A Culinary Collaboration in Lombok: Chef Silvano Amolini at Aura Restaurant

Perched above the sweep of Selong Belanak Bay, Aura Restaurant has built its identity around the landscape it overlooks — the reef fishers who work the water below, the farms a short drive inland, and a kitchen philosophy that treats both as essential. It is a restaurant shaped by place. And this latest culinary collaboration in Lombok asks what happens when that foundation meets one of Asia Pacific’s most respected sustainable chefs.

Selong Selo Resort & Villas has partnered with Chef Silvano Amolini for an exclusive residency at Aura Restaurant, bringing more than four decades of global culinary experience into direct conversation with the ingredients, traditions, and flavours of South Lombok. The result is a limited-edition menu, available only during the residency, that is as much about the island as it is about the chef.

Aura Restaurant: Where Lombok’s Coast Comes to the Table

The terrace at Aura opens directly above Selong Belanak Bay, and the kitchen’s relationship with that view is not decorative — it is operational. Ocean-to-table dining in Lombok, as Aura practises it, begins with what the water and the surrounding land actually provide: seasonal catch, locally grown produce, and ingredients sourced from the farming and fishing communities of South Lombok.

That philosophy is precisely what makes this collaboration a natural fit. Chef Silvano Amolini has spent his career building exactly the same kind of kitchen. The two share a common starting point: a deep respect to the ingredients that makes the dining experience truly exceptional.

Chef Silvano Amolini: A Career Built on Respect for the Ingredient

Chef Silvano’s culinary journey began in Switzerland and Italy, where he trained at world-renowned hotels before an international career took him across Europe, Asia, and the Americas. Inspired by his father, who was also a professional chef, he developed early on a philosophy that would define every kitchen he led: that the ingredient, not the technique, is where the cooking starts.

That philosophy carried him through some of the most prestigious properties in the world. His leadership roles have included Amanpuri Phuket, Suvretta House St. Moritz, The Splendido Portofino, and most recently as Cluster Director of Culinary at JW Marriott Khao Lak Resort & Spa — a role in which he became widely recognised across Asia Pacific for elevating culinary standards while keeping sustainability at the centre of every decision.

Circular Gastronomy and the Sown & Reborn Menu

It was at JW Marriott Khao Lak that Chef Silvano developed his award-winning Sown & Reborn menu — a multi-course dining experience crafted entirely from ingredients that would otherwise be discarded. The menu became a reference point in the regional conversation about circular gastronomy: proof that rigorous sustainability and fine dining are not in tension, but mutually reinforcing.

“Every action in the kitchen creates a ripple — sustainability is not a trend, it’s a continuous circle of awareness, respect, and evolution.” — Chef Silvano Amolini

That thinking travels with him to Lombok. Sustainable gastronomy in Indonesia is still a developing conversation, and Chef Silvano’s residency at Aura places Selong Selo within it — not as a statement, but as a practice.

Italian Craft, Indonesian Ingredients

During the residency, Chef Silvano will create signature dishes that bring his Italian culinary heritage into genuine dialogue with the flavours, techniques, and produce of Lombok and Indonesia. These are not fusion dishes in the conventional sense — they are something more considered. Each creation reflects his commitment to celebrating what Indonesian ingredients are capable of when treated with the same precision and patience he would bring to the finest produce anywhere in the world.

The limited-edition dishes will be added to the Aura menu for the duration of the residency, offering guests a version of Italian Indonesian cuisine guided by restraint, traceability, and a deep knowledge of the local pantry. Reef fish, regional spices, tropical fruit, and highland produce from South Lombok all find their way into preparations that honour both the tradition behind them and the place they come from.

Each dish also carries a story — of the producer it came from, the technique it draws on, and the thinking behind its composition. At Aura, food has always had context. Under Chef Silvano’s hand, that context deepens considerably.

A Shared Commitment to Sustainable Hospitality

Working with Lombok’s Farmers, Fishers, and Regional Producers

Chef Silvano’s track record in sustainable dining is built on close, long-term relationships with farmers, fisheries, and regional producers — ensuring that every ingredient is sourced with respect, authenticity, and purpose. That approach aligns directly with how Aura Restaurant already operates.

