What’s Cooking with Chef Jeremy from Ku De Ta
KU DE TA is a well-known destination in Bali's vibrant culinary scene where gastronomy and artistry meet under the masterful watch of Executive Chef Jeremy Hunt. From the rolling pastures of a South African farm to the bustling kitchen of one of Asia's most iconic lifestyle destinations, Jeremy's journey is one of passion, dedication, and a profound respect for the bounties of the land. In an interview with Jeremy, we got to know more about his culinary journey, his approach to cooking, and his vision for KU DE TA's future.
What inspired your culinary journey, and how has your agricultural upbringing influenced your approach to cooking at KU DE TA?
As a teenager, I was drawn to the possibility of making extra pocket money by setting up a weekend brunch menu. I sold homemade drinks and various confectionaries to customers who’d visit my mother’s cheesery on the farm. Having an agricultural upbringing has allowed me to appreciate the journey each ingredient takes until it arrives in our kitchen. It has made me aware of the positives and negatives of the agricultural industry and enabled me to make informed decisions on the produce we select.
Could you share a memorable dish or flavour combination that embodies the essence of KU DE TA's cuisine philosophy?
At KUDETA our food offering is full of variety, our philosophy is to have dishes that are attractive for all pallets and preferences, this ensures the return of our guests throughout the year and does not limit our following to a particular style. Which I feel is important to keep such a large venue current. We have a few dishes that are impossible to remove from the menu by sheer demand from returning guests. Our crispy duck pancakes are one of those as well as our burrata table salad which is packed with flavours and textures and includes a house-cured prosciutto.
How do you ensure that the ingredients used in KU DE TA's dishes are fresh, seasonal, and of the highest quality?
Through our twenty-four years of business, we have developed strong personal relationships with local farmers and suppliers this allows for open discussion with them to select the freshest seasonable vegetables as well as other perishables. We have very strict procedures in place to ensure ingredients that arrive are in a healthy and fresh state. Carefully selected by our purchasing managers with the assistance of the senior chefs, they are then washed, and refreshed without breaking any cold chains. We are known by our suppliers to send back any orders that do not follow our standards.
In what ways does KU DE TA's cuisine reflect the local seasonal produce and ingredients of Bali?
It’s hard not to indulge in the amazing fruits and vegetables that Bali’s agricultural industry has to offer. The locally grown rice is by far my favourite rice to date, we also like to support the local cheese makers who are surprisingly good considering the limited dairy farms and quality of milk.
What innovative pairings or culinary techniques have you introduced to elevate the dining experience at KU DE TA?
The KUDETA food offering is not based on innovative or experimental menu ideas, we, however, do pride ourselves on good global classics with some twists here or there, consistency and producing everything in-house from our charcuterie, bread, ice creams, dry-aged meat, sausages and more.
Can you walk us through the process of creating a new dish or menu item for KU DE TA, from conceptualization to execution?
Each month we look at low-selling dishes or dishes that have been around longer than we initially intended them to. This is where a decision is made to find an alternative option. We run specials each week where we trial and test new existing options. Feedback from our guests is important to determine what dish makes it or does not.
How do you and your team maintain the high standard of food preparation and presentation across different dining experiences, from small plates to sophisticated evening dining?
I am fortunate to have a large team, the team is broken into sections, and each section has a leader known as a senior CDP, some high-pressured sections like Grill or tapas have a junior sous chef in lead. Each position follows a chain of command which is based on respect to their seniors. The senior team of sous chefs ensure the brigade runs smoothly and follows standards.
What role does sustainability play in the sourcing of ingredients and the culinary approach at KU DE TA?
The kitchen reuses where we can and if possible, we avoid one-off plastics and separate waste matter from recyclables. As for our choice of seafood, we do stay away from all wild-caught prawns and don’t support any fishing that evolves bycatch and support fishermen who use single-line fishing.
Are there any upcoming culinary initiatives or collaborations at KU DE TA that guests can look forward to?
We are in the process of opening a new exciting restaurant concept situated on the second floor of KUDETA, it will truly be a blessing to Seminyak’s culinary scene and nightlife. Stay tuned!
How do you engage with guests and incorporate their feedback into the culinary offerings at KU DE TA?
We thrive on feedback, nothing is ignored. We have a feedback card which is offered to each table to allow them to share their true feedback in a safe space.
Our service team are also fantastic at engaging with our guests in open discussions about the food which is shared with me In the kitchen and of course the owners of KUDETA and their friends and family dine with us regularly and trust me there is not a dish that doesn’t get reviewed.
