Expect a casual experience both in feel and pricing and totally focused on food: we save on luxurious tableware and never compromise on quality. We offer small portions so you can try more and a unique signature menu meant to be shared.
We start by getting the basics right: the most amazing ingredients carefully selected and sourced exclusively from Indonesia to maximize freshness, support local farmers and growers and showcase the uniqueness of delicious local products.
Chef Kevin studies each ingredient, finds out how it is traditionally used to understand its potential and then prepares it applying western techniques developed through a painstaking international career in some of the world best restaurants.
The vast range of great products available in Indonesia is truly inspirational and works amazingly to create delicious new western dishes. Furthermore, saving on import costs helps us to keep menu prices moderate by Bali standards. Prices start from Rp. 45,000.
Canadian Chef Kevin has an enviable track record developed in some of the world’s most outstanding restaurants.In Spain, he honed his skills at Michelin three-star Arzak Restaurant in San Sebastian, Michelin three-star El Bulli in Roses, and Michelin two-star La Broche in Madrid. He also left his mark in New York City during his tenure with Daniel Boulud at his highly regarded Michelin three-star Daniel.
Most recently, Chef Kevin helmed BLU at Shangri-La Hotel, Singapore and prior to that Restaurant Lafite in Shangri-La Hotel, Kuala Lumpur.
Coming from the beautiful city of Salamanca, Spain where she obtained an Arts degree at one of the oldest and most prestigious Universities in the West, Virginia’s obsession with learning and discovery has taken her on a journey eastwards for the past 17 years. After completing a Master’s degree in Business Administration, she worked for several fast-growing companies in Kuala Lumpur, Malaysia and subsequently put it all to the test when she moved to Singapore and found herself driving the exponential growth of a leading Singapore’s premier language school. Her success at managing and enriching customer’s experience has naturally led her to the land of hospitality: Bali.
Leading Cuca’s culinary team, is Malaysian Chef Terry Chee. When he first stepped into the kitchen of the award winning Lafite Restaurant in Shangri-La Hotel, Kuala Lumpur 12 years ago, Kevin quickly spotted his potential and thus began the dream for an incredibly talented young man. Since then, he has amassed an amazing list of accomplishments including being one of only 15 recipients worldwide of the Spanish Gastronomy Culinary Scholarship in 2012. He also went on to win the prestigious ICEX International Spanish Gourmet Food Competition in 2012.
Responsible for the most important aspect of all: our guest experience, Aji has believed in Cuca and been with us from the very beginning. Born in Indonesia and blessed with a natural gift for hospitality and polished by years of experience in key management positions, he has become a pillar of professionalism in Cuca and an inspirational leader for our service brigade. Aji’s dedication to providing every guest with the best possible experience aims at giving you plenty of reasons to return.
Every destination in Asia has a handful of magical restaurants, yet oftentimes they remain unknown to those who are only visiting for a short while. Like a personal recommendation from a friend you can trust, discover Secret Table’s collection of unique, personally handpicked, independent restaurants with core values that embrace sustainability, fair wages and career paths for young local people. Prepared by ever-present, passionate chefs that take great pride in what they do, each serves creative cuisine made with local and seasonal ingredients that reveal the true essence of Asian flavours.
Cuca Restaurant is a proud member of the community Secret Tables.