Voices: Aryadi Saputra on crafting Balinese Stories through Sustainable Mixology at Ambar Ubud
From the cultural richness of Lombok to the spiritual traditions of Bali, Aryadi Saputra has transformed his roots into a distinctive philosophy of mixology—one where every cocktail tells a story.
Now leading the bar program at Mandapa, a Ritz-Carlton Reserve’s acclaimed Ambar Ubud Bar, Aryadi Saputra blends local ingredients, refined techniques, and emotional storytelling to create immersive drinking experiences inspired by Indonesian culture. His journey—from starting as a Bar Back at The St. Regis Bali Resort to working aboard P&O Cruises and earning recognition in international cocktail competitions—has shaped a style rooted in precision, adaptability, and sustainability. Guided by the Balinese philosophy of Tri Hita Karana, Aryadi continues to redefine modern mixology through creativity, community, and a deep respect for nature.
You grew up between Lombok and Bali—how have these early influences shaped your creative approach to mixology today?
Growing up between Lombok and Bali shaped my identity and creativity. It gave me a deep connection to local ingredients, culture, and storytelling, which I translate into my cocktails today.
Your journey began as a Bar Back at The St. Regis Bali Resort. How was that experience and which are the most important lessons you have learned?
Starting as a Bar Back taught me discipline, attention to detail, and teamwork. It built the foundation of my approach, precision and consistency.
Having worked across diverse environments—from luxury resorts to cruise ships like P&O Cruises—how have these experiences influenced your style and adaptability as a mixologist?
Working in resorts and cruise ships taught me adaptability. I balance efficiency, global perspective, and refined creativity in my style.
You are known for creating cocktails that tell stories. What does “storytelling in a glass” mean to you, and how do you translate a narrative into flavors and presentation?
“Storytelling in a glass” means creating an emotional connection. I turn memories or cultural elements into flavors, aroma, and presentation.
At Mandapa, a Ritz-Carlton Reserve and beyond, how do you incorporate local ingredients and cultural elements into your cocktail creations?
At Mandapa, I use local ingredients and cultural inspiration, working closely with what Bali offers while presenting it in a refined way.
Sustainability plays a key role in your work. Can you elaborate on your circular approach to mixology and how it shapes your day-to-day practices?
Sustainability is about minimizing waste. I apply a circular approach by reusing ingredients creatively in daily operations. Working together with local farmer, local community and bar community. And applying trough Tri Hita Karana philosophy
You’ve received recognition such as the Second Runner-Up title at the 2018 Cocktail Competition on P&O Cruise Line. How have competitions contributed to your growth and confidence as a mixologist?
Competitions built my confidence and pushed me to refine my creativity, storytelling, and performance under pressure.
What role does emotion play in your cocktails, and how do you want guests to feel after experiencing one of your creations?
Emotion is key. I want guests to feel something memorable, whether it’s nostalgia, curiosity, or comfort.
Which is the most difficult cocktail you have created and why?
The most difficult cocktails are those balancing tradition and modern techniques, especially with delicate local flavors.
Looking back at your journey so far, what has been your most defining moment—and what continues to inspire you moving forward?
Leading a bar program has been a defining moment. What inspires me is the endless creativity rooted in culture and ingredients.
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