My style is Pan Asian using as much local produce here in Bali with western techniques or vice versa, I love making my own spice blends to slow cook or smoke meat which brings out the flavour subtleties. Having so much local produce at your feet here in Bali and local growers getting better all the time, I can always find something new to experiment and work with to give the guest a whole new dining experience which they can't get anywhere but in Bali.
I am a trade qualified chef with over 20 years’ experience within the hospitality industry, having successfully managed restaurants, hotels, resorts and one of Sydney’s largest conference and event catering companies. I have lived and worked in Bali, Nusa Lembongan and Moyo Island for the last 8 years. I have worked and successfully run 5 star resorts such as Padma Legian and Amanwana in Moyo Island. I love to use sustainable, local produce when available. I have worked throughout Australia before moving to with the ACCOR brand such as Sofitel and Novotel. I am influenced with many Indonesian/Asian flavour as well as my favourite Medeterranean herbs and spices. I love to try new styles, flavours and produce to continue to evolve my creativity of being a chef.