Tradition, Fire, and No Apologies: Kaum’s Next Chapter
Kaum was never built to play it safe. It was never just about plates on tables—it was about identity, storytelling, and taking up space in a world that’s just waking up to the complexity of Indonesian cuisine. Now, Kaum is entering a new phase—and it’s doing so with unapologetic purpose.
At the heart of this evolution? Two powerhouses in the kitchen who represent both tradition and disruption: Chef Wayan and Chef Maxie. This isn’t some PR stunt or a casual shake-up. It’s a calculated collision of two culinary minds who are hell-bent on making Indonesian food impossible to ignore.
The Return of a Quiet Force
After three years away, Chef Wayan is back where it began—with Kaum. Raised on Nusa Penida, one of Bali’s more remote islands, he grew up fishing, farming, and feeding his family as the eldest of nine. His culinary roots run deep—anchored in ancestral techniques and generational knowledge, but fine-tuned in kitchens most chefs only dream of. We’re talking two Michelin-starred Acadia in Chicago and Blue Hill Stone Barns in New York. After returning to Bali, Wayan made waves with Room4Dessert, launched Kaum at Potato Head Beach Club, and opened his own space, Home by Chef Wayan. Every dish he touches is a love letter to the archipelago.
The Firestarter
Then there’s Maxie. Bold, brash, and never one to follow the rules. He’s not here to replicate tradition—he’s here to remix it. With a résumé that spans global fine-dining outposts in Dubai and some of Bali’s most respected kitchens—Sangsaka, Merah Putih, Aperitif—Maxie’s cooking is a sensory riot. As the former chef at Locavore NXT, he helped redefine what Indonesian cuisine could look like in the future. Innovation is his language. Breaking the mold is his comfort zone.
More Than a Menu Shift
Together, they’re co-leading Kaum Bali and Jakarta into a future that refuses to compromise. What’s on the horizon? A new chapter that challenges the way the world sees Indonesian food—less exoticised, more empowered. You won’t just eat at Kaum. You’ll feel something. You’ll get history, land, and story—all wrapped up in smoke, spice, and soul.
“We’re not just serving food. We’re telling stories, honouring the land, and making bold statements about what Indonesian cuisine can be.”
There’s also something big brewing in Bali—though details are still under wraps, the promise is clear: Kaum is levelling up.
This is not about nostalgia. It’s about next. And if Kaum has its way, Indonesian food isn’t just having a moment—it’s claiming its era.
