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Ayodya Resort Bali Appoints Agus Salim as chef de partie in charge of the at the Lagoona Restaurant

The 537-room and suite Ayodya Resort Bali has welcomed Agus Salim, one of Indonesia’s most experienced chefs, to assume the role of Chef de Partie at its popular beachside Lagoona Restaurant.

Originally from Java, Agus has over 25-years of experience acquired in Indonesia and abroad at leading hotels and restaurants. Over the years, he has acquired and honed his skills as a chocolatier, pastry chef, baker, line cook, banquet chef, and executive chef at leading establishments in Surabaya, Dubai, Abu Dhabi, and Bali. Leading, well-respected brands where Agus has shared his culinary expertise include, among others, Mandarin Oriental, Le Meridian, Hard Rock Hotels, and Mozaic in Bali.                                                                                     

In charge of The Lagoona Restaurant, Agus will lead a team that serves breakfast, lunch, and dinner on a daily basis in a spacious beach club atmosphere overlooking the Resort’s swimming pool and the Indian Ocean. The Lagoona Restaurant has a dedicated central cooking pavilion equipped with a wood-fired brick oven preparing delicious breads and savoury pizzas. Sharing the busy, open kitchen is a specially-designed iron grill station serving top-quality steaks, beef brisket, pulled pork, and succulent sausages.

To celebrate his arrival at the Ayodya Resort Bali and The Lagoona Restaurant, on Friday, April 26, 2019, Agus Salim created an exclusive menu presented to 16 leading media members in Bali. Showcasing great creativity and his commitment to using only the finest ingredients, members of the press were mesmerized as Agus served course-after-course of paired premium wines with Asian Bouillabaisse, fresh-caught crabs and garden-fresh avocado, young broiler chicken cooked in a truffle-mushroom sauce, aged Australian Black Angus Sirloin, and home-made coconut-sirsak-basil ice cream accompanied by Balinese jack fruit.

Commenting on Agus Salim’s appointment, Martin Aeschlimann, general manager of the Ayodya Resort Bali said: “We feel very fortunate to have someone with the qualifications of Agus taking charge of The Lagoona Restaurant. A true renaissance man of the kitchen, he brings experience obtained working in leading kitchen in the diverse specialty areas from pastry and bakery kitchen, gard manger, to hot kitchen. Perhaps Chef Salim’s most important quality is his desire to please and bring a smile to even the most sophisticated diner. The popular open cooking pavilion at The Lagoona Restaurant will perfectly position this talented chef closely to monitor both the top-quality food and smiling guests – both always much in evidence at our popular beachside restaurant."

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