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The Dean of Bali's Culinary Corps

Chef Dean Keddel Joins Ritz Carlton's Dava Restaurant as Chef de Cuisine.


Bali News:
Click Image to Enlarge

(7/1/2006)

36 year-old Dean Keddell has been appointed Chef de Cuisine at the Ritz Carlton, Bali Resort & Spa's signature Dava Restaurant.

A native of New Zealand, Keddell's past assignments include serving celebrity guests, such as Academy Award winning actress Charlize Theron, at Australia's Lizard Island where he worked as Executive Chef; and on Hamilton Island where he served as Chef de Cuisine. The Australian-raised Kiwi carries a distinguished culinary record, having opened eight restaurants over the span of a 20 year career that also included the celebrated Mu Shu and Whitewater Restaurants in Sydney, where he earned Chef's Hats Awards from The Sydney Morning Herald's Good Food Guide.

Keddell joins the talented award-winning Ritz Carlton Team as the Resort marks its tenth anniversary. Resort General Manager, David Wilson, commenting on his new team member, says, "Dean brings a unique flair to Dava and gives his dishes an incomparable edge with his 'Asian-Modernistic' style of cooking that uses fresh seasonal cuisine indigenous to Bali and a mix of influences from Australia and Asia. It's undeniably superb cuisine."

Deanís focus on local ingredients, such as ginger flower, taro, lobster and giant river prawns served with a variety of textured foods, salsas, oils and light reductions create signature dishes that reflect the resorts exotic destination and contemporary dining surrounds.

"My food is freshly modern, Asian and very light. I enjoy exploring foreign and local flavors and creating new boundaries to food that is representative of where I am. The dishes created for Dava are distinctly unique to this superb location," says Keddell of the new cuisine served in the ultra stylish 80-seat destination restaurant with adjacent Martini Club.

Dean's New Menu for Dava

With more than 20 years experience, Keddell's creativity in the Dava kitchen extends to signature arrangements on the menu such as Red Braised Pork Hock, Seared Scallops in Ginger, Mango, Chili, Spearmint and Tamarind, Sweet Corn Pancakes with Semi-Dried Cherry Tomatoes and Goats Cheese with a Black Truffle and Vanilla Pear Reduction, and a Herb-Crusted Line-Caught Snapper with Sweet Pork Nori Tempura with Green Mango, Pomelo and Coconut Sambal salad, and Giant River Prawns, Pork, Morel and Foie Gras Sui Mai with Eggplant Caviar, Lotus Root and Carrot Star Anise Syrup.

"Dava is everything you could want as a Chef as it presents an ultra luxurious location and spectacular setting that inspires the creation of exceptional cuisine," says Keddell, who has also served mega-stars such as U2's Bono, Kylie Minogue and Sinead OíConnor whilst working at All Saints in Nottinghill, London, adding, "this is a dream role for any Chef; there really isn't much in the world that could top it right now!" he ends.

About Dava

With a name inspired by the Sanskrit for "water," Dava position and dťcor offers spectacular Indian Ocean views from atop the chalk cliffs of Jimbaran Bay.

Davaís water theme design is contemporary and sleek with a layout resembling a Lotus flower surrounded by stunning water features and pools. Interiors feature striking all white marble floors, interior and exterior tables for dining and modern furnishings in brushed mink tones and crisp all white table settings using silver and glass dinner service.

Unique features include a slate stone 'Dragon Skin' wall plus a stunning skylight, which dominates the central area creating natural lighting changes between day and night.

The trend-setting 80-seat restaurant unfurls before an open kitchen. Three exquisitely appointed additional private dining rooms, two with floor to ceiling glass windows, provide options for intimate or exclusive affairs, each offer seating for up to twelve guests.

An expansive well-stocked Wine Cellar is also located within the restaurant.

Dava was recently ranked in the prestigious Hot Tables 2006 listings by Conde Nast Traveler magazine.



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