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.

Nicolas Girodroux Lavigne has more than ten years of experience in kitchens across France, England, Luxembourg and Indonesia. His career has taken him from Pastry Chef and Assistant Head Chef to Head Chef and Executive Chef, in fine dining and hospitality. Before joining Orama Essence he was Executive Chef at Sadamatra Resort, Bali. His experience covers leading kitchen operations, managing culinary teams and developing seasonal menus.