Chef Brando Garcia

Chef At Home in Denpasar

Hello, I’m Chef Brando Garcia, a Bali-based private chef specializing in exclusive dining experiences for villas, private residences, and special occasions.

With professional experience in hospitality kitchens, I combine modern culinary techniques with the rich flavors of Indonesian heritage and international cuisine to create memorable dining moments tailored to each guest.

My philosophy is simple: great food is not only about taste, but also about creating an unforgettable experience. Every menu is carefully designed around your preferences, dietary needs, occasion, and the atmosphere you want to create.

Whether it is a romantic sunset dinner, a luxury family gathering, a celebration, or an intimate fine dining experience, I bring restaurant-quality cuisine directly to your villa with personalized service and attention to every detail.

From locally inspired Balinese dishes to modern Asian and Western creations, my goal is to deliver a unique culinary journey that represents the beauty and hospitality of Bali.

Let me create a private dining experience that becomes one of the highlights of your Bali holiday.

For me, cooking is...

Like jamming with flavors—no script, just vibes and good taste

I learned to cook at...

I was fortunate to learn culinary practices at in the many hotel in Bali such as Melia Bali hotel, Maya Sanur, Peeneda view beach hotel and many more.

A cooking secret...

My secret in the kitchen is fusion and treating every dish like a first date—make it exciting, memorable, and worth repeating.

My menus

Twilight Dining: A Taste of Bali Refined

STARTER

Choose 1 dish

Mini Lawar Jackfruit Tartlet Young jackfruit tossed in Balinese herbs (without garlic), served on a savory rice cracker cup

FIRST COURSE

Choose 1 dish

Grilled Scallops with Jimbaran Glaze and Kafir Lime Leaf Seasoning with Mango ( fresh scallops are finely seasoned, served on a bed of mango purée and a touch of heat and sweet from Jimbaran Glaze , garnished with basil or mint flakes for aroma )

MAIN COURSE

Choose 1 dish

Grilled Local Fish with Aromatic Jimbaran Glaze and Plecing Kangkung ( blanch balinese water spinach with a rich sauce inspired by Balinese genep base served with drizzle of herb oil and crush peanut )

Babi Guling Deconstructed ( crispy pork belly confit with Sautéed lawar vegetables, sweet potato mash and edible flower x base genep tuile )

DESSERT

Choose 1 dish

Klepon ( sticky rice with melted brown sugar inside that will pop inside your mouth and grated coconut )

Pandan Panna Cotta with coconut crumble, passionfruit gel, and palm sugar tuile

Kintamani Lime Creme Brûlée with Bedugul Strawberry Sorbet: Creme brûlée with a refreshing touch of Kintamani lime, served with sweet and sour Bedugul strawberry sorbet to cleanse the palate

Black Rice Pudding Crumble with Balinese Vanilla Ice Cream and Coconut Milk Caramel Sauce: A modification of bubur injin, served with a crunchy crumble texture, accompanied by soft vanilla ice cream and a savory sweet coconut milk caramel sauce

“Sunrise Journeys: A Global Breakfast Escape”

STARTER

All inclusive

Add more additional by client request

FIRST COURSE

All inclusive

DAY 1 ( Yogurt with granola and mix berry )

DAY 2 ( Balinese fried banana with palm sugar )

DAY 3 ( Soft pancakes with honey or maple syurp and icing sugar )

DAY 4 ( Smoothies Bowl with granola )

MAIN COURSE

All inclusive

DAY 1 ( Croissant filled with scrambled eggs, cheddar cheese and bacon )

DAY 2 ( Balinese fried rice with shrimp cracker and local pickle )

DAY 3 ( Grilled chicken sausage with any kind of egg, hash brown and bacon )

DAY 4 ( Egg benedict with bacon and sourdough bread and slice avocado )

DESSERT

All inclusive

DAY 1 ( Tropical fruit slices with orange juice )

DAY 2 ( Tropical fruit slices with watermelon juice )

DAY 3 ( Tropical fruits slices with lemon tea )

DAY 4 ( Tropical fruits with infused water )

LA DOUCE VIE” (The Sweet Life)

STARTER

Choose 2 dishes

French Deviled Eggs ( Hard-boiled eggs filled with egg yolk, mustard, herbs, and lemon zest. → Classic, light, and can be made into a colorful version )

French Riviera Shrimp Cocktail ( Poached shrimp with lemon aioli, cucumber, and dill )

Mini Tartlet with Goat Cheese & Fig Jam

FIRST COURSE

Choose 1 dish

Steak Tartare with tasty toast and chop pasrley

Bruschetta Tomato Basil

Croquettes de fromage ( cheese or mushroom w truffle oil )

