I Wayan Kresna Yasa

I Wayan Kresna Yasa is a Balinese chef born on the island of Nusa Penida, o Bali's east coast. He trained and worked in the US for six years, cooking at the likes of Acadia in Chicago and New York's Blue Hill Stone Barns. In Bali, he is known for the deftness of his cooking, his deep respect for the environment, and his drive to put the flavours of his home on the global culinary map. He helped launch Room4Dessert with chef-owner Will Goldfarb, before transitioning to hospitality company...See more

I Wayan Kresna Yasa is a Balinese chef born on the island of Nusa Penida, o Bali's east coast. He trained and worked in the US for six years, cooking at the likes of Acadia in Chicago and New York's Blue Hill Stone Barns. In Bali, he is known for the deftness of his cooking, his deep respect for the environment, and his drive to put the flavours of his home on the global culinary map. He helped launch Room4Dessert with chef-owner Will Goldfarb, before transitioning to hospitality company Potato Head. Wayan is now global executive chef and culinary director for the Potato Head family. He opened Ijen - the group's first zero-waste sustainable seafood restaurant - and Kaum which is known for its revival of rare tribal recipes from across the archipelago. And his most recent venture is plant-based Indonesian restaurant Tanaman, which was listed as one of the best new restaurants in the world in Condé Nast Traveller's June 2020 issue. See less