The Ubud Food Festival (UFF) will return to Bali from May 28-31, 2026, bringing together chefs, farmers, producers and food lovers from Indonesia and all over the world for 4 days of culinary celebration. With the theme “Farmers: Guardians of Land and Sea,” this 12 months’s festival highlights the people and communities whose work sustains the region’s vibrant culinary culture – from farmers growing crops in volcanic soil to fishermen harvesting riches from Indonesia’s vast seas.
We respect the hands that feed us
The festival, which shall be held outdoors at Taman Kuliner in Ubud, will feature cooking demonstrations, food talks, master classes, food tours and a vibrant grocery store showcasing dozens of vendors. These events aim not only to thrill guests, but in addition to focus on the interconnected food ecosystem that connects farmers, chefs and consumers. The founder and director of the festival, Janet DeNeefe, emphasized that farmers are at the middle of the festival’s message, describing them as defenders of biodiversity and guardians of culinary knowledge passed down from generation to generation.
A worldwide lineup of culinary talent
The 2026 program brings together a powerful list of culinary talent from Indonesia and abroad. International celebrities include Bangkok-based chef Prin Polsuk, whose acclaimed restaurant Samrub Samrub Thai is thought for restoring historic Thai recipes and traditional ingredients. His work reflects a growing movement in Southeast Asia to rediscover traditional culinary knowledge while adapting it for contemporary audiences.
He is joined by Australian chef Ben Devlin, owner of Pipit in Byron Bay, who’s renowned for his approach to sustainable seafood and wood-fired cuisine that celebrates coastal produce. Kate Reid, founding father of the famous Lune Croissanterie restaurant in Melbourne, whose pastries have gained international recognition because of their precision and craftsmanship, can even appear.
Another notable guest is Spanish-born chef Frank Camorra, founding father of Melbourne’s iconic MoVida group, known for introducing modern Spanish tapas to Australian food culture. Indonesia’s contemporary culinary scene is represented by chef Jovan Koraag, whose restaurants boldly reinterpret Manado cuisine, presenting the colourful flavors of North Sulawesi.
We have fun producers and sustainable food systems
In addition to chefs and culinary performances, the festival places a powerful emphasis on the producers who form the backbone of the food system. This 12 months’s honorees include Balinese cocoa advocate Agung Widyastuti, whose work on sustainable cocoa farming has strengthened local farming communities and promoted environmentally responsible practices.
Its initiatives exhibit how agriculture, sustainability and cultural heritage are deeply intertwined in Indonesia’s culinary landscape. By celebrating farmers and producers, the festival encourages viewers to understand the complete journey of food – from soil and sea to table.
About the Ubud Food Festival
Since its inception, the Ubud Food Festival has turn into probably the most influential culinary gatherings in Southeast Asia. The annual event attracts 1000’s of holiday makers, chefs and food lovers who need to experience Indonesia’s diverse culinary traditions. The program typically includes collaborations with chefs, intimate dining experiences, cultural performances, workshops and a vibrant outdoor grocery store offering a wide selection of Indonesian street foods.
In addition to its celebratory atmosphere, the festival also serves as a platform for dialogue on sustainability, food heritage and the longer term of gastronomy.
The wealthy landscape of Indonesian and Southeast Asian cuisine
Indonesian cuisine is widely known as considered one of the richest and most diverse on this planet. Influenced by centuries of trade, migration and cultural exchange, Indonesian food combines indigenous traditions with Indian, Chinese, Middle Eastern and European influences. Dishes corresponding to rendang, sate, nasi goreng and countless varieties of sambal showcase the archipelago’s mastery of spices and sophisticated flavors.
More broadly, Southeast Asian cuisine – from Thailand and Vietnam to Malaysia and the Philippines – continues to draw international attention for its balance of sweet, sour, salty and spicy elements. The region’s culinary traditions emphasize fresh herbs, fermented ingredients and a deep respect for seasonal produce.
As global interest in regional ingredients and sustainable food sourcing grows, Southeast Asian food is increasingly recognized as a model for the longer term of gastronomy. Celebrating farmers and highlighting culinary traditions rooted in local ecosystems, Ubud Food Festival 2026 reminds us that the longer term of food begins with respect for the land, sea and the communities that nurture them.
