The Apurva Kempinski Bali has further cemented its position as one of the most distinguished resorts in Southeast Asia, securing four high profile awards across Asia Pacific culinary and beverage competitions this October. The victories span both national and international platforms, demonstrating the calibre of talent cultivated at this premier Bali beachfront resort.
The talented team members claimed top honours at the Young Talents Escoffier Asia Pacific 2025 in Vietnam, Indonesia Best Sommelier Competition 2025 in Jakarta, and Campari Red Hands APAC 2025 in Bali.
The Nusa Dua clifftop 5-star resort is already held in high esteem for its gastronomic credentials and strong mentoring culture, nurturing hospitality professionals to develop world-class expertise in culinary arts, sommelier, and mixology, and these latest accolades highlight the depth of talent cultivated within its culinary and beverage teams.
This gastronomic focus was reflected in Ho Chi Minh City, where I Wayan Nara Iswara represented Indonesia at the Young Talents Escoffier Asia Pacific 2025. His menu paid tribute to classical French technique through dishes guided by Escoffier’s culinary canon, reinterpreted with Vietnamese produce sourced directly from the host region. The competition places strong emphasis on precision, technical mastery and the ability to honour culinary heritage while adapting to local terroir. Nara’s performance was shaped by months of preparation under the guidance of The Apurva Kempinski Bali’s senior culinary team including Chef Jean Yves Leuranguer, a Meilleur Ouvrier de France recipient, and Chef Ho Weng Kit. Their presence within the resort’s leadership has played a defining role in fostering emerging Indonesian talent.
The resort’s beverage division also delivered exceptional results across both national and regional stages. At the Indonesia Best Sommelier Competition 2025 in Jakarta, Putu Egi Krisnawan, representing Koral restaurant, was crowned champion, earning the right to compete under the national flag at future ASI events. Koral, with its aquarium setting and strong focus on wine pairings, it has become one of Bali’s most widely profiled dining experiences and continues to enhance the island’s fine dining scene. Fellow team member I Kadek Widiarta, based at Reef Beach Club, secured 2nd Runner-Up, showcasing the strength of the resort’s sommelier training pathway.
In Bali, the Campari Red Hands APAC 2025 competition saw another accolade for the resort as I Wayan Edi Arista took 2nd Runner-Up with his signature cocktail Pusaka Americano. Created as an homage to Indonesia’s Majapahit heritage and the resort’s cultural narrative, the drink incorporated aroma, sound, visual elements and tactile details, demonstrating a multi-sensory approach that reflects the resort’s broader dedication to storytelling through food and drink.
These achievements arrive as The Apurva Kempinski Bali prepares to expand its culinary landscape once again with the opening of a new teppanyaki restaurant which will join Koral, Izakaya by OKU and Bai Yun. With its focus on Indonesian identity, its strong links to the country’s culinary future and its consistent presence across regional competitions, the resort continues to build on its reputation as a leading force in hospitality, training and cultural expression within Bali and the wider Asia Pacific region.
“We are immensely proud of our team’s exceptional achievements on the international stage,” stated Vincent Guironnet, General Manager of The Apurva Kempinski Bali. “Their success reflects our commitment to nurturing the next generation of hospitality leaders. As we prepare to launch our ninth dining venue, Teppanyaki Restaurant – which will join our portfolio that includes the Koral, Izakaya by OKU and Chinese Hot Pot Restaurant, Bai Yun – these awards underscore our dedication to culinary and beverage excellence. Our heartfelt gratitude goes to the mentors who have guided these talented individuals to success.”
The Apurva Kempinski Bali has become one of the island’s most recognisable luxury destinations. Its reputation has been built not only on scale, service and design, but on the calibre of its dining venues, as these recent awards clearly highlight.
