Gaetan Biesuz

The Path

Executive Chef at Rumari in Jimbaran, Gaetan Biesuz has worked through the orbit of Raffles Bali into a kitchen defined by Indonesian produce, regional memory, and exacting finesse. The line is direct: Bali, Indonesia, provides the setting; Rumari is the destination; and the cuisine is Progressive Indonesian, built on bold, authentic flavours and an 80/20 sourcing philosophy. The result reads as place-specific cooking, carried with polish rather than blurred by it.

The Work Today

At Rumari in Jimbaran, Biesuz leads the kitchen as Executive Chef. At Raffles Bali, also in Jimbaran, he serves as Culinary Director. Those two roles place him both in the kitchen and in the wider structure around it, shaping how the resort presents food while giving that direction a clear restaurant-level expression. The work is focused rather than diffuse, with Rumari at the centre of it. Progressive Indonesian cuisine is the label, but the dishes are where the method becomes visible. Tuna Sambal Matah brings line-caught tuna from Sulawesi together with Balinese sambal matah, then finishes with Kaviari Kristal caviar. Waluh Metambus takes a Balinese pumpkin recipe and reframes it as a vegan preparation with spices, seeds, Mengwi’s stingless bee honey, cashew cream, and red cabbage sauerkraut. These are plates that build from Indonesia rather than merely point toward it, using known flavours with control and precision. Biesuz’s own wording keeps the brief clear: “At Rumari, we try to create a tribute of these dishes, adding finesse while preserving their distinct aroma and flavour.” That approach places the emphasis on refinement without displacement. Texture, detail, and restraint carry the work, while the original character of the food stays intact.

Signature

Gaetan's signature dishes include Tuna Sambal Matah, Waluh Metambus, and Bamboo Lobster / Rujak / Tamarind.

In Their Words “At Rumari, we try to create a tribute of these dishes, adding finesse while preserving their distinct aroma and flavour.”

Acclaim

Biesuz’s recognition is best understood through the specificity of the dishes attached to his name at Rumari. The kitchen’s identity rests on Indonesian ingredients, regional references, and an 80/20 sourcing philosophy, with bold, authentic flavours treated as the base rather than the garnish. The signatures also show range: seafood shaped by Sulawesi tuna and Balinese sambal matah, a vegan pumpkin preparation tied to Balinese tradition, and lobster set alongside rujak and tamarind. In each case, the work is to sharpen origin rather than overwrite it, so the plate lands as rooted, composed, and measured.