The Taste You Can Trust: Chef Wayan on Celestia

Words by The Yacht Club Indonesia Team

To dine aboard Celestia is to taste Indonesia—its islands, spices, and stories—through the hands of one of its most celebrated chefs.

Chef Wayan Kresna Yasa grew up in Nusa Penida and trained in Michelin-starred kitchens in New York and Chicago. Today, he brings his unique approach—pairing classical technique with the soul of Indonesian cuisine—to every voyage on board Celestia. “I want guests to experience something traditional,” he says, “but through a modern lens. The flavor is old; the presentation is now.”

As Celestia’s Executive Chef, Wayan curates a culinary journey that flows with the rhythm of the sea. A late-morning breakfast of banana pancakes drizzled with palm sugar might give way to a vibrant lunch of grilled fish with sambal matah. Dinners unfold in courses: perhaps his signature ledok—a potato risotto in spiced seafood broth—or srosok, a coconut curry from his childhood, reimagined with contemporary flair.

Flavor with Intention

Every dish on Celestia begins with a story. Wayan's menus are rooted in Indonesia's culinary heritage, especially the little-known recipes of Nusa Penida—his home island. “These dishes were never written down,” he says. “They live in memory. I want to preserve them, but also evolve them, using what I’ve learned abroad.”

His cooking philosophy aligns perfectly with Celestia's vision: a modern yacht shaped by tradition. Just like the boat—built in the timeless phinisi style but refined with contemporary touches—Wayan's food honors the past while embracing the now.