bridges Balibridges Bali

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Executive Chef Miles Belfield

Miles Belfield is regarded as one of the most exciting additions to the Bali culinary scene. Originally from Bahamas and raised in the UK, Miles brings with him many years of experience in top-level gastronomy.

He has worked in several prestigious, Michelin star and award-winning restaurants, broadening his skills alongside the foremost chefs in the business. Anantara, Karma Kandara, bisma eight in Bali, Bordeaux Quay in Bristol, Edilino Italian Restaurant in London and the Quartier Vert in Bristol are just a few of them. He also worked two years in the Caribbean at two five star resorts.

Miles’ approach to cooking is ingredient-driven and sustainability and eco-friendliness rank high on his list of priorities. As for his influences, they are as eclectic and sophisticated as his cooking. “As a young chef learning my trade in London I was very inspired by Marco Pierre White who I still feel is the Godfather of modern cooking In England,” he explains. “As I have matured, I have become more of a purist – I love Elizabeth David, whose cooking style and menu creation are a kind of culinary storytelling.”

By bridges Bali

Meet our Head Chef, Wayan Sukarta

Wayan was born in Tampaksiring to a family of cooks where recipes were passed from one generation to the next. Therefore, Wayan’s decision to become a cook himself was not a big surprise. He is always eager to learn, to create something new and to make experiments. His passion for his métier and for bridges shows on your plate!

After his studies, he went abroad and gained experience by working in Kuwait, the Seychelles, Miami as well as on cruise ships and in well-known restaurants in Bali. Wayan joined bridges in 2014 and was promoted to Head Chef in May 2015. This position was a welcome challenge to him and he is eager to be a good example for his team. Obviously, he is doing a good job about it as he is well loved and respected by everyone.

Wayan likes to spend his free time out in the nature, gardening, growing vegetables, taking care of his pets and being with his family. He and his wife are expecting their second child very shortly. He also likes to do sports.

By the way, his favourite dish from our current menu is the Lamb Trio, three delicious variations of lamb, giving an interesting bouquet of tastes.

By bridges Bali

Meet Dewa Ngakan Gede Hendrawan, bridges Restaurant Manager

Dewa joined the team couple of months before the opening in December 2010 and was involved in developing the procedures for the Front of House staff in the complete makeover that was taking place. He clearly has done a great job as bridges continually receives high marks for its outstanding service and the competence of its staff.

As acknowledgement of his performance, Dewa was promoted to Restaurant Manager in September 2013 and under his leadership, the restaurant continues to grow. It has become a culinary destination in Ubud and has received many awards, like TripAdvisor’s Travellers Choice, Tatler’s Best Restaurants in Indonesia or the Wine Spectator Award of Excellence. We had a little chat with him:

What did you do before bridges?

I was working as waiter at La Lucciola, a famous Italian restaurant in Seminyak, for five years.

And what made you move to bridges?

I was looking for new challenges and also wanted to avoid the unbearable traffic down south. bridges seemed like a perfect fit for me at that time – and it did turn out to be exactly that!

What were the challenges when you just started here?

My main challenge was to grow from a simple waiter to become the floor supervisor of a brand new concept, besides hiring and training the staff. I also had to learn about leading a team while adapting to the vision. This was very different from what I had been doing before.

What did you learn from those challenges?

There are many memorable lessons but what I found most remarkable was learning how to start a business from square one and to maintain that business on a high level.

How has bridges developed under your helm?

I cannot really take much credit for that as it has been a true teamwork. Everyone involved has been equally responsible for the outcome. bridges is like a big family and everybody is contributing their best, you can really feel it here. I am very proud of our staff and enjoy working with the whole team.

Where do you see bridges in the next few years?

I would like to cement its position as an Ubud culinary icon where romance remains its best feature. That is my goal and what I hope to realise within that timeframe. We have many new projects in store as well, ready to launched soon…

What is your favourite dish at bridges?

Hmmm… that’s tough. Indonesian tapas? Honestly, I cannot just pick one. So many delicious dishes and more coming all the time.

Apart from managing bridges, do you pursue any other interests?

I am quite a busy person so I do not really have much time to pursue a hobby. But whenever I have free time, I love to travel and I enjoy spending time with my small family, my wife and my son.

Executive Chef Miles Belfield
Meet our Head Chef, Wayan Sukarta
Meet Dewa Ngakan Gede Hendrawan, bridges Restaurant Manager