Luxury boutique hotel brand Sudamala Resorts has appointed Chef Tonny Kwan Lawrence as Executive Chef for Sudamala Suites & Villas, Sanur. In a career spanning fifteen years, Jakarta-native Chef Tonny has racked up an impressive list of appointments in luxury resorts throughout the world, proving himself as a rising star on the culinary stage and making him an ideal appointment for Sanur’s premier art-inspired resort, Sudamala.
“We are excited about the appointment of Chef Tonny to Sudamala Sanur,” informed Director of Sudamala Resorts, Emily Subrata. “With his considerable talent, energy and experience he will be able to make our signature restaurant, Ares Steak & Pasta, one of the most renowned restaurants in Sanur, and all of Bali.”
As the epicenter of Sanur’s art scene, Sudamala Suites & Villas, encompasses Sudakara ArtSpace, Sanur’s premier professionally-curated art gallery, and the adjacent, curbside, al fresco restaurant, Ares Steak & Pasta. Set on a raised terrace under the shady branches of majestic trees, Ares restaurant has staked its claim as the art-maven haven’s premier location for sizzling steaks, sublime sauces and primo pasta. The outdoor vibe, complete with twinkling, tree-borne fairy lights and cushy, kaleidoscopic lounge seating, make Ares Steak & Pasta the place in Sanur for people watching and comfort food for connoisseurs; a fact recently confirmed by Ares restaurant’s designation as a TripAdvisor Certificate of Excellence recipient.
It remains to be seen what unique flourishes Chef Tonny will make to the cuisine at Sudamala Sanur. As Executive Chef he will be in charge of in-room dining and Ares Steak & Pasta which serves breakfast, lunch and dinner. The a la carte breakfasts — rather than the standard breakfast buffets of other Bali resorts — are one of the highlights of a stay at Sudamala Sanur, and include an unparalleled Eggs Benedict, Baker’s Box of freshly baked breads and pastries with home-made jam, and a Betutu Balinese twist on the humble omelette.
If Chef Tonny’s previous experience is anything to go by, we can expect more dishes which fuse the best of Asian and Western cooking. During his time as Sous Chef at Thailand’s stunning Nora Buri Resort & Spa in Koh Samui, Tonny stated “I have a real passion for Asian fusion – mixing Asian and Western food, that’s my signature style. Ever since I started taking my cooking seriously, I’ve been experimenting and finding new combinations of flavours. The dish that really reflects my style is The Barge Platter – it’s comprised of a seared sesame scallop with horseradish sauce, seared salmon, wasabi king prawns, exotic cold cuts like smoked duck and smoked chicken, and vermicelli salad.”
Apart from Thailand, Tonny has spent time cooking in some of the world’s most enviable resorts and locations, including Naiade Diva Resort, Maldives, the Six Senses Hideaway at Zighy Bay in the Sultanate of Oman, and the One and Only Royal Mirage in Dubai. However, some of his most formative experiences have, of course, been in his home country of Indonesia. He began his journey in the world of cookery working in the banquet kitchen of Jakarta’s Aryaduta Hotel. Returning from overseas to Indonesia in 2013, Tonny worked as Executive Sous Chef at the Montigo Resort in Batam and Sempiak Villas, Lombok, before joining Sudamala Resorts.
With an impressive list of medals and awards on his resume, including “Best Appetizer for Four-Course Gourmet” in the Oman Chef Competition, diners at Sudamala Sanur can expect some impressive creations to be coming through the kitchen doors of Ares restaurant in the coming months. Book a table now and sample the cuisine of Chef Tonny Kwan Lawrence.
