RIP: Chef Enrico Wahl 1970-2025

Much respected Dresden-born Chef Enrico Wahl has died in Bali on Sunday, 12 January 2025, after a brief illness.

Wahl, aged 53, most recently worked for 17 years (2007-2024) as the Executive Chef at The Oberoi Beach Resort in Bali. During his tenure in Bali, The Oberoi secured its stellar and widely acknowledged culinary reputation under Wahl’s tutelage.

John Halpin, the General Manager of The Oberoi Beach Resort Bali, said about Wahl: “His culinary artistry not only graced our kitchens but also touched the hearts of countless guests who traveled from all corners of the world to experience his exquisite creations. His dishes were more than meals; they were stories of passion, tradition, and innovation served with love. Beyond his unparalleled talent, Chef Enrico was a true friend, mentor, and inspiration to everyone he worked with. His stewardship, kindness, and unwavering dedication to excellence left an indelible mark on our team and our resort’s legacy. He was more than a chef; he was a maestro, and his kitchen was his stage.”

Wahl left his employment with The Oberoi in May 2024, but remained in Bali until his untimely death.

Born in Germany in 1970 and completing his professional training in 1989 at the prestigious Dresden Hotel and Restaurant School, his first appointment was as Chef de Partie at Restaurant Elbeterasse in Dresden.

After two years, he moved to the One-Michelin Star Rosli in St. Peterzell in Switzerland and then to the Two-Michelin Star Tantris in Munich as Chef de Partie Entremetier (vegetable chef) and second pastry chef. In September 1993, Enrico moved to another Michelin-starred restaurant – Bamberger Reiter in Berlin. At 23, Wahl was already the at-point professional supervising a team of 8 chefs and 4 stewards.

By age 25. Enrico Wahl left the European continent to work in London at the iconic Ritz Hotel London as Sous Chef, followed by a job as Senior Sous Chef at Anton Mosimann’s Exclusive Dining Club and Mosimann’s Party Service, catering for up to 2,000 guests.

Much in demand for his culinary skills, Wahl was lured back to Europe for an assignment at La Bergerie – a 2 Michelin Star French Fine Dining Restaurant in Luxembourg, where he remained until February 1988. Still less than 28, Wahl crossed the Atlantic to work as Sous Chef, and later Head Chef, at Restaurant EQ in New York City. In “The Big Apple,” Wahl’s Kitchen won numerous awards, including Best New Comer Restaurant in New York and 3rd best restaurant in the US from The New York Times.

After four years in New York City and still in his early 30s, Wahl returned to Europe as Head Chef at the fine-dining Restaurant Fiorini in The Netherlands before becoming Chef de Cuisine at The Cava Restaurant at The Elysium Hotel in Cyprus.

While working in Cyprus, Enrico came to the attention of The Oberoi Hotel Group, joining the Chedi Hotel Muscat in February 2005 before shifting for his 17-year stint in Bali beginning in 2007. In Bali at The Oberoi, Wahl was named “Chef of the Year” by The Yak Magazine (2010). Oberoi’s Kura Kura Restaurant was voted among the best restaurants in Indonesia, with the highest rating for food and wine by The Tatler Indonesia (2009).

Wahl was fluent in German, French, English, and Indonesian.

Enrico Wahl is survived by a wife, Pemika, and a son, Tiger