Geert Ver­meulen


Exquisite Taste - - Bali -

Back in his home­town of Ko­ersel, Bel­gium, Geert de­vel­oped a great in­ter­est in the culi­nary world early in his life. “Pas­try was my first love as a kid grow­ing up in Bel­gium,” Geert ad­mit­ted. “I used to help my mother bake bread, make desserts and pan­cakes in our home kitchen.” Geert planned to en­rol in a school to be­come a pas­try chef, but he was too late for the sub­mis­sion. The mishap, how­ever, took him in a slightly dif­fer­ent di­rec­tion as Geert be­gan his ap­pren­tice­ship in a ho­tel restau­rant and con­tin­ued his ca­reer as a cook.

Geert cut his teeth as the sous chef for the one Miche­lin-starred Le Pas­sage Restau­rant in Brus­sels for six years. Af­ter­wards his culi­nary ad­ven­ture took him to In­done­sia where he has sharp­ened his skills since

2002. Start­ing as chef de cui­sine for Pala Restau­rant, be­com­ing ex­ec­u­tive sous chef for Gran Melia Ho­tel Jakarta, F&B di­rec­tor for Se­gara Vil­lage Ho­tel in Sanur, Bali and the Ex­e­cu­tife chef of Ay­o­dya Re­sort Bali, among other achieve­ments. Geert ex­panded his jour­ney to be the F&B di­rec­tor con­sul­tant at The Loft Bou­tique Ho­tel in Myan­mar be­fore com­ing home to Bali and helm­ing Dou­ble-Six Lux­ury Ho­tel in Seminyak as the Ex­e­cu­tife chef.

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