The Executive Chef of LUXE Barbecue and Grill, Sam Azis, brings a host of culinary experiences and a deep love of high quality ingredients to the restaurant.
Sam hails from a small Javanese village, and began his hospitality education at the Sahid Institute of Tourism in Jakarta. He later spent a year at the Westward Strandhotel Seeduyn in the Netherlands, where he trained as a Chef de Partie.
On completing his formal culinary training, he brought his skills and passion for food home to Indonesia where he developed his knowledge and understanding of the requirements of a hotel restaurant at the Four Seasons Resort in Jimbaran Bay, Bali.
Since then he has continued on his culinary journey by working at a number of establishments, learning different types and style of cuisine at each. At The Chedi Club in Ubud he prepared semi-fine dining food with a Balinese twist. At the diMare Restaurant, Mediterranean flavours wrapped around ingredients from the sea. And finally at Alchemy, Ubud’s raw food haven, he worked with vegan and health-conscious food.
Sam says: “I’m inspired by the ingredients I use, and believe that when they are of the highest quality possible, great tasting food is achieved.”
Sam runs the LUXE kitchen like a ship, making sure each and every dish is of the highest quality and standard. He is passionate about transferring his knowledge and skills to younger members of the team, and empowers them to follow in his footsteps and develop their own culinary skills.