October 16th and 17th 2025 – In honour of World Food Day, COMO Uma Canggu and MODENA Culinaria present 'Taste of the Land', a two-day COMO Journey celebrating heritage, innovation, and Bali’s abundant ingredients.
Guests will be treated to a high-energy chef battle, conversations beyond the kitchen, and a zero-waste, four-hand dinner, highlighting sustainable gastronomy and the stories behind the island’s finest produce.
On October 16th at 3.00pm, the stage is set for COMO Uma Canggu’s Executive Chef Collin McSherry to face off Chef Ami, MODENA Culinaria’s Resident Chef and MasterChef Indonesia Season 10 Runner-Up. In this epic high energy Chef Battle, both chefs must craft authentic Balinese dishes using reef fish as the mystery box ingredient, a zero-waste approach and MODENA’s innovative appliances.
On October 16th, join a fireside chat exploring one of today’s most urgent challenges: food security. This session brings together voices from hospitality, corporate innovation, and advocacy to share how the industry can reduce waste, promote responsible sourcing, and ensure access to safe, nutritious food for all.
On October 17th at 6.00pm, the collaboration between Chef McSherry and Chef Ami unfolds with Taste Without Borders – A Zero-Waste Celebration of Land and Sea. This six-course dining journey blends Indonesian heritage with international inspiration, highlights include crab and squid ink linguine, Fish Bouillabaisse, Jumpa Jampi, Ramoe Mantra and more. Further courses continue the narrative, weaving together local ingredients, global techniques, and a zero-waste philosophy. Each dish is paired with a story card, creating an elegant outdoor dining experience that honours Bali’s culture while embracing a global culinary perspective.
This COMO Conversation brings together voices from across sectors to explore practical pathways towards a more resilient and equitable food system. MODENA will share its initiatives in food rescue and community engagement that reduce waste and empower local communities. COMO Hotels and Resorts will reflect on the role of hospitality in responsible sourcing, culinary leadership, and wellness-driven dining that shapes both industry standards and guest choices. Public figure and advocate Vania Herlambang will highlight the cultural influence of public awareness in shaping food behaviours. Moderated by Scholars of Sustenance, the discussion aims to inspire collaboration where corporate strategies, culinary vision, and cultural advocacy converge — ensuring food security not as a privilege, but as a right for all.
As Outreach Officer at Scholars of Sustenance, Sandra Pramitha is dedicated to advancing food security and community empowerment. With a background in international relations and extensive experience in programme coordination and cross-sector partnerships, she works closely with donors, foundations, and community groups to drive initiatives that reduce food waste and foster resilience.
A sustainability advocate and Indonesia’s SDGs Ambassador, Vania Herlambang combines her academic background in Chemical Engineering with professional expertise in renewable energy and a strong public presence. Crowned Puteri Indonesia Lingkungan 2018 and placing in the Top 15 at Miss International 2018 in Tokyo, she continues to use her platform to champion environmental conservation and sustainable development across Indonesia and beyond.
As Sustainability Lead at MODENA, Winda Aulia drives initiatives such as MODENA Pure Hub, Food Hub, and Solar Hub, expanding access to clean water, reducing food waste, and promoting renewable energy in underserved communities. With experience across the energy sector, nonprofits, youth movements, and digital advocacy, she focuses on transforming sustainability concepts into tangible solutions that create real impact.
Lelie Liana oversees sustainability strategy and implementation across COMO’s three Bali properties, embedding ESG frameworks and advancing EarthCheck certification. With a background in sustainable tourism and policy development, she bridges hospitality, community, and environmental priorities to ensure COMO’s practices align with international standards while creating lasting impact beyond the hotel walls.
Colin McSherry is the Executive Chef of COMO Uma Canggu, where he leads the resort’s culinary direction with a philosophy that blends authenticity with innovation.
With over two decades of international experience, McSherry is known for his ability to tell stories through food, drawing inspiration from both local traditions and global influences. His love for skiing and travel mirrors his culinary style—precise, adaptive, and constantly exploring new horizons. At COMO Uma Canggu, he brings this spirit of discovery to the beachfront resort, creating dining experiences that celebrate Bali’s vibrant produce while offering guests a taste of the world.
Anggit Dwi Fahmi “Ami” Prachaya Ruangroj first captured national attention as the Runner-Up of MasterChef Indonesia Season 10. Today, he serves as Resident Chef at MODENA Culinaria, where he showcases his passion for innovation through pop-up dinners, street-food classes, and community culinary experiences.
Known for his creativity, technical skill, and warm personality, Chef Ami has earned a reputation as a versatile talent — equally adept at bold savoury dishes and inventive desserts. With his commitment to zero-waste cooking and his ability to tell stories through flavours, he brings a fresh, inspiring perspective to Indonesia’s culinary scene.
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