A Warm Welcome and Winery Tour
Lunch featured Indonesian dishes paired with wine, including fried cassava with dabu-dabu salsa, pepes ikan, signature quinoa fried rice, and pecel Madiun.
Dessert was a tough choice between the tempting Mascetti Cosi Fantastico and the comforting Saba Coffee Affogato.
The afternoon felt warm and easy, with good conversations, laughter, and people simply enjoying the moment together.
We really have to say thank you to CoFounder Evi Gozali, Ibu Yoke, Fei, and Vania for the warm hospitality, wonderful sharing session, and for making the whole afternoon feel so welcoming and enjoyable.
We already cannot wait for the next luncheon at 7 AM Bakers & 7 PM Diners Ubud.
“Nothing beats the power of community,
when we connect
beautiful things can happen….”
MONTHLY LUNCHEON UPDATE
MONTHLY LUNCHEON UPDATE
The Magic Behind Sababay – Winery Tour : Yoke Darmawan Director of Corporate Affair, House of Sababay
Following opening remarks from BRCA and Ibu Yoke Darmawan, Ibu Yoke led a guided “Tour & Taste” experience, sharing Sababay’s journey.
Founded in 2009 with a fair-trade mission to empower Balinese grape farmers, Sababay has grown into an internationally awarded winery and distillery.
The behind-the-scenes look into the cellar highlighted their production process, showcasing distinct creations like their
Mascetti fortified red wine and SABA spirits alongside recent releases crafted from Bali-grown Cabernet and Shiraz grapes.
Afterward, the group gathered at the House of Sababay to enjoy lunch alongside an engaging session hosted by the Sababay team, diving deeper into the craftsmanship, sustainability practices, and community-driven mission behind their production.
About Sababay Winery
Founded in 2009 with a fair-trade mission to empower Balinese grape farmers, Sababay is an innovative Indonesian winery and distillery that bridges local agriculture with global standards. Since establishing its winery in 2010, the brand has achieved international acclaim—such as having its Moscato de Bali featured at France’s La Cité du Vin and winning double gold for its SABA craft spirits. Known for pioneering local firsts like Indonesia’s first port-style wine and utilizing Bali-grown Cabernet and Shiraz grapes, Sababay seamlessly blends award-winning craftsmanship, local tourism, and agricultural sustainability.
MONTHLY LUNCHEON UPDATE
Speaker of The Day: Evi Gozali & Yoke Darmawan – CEO & CoFounder and Director of Corporate Affairs, Sababay Winery
House of Sababay
Jalan Prof. Dr. Ida Bagus Mantra No.333X, Keramas, Medahan, Blahbatuh, Gianyar, Bali.
info@sababaywinery.com
https://sababaywinery.com
The talk session at House of Sababay explored how gastronomy, wine, and local craft can help shape Bali’s identity as a world-class culinary destination. The session highlighted how food and beverage experiences are becoming an important part of how travellers remember a destination.
Speakers including Yoke Darmawan, Fei, Vania and Evy Gozali discussed Bali’s opportunity to build a stronger “destination of taste” by elevating local products, craftsmanship, and hospitality culture rather than imitating other countries.
The discussion also touched on changing global wine trends, the importance of storytelling in gastronomy, and how restaurants and cafés play a key role in shaping guest experiences and Bali’s culinary identity. A key message throughout the session was that Bali’s strength lies in confidently celebrating what is uniquely its own, from local ingredients and farmers to craftsmanship, service, and culture.
Observing the Sababay team throughout the afternoon, it was inspiring to see how much the business is shaped by women leadership.
About House of Sababay
House of Sababay is the visitor center and tasting experience of Sababay Winery, one of Bali’s pioneering, award-winning wineries.
Visitors can explore the winemaking process through guided winery tours, enjoy tastings of signature wines like White Velvet and Mascetti, and join cocktail or mixology classes. The venue also features a restaurant serving local and international dishes paired with Sababay wines.
EVENTS & HAPPENINGS
FHTB EXPO I 28 – 30
April 2026 I NDCC
BRCA at FHTB 2026:
Conversations Around
Sustainability in Hospitality
BRCA was part of the 14th edition of the Food, Hotel & Tourism Bali (FHTB) Expo, held at the Bali Nusa Dua Convention Center from 28–30 April 2026. As one of Bali’s leading bi-annual hospitality events, FHTB brought together industry leaders, innovators, and professionals under one roof, centered around this year’s theme: “A Sustainable Feast for the Future of Sustainable Tourism and Food & Beverage.”
