World Ocean Day isn’t just a celebration — it’s a call to action. The Westin Resort Nusa Dua embraced that call with depth, passion, and purpose, and Dreams Studio Bali had the privilege of documenting the journey. The result is a film series that spotlights sustainable seafood practices while honoring the local traditions and personal stories behind every dish.
Executive Chef Dane Fernandes: A Message on Responsibility
Sustainability is no longer a trend — it’s a revolution. Our duty is to use seafood to its optimum level and respect where it comes from.
— Chef Dane Fernandes, Executive Chef, The Westin Resort Nusa Dua
Chef Dane’s vision puts Mother Nature first: daily fresh catches from Karangasem fishermen, reduced kitchen waste, and a commitment to local ingredients.
How We Captured the Story
At 3 AM, our crew joined seven Westin chefs for an unforgettable journey to Padang Bai in East Bali. Guided by local fishermen in traditional jukung boats, we set off before sunrise to see where sustainable seafood truly begins. From launching drones off moving decks to diving with GoPros for underwater shots, every frame was a challenge we were proud to meet.
Back at the resort, each chef prepared a dish and explained what sustainability means in their culinary world. These weren’t merely recipes — they reflected family heritage, regional pride, and responsible food philosophy.
Meet the Chefs: Sustainable Dishes from Bali to the World
Below, watch short films that bring Westin’s sustainability vision to life. Each chef presents a unique ocean-friendly creation, proving that great taste and environmental responsibility can coexist beautifully.
And then, there was a standout moment that went far beyond our expectations. We are incredibly proud to share that one of the videos we created for The Westing resort about Chef Sudiartha’s dish was selected as a global winner in Marriott’s internal sustainability culinary competition—a program that encourages innovation, storytelling, and responsible sourcing.
The Winning Dish: Jimbaran Pindang with Daun Kelor by Chef I Made Sudiartha
Inspired by childhood memories of his fisherman father and his mother’s kitchen, Chef Sudiartha created Jimbaran Pindang with Daun Kelor. The dish’s heartfelt backstory, use of local ingredients, and respectful technique impressed judges of Marriott’s global sustainability competition — and our video was honored to be selected to represent his entry among chefs from around the world. We’re especially proud because storytelling was a key judging criterion.
A Story We Were Honored to Tell
As a team of storytellers, this project was more than a video shoot. It was a journey into Bali’s ocean culture, a tribute to sustainable cuisine, and a moment to showcase how visuals can spark awareness. Knowing that storytelling was a key judging criterion makes this opportunity to represent in a global challenge even more meaningful for us at Dreams Studio Bali, where storytelling is at the heart of what we do.
Thank you to the entire team at The Westin Resort Nusa Dua for trusting Dreams Studio Bali with this incredible initiative.
Let’s continue to tell stories that matter—for the planet, for the people, and for the generations to come.
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