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Jusman So’s Homecoming As Rimba Jimbaran Bali’s Head Chef

October 22, 2013 Appointments No Comments Email Email

AYANA Resort and Spa Bali has announced the promotion of renowned Singaporean chef Jusman So, who has taken on the role of Head Chef at AYANA’s new sister hotel, RIMBA Jimbaran Bali. Jusman was previously Chef de Cuisine at AYANA’s Davarestaurant, where he led the team to a Miele Guide listing for 2012/13.

Featuring 282 rooms and suites,unique dining concepts and panoramic sunset views, RIMBA Jimbaran Bali openedin September 2013 under the management by Capella Hotel Group – the same management company as AYANA. The 8 hectare resort is locatedwithin AYANA’s 77-hectare grounds overlooking Jimbaran Bay, just 12 kilometers from Bali’s airport. As Head Chef of RIMBA, Jusman is responsible for overseeing the quality and diversity of the culinary experiencesat RIMBA including:

  • Asian Fusion restaurantTo’ge, which also features aGourmet Bakery serving pastries, cakes and hand-made chocolates

    Chef Jusman So_

    Chef Jusman So

  • Ultra-chic roof-top bar UNIQUE
  • Swim-up Pool Bar as part of the 6 swimming pools around the resort’s one hectare of water bodies
  • State-of-the-art Cooking School with organic herb and vegetable garden

“After two years in Bali, I am excited to take on this new position as AYANA continues its evolution with the opening of RIMBA,” said Jusman. “A resort like RIMBA, especially To’ge restaurant, gives me a platform for innovation and creativity as well as providing a unique dining experience for guests. Throughout my career,I have been religiously exploring European cuisine, and now I have the chance to sharpen my skills and my passion in my own roots, which areAsian.The difference is in the taste intensity and how heat is applied in Asian technique, and I dare myself to be more adventurous with herbs and spices.”

Jusman’ssignature dishes at To’ge include mouthwatering RedOrganicDuckCurry with lychee and pineapple, fresh Thai basil and tangerine relish; Free-range ChickenTagine with preserved lemon, olives and saffron;and King PrawnNoodles in galangal coconut broth, Thai basil pesto and pickled chili.

“The cuisine at To’ge will highlight unique twists of dishes from all over Asia. What I mean by unique is that I am taking the inspiration from the street food culture of Asian countries, and bringing it to a five-star level. Blending together different Asian spices and ingredients to create unique dishes, To’ge is a melting pot of Asian flavors,” said Jusman.

RIMBA’s Hotel Manager Clive Edwards said Jusman’s strong background at high-end restaurants and luxury hotels further enhances the dining experiences at RIMBA. “Jusman possesses a wealth of experience that is matched by his leadership style and exquisitecreativity. We look forward to seeing the result of his inspiration, to take our culinary service to new heights,” Clive said.

Jusman first arrived in Bali in 2011 to take on the role as Chef de Cuisine at Dava restaurant, the signature dining venue at AYANA. This followed six years at Sage, a 40-seat fine dining restaurant which he founded in 2005 and which was nominated “Best New Restaurant” at the World Gourmet Summit 2008. In the same year, Jusman won Best Rising Chef and his restaurant was awarded one of Singapore’s Best Restaurants by Singapore Tatler magazine in 2010, before being named to the prestigious Miele List. Jusman then led Dava to a Miele Guide listing for 2012/13, supported by AYANA’s Executive Chef Giordano Faggioli, who is now Food & Beverage Director at RIMBA.

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