Chef Dewa Artana’s Culinary Journey at COMO Uma Ubud

Soul Food at COMO Uma Ubud overview

I think I was always destined to be a chef. I grew up southeast of Ubud in a village called Gianyar. I come from a family of rice traders, and my parents had a food stall at Gianyar’s famous market, where they sold ‘nasi campur’, a dish made using steamed rice, boiled eggs, shredded chicken, red beans and sambal. My mother was the head chef of our household, and she taught me the fundamentals of good cooking, including the importance of fresh, organic food, straight from the fields.

Important details from the source

• Chef Dewa Artana describes his passion for Italian food, as well as the roots behind his cooking.
• Dewa Artana is Executive Chef at COMO Uma Ubud in Bali.
• He has over 25 years’ experience, including six years as a Junior Sous Chef at COMO Parrot Cay in the Turks and Caicos.
• At COMO Uma Ubud, he helms Uma Cucina, one of Bali’s best Italian restaurants.
• I grew up southeast of Ubud in a village called Gianyar.
• I come from a family of rice traders, and my parents had a food stall at Gianyar’s famous market, where they sold ‘nasi campur’, a dish made using steamed rice, boiled eggs, shredded chicken, red beans and sambal.
• My mother was the head chef of our household, and she taught me the fundamentals of good cooking, including the importance of fresh, organic food, straight from the fields.
• For me, the heart of good cooking is humble origins.
• That’s how I grew up here in Bali, with my mother sourcing ingredients from her kitchen garden, making everyday food taste extraordinary.
• I never forget that every dish I make originated in some field or farm — a simple beginning entwined with nature.

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