At Selong Selo Resort & Villas, this connection to South Lombok’s agricultural and fishing communities forms an important part of the resort’s dining philosophy. Chef Silvano’s residency deepens that connection by placing local producers at the centre of a dining experience with genuine regional and international reach.

This is what sustainable gastronomy looks like when it moves beyond the menu — a Lombok dining experience that strengthens the local economy, respects the ecosystem, and produces exceptional food in the process.

The Chef’s Table: Dining in Conversation with the Kitchen

Alongside the residency menu at Aura, guests will be invited to an intimate Chef’s Table experience, one of the most direct ways to engage with what this collaboration has produced. The format is deliberately small: a limited number of covers, a personally curated menu shaped by what is freshest on the day, and an open conversation with Chef Silvano about the stories, inspirations, and sustainable techniques behind each dish.

It is, in his own words, about community and knowledge-sharing as much as it is about the food. The Chef’s Table reflects his belief in inspiring the next generation of chefs and diners, offering guests direct access to the thinking behind the plate.

Chef’s Table availability is limited. Guests are encouraged to contact Selong Selo Resort & Villas directly to enquire about reservations.

What This Collaboration Means for Lombok’s Dining Scene

South Lombok is at a point where the quality of its experiences is starting to match the quality of its landscape. Travellers arriving in Selong Belanak Bay are discovering a side of Indonesia defined by space, authenticity, and a quieter kind of sophistication.

A culinary collaboration of this calibre, with a chef whose career is built on exactly the values that Selong Selo holds — sustainability, ingredient respect, community engagement — signals something about the direction of fine dining Lombok is taking. Not louder or more elaborate, but deeper and more considered.

For Aura Restaurant, it marks a significant step in its evolution as one of the region’s most compelling dining destinations. For Selo Group, it is a reflection of a commitment held since the beginning: that genuinely thoughtful hospitality means inviting the world’s best into real conversation with the places they visit.

The Aura x Chef Silvano culinary collaboration is available exclusively at Aura Restaurant, Selong Selo Resort & Villas, overlooking Selong Belanak Bay in South Lombok. To experience the residency or enquire about the Chef’s Table, connect with Selong Selo Resort & Villas and allow our team to arrange your visit.

Frequently Asked Questions

What is the Aura x Chef Silvano culinary collaboration?

It is an exclusive dining residency at Aura Restaurant, Selong Selo Resort & Villas, where Chef Silvano Amolini has created a limited-edition menu inspired by Lombok’s ingredients, Indonesian flavours, and his Italian culinary heritage.

Who is Chef Silvano Amolini?

Chef Silvano Amolini is an internationally acclaimed chef with more than 40 years of global culinary experience. His career spans renowned properties including Amanpuri Phuket, Suvretta House St. Moritz, The Splendido Portofino, and JW Marriott Khao Lak Resort & Spa, where he became known for circular gastronomy and sustainable dining.

What kind of cuisine does Aura Restaurant serve?

Aura Restaurant practises ocean-to-table dining in Lombok, with a menu shaped by seasonal produce, local sourcing, and the coastal setting of Selong Belanak Bay. During the residency, Chef Silvano’s limited-edition dishes bring Italian craft into dialogue with Indonesian ingredients.

What is the Chef’s Table at Selong Selo?

The Chef’s Table is an intimate, limited-cover dining experience at Aura Restaurant during the residency. Guests are invited to discover the stories, inspirations, and sustainable techniques behind each dish. Availability is limited, and reservations can be arranged directly with Selong Selo Resort & Villas.

How does this collaboration reflect Selo Group’s values?

The collaboration reflects Selo Group’s commitment to thoughtful hospitality, regenerative tourism, responsible sourcing, and experiences rooted in the culture and landscape of South Lombok. Chef Silvano’s work in sustainable gastronomy makes this a natural alignment of values.