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.
Life in the Galley
Cooking at sea comes with its own set of challenges. The kitchen is compact, and the menu must be flexible. “You can’t just pop into a market if a guest changes their mind,” Wayan says. “You have to adapt. Get creative. Make it special with what you have.”
That constraint, he says, fuels innovation. It’s what led him to create his own version of rujak ikan—a spicy ceviche-style dish that’s become a guest favorite. “When it runs out, we don’t panic—we create something new that’s just as exciting. That’s the fun of it.”
More Than a Meal
Wayan’s influence extends far beyond the galley. He personally trains Celestia’s culinary team, even flying chefs to Bali twice a year for hands-on training in his network of professional kitchens. It’s part of his commitment to consistency—ensuring that every dish, no matter who prepares it, carries the same care and intention.
He also tailors menus based on guest preferences, sourcing ingredients locally whenever possible. “About 60% of the ingredients we use are from the surrounding region. Seafood in Komodo, fresh vegetables in Raja Ampat, artisanal cheeses from Java. The rest we bring in from Bali or Sumatra—always Indonesian.”
A Chef with a Mission
Chef Wayan’s vision isn’t limited to Celestia. His globally published cookbook, Paon: Real Balinese Cooking, has brought the flavors of Indonesia to homes around the world. But it’s on the sea—far from the noise of cities—where he finds the space to cook with heart.
“Cooking for someone is a way of giving them joy,” he says. “When a guest comes home from a trip and asks for the recipe… that’s everything. That means we did our job.”
When asked which celebrity he’d most like to see onboard Celestia, Chef Wayan didn’t hesitate: Oprah. “Not because I lived in Chicago,” he laughs, “but because I admire how she lives her life.” And if she ever did step aboard? He already knows the menu: ledok, srosok, and seraten. “Those three dishes are who I am,” he says. “That’s my island on a plate.”
Discover more onboard experiences aboard Celestia
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