(Bali, May 14, 2025) Ubud Food Festival arrives loaded with dynamic collaborations between Southeast Asia's most exciting chefs, who will put the very best of the region on the table from 28 to 31 May 2026. Now in its 11th year, Bali's most beloved food festival returns to Taman Kuliner, uniting chefs, farmers, artisan producers, artists, and passionate food lovers in a sweeping celebration of food in all its forms. 

Over four flavour-filled days, guided by the theme Farmers: Guardians of Land and Sea, the program spans live Cooking Demonstrations, Food Talks, Special Events, Chef's Tables, Masterclasses, the popular free Food Market, and much more. 

"This year's program is nothing short of extraordinary, stacked as it is with international talent well worth making the journey for. This year's one-off collaborations, which see Indonesia's best chefs work their magic alongside the region's culinary stars, are the very essence of Ubud Food Festival," said Founder and Director Janet DeNeefe. (pictured lower right)

Amongst those regional stars is Australian pastry Chef Kate Reid, founder of Lune Croissanterie and former Formula 1 aerodynamicist, who hosts an intimate conversation at Indus Restaurant, weaving together the unlikely story behind the world's most obsessed-over croissants. Rising from the ovens of the island's finest bakeries, Kate will also co-judge the finest butter croissant in Bali and crown the Best Croissant in Bali 2026 at Indus. 

Four Seasons Resort Bali at Sayan plays host to a one-night-only dinner between Chef Frank Camorra of Melbourne's MoVida and Chef Andrés Becerra of Canggu's beloved Santanera, a reunion of old friends whose culinary paths first crossed more than a decade ago. Six courses drawing on the fire, salt, and exuberance of Spain and Latin America, from signature woodfired dishes to a saffron-rich paella and a dessert or two well worth lingering over. 

For one night only, two award-winning chefs join forces: Australian Chef Ben Devlin, Executive Chef and Owner of Pipit in Byron Bay, teams up with Dutch-Indonesian Chef Syrco Bakker at his acclaimed Syrco BASÈ, delivering a refined menu shaped by Bali's rich terroir and native Australian flavours, driven by local produce, creativity, and precision. 

Turning to the Indonesian lineup, Jakarta Chef Jovan Koraag of Mata Karanjang brings the bold, smoke-kissed flavours of North Sulawesi to Casa Luna's lush jungle setting for the festival's famous Long Table Lunch, rooted in Minahasan tradition. On the table: bamboo-cooked pork, woku-spiced fish roe, forest fruits fermented in saguer vinegar, and the quiet comfort of Klappertart alongside local coffee.

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