Putu Egi Krisnawan; Indonesia Best Sommelier 2025

Putu Egi Krisnawan, the Best Indonesia Sommelier 2025, I ran, coincidently, into him at Koral, The Apurva Kempinski, a few weeks prior to the competition. When I inquired about his preparation for the competition, he confidently stated that they (Bali's sommelier candidates) would bring the trophy back to Bali.

Egi Krisnawan, Indonesia Best Sommelier 2025

Now, Egi returns to the same routine once more. However, I would like to offer a brief glimpse into where the story begins and how his journey has inspired many others.

How did your journey with wine begin, and what first inspired you to become a sommelier?

My sommelier journey began when I was a trainee at The Oberoi Beach Resort Bali, where everyone was so knowledgeable about wine. At some point, one of my seniors, Billy, taught me about wine and from that moment, I started exploring the world of wine, sommelier service, and everything related to it. It felt so elegant and inspiring. That was the moment I knew I wanted to become a sommelier.

What was the toughest part of preparing for the “Indonesia Best Sommelier 2025” competition?

The toughest part of preparing for the Indonesian Sommelier Competition is finding time to practice while working in a busy restaurant sometimes even the corkscrew gets more rest than I do! And in Bali, our wine lists are pretty limited compared to the massive selection in the competition, so yeah… it’s like training for a marathon with flip-flops.

Was there a defining moment during the contest when you knew you could win?

Honestly, there wasn’t one single moment when I knew I could win but there was a moment when I felt truly in my element. During the service part, everything just clicked: the focus, the flow, the confidence. I thought, “Okay, this is it just do what you love.” From that point on, I stopped thinking about winning and just enjoyed showing who I am as a sommelier.

How do you see Bali’s wine culture evolving today?

Bali’s wine culture is really growing these days. We’re seeing more international grape varieties being planted, better winemaking techniques, and even a stronger wine community developing. More and more people are starting to appreciate and enjoy wine here it’s exciting to see how far it’s come.

What makes pairing wine with Indonesian cuisine so unique?

For me, pairing wine with Indonesian cuisine is really special because our food has so many bold flavors and spices. It’s not always easy one dish can have sweetness, heat, and umami all at once but that’s what makes it exciting. When you find the right wine that connects with the dish, it feels like magic. It’s a mix of culture, creativity, and a bit of intuition too.

Which wine or experience has changed the way you see the world of wine?

The moment that transformed my perspective on the wine world was when I began watching sommelier competitions on YouTube. The passion and attention to detail of the sommeliers were astonishing. I understood that it's not just about wine; it also involves food, cocktails, spirits, and even coffee and tea. It's a challenging yet thrilling realm, and that's when I realized this is what I want to pursue.

How do you balance your personal taste with what guests love?

For me, it’s all about listening first. Everyone has their own taste, so I try to understand what the guest really enjoys then I guide them toward something that fits, maybe with a little twist from my own style. Sometimes I suggest a pairing they’ve never tried before, like spicy Indonesian food with an aromatic white or light red. It’s not just about what I like, but helping them discover new flavors they’ll love.

What’s the most common misconception about wine among Indonesian guests?

I think the most common misconceptions are that wine has to be expensive to be good, and that the older the vintage, the better it is. I love breaking those myths showing guests that a young wine can be fresh and beautiful, or that a simple bottle can taste amazing with the right food. It’s all about balance, not price or age.

What advice would you give to young sommeliers starting their journey in Bali?

My advice is simple stay curious and keep learning. In Bali, we might have limited access to certain wines, but that shouldn’t stop your passion. Taste as much as you can, talk to people, and learn from every bottle and every guest. Don’t rush the process just enjoy the journey.

After this win, what’s next; what legacy do you hope to build in Indonesia’s wine scene?

After this win, I just want to keep learning and growing there’s still a lot of bottles I haven’t opened yet, I really hope to inspire more young sommeliers in Indonesia to chase this path, even when it’s not easy. I want to help build a stronger wine community and show that Indonesian sommeliers, especially from Bali, can shine anywhere.

Meeting Egi unexpectedly at Koral was a significant moment that many young sommeliers hope to experience at the competition, as it provides them with the opportunity to gain more exposure and boost their knowledge and confidence in the industry.

The Indonesia Sommelier Association, a nonprofit group for sommeliers connected to the Association de la Sommellerie Internationale, organizes an annual contest to identify the top sommelier. This year's event took place at The Fairmont Jakarta, with a panel of judges led by Mr. Gerald Lu, President of the Sommelier Association Singapore. The Indonesia Best Sommelier 2025 award was won by Putu Egi Krisnawan from The Apurva Kempinski Bali, following the grand final competition held on 20 October 2025 at Fairmont Jakarta. The second place was achieved by Muhammad Nazmi Fadillah from Cork & Screw Jakarta, and the third place was taken by I Kadek Widiarta, also from The Apurva Kempinski Bali.