Capella Ubud, Bali has appointed Arvie Delvo as its new executive chef, bringing impeccable credentials to the position.
With extensive experience in fine dining and upscale establishments across Auckland, New York, Manila, Dubai, and most recently as executive sous chef at Emirates Palace Mandarin Oriental Abu Dhabi, Delvo is set to introduce a unique culinary perspective and international flavors to the resort.

Insights from the General Manager

General manager Mark Swinton remarked on Delvo’s commitment to food and environmental respect:

“He has a deep respect for food and an appreciation for the purity of nature’s flavors. With a diverse background in the hospitality industry, he has crafted culinary magic while honing his skills under the guidance of celebrated chefs throughout his 17-year career. He brings an unmatched passion for cooking and creating unique dining journeys to Capella Ubud, Bali.”

Delvo’s culinary inspiration comes from his childhood summers spent on his grandparents’ farm in the Philippines and his work with renowned chefs like Bjoern Alexandre Panek, Nathan Outlaw, and Ross Shonhan.

Culinary Experiences at Api Jiwa

At the camp’s signature restaurant, Api Jiwa, Delvo introduces an interactive culinary experience that emphasizes respect for the environment. Seasonal ingredients are used to enhance dishes, honoring the land’s rich resources.
The culinary offerings include:

• Mads Lange: Menus inspired by spice trading.
• Mortar & Pestle Bar: A tranquil outdoor setting in the rainforest.
• Campfire: A classic bonfire experience under the stars.

In addition, Delvo and his culinary team offer bespoke private dining experiences, catering to the unique tastes of Capella Ubud’s esteemed guests.