FEATURE
Desa Potato Head
Melati Melay
Location
Bali, Indonesia
Type
Interview
Contact
Beyond Bali’s picturesque beaches and bustling resorts lies a creative village where the lines between hospitality, sustainability, and art blur into something revolutionary. Desa Potato Head stands as a testament to what happens when good times and doing good converge, where waste becomes beautiful design objects and experiences connect visitors to local traditions. At the heart of this transformation are two women whose complementary visions are reshaping what responsible tourism can be: Amanda Marcella, Sustainability Director, and Melati Malay, Head of Experience.
Amanda’s journey at Potato Head reflects the evolution of the resort itself. Having started as a Project Coordinator for construction, she now oversees sustainability initiatives that have reduced waste-to-landfill from 50% to a remarkable 0.5%. Under her guidance, the resort has developed innovative solutions like Styroshell—a material created from discarded polystyrene foam and oyster shells—transforming what would typically be considered waste into design-forward amenities. This approach extends beyond the confines of the resort through the Community Waste Project, a collaborative initiative that invites neighboring businesses to adopt similar waste management practices, creating a network of sustainable operators throughout Bali. What makes these efforts distinctive is how they transform sustainability from an abstract concept into tangible, beautiful objects and experiences that guests can touch, participate in, and ultimately take home as inspiration.
Meanwhile, Melati Malay brings her background as a multidisciplinary artist to create experiences that honor community, tradition, and craft through innovation. Having moved between Jakarta, New York City, and Bali, her approach to experience design draws from electronic music composition, visual arts, and Balinese traditions. Rather than importing global trends, she fosters dialogues between international and local voices, creating hybrid performances where traditional gamelan musicians collaborate with electronic producers, or working with artisans using time-honored techniques in unexpected ways. Together, Amanda and Melati exemplify the holistic vision behind Potato Head’s concept of “regenerative hospitality”—where sustainability and creativity aren’t separate departments but intertwined forces, each informing the other in a continuous cycle of innovation. Through their work, Desa Potato Head offers a glimpse of what hospitality might become: not just a place to escape, but a living laboratory where guests participate in creating a more sustainable future while having the time of their lives.
Amanda Marcella, Sustainability Director
You’ve been with Potato Head for six years now, working your way through the ranks to become Sustainability Director. What was your journey to this role, and how has your approach to sustainability evolved during that time?
It’s actually my seventh year with Potato Head—time really flies. Over the years, I’ve held several roles that eventually led me to my current position as Sustainability Director. I started as a Project Coordinator for the construction of Potato Head Studios, specifically overseeing the kitchens and bars. That role had me working closely with our internal architect team, kitchen and bar teams, creative team, as well as external consultants, vendors, and contractors—giving me a strong foundation in cross-department collaboration and problem-solving across many moving parts.
During the pandemic, I joined the internal Task Force team, where our priority was ensuring our staff had access to reliable information, food supplies, and essential health support. It was a challenging time, but it reinforced the importance of community care and resilience.
Once we reopened, I shifted into more of a quality assurance role, ensuring the Desa was operating in line with our Policies and Procedures. Not long after, I began supporting the Sustainability team, particularly on the experience side, as we started placing more emphasis on the different pillars that define Potato Head, and how Sustainability goes through all of them. That naturally evolved into the role I hold today, drawing from my previous experiences but with a dedicated focus on embedding sustainability throughout the business.
Desa Potato Head’s waste management system is remarkable, having reduced waste-to-landfill from 50% to 0.5%. Could you walk us through the design thinking behind this system? How did you approach creating a process that’s both functionally effective and aesthetically aligned with the resort’s vision?
When we first started focusing on waste management back in 2017, we partnered with Eco Mantra, an environmental engineering company based here in Bali. They helped us set up the foundation of our system, which at the time was quite simple—separating organic and non-organic waste. For us, creating the habit across the team was key, so starting with something manageable and straightforward made sense.
By 2018, we took it a step further and launched what was then called the “Sustainism Lab,” now known as the “Waste Lab.” This became our R&D hub, where we began experimenting with different types of non-organic materials to see how they could be repurposed. The goal had grown—we wanted to move beyond basic separation and aim to become a zero waste to landfill property.
That shift required us to rethink everything, especially as we prepared to open Potato Head Studios. For example, we knew we’d have 168 televisions arriving, each packed in boxes with polystyrene foam, which is typically considered non-recyclable. Rather than accepting that as unavoidable waste, we challenged ourselves to find a creative solution. That’s how we developed what we call the Styroshell—a material made from that foam waste and oyster shells, repurposed into hotel amenities.
It’s always been about finding a balance between functionality and creativity—solutions that work operationally but also align with the design-led, thoughtful vision of Desa Potato Head. Every step we’ve taken has been driven by that mindset: how do we turn challenges into opportunities for innovation, with sustainability embedded at the core?
