Christophe Harbour's new Executive Sous Chef Ketut Agustika has extensive experience working at Aman resorts across southeast Asia where he previously worked alongside Christophe Harbour’s Executive Chef Barnaby Jones. 

We are delighted to welcome Ketut Agustika as our new Executive Sous Chef of both The Pavilion beach club and award-winning beachside bar, SALT Plage. With more than 20 years of experience in some of the world’s most illustrious luxury resorts and a passion for embracing local flavors in his cooking, Agustika blends harmoniously with Christophe Harbour’s modern Caribbean cuisine and resort culture.

“Now is a momentous time for us as we are really evolving Christophe Harbour’s culinary program, always keeping flavors and techniques honest and true to their heritage while showcasing regional ingredients,” stated Christophe Harbour’s Executive Chef Barnaby Jones. “We’re thrilled to welcome Agustika and are confident his passion and expertise will complement our team in offering our guests and members a world-class dining experience.”

The appointment comes at a pivotal point for Christophe Harbour as the development prepares to debut phase two of the marina village by the end of 2017 which will include an 11,000-square foot three-story customs house, as well as new  luxury retail shops. Park Hyatt St. Kitts, the first Park Hyatt property to launch in the Caribbean, is slated to debut in November 2017.

Originally from Bali, Agustika has extensive experience working at several Aman resorts across southeast Asia where he specialized in Asian cuisine and previously worked alongside Christophe Harbour’s Executive Chef Barnaby Jones.  Most recently, he spent the last 12 years throughout the Caribbean, including Antigua at Carlisle Bay and most recently at The Pink Sands Club on Canouan Island where he held the position of Executive Chef. Throughout his career he has mastered international fine dining and French cookery from focused training with premier chefs. His distinct cooking style will bring fresh, global flair to the kitchen, while using locally sourced ingredients.