• Ex­ec­u­tive Chef • NIC PHILIP

As the new ex­ec­u­tive chef for the trend­ing Ho­tel Indigo Bali Seminyak Beach, Nic has quite some culi­nary projects to look for­ward to. From the re­cently opened sig­na­ture din­ing out­let Sa­lon Bali, to re­vamp­ing the brunch and prep­ping for the much-an­tic­i­pate

Exquisite Taste - - Up Close & Personal - By Runi In­drani

: When did you first dis­cover you had a pas­sion for cook­ing?

Nic: I guess I was in my early teens. I used to get in the kitchen and help mum with din­ner.

: Who or what has been your big­gest in­flu­ence and in­spi­ra­tion?

N: My mum's veg­etable gar­den and her pas­sion for or­ganic and real home-grown

food made me ap­proach pro­duce and prod­ucts in a whole dif­fer­ent man­ner. Trav­el­ling and jump­ing into kitchens when­ever I can is great for learn­ing and in­spi­ra­tion.

: What are the most im­por­tant fac­tors or philoso­phies in your ca­reer and in the kitchen?

N: Con­tinue to learn and share what I have learnt with oth­ers, push my creative bound­aries and keep it ex­cit­ing and new.

: What are some of your most mem­o­rable ex­pe­ri­ences as a chef?

N: I guess the last three years or so have been rather mem­o­rable. I have squeezed in a lot of travel time and man­aged to set foot in about seven kitchens in five coun­tries.

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