Behind the Scenes: Meet the Chefs of Shrida Ubud

When you enter the Shrida Restaurant in Ubud, you are not just tasting wonderful Balinese menus. Here, you can taste dishes that mix traditional and western flavors. But have you ever wondered who is behind the magic of your dish? He’s Chef I Made Suwendrayasa. Know him better through this discussion!

Chef I Made Suwendrayasa: The Heartbeat of Shrida’s Kitchen

Chef I Made Suwendrayasa is the heart of Shrida Ubud, born and raised in Bali with a deep-rooted love for the island’s culinary traditions. Growing up in a family where food was central, he learned authentic Balinese cooking early on. But his journey didn’t stop there—Chef I Made traveled the world, honing his skills and blending global techniques with his Balinese heritage, creating the signature fusion dishes Shrida is known for.

At Shrida, Chef I Made’s approach is simple: use fresh, locally sourced ingredients to craft beautiful, flavorful dishes. His Balinese Tasting Menu is a standout, taking diners on a journey through traditional island flavors, from the richly spiced Bebek Betutu to the smoky Sate Lilit. His commitment to the farm-to-table concept and respect for Balinese cuisine shines in every dish.

Chef Made’s Creative Process: Melding Tradition with Innovation

What sets Chef I Made apart from other chefs is his ability to fuse traditional Balinese flavors with modern culinary techniques. He believes that while tradition is important, there’s always room for innovation.

Chef I Made is constantly experimenting with new ingredients and cooking methods, always striving to elevate Balinese cuisine to new heights. His kitchen at Shrida is more than just a place to prepare food—it’s a playground for creativity. He encourages his team to push boundaries, try new things, and think outside the box.

His passion for sustainable cooking is also evident in his work. Chef I Made is a strong advocate for minimizing waste in the kitchen and maximizing the use of every ingredient. Whether it’s using leftover herbs for sauces or turning vegetable trimmings into broths, his kitchen operates with a “zero waste” mindset.

The Culinary Team: A Tight-Knit Family

Behind every great chef is a great team, and at Shrida Ubud, the culinary team works like a well-oiled machine. Chef I Made is quick to credit his success to the talented individuals who work alongside him. From the line cooks to the pastry chefs, each member of the team plays an integral role in creating the dining experiences that guests rave about.

Chef I Made believes in cultivating a supportive and collaborative kitchen environment. He often refers to his team as his “second family,” and it’s clear that this sense of camaraderie translates into the dishes they create. Everyone in the kitchen is encouraged to share ideas, contribute to the creative process, and take ownership of their work.

One of the team’s core values is respect for the ingredients. Every dish that comes out of the Shrida kitchen is crafted with care, precision, and a deep appreciation for the ingredients. Whether it’s a humble vegetable or an exotic piece of seafood, each element is treated with the respect it deserves.

Highlighting Balinese Heritage Through Food

At Shrida Ubud, food isn’t just about filling up—it’s a connection to Bali’s rich culture. Chef I Made is passionate about sharing the island’s culinary traditions, and this shines through in every dish on the menu. While familiar dishes like Nasi Goreng and Babi Guling are featured, Chef I Made also highlights lesser-known Balinese specialties that offer diners a deeper dive into the island’s food heritage.

One standout is Lawar, a traditional dish made with vegetables, grated coconut, and minced meat, usually reserved for special occasions. Chef I Made brings this authentic dish to Shrida’s menu, allowing guests to experience the true essence of Balinese cuisine. His skillful use of spices ensures that each dish is bursting with bold, aromatic flavors.

A Look into Shrida’s Future: What’s Next?

Shrida Ubud is already a top spot in Bali, but Chef I Made and his team are always thinking ahead. They plan to expand their farm-to-table concept by growing more ingredients in-house with their own organic garden. Chef I Made is also developing new seasonal tasting menus, giving guests the chance to enjoy fresh, local dishes throughout the year.

Beyond the kitchen, Shrida is also focused on giving back to the community. Chef I Made is passionate about supporting local youth and is working on a program to offer cooking classes, helping young people develop skills for a future in the culinary world.

A Dining Experience to Remember

At Shrida Ubud, dining is more than just a meal—it’s an experience. And at the heart of that experience is Chef I Made Suwendrayasa and his talented team. Their dedication to preserving Balinese culinary traditions, while also pushing the boundaries of what’s possible in the kitchen, is what makes Shrida truly special.

So, the next time you find yourself in Ubud, make sure to visit Shrida Ubud Restaurant. And as you savor each bite, you’ll know that you’re tasting not just food, but the passion, creativity, and heritage of Chef I Made and his incredible team!