MAIN COURSE

All inclusive

Poulet à la Crème et Champignons ( Pan-seared chicken with creamy mushroom white wine sauce, served with buttery mashed potato & haricots verts (green beans)

Chicken Fricassée ( chicken cooked with a creamy white wine sauce, mushrooms and thyme, served with mashed potatoes or baguette )

Ratatouille

Salmon en Papillote ( Salmon baked in parchment with herbs, lemon, and seasonal sauted vegetables )

DESSERT

All inclusive

Creme Brulee

Mini éclairs

Raspberry tartlet

Chocolate mousse shot

Baked Alaska with cointreau liquer flambee

MODERN IZAKAYA EXPERIENCE at HOME

STARTER

All inclusive

Shrimp Gyoza with sweet chilli soy sauce - GF - pescataraian

FIRST COURSE

All inclusive

Chicken Karage - GF -

Ebi Karage - GF - pescatarian

Crispy Tofu Bites - GF - pescatarian

MAIN COURSE

All inclusive

Goma-ae - GF - ( steamed spinach with gluten-free sesame sauce )

Kombu Cheese Onigiri - GF - pescatarian

Beef Yakiniku

Grilled Salmon Teriyaki - GF - pescatarian

DESSERT

Choose 1 dish

Japanese Caramel Pudding

Fruit Platter

TAPAS & TALES

STARTER

Choose 1 dish

Steak Tartare with tasty toast and chop pasrley

Zucchini Carpaccio

FIRST COURSE

Choose 1 dish

Croquettes de fromage

Bruschetta Tomato Basil

MAIN COURSE

Choose 1 dish

Pollo al Ajillo ( garlic chicken cooked in olive oil and white wine, served with patatas bravas )

Coq au Vin ( chicken braised in red wine with lardons, mushrooms, and pearl onions, served with potato purée )

Chicken Fricassée ( chicken cooked with a creamy white wine sauce, mushrooms and thyme, served with mashed potatoes or baguette )

Ratatouille

DESSERT

Choose 1 dish

Creme Brulee

Poached Pear in Red Wine – served with vanilla mascarpone cream

EXCLUSIVE MEAL FOR FAMILY REUNION

STARTER

All inclusive

Ahi tuna tartare with mango, avocado, and yuzu ponzu

FIRST COURSE

All inclusive

Sate lilit ( balinese chicken satay)

MAIN COURSE

All inclusive

Tempura shrimp with lemon-herb aioli ( gluten free )

Wagyu beef tataki with truffle oil & capers

DESSERT

All inclusive

Mango & yuzu sorbet with pistachio crumble

BALINESE GASTRONOMIC EXPERIENCE

STARTER

All inclusive

Jaja Bali (balinese snack)

FIRST COURSE

All inclusive

Satay Choices ( sate lilit, pork satay, fish satay)

MAIN COURSE

All inclusive

Babi Guling (suckling pig meat and crispy pork skin)

Ayam Betutu

Grilled Fish with sambal matah

Grilled King Prawn with Jimbaran Glaze

Steamed Rice

Plecing Kangkung ( boiled water spinach with balinese sambal )

DESSERT

Choose 1 dish

Klepon ( sticky rice with melted brown sugar inside that will pop inside your mouth and grated coconut )

Ice Coconut Water

Lak Lak Bali

East Meets West: Surf & Turf Journey

STARTER

All inclusive

Mini tuna tartare with wonton crisps

FIRST COURSE

Choose 1 dish

Chicken & Shrimp Gyoza with sweet chilli soy sauce

Pan seared Scallop with jimbaran glaze

MAIN COURSE

Choose 1 dish

Ikan Bakar Jimbaran ( grilled local fish with steamed rice, sambal, steamed water spinach, roasted peanut )

Local Seafood Platter ( grilled local fish, scallop, lobster, calamary, king prawns ) steamed rice

Korean BBQ Family Style ( beef bulgogi, balgi, deungsim ) steamed rice and sauces

Babi Guling ( balinese suckling pig meat, crispy pig skin, lawar / balinese vegetable, sambal, chicken satay, steamed rice )

DESSERT

Choose 1 dish

Klepon ( sticky rice with melted brown sugar inside that will pop inside your mouth and grated coconut )

Seasonal Fruits Platter

Pudding

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Chef Brando's reviews

4.47

•

20 services

Brando and his team did a wonderful job for our meal especially our villa had such a small kitchen with limited facilities. Everything was delicious, fresh with quality ingredients. Thank you Brando

Dodok was brilliant and made our experience top notch! Everything was fresh and curated with experience and excellence. He was kind and very attentive to all details. Would definitely recommend him for all events, always :)

Great experience ! We will repot, Chef Brando and team, very kind and profesional . We really enjoyed very much

Everything perfect