Nico Girodroux

The approach

Chef Nico Girodroux leads the culinary vision at Orama with an approach that celebrates contemporary cuisine and respect for ingredients. His style blends technique, balance, and sensitivity, resulting in dishes that highlight freshness, harmony, and authenticity.

Technique, balance and sensitivity. Each creation is designed to connect with the surroundings, where detail, flavour and presentation come together. His cuisine is defined by subtlety, character, and a constant pursuit of culinary excellence.

Where it comes from

French cuisine, Bali soul: classical French technique applied to what grows and is caught around Uluwatu. Kintamani coffee, kaffir lime, pandan, tamarillo and cassava sit alongside beef tenderloin and prawn tartare.