A Culinary Journey Rooted in Passion
Book Publications
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More than thirty years ago, my life took a different path. Born in Switzerland and trained in French cuisine, I began my career with the Hilton, Hyatt, and Ritz-Carlton groups across Europe, Australia, and Asia. But it was Bali — the Island of the Gods — that truly captured my heart.
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When I arrived here to open the Grand Hyatt and later the Ritz-Carlton, I was struck not only by the island’s natural beauty, but by the richness of its culinary traditions. At that time, there were no books, no in-depth documentation, and few restaurants showcasing the authentic cuisine of Bali.
 
"What Bali offered in culture and flavour, it lacked in documentation. I felt a calling to change that."
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Bumbu Bali, Restaurant & Cooking School:  More Than a Restaurant
In 1997, together with my Balinese wife, Puji, we opened Bumbu Bali – Restaurant & Cooking School. Our mission was simple: to honour and preserve the true essence of Balinese cuisine. What started as a restaurant quickly became a learning centre. Every week, I lead hands-on cooking classes, personally guiding guests through the techniques, ingredients, and cultural significance behind every dish. Over time, these classes—and the restaurant—gained international acclaim for their authenticity.
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A Life in Print and Pictures
Driven by a desire to preserve and share this culinary heritage, I began documenting Bali's food culture through both writing and photography. To date, I’ve authored and photographed 10 cookbooks dedicated to Balinese and Indonesian cuisine. These books go far beyond recipes. They are cultural records—rich with imagery, history, and context—that offer a deep and respectful insight into one of Southeast Asia’s most fascinating food traditions.
"Over the years, these works have earned me the honour of being called one of the authorities on Balinese cuisine — a responsibility I carry with deep pride."
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A New Chapter: Book 11
Currently, I’m working closely with After Hours Books in Jakarta on our 11th publication, a project that promises to be the most comprehensive yet. This upcoming book which will also be printed as limited edition print for collectors, will serve as an important archival document—one that helps safeguard the unique flavours and food stories of Bali for future generations.
 
Digital Editions Now Available
While the original print editions of our cookbooks are no longer available, we are pleased to offer digital versions. These are beautifully formatted and can be ordered on a USB drive, allowing you to explore Balinese cuisine from anywhere in the world.
 
📩 To order a digital copy, please contact us here or email us at [heinz@artcafebumbubali.com].
 
“Food can nourish more than the body — it can be a bridge to community, care, and lasting change.”
Thank You
 
Through every recipe, photograph, and classroom lesson, my mission remains the same: to honour, preserve, and celebrate the soul of Balinese cuisine — and to share it with as many people as possible.