Chef Wayan’s signature is fusing modern cooking techniques with traditional Southeast Asian flavors, prepared from fresh ingredients. He creates homestyle dishes packed with bold flavors from spices, roots, leaves, nuts and chillies from the isles, showcasing the best of Balinese food, presented for the world stage.
Wayan Kresna Yasa is a Balinese chef, author and restaurateur, born and raised on the small island of Nusa Penida. He trained at the prestigious Washburne Culinary Institute in the USA and sharpened his skills in Michelin-rated kitchens such as Blue Hill Stone Barns in New York and Acadia in Chicago.
In Bali, Chef Wayan is known for his remarkable culinary expertise, meticulous attention to sustainability, and respect for authentic flavors. FoodieS Magazine awarded Kresna Yasa 2018’s “Chef of the Year.” As Global Executive Chef and Culinary Director for Indonesian hospitality group Potato Head, he spearheaded the opening of Ijen – the first zero waste restaurant in Indonesia; Kaum – known for its revival of rare tribal recipes from across the Indonesian archipelago that Exquisite Magazine awarded “Best Indonesian Restaurant” in 2018; and Tanaman – listed as one of Condé Nast Traveler’s The Best New Restaurants in the World 2020.
In 2022, his book PAON Real Balinese Cooking was published globally by Hardie Grant Books with Co-Author Maya Kerthyasa. Chef’s ambition to offer a taste of Indonesian homestyle cooking to a broader audience is reflected in his new restaurant, HOME by Chef Wayan, a popular Indonesian café located in Pererenan, in the heart of the Canggu. HOME celebrates Indonesian and Balinese flavors, combining traditional and contemporary techniques with locally sourced ingredients, creating a modern and creative comfort cuisine fit for the Gods.
A celebration of Indonesian and Balinese homestyle cooking awaits you.