Desa Potato Head is renowned for its zero-waste initiatives, like turning Styrofoam into soap dispensers and cooking oil into candles. What’s been the most surprising or innovative transformation you’ve witnessed in your role?
One of the most fascinating transformations I’ve witnessed has to be the creation of the Styroshell. Seeing how we turned polystyrene foam—something typically seen as non-recyclable—into functional, design-forward products like soap dispensers has been incredibly rewarding. What’s even more exciting is how it’s sparked interest beyond Desa Potato Head. Designers from all over the world have visited, curious about the material and eager to experiment with their own variations, but still centering around polystyrene foam. It’s amazing to see how waste can become a medium for creativity.
Another transformation I’m particularly proud of is how we turned our waste management process itself into an engaging guest experience. When I was first tasked to curate what’s now known as the Follow the Waste Tour, I’ll admit—I was a bit unsure. How do you make a waste separation room interesting for guests on holiday? But we focused on making it honest and interactive, showing them how we re-separate waste from our three properties, clean it, and transform it into something new. At the end of the tour, guests can also take part in a workshop where they learn how to make the products themselves—making the experience even more hands-on and meaningful.
To my surprise, the tour quickly became one of our most popular experiences. Since launching in Q4 2023, we’ve welcomed almost 6,000 guests, which is something I’m incredibly proud of.
The Community Waste Project is a groundbreaking initiative. What challenges have you faced in scaling this project, and how do you envision it impacting Bali’s broader hospitality industry?
One of the main challenges we faced with the Community Waste Project was initial skepticism. When we first approached other businesses, some were unsure about the idea—understandably so, since collaboration like this isn’t always common, especially among companies in the same industry. But having the Follow The Waste Tour really helped. It allowed us to clearly explain our goals and show that this isn’t about competition—it’s about transparency and shared responsibility. We’ve always believed that tackling Bali’s waste problem requires collective action; doing it alone won’t create a meaningful impact, but together, we can move closer to a zero-waste Bali.
Once companies agreed to join, they committed to adopting the same waste management system we have at Potato Head. So in terms of scaling the process, it wasn’t as difficult because those who came on board were fully committed and willing to implement the system properly.
Another challenge, however, has been the physical capacity of our facility. We didn’t anticipate just how much waste—though already separated—would come through once more partners joined. Space became an issue, so we had to collaborate with third parties to help with recycling, ensuring nothing ended up in landfill.
That’s also why we intentionally named it the Community Waste Project. It’s not about competing with existing waste collectors or services, but rather about coexisting and working hand in hand to solve this problem together. It’s about building a supportive network, not just within the hospitality industry but across the wider community, to drive real, lasting change.
We’ve seen many hotels claim to be sustainable through superficial changes like eliminating plastic straws. What’s your perspective on how the hospitality industry needs to redesign its approach to truly minimize environmental impact?
I truly believe everyone is doing their best within their own capacity—whether that’s eliminating plastic straws, using natural materials, or other initiatives. I’m not in a position to judge; every step counts.
For me, what matters most is the intention behind it. If the intention is genuinely to minimize environmental impact, that’s already a strong starting point. How you get there—how you evolve from that starting point—comes down to continuously learning, doing the research, and sharing knowledge openly.
That’s why at Potato Head, we’ve made it a priority to be transparent and open source about our sustainability journey. Because it is a journey where we also learn from each other. Creativity also plays a huge role. Each team, each property, will face different challenges, and finding innovative solutions often requires thinking beyond standard practices. It has to come from within—driven by the team’s own ideas and commitment.
Melati Malay, Head of Experience
As a multidisciplinary artist who has moved between NYC, Jakarta, and Bali, how does your background in electronic music and visual arts influence how you design experiences at Desa Potato Head?
Having lived many places and working across industries, my multidisciplinary artistic practice has shaped a layered, almost synesthetic approach to experience design—one that pulls from the structured experimentation of electronic music, the evocative language of visual composition, and the traditions of Bali.
Music, for me, is the architecture of inner worlds —a way of sculpting time and atmosphere, building tension and release, and constructing sonic landscapes that bring people together in a shared experience. I approach experiential design in much the same way: every sensory element—light, scent, sound, materiality, and movement—is considered with intentionality, much like composing a piece of music.
Living in NYC sharpened my understanding of the artist’s role in shaping culture—how experiences have the power to transform people, provoke thought or questions, and cultivate community. Jakarta’s fusion of tradition and modernity taught me the art of adaptability—how to navigate layered, dynamic environments where history, identity, and expression are constantly evolving. Bali, in contrast, has been an education in fluidity—a place where nature, spirituality, and art are not distinct disciplines but interwoven forces, each informing the other in a continuous cycle of creation and renewal.
At Desa Potato Head, I hope to create experiences that feel both natural and surprising—blending innovation with a strong sense of place. My goal is to shape something that is not only visually engaging but also meaningful.
You’re uniquely positioned at the intersection of hospitality and creative direction. How do you balance creating memorable, design-forward experiences while ensuring they remain accessible and meaningful to a diverse range of guests?
