EXECUTIVE CHEF AT SOFITEL BALI NUSA DUA BEACH RESORT
Self-described perfectionist Chef Daine Gilbert started high in the Australian dining scene as an executive sous chef in Brisbane where he specialised in the meticulous techniques of Japanese cuisine. His bright career has included stints as head chef at The Abingdon Restaurant in London and numerous fine-dining resort kitchens around the world, including Spain and India.
Other than his flair for introducing new concepts and recipes, Daine’s passion for the art sees him continually strive for new inspirations and achievements. Influenced by the intriguing flavours he has come across around the world and fresh, locally sourced ingredients in the location he’s in, Daine is known for his eclectic yet harmonious creations that present a fresh take on classic techniques for the palates of discerning diners.
In 2014, Daine added Bali to his culinaryjourney repertoire when he was appointed executife chef for Sofitel Bali Nusa Dua Beach Resort. At the luxurious beachfront resort, Daine oversees the entire culinary department – including the delightful
Cut Catch Cucina and the hearty Kwee Zeen restaurants, while still being deeply committed to working his magic on locally sourced, quality ingredients.