As a strategic partner of the event, BRCA opened a collaborative sustainability booth together with Eco Tourism Bali, Urban Compost, Bali Sustainable Seafood, and Altarize — creating a space for conversations, shared ideas, and practical solutions around sustainability in the hospitality industry.
BRCA also hosted an industry panel discussion titled “Future-Proofing Hospitality Through Sustainable Practices,” focusing on innovation, sustainable tourism, and environmental responsibility within the food and beverage sector. The session featured speakers from BRCA, Eco Tourism Bali, Moksa Ubud, Bali Beans Coffee, and Mahagiri Resort, and was moderated by Rainforest Alliance.
More than anything, the event was a chance to connect with people who genuinely care about the future of Bali’s hospitality industry. We really enjoyed meeting new people, exchanging ideas, and being part of conversations that aim to create a more thoughtful and sustainable future for food and beverage in Bali.
EVENTS & HAPPENINGS
UBUD FOOD FESTIVAL I
28 May 2026 I Indus Restaurant
Private Event | ADORE Chef’s
Table with Gareth Whitton
“Craft, Ingredients & Identity in Modern Pastry”
28 May | 15:00–17:30
Indus Restaurant (2nd Floor)
The BRCA president will moderate this exclusive industry showcase celebrating Indonesian cacao and vanilla, featuring Dessert Masters winner Gareth Whitton and ADORE founder Riza Kamal.
The afternoon includes:
* Interactive Aroma Bar featuring Bali single-origin cacao & premium vanilla
* Live pastry demonstration by Gareth Whitton
* Fireside conversation on craftsmanship, consistency & modern pastry
* Curated tasting of Gareth’s signature tarts featuring Bali single-origin dark chocolate and premium vanilla
An intimate gathering celebrating the collaboration between global culinary expertise and Indonesian ingredient mastery.
BRCA community members are warmly invited to attend — complimentary access.
If you’re interested in joining, don’t hesitate to get in touch with us for registration.
EVENTS & HAPPENINGS
“Nothing Wasted”
(World Environment Day)
by Wonderspace I 5 June 2026
What to expect:
- A thought-led panel discussion with key stakeholders
- A curated zero-waste dining experience
- Cross-industry participation and dialogue
BRCA chefs will cook for the zero-waste dining experience. BRCA and its member will join the panel discussion. Register now, limited seats available.
ECO TOURISM WEEK I
30 & 31 May 2026 I
Meru Sanur
Bali continues to evolve beyond its reputation as a world-class travel destination. Across the island, businesses, communities, and innovators are working together to shape a more sustainable and impactful future for tourism and hospitality.
BRCA is excited to be a strategic partner for The Meru Eco Tourism Week – 4th Edition and will be opening a booth for two days in support of positive initiatives driving meaningful change across the industry.
Come visit us, connect with the community, and be part of the conversation around the future of sustainable tourism in Bali.
Come join us as BRCA supports “Nothing Wasted,” a World Environment Day initiative by Wonderspace, part of Ini Vie Hospitality. The event brings together leaders from Bali’s F&B and sustainability sectors to address one of the industry’s most important challenges, food waste.
As an organization that connects and represents the hospitality industry, BRCA believes initiatives like this can inspire stronger collaboration and encourage more sustainable practices across Bali’s restaurant and café scene. We are happy to support conversations and actions that contribute to a more conscious and impactful future for tourism and hospitality on the island.
EVENTS & HAPPENINGS
BRCA LUNCHEON I
10 June 2026 I
7 AM Bakers 7 PM Dinners
Ubud
You’re invited to the next BRCA Luncheon:
10 June 2026, 12 PM Onward at 7 AM
Bakers | 7 PM Dinners Ubud
Jl. Raya Pengosekan No.2013B
Ground Floor, Mas, Kecamatan
Ubud, Kabupaten Gianyar, Bali 80571
Speakers:
Blake Thorney , Co-owner & Head Chef of Mozaic
Topic: How fine dining can tell the story of Bali
beyond the plate
Made Runatha, Founder and Chef of Moksa
Ubud
Topic: Living Cuisine, Health and Beauty
Collaboration That Drives
the Industry Forward
Strong industries are built through strong ecosystems, and we truly value the businesses and partners who continue to support BRCA along the way.
