I Putu Dodik Sumarjana

In 2020, I Putu Dodik Sumarjana stepped into the Head Chef role at Nusantara By Locavore in Ubud, Indonesia. The promotion marked a kitchen built around Indonesian cooking with technical discipline, where control mattered as much as flavor and the work stayed close to local and regional producers. Today, he is Executive Chef of Nusantara By Locavore, continuing to shape the kitchen with the same measured authority. The cooking remains rooted in the ingredients and traditions around him, but it is carried by precision rather than display. Each step in his role has reinforced a method built on restraint, clarity, and steady craft.

He serves as Executive Chef at Nusantara By Locavore in Ubud. The role is culinary as well as managerial: I Putu Dodik Sumarjana is defining the restaurant through an approach that keeps Indonesian cooking central while insisting on discipline, balance, and care. The result is a kitchen that speaks plainly, with regional rootedness and technical command in equal measure.

His signature dishes include tum. In that dish, I Putu Dodik Sumarjana shows a style that stays close to tradition while being shaped by precision and control. The confidence is in the handling, not the spectacle.

His work includes tum, a Balinese dish he made with banana root as the main ingredient. That detail points to the way I Putu Dodik Sumarjana works: local ingredient, disciplined handling, and a finished dish that keeps its character intact. The ingredient choice and the way it is treated are the chef’s identity.