Bali chef Arvie Delvo news: Capella Ubud, Bali has announced the appointment of its new Executive Chef. With extensive experience in fine dining and upscale establishments in Auckland, New York, Manila, Dubai, and most recently as Executive Sous Chef at Emirates Palace Mandarin Oriental Abu Dhabi, Mr Arvie Delvo brings a unique culinary perspective and international flavours to the camp.
Chef Arvie’s passion for cooking stems from the joy it brings to others and the opportunity to create memorable experiences through food. He draws inspiration from his childhood summers spent on his grandparents’ farm in the Philippines and his experiences working with notable Michelin chefs such as Chef Bjoern Alexandre Panek, Chef Nathan Outlaw and Chef Ross Shonhan.
Chef Arvie Delvo, Capella Ubud, Bali
“He has a deep respect for food and an appreciation for the purity of nature’s flavours. With a diverse background in the hospitality industry, Chef Arvie has crafted culinary magic while honing his skills under the guidance of celebrated chefs throughout his 17-year career. Chef Arvie brings an unmatched passion for cooking and creating unique dining journeys to Capella Ubud, Bali,” said GM Mark Swinton.
At the camp’s signature restaurant, Api Jiwa, Chef Arvie introduces an interactive culinary experience emphasising respect for the environment. He uses seasonal ingredients to infuse dishes with natural smokiness and celebrates the rich resources of the land.
The camp’s culinary offerings are diverse; the Mads Lange restaurant features menus inspired by spice trading across the archipelago, while the Mortar & Pestle Bar provides a serene alfresco setting in the heart of the rainforest. Drinks here are made using traditional methods, and the bite-sized delicacies promote a healthy lifestyle.
The Campfire invites guests to enjoy a classic bonfire experience under the stars while watching documentaries about Bali’s history. In addition, Chef Arvie and his culinary team curate bespoke private dining experiences, ranging from candlelit dinners to private picnics in the rice fields, catering to the delight of Capella Ubud’s esteemed guests.