From community events and educational discussions to collaborations that connect people across Bali’s hospitality sector, every initiative reflects a shared commitment to helping the industry grow in meaningful and sustainable ways.
What makes these partnerships valuable is not only the support itself, but also the shared vision behind it: to see Bali continue evolving as a dynamic and respected culinary destination while creating opportunities for the people and businesses within it. We sincerely thank our sponsors for being part of this growing community and for contributing to the positive momentum of Bali’s F&B industry.
OUR SPONSORS
Energy and Water Efficiency
Mindful Resource Use in Bali Hospitality
Tourism and hospitality are among the biggest consumers of natural resources in Bali. According to environmental organization WALHI Bali, the hotel industry is estimated to consume around 56% of Bali’s water supply, with star-rated hotels using around 800 liters of water per room per day. Meanwhile, five-star hotels in Bali consume an average of 183 kWh of electricity per room per day, significantly higher than hotels in Jakarta and Yogyakarta.
As Bali’s tourism industry continues to grow, sustainability is becoming an essential part of responsible hospitality operations. Across the island, more hotels, restaurants, and resorts are finding smarter and more mindful ways to manage energy, water, and resources while maintaining exceptional guest experiences.
Recently, we had the opportunity to learn how Viceroy Bali, through its dining destinations Apéritif Restaurant and CasCades Restaurant, as well as REVĪVŌ Wellness Resort through NŪTRIO Restaurant, is integrating sustainability practices into their daily operations. What stood out was not only the technology or systems they use, but also the culture they are building around conscious hospitality.
Aperitif and CasCades at Viceroy Bali
At Viceroy Bali, sustainability is approached as part of the property’s long-term vision, naturally extending to both Apéritif and CasCades Restaurants.
Energy Efficiency
The property uses LED lighting throughout while continuously upgrading kitchen and operational equipment with more energy-efficient alternatives. Viceroy Bali is also continuing to upgrade and expand its solar energy system as part of its longterm sustainability efforts to further reduce energy consumption and environmental impact.
Beyond infrastructure, sustainability is also embedded into daily operations. Staff across departments regularly receive training on energy-saving practices, supported by SOPs that encourage mindful use of electricity and resources. Operational efficiencies are continuously monitored to identify further opportunities for improvement.
Another key focus is sourcing. By prioritizing local suppliers and ingredients, the property helps reduce transportation-related emissions while supporting local producers. Some herbs, vegetables, and edible garnishes are also grown directly on-site in the property’s greenhouse and gardens.
BRCA SUSTAINABILITY CORNER
Water Efficiency
Water-saving practices are implemented across the hotel and restaurant operations, including watersaving fixtures and filtration systems that help reduce reliance on single-use plastic bottles.
Regular inspections and leak detection programmes help minimize water loss, while ongoing monitoring supports continued efficiency improvements. Teams are also encouraged to build more conscious habits around water use, helping sustainability become part of everyday operations rather than a one-time initiative.
Guests are also encouraged to participate through simple but meaningful practices, including mindful water and electricity use, as well as towel and linen reuse during their stay.
Nutrio Restaurant at Revivo
Wellness Resort
At REVĪVŌ Wellness Resort and NŪTRIO Restaurant, sustainability efforts focus on practical operational habits that encourage more mindful use of resources across the property and restaurant.
Energy Efficiency
The team supports local and seasonal sourcing where possible, helping reduce transportation-related energy use while supporting local producers. Kitchen operations also place attention on minimizing unnecessary food waste through more mindful preparation practices and daily operational planning.
Employees are encouraged to reduce unnecessary electricity usage by turning off lights and electrical appliances when not in use, supported by reminder notes placed throughout staff areas to reinforce these habits.
Water Efficiency
To encourage more responsible resource use, water stations are provided across departments, supporting a workplace culture that encourages employees to use reusable tumblers instead of single-use plastic bottles. Teams are also encouraged to practice mindful water usage in daily operations, including turning off faucets when not in use. Reminder notes placed near faucets and operational areas help reinforce these daily habits.
