Here at Suku, our mission is to bring Bali life back to its roots. We believe that knowing where your ingredients come from is important not only to ensure a quality dining experience; but also to make sure that everyone who helped bring food to your plate gets a slice of the pie.
From up-cycling mango peels into one of our signature cocktails to exclusively sourcing from local farmers who nourish their food without synthetic chemicals, our commitment to sustainability extends beyond the kitchen. Nothing goes to waste.
The Suku is a place where tradition meets modernity. We pay homage to the ingredients our ancestors grew up with while reinterpreting their recipes with an international flair that makes it easy for you to reconnect with the goods on your plate and in your cup.
Sustainability, social equity, and excellence are values rooted within our DNA that we would love to share with you.
Hectares of farmland
Years of commitment to scale
liters of fertilisers converted from 300kg of organic waste
Hailing from all corners of the world, the tribe behind The Suku Bali is headed by senior staff with substantial experience at landmark luxury establishments. We believe in the distinctly Indonesian value of Bhinneka Tunggal Ika, or unity in diversity, and pride ourselves on being a touchstone for like-minded professionals from all backgrounds and walks of life.
Our team is for the community, by the community. Furthermore, our local-first staff policy ensures that 30% of Suku staff positions are reserved for the surrounding community and 60% for local Balinese.
Mikael has been ranked as one of the Top 5 baristas in the world by the World Barista Championships in 2019, as well as having won the Indonesian Barista Championships two years in a row in 2019 and 2020.
He is also the founder of So So Good Coffee Company, where he experiments with terroir-specific fermentation starters from around Indonesia to create specialty beans with unique taste profiles. Aside from coffee, Mikael enjoys a good whiskey, minimal intervention skin-contact wine, and fried chicken.
Ida Bagus "Gustu" is a professional chef who has had a rich background and experience in several of bali’s top establishments. starting his career at Ayana, he later moved ritz carlton and to sofitel as a chef de partie, before continuing his journey with the suku bali as our head chef.
Gustu is an embodiment of our dna which promotes sustainability, social equity and excellence. He loves to challenge himself by creating a fresh perspective on local balinese ingredients.