Vittorio Negri

Vittorio Negri

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Executive Chef AT The Stones Hotel – Legian Bali, A Marriott Autograph Collection Hotel

Young Vittorio Negri dreamed of being an international footballer, as most Italian boys do, but it was his habit of cooking for his football team after matches that ended up becoming his passion. Born in Castellammare di Stabia, Italy, Chef Vittorio’s first job in Asia was at an Italian restaurant in Koh Samui and he has also worked in the UK, Abu Dhabi and India. In 2012, he moved to Bali, which he calls paradise.

With full charge of the cuisine at The Stones’ three gemstone restaurants – Stones Kitchen, The Long Rice Table and Big Fish Bar & Grill, as well as the extensive banquet and event operations, Chef Vittorio believes that his credo of “gutsy instinct, passion in doing what you do every day and continuous research for improvement” will continue to elevate The Stones’ culinary experience.

www.stoneshotelbali.com

Yellowfin Tuna Loin Infused in Balinese Spices

The Stones, Marriott and I are all strong advocates of sustainable seafood. As a chef, I know it is vital to use seafood from well-managed, sustainable stocks that are are not over-exploited. So for me, this tuna dish looks to our future. The tuna is sourced locally, the purple potatoes come from Tabanan and I use Balinese herbs based on collaboration with my colleague Chef Dewa Made Suardiyasa. This dish not only tastes great but also helps educate our team and customers whilst having a positive impact on the environment.

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