Chef Wayan Eka Sunarya Of Mandapa, a Ritz-Calrton Reserve: 5 Things I Wish Someone Told Me Before I Became a Chef
An Interview With Martita Mestey
Be a great father — balance work and family life. The kitchen can be all-consuming, and early on, I struggled to balance the long hours with spending time with family. I learned that it’s essential to carve out time for loved ones and not lose sight of personal relationships. A fulfilled personal life ultimately supports your success in the kitchen.
As part of our series about the lessons from influential ‘TasteMakers’, I had the distinct pleasure of interviewing Chef Wayan Eka Sunarya.
Chef Wayan Eka Sunarya, with deep roots in Buahan Village, is the Executive Sous Chef at Kubu, located within Mandapa, a Ritz-Carlton Reserve in Bali. Influenced by his mother’s love for authentic Balinese cuisine, Chef Eka’s culinary philosophy revolves around sustainability and innovation, allowing ingredients to guide his creations.
Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Can you share with our readers a story about what inspired you to become a restauranteur or chef?
As a kid, I spent most of my time in the kitchen with my mom, who had this amazing passion for cooking with local ingredients and keeping those old family recipes alive. This had a deep influence on me, as I was always by her side in the kitchen, whether helping at home or taking part in local gatherings. This hands-on experience sparked my deep love for Balinese and Indonesian cuisine and gave me a true appreciation for the importance of preserving culinary traditions. Seeing the happiness that food brought to people inspired me to pursue a career as a chef and share that same joy with others.
Do you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us?
At Kubu, my focus is on bringing nature to the plate by working with ingredients “from root to leaf.” This approach stems from my strong belief in sustainability and a deep respect for the local flavors of Bali, making the most of every part of an ingredient. What initially drew me to this style was my desire to reflect the earth’s natural beauty through its flavors, and to share the richness of the culture in every dish. It’s more than just cooking; it’s about creating a connection to the land and telling its story with every plate.
Can you share the funniest or most interesting story that has happened to you since you became a chef? What was the lesson or take away you took out of that story?
Initially, I wanted to pursue hospitality training, focusing on rooms or the front office, but I kept delaying the application process until the deadline approached. By then, the only available internship was in the kitchen, so I took it. Once I started, I quickly realized that while hospitality was important, my true calling was in the kitchen. This experience taught me that when you discover what you truly love, you must follow it wholeheartedly and give it everything you’ve got.
Can you tell us a story about the hard times that you faced when you first started your journey? How did you overcome this obstacle?
The early days were filled with challenges and immense pressure. My mentor was tough, but he helped shape my character and taught me the true meaning of resilience in the kitchen. Coming from a family of farmers and hoteliers, I learned the values of perseverance, creativity, and adaptability — lessons that have been crucial in navigating the ups and downs of the industry. These experiences not only helped me overcome obstacles but also deepened my appreciation for the hard work and dedication required to succeed.
In your experience, what is the key to creating a dish that customers are crazy about?
I believe the key to creating a dish that customers love is finding the perfect harmony of flavors, using exceptional, often rare ingredients, and mastering the techniques that bring out the best in each element. It’s all about balance — when the flavors, textures, and presentation come together seamlessly, that’s when a dish becomes unforgettable.
Personally, what is the ‘perfect meal for you’?
For me, the perfect meal is one that’s well-balanced with rich, bold flavors. I especially appreciate dishes that highlight vegetables as a main component. A meal without vegetables feels incomplete to me.
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
My inspiration comes from the ingredients themselves. I’m always discovering new and unique ingredients, and I create dishes based on the seasons and what I find. The ingredient always comes first, and from there, I develop the recipe around it.
Are you working on any new or exciting projects now? What impact do you think this will have?
Yes! We are working on a new concept for Kubu, focusing on sustainability, zero-waste practices, and showcasing rare ingredients that are on the verge of extinction. This project will emphasize our commitment to the local community and the environment.
What advice would you give to other chefs or restaurateurs to thrive and avoid burnout?
My advice to other chefs is to stay curious and constantly seek out new and innovative ideas. Embrace a mindset of growth by sharing your knowledge, being open to constructive feedback, and collaborating with others. Keeping that spirit of continuous learning alive is essential — not just for your craft, but for preventing burnout and staying passionate about what you do.
What are your “5 Things I Wish Someone Told Me When I First Started as a Chef” and why?
- Opening a restaurant is more than just cooking — it requires a business mindset. The culinary world is creative, but running a successful restaurant involves managing finances, understanding market trends, handling staff, and navigating customer expectations.
- Be a great father — balance work and family life. The kitchen can be all-consuming, and early on, I struggled to balance the long hours with spending time with family. I learned that it’s essential to carve out time for loved ones and not lose sight of personal relationships. A fulfilled personal life ultimately supports your success in the kitchen.
- You cannot please everyone — focus on doing your best and staying true to your style. Early on, I tried to accommodate everyone’s tastes, but I quickly realized that it’s impossible to satisfy every person’s expectations. What matters most is staying authentic to your vision, creating food that reflects your passion, and delivering it to the best of your ability, regardless of outside opinions.
- Consistency is everything — in the kitchen, consistency separates good chefs from great chefs. The ability to produce the same high-quality dish every single time is what elevates you from being just a cook to a true chef. It’s not enough to get it right once; it’s about perfecting the technique and ensuring every plate you send out is consistent in flavor, presentation, and execution.
- Managing pressure and anger is vital — working in a kitchen is intense. The heat, the rush, the pressure — it’s all part of the job. But learning how to manage stress, stay calm under pressure, and not let anger take over is essential. It’s not just about the work you do in the kitchen; it’s about maintaining your health, mental well-being, and staying grounded in those high-pressure moments.
What’s the one dish people have to try if they visit your establishment?
Our Heritage Pig Carbonara-style dish is a must-try. It’s a perfect blend of tradition and creativity that represents our philosophy.
You are a person of enormous influence. If you could inspire a movement that would bring the most amount of good to the most amount of people, what would that be? You never know what your idea can trigger.
I would champion a sustainability movement centered around utilizing rare and almost-extinct ingredients. I believe we as a community can create a future where sustainable practices can both preserve ingredients while also introducing new culinary experiences to the world.
Thank you so much for these insights. This was very inspirational!
Chef Wayan Eka Sunarya Of Mandapa, a Ritz-Calrton Reserve: 5 Things I Wish Someone Told Me Before I… was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.