Behind The Kitchen Door: Chef Matthew Wood

Behind The Kitchen Door: Chef Matthew Wood

The Head Chef at the newly opened SereS Springs Resort & Spa in Singakerta, Ubud believes that Passion Fuels Creativity and this strongly translates into every exquisitely prepared and mouthwatering dish served at the resort. Chef Matthew Wood hails from Australia and has seen the ins and outs of over 15 kitchens in the resorts and restaurants that he’s been with since 1984. Now, he oversees all the kitchens and food preparations at SereS Springs Resort & Spa and takes special pride in the one-of-a-kind hydroponic garden that supplies fresh edible flowers, vegetables and fruits to his kitchen before creating a dish that gives fantastic results in taste and texture.

The only Chef in a large family, both Chef Matthew’s mother and grandmother were great cooks and he believes that they play important roles in his devotion towards food and cooking. This further intensified at the age of 15 when he began working part-time in various restaurants after school for experience and to be amidst the “kitchen chaos” as he calls it. Currently, Chef Matthew is in charge of both restaurants at SereS Springs – Mulberry Place offers all-day dining with exquisite selections from international cuisines along with buffet-style displays of Indonesian, Chinese, Western, Singaporean, Thai, Japanese and Italian foods. You could watch Chef Matthew and his team at work here in the open kitchen and during live demonstrations for the making of the Chinese “La Mian” noodles. Chef Matthew’s signature dish that you must try is the Wonton Noodle Soup, which, according to the Chef himself, is a very simple dish, but it takes time and great detail to achieve the flavour balance. Live seafood is available here too, along with decadent desserts, wines, freshly pressed juices and freshly brewed coffee or tea. At Bell Aria Italian Restaurant, Chef Matthew prepares spectacular dishes from Rome, Venice, Napels, Florence, Milan and beyond – signature dishes from each Culinary Region of Italy. A wood-burning brick oven is at the ready for your pizza order. Another great favourite at Bell Aria is the juicy and tender Grilled Chicken Balsamic. There’s a wide selection of pasta too including Bolognese, Arrabiata and Puttanesca.

Chef Matthew was also the Executive Chef at Sens Hotel & Spa, the sister property of SereS Springs where he oversaw the all-day dining venue, Yonne Café & Bar, 97 rooms and suites and the ballroom with a capacity of 300 guests. He faces a hoard of new challenges at SereS Springs with 2 restaurants, a lounge, and 2 ballrooms with a capacity of 500 guests, 60 rooms and 20 private villas. He says his secret to excellence and keeping it all together is to lead by example with respect & integrity towards the guest, the product & the team.

SereS Springs Resort & Spa is a five-star getaway that is culturally-inspired by Bali’s ritual-rich traditions to deliver an authentic and unique experience beyond compare. It is blissfully nestled amidst verdant valleys, rivers, waterfalls as well as Bali’s iconic terraced rice fields.

SereS Springs Resort & Spa

Banjar Jukut Paku

Singakerta, P.O. Box 2828, Ubud – Bali

P: +62 361 301 2222 |

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Bali Plus Magazine provides genuine reviews from a fresh perspective based on 100% authentic experiences for the benefit of our readers. Specifics, offers, promotions and other details mentioned in our reviews are accurate at press time. Bali Plus Magazine is one of the oldest tourism and travel magazines on Bali Island. Entering its 21st year in 2017, this monthly pocket-sized and complimentary magazine was created with the aim to provide useful up-to-date Bali related information for travelers and tourists on everything unique and relevant in Bali including Balinese Hindu culture, Bali Activity, Bali Art, Balinese ceremonies, most fashionable Bali events and launches, Travelling in Bali, Dining in Bali, Bali with Children, Shopping in Bali, Spa in Bali, Accommodation in Bali, Party in Bali and the Bali Map. Available in English, and upon request Japanese and Mandarin, this award-winning magazine has a strong online presence and engagement via its website, daily e-newsletters and social media platforms which are updated daily.

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