I see design as a means of engagement rather than exclusivity. Ultimately, meaning comes from intentionality—every detail, from material and sound to programming and ambiance—is guided by a commitment to sustainability while remaining connected to place and purpose. The goal isn’t spectacle for spectacle’s sake, but to create experiences that feel genuine, rooted, and lasting— hopeful ones that resonate beyond the experience itself.
Sustainability is central to this. It’s not just about using recycled materials or reducing waste but about creating a deeper relationship between people and their environment. By integrating locally sourced materials, collaborating with Balinese artisans, and designing with longevity in mind, we hope to create spaces that are in harmony with their surroundings.
At its core, sustainability is about the future—something meaningful to every guest, whether consciously or not. The way we design our spaces and experiences reflects a larger responsibility: to inspire a way of life that is not only beautiful and engaging but also regenerative, ensuring that culture, nature, and community thrive together.
You’ve worked with global artists and creatives through projects like Asa Tone. How do you collaborate with local Balinese artists and communities to ensure their voices are part of the Potato Head experience?
Collaboration is at the heart of everything we do. Rather than importing global trends or imposing external narratives, we create a space where local and international voices exist in dialogue, learning from and influencing each other.
Balinese culture has an innate artistry—creativity isn’t a separate discipline but a way of life, present in everything from intricate offerings at temples to the interlocking rhythms of gamelan. For example, in our programming, Balinese artists aren’t simply “opening acts” for international headliners. Instead, we create hybrid performances where traditional gamelan musicians collaborate with electronic producers, or dancers from another culture. In design, we work with artisans using time-honored techniques, pushing these materials in unexpected ways—whether through repurposed plastics or architectural elements that blend craftsmanship with sustainability.
By weaving these voices into the DNA of Potato Head—not as an afterthought, but as an essential foundation—we hope to create a living, breathing space that belongs as much to the community as it does to the guests who pass through.
Desa Potato Head champions what it calls “regenerative hospitality.” How do your respective roles in sustainability and experience design complement each other in bringing this concept to life?
Amanda: Teamwork is absolutely key. It’s not just Melati and I—it’s the entire team working together across departments. Both sustainability and design are core pillars of Potato Head, and they naturally complement each other in everything we do.
Whether it’s creating products from available waste materials, designing event decorations, curating meaningful guest experiences, or developing amenities, it’s always a collaborative process. We continuously find ways to blend sustainability with creativity, making sure every touchpoint not only reflects our commitment to regeneration but also enhances the overall guest experience. It’s that collective effort that brings the concept of regenerative hospitality to life.
Melati: Sustainability and experience design are deeply intertwined, shaping every aspect of how we bring this vision to life. From a sustainability perspective, it’s about embedding regenerative principles into the very fabric of our spaces—whether through circular design, waste innovation, or collaboration with local artisans and materials. It’s about ensuring that every detail, from the architecture to the sourcing of ingredients, is considered with the aim of enriching the ecosystem and, ideally, giving back more than it takes.
Experience design then takes these principles and makes them tangible, shaping how guests interact with and feel within these spaces. The goal is to remove barriers, making sustainability intuitive, and inspiring rather than prescriptive. We want guests to naturally engage with a way of living that is not just beautiful, but thoughtful and restorative. Ultimately, our roles converge in shaping a hospitality model that feels effortless yet impactful—where design, culture, and sustainability are not separate elements but part of a seamless, regenerative ecosystem.
Looking ahead, what’s one design innovation or initiative you’re each most excited about implementing at Desa Potato Head in the coming year?
Amanda: One of the key initiatives we’re focusing on this year is food waste reduction. It’s a collaborative effort between our culinary, creative, experience, procurement and sustainability teams. Specifically, we’re looking at how we can maximize the use of every ingredient—like using the entire lemon or lime, from juice to peel.
Our first step is internal: we’ll be working closely with our Zero Waste Chef to train the team, ensuring everyone understands how to minimize waste in the kitchen creatively and effectively. From there, the idea is to extend that knowledge to our guests by developing a masterclass experience, where they can learn practical tips and techniques to apply at home. It’s all about making food waste reduction both accessible and inspiring, not just within our property but beyond.
Melati: For me one of the most exciting initiatives on the horizon is the Design Summit, an exciting opportunity to bring together global and local innovators to explore regeneration through design. We hope for the summit to become an evolving experiment in how design can shape culture, sustainability and hospitality.
A key focus will be on pushing the boundaries of circular design, exploring new ways to integrate biomaterials, repurpose waste into functional design elements, and develop modular, adaptive spaces that evolve over time.
Most of all, I’m excited about deeper collaborations with artists, artisans, and sustainability experts—finding new ways to make sustainability feel approachable and possible, rather than something separate from the experience itself.
Photography by Potato Head, Paulias Staniunas, All Is Amazing, Kevin Mak, Tommaso Riva