Beyond water and energy efficiency efforts, the property also supports waste management initiatives by redirecting organic food waste for livestock feed and composting.
BRCA SUSTAINABILITY CORNER
Why Solar Energy Matters for
Bali’s Hospitality Businesses
Energy Efficiency in Hospitality
As Bali continues to grow as one of the world’s leading tourism destinations, energy efficiency and sustainability are becoming increasingly important for hotels, restaurants, cafés, villas, beach clubs, and hospitality businesses across the island.
The hospitality industry relies heavily on electricity, from air conditioning and lighting to kitchens, laundry facilities, and guest experiences. With rising energy costs and growing environmental awareness among travelers, many businesses are now looking for smarter and more sustainable ways to operate.
One solution gaining more attention globally is solar energy. Solar power works by converting sunlight into electricity through solar panels installed on rooftops or properties. For destinations like Bali, which receives abundant sunshine throughout the year, solar energy offers strong longterm potential for reducing electricity costs while lowering carbon emissions.
In Bali, there are several companies helping businesses transition toward cleaner and more efficient energy solutions, including Nusa Solar and SOL Point.
Nusa Solar is a renewable energy company based in Jakarta and Bali with more than 15 years of experience and over 50 successful renewable energy projects. SOL Point, a subsidiary of Nusa Solar, focuses on flexible solar leasing solutions for businesses across Bali.
“At SOL Point, we aim to make clean energy more accessible for commercial businesses across Bali through flexible solar leasing solutions with no upfront investment,” shared Widya from the SOL Point team. She also shared that their services are not only for large businesses, but also suitable for restaurants, cafés, villas, hotels, and other commercial properties, depending on their energy needs.
Through its zero-upfront-cost model, SOL Point fully covers the investment, installation, operation, and maintenance of solar systems, allowing businesses to benefit from solar energy without large capital investment.
By using solar energy, hospitality businesses can improve energy efficiency while also reducing long-term operational costs. As sustainability becomes increasingly important in the hospitality industry, solar energy can be one of the solutions businesses may consider to support more efficient and environmentally responsible operations.
Nusa Solar
Marc
Email: halo@wearesolpoint.com
Solar Point
Widya
Email: halo@wearesolpoint.com,
admin@wearesolpoint.com
BRCA SUSTAINABILITY CORNER
THE F&B LOOP
Where Chefs Eat in Bali:
Chefs Share Their Favorite
Spots on the Island
From local warungs to favorite dinner spots, Bali’s chefs share where they go when they are off duty.
Chefs are the heart of every restaurant. Behind every memorable dish is the time, skill, and dedication they bring to the kitchen each day.
But outside the kitchen, chefs are just like everyone else. On their days off, they enjoy discovering good food, catching up with friends over drinks, or simply finding comfort in a great meal after a long shift.
In Bali, the choices are endless. From local warungs and casual cafes to stylish restaurants and fine dining venues, the island’s food scene offers something for every mood and occasion.
This story is not about trends or mustvisit hotspots. It is a glimpse into the personal side of chefs and the places they genuinely enjoy spending time in when they are off duty. Here, chefs share some of their favourite spots around Bali for good food, good atmosphere, and a chance to unwind outside the kitchen.
Blake Thorney, Co-Owner and Head Chef of Mozaic
Blake Thornley, the chef and co-owner of Mozaic in Ubud, began his culinary journey at the age of eleven in his uncle’s restaurant, where he developed a strong work ethic and passion for cooking.
While his absolute favorite places to dine are, of course, Mozaic and Spice by Blake, he shared his favorite daily spots located just steps away from his kitchen. Fu Shou Noodle Club down at Jl Raya Andong is his top choice for a noodle fix, where the tasty Chinese meals and housemade noodles always keep him coming back. For local eats, Ocin Babi Guling and Samsam satisfy his cravings for babi guling, one of Bali’s most iconic dishes. Rusters is Chef’s ultimate go-to for a killer coffee and fresh-baked bread. Meanwhile, for a perfectly poured glass of vino and artisan cheese, Belle Wine Bar is the ultimate winddown spot. And when it’s time for a proper nightcap, Chef heads straight to 45ml for the slickest cocktails in town.
