Culinary Connoisseurs Bali: Philip Mowforth – Executive Chef at The Guest Society
What began as a vision to create places people genuinely want to gather has grown into one of Indonesia’s most dynamic hospitality groups. The Guest Society is not defined by a single hotel or restaurant concept, but by a multi-property, multi-concept approach designed to reflect different guest moods and travel styles. Each destination within the group offers a distinct...
Culinary Connoisseurs Bali: Todd English – Chef/Founder of Jade by Todd English
What is food? Is it a mere form of bodily sustenance, or is it also nourishment for the soul’s comfort? A carefully composed symphony where ingredients are the musical instruments, flavours are the melodies, and chefs are the concerto maestros? Or do its nuances go deeper than just what’s on the table, becoming a vessel for traditions and rituals,...
Culinary Connoisseurs Singapore: Akira Back – Chef/Founder of Akira Back Restaurants
The Akira Back brand is a diverse collection of restaurants and lounges across the globe, celebrated for inventive cuisine, vibrant social settings, and elegant surroundings. Each venue is designed to offer more than just a meal, delivering a dining experience that feels memorable, engaging, and refined. The brand’s mission is simple: to create unforgettable moments for guests by redefining...
Culinary Connoisseurs Singapore: Alvin Leong – Head Chef at Firebird by Suetomi at Mondrian Singapore Duxton
In the disciplined world of yakitori, where binchōtan charcoal is often regarded as untouchable, Firebird by Suetomi, a concept by Ebb & Flow Group, at Mondrian Singapore Duxton charts a more instinctive course. Instead of relying on the steady, controlled heat of charcoal, the restaurant embraces firewood despite its unpredictable nature. Wood burns hotter and wilder, flames rise higher and...
Dante Rossi
Director of Food & Beverage at Alila Seminyak E: What are your responsibilities? A: I lead the complete food and beverage strategy and performance at Alila Seminyak, overseeing signature outlets such as the oceanfront restaurant Seasalt and the lively Beach Bar. While my responsibilities span finances, concepting, and guest relations, a central part of my role is team growth and development....
Morris Chang
Bar Manager at Gokan Hong Kong E: What are your responsibilities? A: As bar manager at Gokan, my day usually starts with overseeing preparations. The first thing I do is check in with my four captains or the head bartender to discuss upcoming activities or events. Depending on the schedule and my role behind the bar, I may also be involved...
Victor Alif Utama & Gusde Sujati Arsa – Head Chef & Head Pastry Chef at KŌRO Bali
Shaped by years of experience, dedication, and craftsmanship, Chef Victor Alif Utama and Chef Gusde Sujati Arsa now extend their expertise to the next generation. As Head Chef and Head Pastry Chef of KŌRO Bali, they do more than lead the team; they have the privilege of guiding and mentoring aspiring professionals stepping into the real-world kitchen. E: How did...
Matias Mardones – Executive Chef at COPA at 25hours Hotel Jakarta The Oddbird
At COPA, the smoky aroma of the charcoal grill breathes life into delectable Latin flavours under Executive Chef Matias Mardones. A Chile native whose 18 years of international experience span luxury hotels and acclaimed restaurants, including Sheraton Miramar in Chile and Grand Hyatt Jeju in South Korea. His deep-rooted passion for South American cuisine and live-fire cooking has led...
The Menier Takeover at Mr. James
The Cognac Menier launch at Mr. James moved away from stiff rituals, opting for a bar takeover that felt remarkably grounded. The evening embraced a semi-casual pulse, inviting guests to explore the spirit in a setting that valued social connection over rigid ceremony. It was a debut where the cognac felt entirely at home amidst the natural hum of...
Discovering Cognac Menier at 007 Cocktail & Whisky Bar
The debut of Cognac Menier in Indonesia opened with a sense of quiet anticipation at 007 Cocktail & Whisky Bar. Rather than a distant, grand spectacle, the launch began with Maison Menier: A Tasting Flight Experience, drawing a crowd that gathered specifically to witness the brand's first official steps in the country. The room hummed with a shared curiosity...
