INTERVIEW CHEF CHRISTOPH TROCKER EXECUTIVE CHEF INTERCONTINENTAL BALI RESORT

Congratulations on your new role! How do you feel stepping into the position of Executive Chef of InterContinental Bali Resort?
Thank you! I am thrilled and deeply honoured to take on the role of Executive Chef at InterContinental Bali Resort. It’s a truly unique destination, and I feel excited to contribute my expertise in international cuisine and culinary operations to this prestigious property. Bali’s rich culture and strong connection to food are inspiring, and I look forward to leading a team that will deliver exceptional culinary experiences.

Having worked at an array of prestigious properties and restaurants around the world, what drew you to InterContinental Bali Resort as your next destination?
InterContinental Bali Resort stood out to me because of its dedication to excellence and its blend of traditional Balinese hospitality with modern luxury. I have had the privilege of working at renowned establishments like Banyan Tree Bangkok and the Hyatt Regency Hua Hin, and the opportunity to bring my global experience to such a culturally rich location like Bali was a major draw. The resort offers incredible potential to create distinctive culinary experiences, and the island’s amazing local ingredients present endless possibilities for creativity.

What new concepts or signature dishes are you introducing across the resort’s dining venues?
We’re focusing on showcasing local Balinese flavors combined with modern culinary techniques. I’m particularly excited to introduce a series of signature dishes that elevate traditional recipes using locally sourced ingredients, such as fresh seafood from nearby waters and exotic fruits and spices. Guests can expect a combination of farm-to-table concepts and a fusion of global culinary trends, particularly Asian and Mediterranean influences, in our dining venues.

 Beyond the menus, are there any other exciting updates or innovations in the food and beverage scene at InterContinental Bali Resort?
Yes, we’re working on a variety of initiatives to elevate the overall dining experience. One of our key focuses is sustainability—we are exploring partnerships with local farms to ensure that we have a farm-to-resort approach, reducing food miles and supporting the local economy. Additionally, we aim to enhance our wellness offerings with specially designed health-conscious menus, as well as seasonal pop-up events that highlight different world cuisines, collaborating with international guest chefs.

 If you could collaborate with any celebrity chef, who would you choose and why?
I would love to collaborate with Chef Norbert Niederkofler. His “Cook the Mountain” philosophy, which focuses on sustainability, local ingredients, biodiversity, and slow living, deeply aligns with my own values. I admire his approach to rethinking the relationship between food, territory, and sustainable development, and how he uses cooking as a catalyst for cultural change. Working with Chef Niederkofler would be an incredible opportunity to explore new ways of creating meaningful culinary experiences that not only delight the senses but also promote a deeper connection to nature and the environment.

Who has been your greatest culinary inspiration?
My greatest culinary inspiration comes from my home and childhood in the Austrian Alps. Growing up, we produced nearly everything in our home garden and raised animals, using every part without waste. It was a way of life that I learned from my grandparents and parents, who showed me the value of sustainability long before it became a trend. Today, people talk about the “nose-to-tail” concept, but for us, that was simply a normal part of life. Being surrounded by nature and living in harmony with it was my biggest playground and the foundation of my culinary philosophy. This upbringing instilled in me a deep respect for ingredients, the land, and the importance of minimizing waste, and I consider it the greatest gift my family gave me.

What’s been your most unforgettable dining experience?
Rather than a specific restaurant, my most unforgettable dining experiences have always been those shared with family and friends. It’s not just about the food, but the company, the conversations, and the setting that make those moments so special. Whether it’s a meal enjoyed in the tranquillity of the Austrian or Swiss Alps or a gathering at a unique location, those are the experiences that truly stay with you forever. For me, the best dining experiences are those that create lasting memories, where food brings people together and the atmosphere enriches the occasion.

When you’re not in the kitchen, how do you like to spend your free time?
When I’m not in the kitchen, I love spending time with my family.
We enjoy exploring new places, especially visiting local food markets where we can discover regional ingredients and learn about the local produce.
My very active son keeps me on my toes during my days off—he has the energy of two, which can be even more exhausting than a long day at work! Being outdoors, surrounded by nature, and simply enjoying family time provides a perfect balance to the fast-paced life of the kitchen. It helps me recharge and return to work with fresh inspiration and energy.