THE F&B LOOP
Nic Vanderbeeken, Executive Chef at
Apéritif Restaurant
Chef Nic Vanderbeeken leads the team at Apéritif Restaurant at Viceroy Bali. Originally from the small Belgian village of Lauwe, his passion for cooking started at just 14 years old during his first kitchen job as a steward. After working in Vietnam, a holiday to Bali eventually led him to join the Viceroy Bali team, where he later became head chef at CasCades before taking the lead at Apéritif.
After long hours in the kitchen, these are some of his favorite places to eat around Bali. For a casual lunch, he heads to Barbarossa, known for its Mediterranean dishes and relaxed atmosphere, with locations in Seminyak and Sanur. When he’s in the mood for a feast with a beach view, Saltlick Steakhouse is his go-to choice. He also enjoys Turkish cuisine at Sumak Restaurant. Over in Pererenan, Bar Vera is another spot he enjoys visiting. For local eats, he often returns to Pande Egi for Babi Guling, a longtime favorite he loves sharing with visiting friends and fellow chefs. There’s also a personal connection behind it. His friendship with Pande goes back to 2013, and Pande himself once worked as a bartender at CasCades in 2015.
Dean Keddell, Owner and Chef at Ginger Moon Group,
Award Winning Author
Chef Dean Keddell is a seasoned hospitality professional with experience across both fivestar hotels and independent restaurants. Born in New Zealand and raised in Australia, he began his culinary journey at 16 through an apprenticeship at a local hotel before moving to Melbourne to further his career. Since then, his passion for discovering, exploring, and creating has taken him to kitchens around the world. During the COVID-19 pandemic in Bali, Dean also helped support families in need through the fundraising cookbook Our Bali, Your Bali, which later received international recognition at the Gourmand World Cookbook Awards.
His go-to spots around Bali range from familyfriendly favourites to comforting local eats. For dim sum, he heads to Lui Li Palace at AYANA, while beachside seafood dinners often mean a visit to Teba Cafe Jimbaran. Slow seaside brunches at Hyatt Regency Bali are also high on the list. When craving something different, he enjoys the rich flavours of Saudi Arabian cuisine at Abunawas, while local comfort food comes in the form of Babi Guling from Pak Malen.
THE F&B LOOP
Bali Restaurants Shine at
PRESTIGE Gourmet Awards 2026
Following its successful debut in 2025, the PRESTIGE Gourmet Awards returned on May 4, 2026, at 25hours Hotel Jakarta The Oddbird, further establishing itself as one of Indonesia’s most anticipated culinary celebrations. The event brought together leading figures from the worlds of hospitality, business, art, design, and lifestyle to celebrate excellence in dining and the people behind it.
Organised by Prestige Indonesia, the awards recognised 30 outstanding restaurants across Gold, Silver, and Bronze categories through a blind judging process designed to ensure fairness, integrity, and credibility. This year’s judging panel expanded to nearly 40 respected personalities from diverse industries, all sharing a passion for exceptional dining experiences.
The PRESTIGE Gourmet Awards 2026 not only celebrated exceptional restaurants but also highlighted the exciting evolution of Indonesia’s culinary scene and the talent shaping its future. From Jakarta to Bali, the selected restaurants reflected the creativity, diversity, and innovation continuing to shape Indonesia’s evolving culinary landscape.
Congratulations to our BRCA members and community — Syrco BASÈ, MAURI Restaurant, Izakaya by OKU, and Bar Vera — on being recognised in the PRESTIGE Gourmet Awards 2026.
Prestige Gourmet Awards 2026:
The Best 30 Restaurants of the
Year – Jakarta & Bali:
Gold Awards
- Syrco BASÈ
- August
- Kindling
- ESA Restaurant
- Locavore NXT
- The Crown by Kirk Westaway
- Rumari
- AMUZ Gourmet Restaurant
- SU MA
- JinJoo
Silver Awards
- ERRE & Urrechu Jakarta
- Costa
- YOUNG Restaurant
- MAURI Restaurant
- Shelter
- Apollo Wu Artisan Roast
- Room4Dessert
- T’ang Court
- Mama San
- Il Ristorante – Niko Romito
Bronze Awards
- Lulu Bistrot
- YY Private Dining
- Bar Vera
- Sola Ristorante & Bisteccheria
- Numero Quattro
- Seasalt
- Hakuren
- Izakaya by OKU
- The Long Table Restaurant & Bar by John Hardy
- Longtime
BALI TOURISM & HOSPITALITY
Bali Tourism at a
Glance: March 2026
According to the Colliers Q1-2026ColliersQuarterly-ali Hotel report, Bali’s hotel market entered 2026 navigating a mix of external geopolitical pressures and domestic seasonal shifts. While short-term headwinds are impacting arrivals, Colliers notes that investor confidence in the island’s long-term luxury segment remains robust.
