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Six Senses Uluwatu, Bali Appoints Ricardo Luján as Executive Chef

December 27, 2017 Appointments / Movers & Shakers No Comments Email Email

Six Senses Uluwatu, Bali is pleased to announce the appointment of Ricardo Luján as executive chef. Ricardo will be responsible for the dining operations of the resort and he will also be overseeing the on-site organic garden and farms.

Ricardo has more than 15 years of international culinary experience and has joined the resort from Belmond Governor’s Residence in Yangon, Myanmar, where he was the executive chef for two years, followed by the role of food and beverage director of the property for another two years.

In addition to being an Arts major, Ricardo’s passion for food explorations started when he was a young boy. He used to follow and observe his grandfather while he was working on his family’’s farm close to the river in Nayarit, Mexico. That’s when he started to develop his natural instinct of using fresh and local ingredients and also started to understand nature and farming cycles. He then decided to pursue a different path and got his first culinary job at Café Picasso in his hometown, Guadalajara in Mexico which inspired him to join the hospitality industry. Ricardo’’s first role as an executive chef was in 2005 at Villa la Estancia in Cabo San Lucas, Mexico

“I am very excited to be joining this new Six Senses project as it gives me the opportunity to return to my roots which are close to nature and to the fresh local ingredients,” says Richardo. “It is not often a chef is given the opportunity to be creative in an environment where sustainability and the respect for nature is so highly valued and appreciated. Having an organic garden and farm at our fingertips elevates the whole experience for our guests while the team focuses on delivering unique culinary journeys.”

The resort will feature three restaurants and three bars. Perched on the cliff side, all bars and restaurants offer uninterrupted views of the Indian Ocean. With an array of modern and traditional cuisines to choose from, guests are taken on a culinary journey of local and fresh ingredients with every dish. The culinary team focuses on sourcing ingredients from local farms and markets based on their season and honoring every single element that is used.

Over the past years, Ricardo has travelled the world as a guest chef representing his home country and shining a light on the popularity of authentic Mexican cuisine. His travels have taken him to South Korea, China, Malaysia, Cambodia, Laos and Russia before settling down in Myanmar for four years.

Ricardo enjoys delving deeper into the vast world of culinary arts no matter where he is. He likes to explore on foot discovering small restaurants serving local, healthy food. For Ricardo is all about authentic, time tested recipes made with love.

Manish Puri, General Manager of Six Senses Uluwatu, Bali says, “”It is with great pleasure that we welcome Chef Ricardo as Executive Chef. His innovative ideas and his focus on healthy cuisines using natural ingredients make him the ideal culinary leader for the resort  and we look forward to his culinary leadership.””

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