EXECUTIVE CHEF

Fernando de Souza has been immersed in the culinary world for 18 years, gaining experience in renowned restaurants and hotels worldwide.

Using top-notch ingredients and drawing on the techniques learned in Michelin-starred establishments, Fernando crafts cuisine that serves as a fusion of Asian and Latino cultures.

In 2015, Fernando relocated to Bali, joining forces with his close friend and culinary school companion, the celebrated Balinese Chef Agung Nugroho. Together, they led the kitchens of Chandi, Fat Gajah, and Arang Sate Bar, three of Bali’s finest restaurants. Following these successful projects, he oversaw the kitchens of Ulu Cliffhouse and the picturesque Uluwatu Surf Villas. Fernando kickstarted his culinary career in New York City, graduating from the esteemed Institute of Culinary Education (ICE).

His extensive background includes working in two Michelin-starred restaurants, such as the New York Times 3-star Perry St. with the renowned chef Jean Georges, and The Setai Hotel with 3-star Michelin Chef Sean Hergatt. He also contributed to remarkable establishments like Cesca in New York City with Chef Tom Valenti and Food Network Chef Amanda Freitag, as well as the Ritz Carlton Hotel in South Beach Miami. In São Paulo’s popular restaurant Tian, he earned recognition for blending ingredients, textures, and tastes from his native Brazil with a strong emphasis on Asian cuisine, landing the restaurant in the Michelin guide Bib Gourmand category in 2015 and 2016 before his move to Bali.

Fernando’s cultural heritage, rooted in his early experiences in his Great-grandmother’s hotel kitchen, serves as a constant source of inspiration. Possessing a calm and accommodating personality, he excels in private household settings, thriving under pressure and relishing challenges. With a keen eye for detail and a passion for fresh, seasonal ingredients, Fernando currently lends his expertise to menu consulting, kitchen design, implementing kitchen systems, and sourcing and planning menus.

Chef Fernando is presently based in Bali, where he enjoys the dual pleasures of his life: cooking and surfing.