300 hospitality professionals. One hard question: how do we build a better Bali responsibly?

Bali’s dining scene is evolving rapidly. Rising operating costs, shifting regulations, staffing pressure, changing guest expectations, and sustainability demands are redefining how restaurants are built, operated, and scaled.

Nuanu Future Talks: Gastronomy Leaders is an operator-first forum built for practical conversation and commercially relevant solutions — less theory, more real-world insight (from staffing and margins to positioning, reputation, and long-term sustainability).

Backed by key industry bodies — Bali Tourism and Investment Chamber (BTIC) for business compliance and responsible development, alongside Bali Restaurant & Café Association (BRCA) and BHC (Bali HoReCa Club) — the forum connects working hospitality leaders to share what actually works on the ground, and to promote legal, compliant ways to operate in Bali.

The Future of Restaurants in Bali

The Forum explores how Bali can move beyond predictable dining cliché toward :

• Ingredient-led cooking rooted in local produce
• Indigenous techniques and stronger regional identity
• Clear operating standards that raise quality without erasing culture
• Fair employment practice, safety, and accessibility
• Sustainable business models that work commercially and benefit the wider community

This is a platform for honest dialogue about building resilient restaurant businesses while respecting Bali’s heritage and shaping what the next chapter of the island’s restaurant industry should look like.
 

Speakers Line Up :

• Alexandra Carlton – Food & travel writer (Sydney), Oceania Academy Chair for The World’s 50 Best Restaurants, regularly writes for Gourmet Traveller, Qantas
• Max Brearley – Food & drink writer, WA Good Food Guide editor (Margaret River)
• Max Veenhuyzen – Food, drink & travel journalist (Perth)
• Chef Hans Christian – Chef‑Owner, August (Jakarta)
• Chef Will Goldfarb – Pastry chef and owner, Room4Dessert (Ubud, Bali)
• Chef Syrco Bakker – Chef‑Owner, Syrco BASE (Ubud, Bali)
• Chef Wayan Kresna Yasa – Chef‑Owner, HOME by Chef Wayan (Pererenan, Bali)
• Pablo Fourcard and Jordie Strybos– Hospitality operators, Milk & Madu founders  / Longtime (Bali)
• Emerson Manibo – Baker & co‑founder, Baro and Baro Bakery (Bali/Singapore/ Jakarta)
• Putra Surya Internusa – International professional hospitality equipment solutions and RIEDEL partner in Indonesia
• And many others!