STÉPHANE GORTINA

Michelin-starred chef Stéphane Gortina wanted to be a chef for as long as he can remember. His determination and passion led to work in various Michelin-starred restaurants, before joining Chef Alain Ducasse in Le Louis XV at l'Hôtel de Paris in Monaco, which was followed by stints at his other restaurants around the world. He now helms the culinary team at The Legian Seminyak, Bali.

: Much of your career has been in Michelin-starred restaurants around the world, most recently at Rech by Alain Ducasse in Hong Kong. What made you decide to move to Bali?

Stéphane Gortina: I had been working for Alain Ducasse for the last 14 years in different restaurants and cities and I decided that it was time for me to go out on my own. I'm very happy to be here at The Legian Seminyak, Bali.

: How are you adjusting to working in Bali after so many years working in cities? S: In Hong Kong we could import anything and everything, which is not possible here,

but Bali is really rich in local products so there is no need to import much. We are working with local organic farmers who supply us with amazing vegetables. The seafood is also excellent and there is so much diversity. I prefer to create menus using the freshest local products; it is better for me as a chef, as well as for our guests.

In cities like Hong Kong, life is very fastpaced and new restaurants open all the time, which is very exciting, but I've been surprised by how many good restaurants with different concepts there are in Bali. I like competition, it helps us keep our levels high.

: The Legian Seminyak, Bali has a stellar culinary reputation. How do you intend to develop this with your own style?

S: I will continue to work with the best product available to give our guests the best quality. My style is perfect cooking with perfect seasoning; simple and tasty. I believe this is the secret to good food. I don't like to confuse the palate with too many ingredients. For example, I serve steamed barramundi with clams that are just open and have a wonderful ocean taste, alongside fennel. All of these are local ingredients. But I play with the textures of the fennel, using it as a condiment, cooked, raw, the flowers,