← Back to All Press
LUMA Introduces the BBQ Terrace Series at BAR LUMA
At LUMA, cooking has always been about fire, flavour, and connection. Extending that philosophy beyond the dining room, BAR LUMA’s BBQ Terrace Series brings a more relaxed, open-air expression of the kitchen to the front terrace—where smoke drifts through the evening, drinks flow easily, and the focus stays firmly on good food shared with good company.
Hosted on the terrace of BAR LUMA, the BBQ Terrace Series is an ongoing collaboration program that invites chefs, restaurants, and like-minded culinary teams to cook over live fire alongside the LUMA kitchen. Each session is informal by design—stripped back, produce-led, and shaped by the personalities behind the grill.
A New Chapter at LUMA Bali: Sunset Drinks, Vinyl, and Terrace Vibes
Tucked in the lively heart of Canggu, LUMA has become a beloved dining destination, inspired by the sun-kissed coasts of Southern Europe. The restaurant’s menu showcases seasonal ingredients, bold flavors, and refined techniques, thanks to renowned chefs Cameron Emirali and Kieran Morland. Its central charm lies in sharing Bali’s local produce through a Mediterranean lens, featuring a wood-fired oven and charcoal grill, complemented by a curated wine list and inventive cocktails. With its breezy coastal design and relaxed ambiance, LUMA invites long lunches, relaxed dinners, and everything in between.
LUMA Canggu – A Friendship Forged in Kitchens, Reignited in Bali
Tucked into Batu Bolong, Canggu, LUMA is a restaurant shaped by friendship, fire, and a love for bold, ingredient-driven food. At the heart of it are chefs Cam Emirali and Kieran Morland, two longtime friends and respected names in the culinary world, now reunited in Bali to cook the food they love, using local produce and a Mediterranean lens.
Cam made his name in London as the chef-owner of 10 Greek Street, known for its fresh, seasonal menus and unfussy, flavour-first approach. Kieran, meanwhile, is behind two of Bali’s most iconic modern Indonesian restaurants Merah Putih and Sangsaka where he pioneered a style of cooking rooted in native ingredients and wood fire. The two first crossed paths in London kitchens, and LUMA marks their return to cooking side by side.
