Sebastian Arnold: A Global Culinary Visionary in Luxury Hospitality |Sebastian Arnold: Executive Chef Leading Global Luxury Hospitality |Sebastian Arnold: Elevating Dining Standards in World-Class Resorts |Sebastian Arnold Biography: Executive Chef & Global Culinary Leader
Early Life and Inspirations in Germany
Every chef’s journey begins with a spark—an encounter with food that transforms curiosity into passion. For Sebastian Arnold, that spark ignited in his hometown of Dresden, Germany, where the vibrant culinary culture and family traditions surrounded him from a young age. Born with a natural curiosity and a sharp palate, Sebastian found himself fascinated not only by how food tasted but by how it was crafted, plated, and presented. This fascination would grow into a career that spanned continents, luxury hotels, and some of the most prestigious culinary environments in the world.
His first formal step into the culinary world came when he enrolled in Art’otel Dresden / Park Plaza, Germany, as part of his on-the-job chef training from 1999 to 2002. This period laid the foundation for his technical skills, instilling discipline, precision, and an understanding of what it meant to thrive in professional kitchens. The rigorous training was not just about learning recipes; it was about embracing the culture of hospitality, teamwork, and excellence that would become hallmarks of his career.
Laying the Foundation: Commis de Cuisine in Munich
Sebastian’s professional career took off in 2002 when he joined NH Hotel in Munich Dornach as a Commis de Cuisine. In this role, he worked tirelessly in the kitchens of a busy business hotel, learning to balance efficiency with quality while catering to international guests. It was here that he honed his ability to deliver consistent dishes while also beginning to experiment with seasonal ingredients.
These early years were marked by resilience and determination. Working long shifts in high-pressure environments, Sebastian developed the stamina and work ethic that would later define his leadership style. He quickly realized that success in the culinary industry required not only skill but also adaptability and a relentless pursuit of improvement.
Climbing the Culinary Ladder: Dorint Novotel, Munich
By 2007, Sebastian had earned his promotion to Junior Sous Chef at Dorint Novotel in Munich. Leading teams for the first time, he was tasked with supervising kitchen operations in a 307-room luxury hotel with two dining outlets. Here, Sebastian transitioned from being just a skilled cook to becoming a leader. He learned to inspire and guide others while maintaining the highest standards of taste, presentation, and food safety.
His responsibilities included developing new à la carte and buffet menus, incorporating seasonal and locally sourced ingredients. This experience expanded his creativity and refined his ability to design menus that were not only profitable but also memorable for guests.
International Horizons: Oman and the Shangri-La Experience
In 2007, Sebastian embarked on an international adventure that would define much of his career. He joined Shangri-La’s Barr Al Jissah Resort & Spa in Muscat, Oman, as a Junior Sous Chef, working in one of the region’s most luxurious resorts. Over the next three years, he proved himself indispensable, contributing to the resort’s recognition as MENA’s Best Resort and earning accolades like placement in the prestigious Condé Nast Gold List.
By 2010, he had been promoted to Sous Chef at the same property, managing operations across eight restaurants in a 640-room beachfront resort. The scale of operations was massive, and Sebastian thrived under the pressure. He achieved ISO 22000 and HACCP certifications, further solidifying his expertise in food safety and international standards. Leading a large team in such a high-volume environment required not only culinary brilliance but also managerial acumen, qualities he demonstrated with consistency.
His years in Oman were also marked by creativity. He pioneered new menu designs that integrated modern cooking techniques, international culinary trends, and local ingredients, ensuring guests enjoyed a dining experience that was both authentic and contemporary.
Mastery in Malaysia: Sunway Resort & Spa
In 2011, Sebastian transitioned to Sunway Resort & Spa in Malaysia, another five-star property, this time as a Sous Chef. His focus was on managing daily kitchen operations across multiple F&B outlets, coordinating banquets, and catering for large-scale events. His ability to handle precision and quality in high-pressure environments set him apart.
By 2012, he had been promoted to Chef de Cuisine, where he directed culinary operations for a massive 468-room resort with four dining outlets. This role showcased his leadership in menu development, as he created award-winning offerings that fused international and local flavors. His strict adherence to HACCP compliance and sustainability practices highlighted his balanced approach: artistry paired with responsibility.
At Sunway, Sebastian became known for elevating the resort’s reputation for fine dining and buffet experiences. He mentored a team of professional chefs, empowering them to deliver consistent quality while encouraging creativity and innovation.
Culinary Excellence in Bali: Ayana Resorts
Sebastian’s journey took him to Bali in 2013, where he joined the prestigious Ayana Resort Hotel & Spa as Chef de Cuisine. This role was a milestone in his career, as he managed multiple dining venues, including fine-dining and all-day dining outlets. Under his leadership, the resort’s culinary reputation soared, with a 15% increase in restaurant revenue attributed to his strategic menu engineering and guest-driven innovations.
By 2016, he had been promoted to Junior Executive Sous Chef at the same property, where he directed operations for 12 restaurants and bars. This was a vast undertaking, involving large-scale banquets, weddings, and conferences. Sebastian excelled in designing innovative menus that blended artistic plating with modern gastronomy, enhancing the guest experience to new heights.
His years in Bali were marked by leadership and mentorship. He developed comprehensive training programs that equipped kitchen staff with advanced techniques and leadership skills, ensuring the resort maintained its reputation for excellence.
