Exquisite Taste - - Contents -

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.

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.