Heinz von Holzen, a chef and food consultant based in Bali, trained in his native Switzerland before working in Australia and Singapore and coming to Bali in 1990. He wrote the first cookbook ever published on Bali's fascinating cuisine in 1993. An enthusiastic food photographer since 1987, he coordinated the recipes and photographed the food within this volume as well.
Lother Arsana has more than twenty years experience as a chef and is responsible for the Indonesian cuisine served at the Grand Hyatt Bali. He has been involved in food promotions internationally, and has an extensive knowledge of Indonesia's regional cuisines.
Wendy Hutton has worked in Southeast Asia as a writer and editor since 1967, specializing in travel and cuisine. She has written man books on the food of Southeast Asia.