HOME by Chef Wayan, the intimate Balinese dining concept crafted by Executive Chef Wayan Kresna Yasa of Celestia, has been named among Tatler Indonesia’s Best Restaurants in the coveted annual listings. Featuring the top 20 restaurants in the country, this prestigious recognition honors Chef Wayan’s unwavering dedication to elevating Indonesian flavors through refined technique and heartfelt storytelling.
Guests at HOME by Chef Wayan savor dishes where tradition meets innovation, dishes like Gurita Bakar (grilled octopus in a tomato and chili relish) and Ayam Srosop (pan-seared chicken with a spiced coconut broth), all interpreted under his inspired leadership.
“We are honored to be recognized by Tatler Indonesia amongst such esteemed culinary peers,” said Chef Wayan. “HOME is more than a restaurant, it’s a gathering rooted in heritage, connection, and the vibrant soul of Indonesia.”
Beyond HOME by Chef Wayan’s warmth, Chef Wayan serves as Executive Chef aboard Celestia, a custom-designed 45-meter phinisi yacht that sails the Indonesian archipelago. Built by renowned Bulukumba artisans in the traditional Indonesian boatbuilding style, Celestia blends heritage craftsmanship with contemporary luxury. The vessel features seven staterooms, a crew of 17, and is lauded for its subtle sophistication at sea, anchored by authentic cultural and culinary offerings.
“At Celestia, food and beverage is a celebration of place, an opportunity to honor the flavors, textures, and stories of the Indonesian archipelago. I work closely with local farmers, fishermen, and artisanal producers to highlight the exceptional quality of ingredients found here. It has been my experience that Indonesia’s local produce can be as exquisite —and often more vibrant than imported ingredients,” Said Chef Wayan. “Sourcing locally not only allows us to showcase the richness of our region, but also supports the communities and economies where we live and work. For our voyages, the menu will weave together flavors from Southeast Asia with familiar European and American influences — a dialogue of comfort and discovery expressed through Indonesia’s extraordinary bounty.”
A hallmark of Celestia’s charm is its gastronomic program, created by Chef Wayan. His culinary creations aboard range from Indonesian Style Crepe (thin-rolled crepes, caramelized jackfruit and banana, organic palm nectar) for breakfast, to Celestia’s signature Gado Gado Salad (steamed assorted green vegetables, potatoes, eggs, lettuce, cashew nut dressing), and signature multi-course dinners showcasing local storytelling through food. Chef Wayan’s signature approach seamlessly melds heritage recipes and flavors with modern culinary innovation, all informed by his time abroad and the bounty of Indonesia.
Celestia’s excellence extends beyond its interiors and cuisine. Recognized by TIME as one of the World’s Greatest Places of 2025, the yacht’s voyages are immersive experiences in luxury, nature, and conscious travel. The vessel is committed to eco-conscious hospitality with initiatives like:
- Sourcing ingredients locally throughout its journey, 60% harvested from surrounding regions, from Komodo’s seafood to Raja Ampat’s produce, ensuring authenticity, freshness, and community support.
- Eliminating single-use plastics, offering refillable eco-friendly water bottles, and reef-safe amenities.
- Partnering with Sungai Watch to intercept river-borne waste before it reaches the ocean and sorting trash into recyclable categories.
