Born in 1979 in Bandung, in the west part of Java, Willy Setiawan is a graduate of The Bandung Hotel and Tourism Institute.
Food lover from early age, he was studying Business Hospitality while working as a cook at Baltika Hotel Bandung where he learnt the best about Indonesian food, art cutting and saucing.
In October 1999, he entered in the new Holiday Inn hotel in Batam. The proximity of this Island with Singapore makes it as the first leisure destination for Expat and Singaporean guests; a great experience for his development. Focusing on International, Chinese and Japanese cuisines (teppanyaki), Chef Willy quickly found his own way of cooking and distinguished himself.
From 2003 to 2005, he pursued his carrier in Center Java, in Grand Candi, an Indonesian five-star hotel where he shaped his cooking skills manly in Indonesian food.
On his way to take new challenges, he flew overseas, in Europe and sign up with The Vere The Belfry as a Demi Chef the Partie. Over there, he discovered new essential aspect of hospitality. As a demi chef the partie and responsible for banqueting , he took the opportunity to cook for the English Premier League Team Wigan Athletic FC and Newcastle United FC during the pre-match meal, to add a string on his bow.
After a fulfilled year in Europe, in 2006 he came back to Indonesia with the strong willing to implement his skills and knowhow, then he happily joined Accor as Chef de Partie at Novotel Semarang. Quickly he grew into sous Chef and Executive sous Chef, responsible of all hotel kitchen and all the culinary department.
Recently, based on his management skills and knowledge Chef Willy became the new Executive Chef of the Royal Beach Seminyak Bali, handling the 3 Kitchens department.
Chef Willy tell us about his cooking vision:
“Suggest, taste and delight in… “
My inspiration comes from my willing to expose and enhance the food by keeping the traditional flavor and improving the plating. Nowadays, I manage 3 kitchen restaurants, all different, from the Husk Restaurant where we mainly serve Indonesian food, the Capris beachfront restaurant presenting Mediterranean meals and our Teppanyaki Restaurant.
Among the few Teppanyaki restautants in Bali, our restaurant offers an authentic atmosphere featuring rich colors and a modern design. The Teppanyaki Restaurant boasts exquisite fresh seafood, best meats and exclusive wines for a memorable moment. Inspired by the seasons in Japan, we offer the privilege to enjoy our set menus : Haru (Spring), Natsu (summer), Aki (autumn) and Fuyu (winter)
A It’s a hard cooking method, the Chef can’t afford to make any mistake, standing up in front of the guest, he should have an amazing instinct to adapt the seasoning to the guest expectation in only one shot and we like to call it the Art of cooking. “
Tsunami Ready “certified” ensures that the onsite Tsunami simulation has been successfully achieved and defines tsunami safety standards worldwide.
Actively supported by Bali Hotel Association (BHA), Badan Meteorologi,Klimatologi dan Geofisika (BMKG) and the Ministry of Culture and Tourism of Indonesia, Tsunami ready has became a fundamental concern. Read More >>
The Royal’s Executive Chef
Born in 1969 in Singaraja in Bali, I MADE BAGUS WIDHYANTARA is a graduate of the Hotel and Tourism Training Institute Nusa Dua Bali since 1989. Living abroad for several years, he braced his way to become one of the best Chefs on the Isle of Gods.
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The Royal’s Executive Assistant Manager
Bali, January 2012 – The Royal Beach Seminyak Bali proudly announces the new EAM, Frank Weiss, to strengthen its management team. Since the departure of the previous EAM, the hotel was looking for a high profile EAM that can support and keep up with the swift, smart and effective management style. Plus the high qualification demanded by the MGallery label didn’t make it an easy task.
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An annual cultural and religious event, celebrating the temple’s anniversary and traditional culture of the Balinese.
Bali, November 2011 – Every fifth full moon of the year, based on Balinese calendar, the hotel holds Piodalan ceremony in the hotel’s temple to celebrate the anniversary and as an expression of gratitude to God Almighty.
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