At The Sanya EDITION in southern China, Chef De Cuisine I Made (ee-MAH-day) Suriana creates full-bodied culinary flavors that wow the most discerning palate. He is the lead chef for Beach Barbacoa, the hotel’s Balinese restaurant. He has hired and trained every member of his team and dedicates much of his time to mentoring his associates. The restaurant is now one of the most popular luxury hotel restaurants in China.

I Made stays true to two key values when he cooks, simplicity and flexibility. He carefully adjusts flavors without compromising authenticity, ensuring his menu reflects the flavors of the Jimbaran area of Bali.

Originally from Bali, I Made began his career with Marriott at The Ritz-Carlton, Bali, in 2014. He was later asked to join the Sanya EDITION. He had never heard of the brand but was intrigued about the opportunity to be part of the opening team for a brand that delivers a new generation of luxury. 

He has since become one of the most sought-after chefs to join task force teams throughout China to establish delicious menus, key processes and safety best practices for other hotel restaurants. Last August, I Made was asked to serve on a task force for a number of high-profile diplomatic events at the Westin Beijing Financial Street hotel. He worked tirelessly for two weeks to prepare menus and ensure guests’ expectations were exceeded. The Indonesian Ambassador to China was so impressed by I Made that he asked him to be a personal guest during a visit to the Hainan province several months later.

In his role, I Made is skilled at being adaptable and flexible. He will change the menu based on product availability, train new staff to deliver excellence and accommodate guest requests all within a moment’s notice. As a result of his service, guest satisfaction metrics have reached historic heights.