concept. It’s interesting because it’s interactive, it gets the guests involved and it tastes great.
The best dish I’ve tasted so far is scallops with black pudding, celeriac and apple. This was cooked by my old head chef in France six years ago.
My favourite chef is Magnus Nilsson. His food philosophy is something we should all embrace even as home cooks. He lives on seasonality and has the highest respect for all foods.
The worst kitchen disaster I’ve ever had was when I worked as chef de partie in Sydney. I was running the garnish section on Valentine’s Day, and we were at full capacity. At around 5.30pm the gas lines stopped working in the whole kitchen. We had to get them repaired quickly, a job which was completed at around 7pm – just as all our guests were lining up out the door to take their seats.
My biggest fear as a chef is becoming complacent. As a chef you have to keep pushing yourself, motivating your team, researching, getting better, and advancing.
My career as a chef has been exciting, interesting, intense and spontaneous.
My love for food is as strong as shrimp paste.
Starfish Bloo W Retreat & Spa Bali Jl. Petitenget, Kerobokan T: +62 361 4738 106 wretreatbali.com