Executive Chef: Ayana Komodo Resort, Waecicu Beach
In 2020, Sebastian stepped into the role of Executive Chef at Ayana Komodo Resort on Waecicu Beach. Overseeing six dining outlets in a five-star beachfront resort with 205 rooms, he spearheaded the conceptualization of innovative dining concepts that elevated guest satisfaction scores. He introduced new systems and SOPs to enhance service efficiency and reduce food waste, demonstrating his commitment to both sustainability and profitability.
Sebastian also strengthened ties with local farmers and suppliers, ensuring that the resort’s menus reflected regional authenticity while supporting sustainable sourcing. He curated unforgettable dining experiences, from high-profile banquets to intimate private dinners, each reflecting his meticulous attention to detail.
Leading with Vision: Westin Resort Hotel & Spa, Ubud
By late 2022, Sebastian had taken on his current role as Executive Chef at Westin Resort Hotel & Spa in Ubud, Bali. Here, he oversees all culinary operations for a luxury property with 120 rooms and two signature restaurants. His focus has been on curating menus with seasonal, locally sourced ingredients that resonate with global trends while honoring local traditions.
Under his leadership, the Westin Ubud has introduced exclusive dining experiences, themed events, and personalized menus for VIP guests. His efforts in streamlining kitchen operations have improved efficiency and cost management, ensuring the resort maintains its standard of excellence. His recognition as Manager of the Quarter in 2023 is a testament to his impact.
Taskforce Leadership and Pre-Opening Expertise
Beyond his permanent roles, Sebastian has been a valuable asset in pre-opening and taskforce projects. He served as Pre-Opening Culinary Lead for Marriott Perhentian in Malaysia, where he developed foundational kitchen operations and menu planning. He also supported the Autograph Collection Cicada in Ubud during its concept development and kitchen setup. His taskforce contributions at major conferences, including the MARRIOTT OPS Conference 2023 and GM Conference 2024, showcased his ability to deliver seamless culinary leadership for high-profile events.
Awards and Recognition
Sebastian’s career has been decorated with multiple awards and accolades. Notably, he was the First Prize Winner at the Oman Chef Competition in 2009 for his five-course gourmet dinner. His consistent excellence earned him multiple “Customer Delight” Gold and Silver Star Awards between 2009 and 2010. His contributions were integral to Shangri-La’s Barr Al Jissah Resort achieving industry accolades, including recognition in the Condé Nast Gold List.
Philosophy of Leadership and Culinary Artistry
At the core of Sebastian’s philosophy is the belief that food is more than sustenance—it is an experience, a story told on the plate. He combines artistry with responsibility, ensuring that each creation delights the palate while respecting sustainability and local culture. His leadership is defined by mentorship, fostering multicultural teams that embody creativity, discipline, and excellence.
Sebastian believes that innovation must go hand in hand with tradition. While he embraces global trends and modern techniques, he also honors the authenticity of local flavors. This balance allows him to create dining experiences that resonate with diverse guests while maintaining cultural integrity.
Looking Ahead
With more than two decades of global culinary leadership, Sebastian Arnold’s journey is a testament to resilience, innovation, and vision. From his early days in Dresden to leading luxury resorts across Asia and the Middle East, he has redefined what it means to be an Executive Chef in the modern hospitality landscape.
As he continues his journey, Sebastian aims to further elevate sustainable gastronomy, mentor the next generation of chefs, and craft dining experiences that leave lasting impressions on guests worldwide. For him, the kitchen is not just a workplace—it is a stage where artistry, culture, and innovation come together to create unforgettable memories.
Sebastian Arnold: A Global Culinary Visionary
Born in Dresden, Germany, Sebastian Arnold grew up fascinated by the artistry of food. His culinary journey began with formal training at Art’otel Dresden / Park Plaza, where he learned the discipline and precision required to thrive in the professional kitchen. By 2002, he stepped into his first professional role as a Commis de Cuisine at NH Hotel in Munich, developing a strong foundation in efficiency and consistency.
His career took a pivotal turn in 2007 when he joined Dorint Novotel in Munich as a Junior Sous Chef, his first leadership role. That same year, he moved internationally to Shangri-La’s Barr Al Jissah Resort & Spa in Oman, where he played a key role in the property’s recognition as MENA’s Best Resort. His commitment to excellence earned him ISO 22000 and HACCP certifications, proving his expertise in food safety at a global level.
From 2011 to 2013, Sebastian shaped the kitchens of Sunway Resort & Spa in Malaysia, rising to Chef de Cuisine and creating award-winning menus that blended local and international flavors. His journey then brought him to Bali’s prestigious Ayana Resort & Spa, where he managed multiple dining venues, boosted revenues, and mentored multicultural teams.
In 2020, he became Executive Chef at Ayana Komodo Resort, Waecicu Beach, leading six outlets, pioneering sustainability initiatives, and elevating guest satisfaction. By 2022, he advanced to Executive Chef at Westin Resort & Spa, Ubud, where he continues to innovate with seasonal, locally sourced menus, while also curating exclusive dining experiences.
With over 20 years of global experience, Sebastian Arnold is more than an Executive Chef—he is a visionary leader blending artistry, sustainability, and cultural authenticity to redefine modern gastronomy.