Diego Martinelli has been appointed as Executive Chef at Soori Bali
During his 22-year career, Martinelli worked in Four Seasons hotels in his native Italy, in the United Kingdom, Ireland, Qatar and Egypt, before joining Bvlgari Hotels & Resorts Bali’s Il Ristorante as its head chef 10 years ago. He cooked at the Lighthouse at Singapore’s Fullerton Hotel as it won a host of awards, before stints as brand chef ambassador at Umberto Cesari Winery in Bologna Italy and executive group chef at Singapore’s iO Italia Restaurant and Bistro. Martinelli returns to Bali after more than two years as executive chef at Le Cirque Restaurant in New Delhi’s Leela Palace Hotel, where he managed 20 chefs and 16 wait staff. Chef Martinelli oversees the resort’s semi-covered, open air restaurant Cotta, signature restaurant Ombak, the new Reading Room and 24-hour in-villa dining. He also caters special events such as weddings. In one of his first moves at Soori, Martinelli has created a special menu as a complement to an even that features Balinese dancers moving to the strains of live gamelan players. The accompanying meal serves up farmyard chicken, Muscovy duck, quail, freshly caught fish and organic vegetables, slow cooked with authentic Balinese spices on a traditional pit using black volcanic sand from Soori Bali’s beach.