Chef in the Wild
Chef in the Wild is an exclusive culinary residency series in Lombok, inviting internationally acclaimed chefs to cook at Qunci Villas in an intimate, immersive setting.
Rooted in collaboration and storytelling, each residency celebrates regional ingredients, local fishermen, farmers, and artisans — merging global technique with Indonesian terroir.
Unlike a conventional guest dinner, this is not just a meal — it is a living dialogue between chef, place, and guest. Every edition is unique, unrepeatable, and shaped by the island itself.
Chef in the Wild
Each edition is designed for intimate seating with limited guests, ensuring a deeply personal dining experience.
A thoughtfully curated multi-course tasting menu unfolds over the evening — each dish inspired by Lombok’s ingredients and the chef’s personal journey.
Guests engage directly with the chef — from live-fire cooking to storytelling between courses — creating a rare sense of connection.
Set against a beachfront backdrop, candlelight flickers as the ocean breeze carries aromas from the open kitchen.
The design-led ambiance blends architecture, nature, and gastronomy — transforming dinner into a sensory ritual.
This is not simply dining. It is a destination experience — curated, intimate, and unforgettable.
Featured Chefs
Andrew Walsh
Ireland / Singapore
Michelin-starred chef known for progressive European cuisine. Andrew brings refined technique with bold storytelling through flavor.
Christian Tetedoie
France
Award-winning French chef celebrated for contemporary Lyonnaise gastronomy rooted in tradition and terroir.
Dave Pynt
Australia / Singapore
Master of open-fire cooking, Dave crafts bold, smoky flavors through modern Australian techniques.
Farah Quinn
Indonesia
Renowned culinary personality blending Indonesian heritage with modern presentation and storytelling.
Guy Jeffreys
UK
Globally experienced chef focusing on ingredient-driven cuisine with elegant simplicity.
Hendry Elliman
France
Henry Elliman is a chef who specializes in open-fire cooking. He graduated from Le Cordon Bleu Paris and has been working in food for over 10 years.