Shifting Market Dynamics (Based on Colliers Q1 2026):
- International Drops: Geopolitical tensions and flight disruptions caused arrivals from Europe and the Middle East to drop an estimated 30% to 40% year-onyear, forcing a 10% Q1 decline for properties heavily reliant on Western markets.
- The Regional Pivot: To offset longhaul losses, hoteliers are shifting focus toward resilient domestic travelers and the Asia-Pacific market.
- Growing Headwinds: Beyond a traditional domestic slowdown during Ramadan, Bali faces fierce regional competition from Vietnam, Japan, and South Korea, alongside local pressures like traffic and unregistered villas
By the Numbers (Based on BPS March 2026 Data):
- Foreign Arrivals: BPS recorded 472,070 direct foreign tourist visits to Bali in March, representing a minor 4.11% dip from February’s 492,289 visits. Australian tourists anchored the market, dominating arrivals at 25.37%.
- Star-Rated Occupancy: The Room Occupancy Rate (TPK) for starred hotels landed at 52.54% (a 2.89 percentage point drop from February). However, BPS highlights that this is a solid 5.93 percentage point increase year-on-year compared to March 2025.
- Non-Star Accommodations: The occupancy rate for non-starred hotels and alternative accommodations held steady at 33.32%, up slightly by 0.32 percentage points from February.
The Luxury Supply & Trend Pipeline (Based on Colliers Q1 2026):
Despite short-term headwinds, investor confidence remains robust with 1,623 new 5star rooms across at least 12 luxury hotels scheduled for completion between 2026 and 2029. Alongside this pipeline, Colliers highlights that luxury in Bali is shifting away from pure size toward exclusivity, wellness, retreat-style environments, and hyper-personalized experiences, which heavily appeal to Millennial and Gen Z travelers.
BALI TOURISM & HOSPITALITY
SIGNING UP
INVITATIONS TO
OUR INDUSTRY
COLLEAGUES
Where Bali’s F&B
Community Connects
Bali’s hospitality industry thrives because of the people behind it. The chefs, café owners, restaurateurs, suppliers, producers, and teams who bring energy, creativity, and passion into the industry every day.
BRCA was created as a space where the industry can connect beyond business. A place for collaboration, shared ideas, meaningful conversations, and collective growth across Bali’s F&B community.
Through gatherings, partnerships, industry discussions, and community initiatives, we continue building stronger connections between businesses while supporting the longterm growth of Bali’s culinary and hospitality landscape.
We welcome cafés, restaurants, and hospitality businesses who would like to be part of the BRCA community, as well as sponsors and partners who share the vision of supporting a vibrant and forward-moving industry in Bali.
To learn more about membership and partnership opportunities, please contact Naomi at manager@balirca.id.
SIGNING UP INVITATIONS
Closing BRCA & You!
When one thinks of Asia’s major culinary hubs, it’s Singapore, Tokyo, Seoul, Hong Kong, and Bangkok that spring to mind. But it’s high time for Bali, with her beautifully potent blend of local gastronomic traditions and international influences, to be added to that list.” — Condé Nast Traveler
That vision is exactly what drives us. Our mission at BRCA is to actively champion Bali’s evolution into a world-class culinary capital, while ensuring we protect and honor the unique local roots that define it. A mission this big requires a strong, active leadership core. We are looking for dedicated industry professionals to serve alongside us on the board. If you have the drive to help guide our strategy and collaborate with us to strengthen Bali’s F&B ecosystem, don’t hesitate to get in touch with us to get involved.
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
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
Rahmi Fajar Harini – Eco Tourism Bali & sustainability champion
Kertawidyawati (Widya) – BRCA President
Maudy Maha – Marketing Advisor
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
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
