Christopher Smith
Having Fun with Fine Dining Chris is a charming Australian-born chef who has been with the highly regarded Marriott Autograph Collection Hotel in Bali since it opened in 2012. The Stones Hotel Legian is part of a diverse collection of high-personality, independent hotels that have been brought together under one global brand, with the stated aim of “creating fresh, inventive and positively...
Pascal Aussignac
Born to Cook Hailing from Toulouse in the South West of France, the stage was always set for Chef Pascal to hit the spotlight. He grew up in an environment that all great chefs yearn for – a place where foie gras, duck, fine charcuterie, cassoulet, good wines and Armagnac are the order of the day, every day. By the tender...
Benramdane Karim
Q: How did you come to be the F&B Director at Tirtha Dining? It was my wife who encouraged me to apply for the open position at Tirtha Bali, and since then, everything just took off! Before, I was the Head Sommelier & Beverage Manager at Dusit Thani Maldives, so after 15 years in the wine industry, I was definitely...
Rafael Nardo
Q: How did you come to be the Restaurant Manager at Salt tapas? A: I was already living in Bali when Luke Mangan was preparing to open the restaurant here at Peppers Sentosa Seminyak. I knew some of the guys involved from the Australian project when I was managing a really cool Spanish restaurant there. They introduced me to Luke,...
Charlotte Wesley
Q: How did you come to be the General Manager at VIN+ Seminyak? A: Starting as a Chef in New Zealand, I lived and worked in France for a long time as well as Italy, Australia and the USA. So wine has always been a part of what I do and where I live, so for me the VIN+ brand...
Fariz Mambu
Q: How did you come to be the Restaurant Manager at Chez Gado Gado? A: I moved to Bali from the USA in May of 2012, and believe it or not, through luck and some friends, I got this job three weeks later.. Q: So what’s the toughest aspect of your job? And what’s the most rewarding? A: Maintaining consistency is certainly...
Adam Dundas-Taylor
Q: How did you come to be the Owner & Manager at Barbacoa? By having a vision, knowing what direction I wanted to go in and then actually pushing ahead with all the obstacles in my way to finally reach my goals. Q: So what’s the toughest aspect of your job? And what is the most rewarding? The hours are the toughest...
Dinner with the Stars
The Italian Touch This October for two nights only, Indonesia’s most privileged diners will be feasting on some very special Italian cuisine cooked up by New York’s two-star Michelin Chef Michael White. Chef White will be taking over the kitchens at The Mulia, Mulia Resort & Villas in Bali and Hotel Mulia Senayan, Jakarta, dishing up a world-class degustation dinner...
Brunch Like A Sir at Lobo
Lobo proudly presents The Royale Brunch, an exclusively crafted gastronomical journey crafted by Chef de Cuisine, Jordi Bernus. Bringing together the finest farm-to-table ingredients accompanied by imported delicacies, the Catalan-born Chef has yet again redefined the luxury of Sunday Brunch. On this royal afternoon, Chef Jordi showcases his innovative cooking skills where guests indulge in a six-course set menu and...
Bistro Goes Gourmet at The Mansion
Since its launch in August 2013, Charlie, AKA the Mansion, has been the go-to spot for an off the wall, innovative bar experience, but the team was not going to rest on their laurels until Charlie became a true foodie destination, too. With the launch of Bistro, their new and exciting dining concept in partnership with Executive Chef Damien...
