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Chef Chris Salans Bring More Honors to Bali

Chef Chris Salans of Mozaic Named Master Chef by Maîtres Cuisiniers de France

The Chris Salans Group have announced that Chef-owner Chris Salans has been inducted into to the Maîtres Cuisiniers de France Association.

In a ceremony held in Paris March 10-12, 2019, Salans was installed into the prestigious body of international chefs who unfailingly demonstrate their pledge to practice, preserve, and develop the Art of French cuisine. The stated aim of the Association of Maîtres Cuisiniers de France is “to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.”

Maîtres Cuisiniers de France are often given the highest classification in restaurant guides, and are regularly mentioned in the world’s leading food and travel magazines.

Speaking in Paris, Chef Chris Salans said: “It is an honor for me to join the brotherhood of the Maîtres Cuisiniers de France and be recognized as one of the world’s leading French chefs. This recognition will bring more attention to Bali as a world culinary destination. This is another step forward for Bali and Indonesia!”

At his award-winning Mozaic Restaurant Gastronomique in Ubud, Bali, Chef Salans has tirelessly developed a signature style of cuisine, foraging Balinese and Indonesian ingredients and marrying their flavors via modern French techniques of preparation and presentation.

American-born and raised in France, Chris Salans began his training at Le Cordon Bleu in Paris before taking internships in France at Michelin-starred restaurants such as L’Oustau de Baumanière and Lucas Carton. His culinary career also brought him to New York where he worked as Sous Chef for David Bouley and then as Chef de Cuisine for Thomas Keller in Napa Valley.

He made a life-changing move to Asia in the 1990s to become Executive Chef at The Legian, Bali, later opening Mozaic in 2001. Currently, Chef Salans works as an energetic mentor to young Indonesian chefs, and serves as a culinary ambassador for Indonesian gastronomy to the Southeast Asian region, including Australia.