Bali’s First Fine Dining

CLAIM TO FAME

When Chris Salans opened Mozaic in 2001, Ubud was still only known as a quaint destination for art and culture. Tasting menus were unheard of and sourcing for the best local ingredients was challenging as most of the hotels and restaurants used imported ingredients. Since day one, Salans has aimed for Mozaic to embody the philosophy of cuisine du marche. He expertly married Indonesia’s seasonal produce with French techniques of cooking and presentation. Dining alfresco at Mozaic’s romantic garden or signing up for the exclusive chef’s table experience is a definite highlight of one’s trip to Ubud.

BLAZING THE TRAIL

“I would say that no dish defines Mozaic since our menu is a continuous evolution. No dish stays on the menu for more than one year,” says Salans. Over the years, Mozaic has garnered much recognition, including Indonesia’s first entry to Asia’s 50

Best Restaurants in 2013. Last year, Salans was inducted into the prestigious Association des Maîtres Cuisiniers de France, joining a rank of elite international chefs who are known to practise, preserve and develop the art of French cuisine. Mozaic certainly paved the way and inspired many chefs to go to Bali. Many of

Bali’s professional chefs, sommeliers and waiters can claim that Mozaic was the stepping stone in their careers, a fact that Salans is particularly proud of.

GREAT EXPECTATIONS

Mozaic recently added a designated research and development department to uncover new ingredients and techniques. Zero waste and other sustainable practices have also been implemented in the kitchen as a work-in-progress. “The idea of Mozaic is that it shall survive my time, as the chef owner, and shall continue as an institution far beyond my time,” wishes Salans.

THE OM FACTOR

“Forever better. The aim is to never get old by always being innovative in our approach and offerings. It has allowed us to live for 19 years and hopefully, carries us into the future,” says Salans.