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6 Men Wielding Knives, Playing with Fire

Bali's Top 6 Chefs Cook Collaboratively on Friday, April 13, 2018 at Ubud Food Festival

(3/11/2018) The Ubud Food Festival (UFF) will return to Central Bali April 13-15, 2018.

As reported by, foodies are expected to flock to Ubud in keeping with Bali’s growing international reputation as a top culinary destination.

Over the past years, a number of leading international chefs have traveled to Bali to open restaurants. At the same time, talented young Indonesian chefs are acquiring regional and international acclaim for their creative cooking skills on display on the Island of Bali.

In connection with the UFF, a special programs showcasing 6 top local and international chefs for leading restaurants in Bali will participate in the “Best of Bali Dinner” to take place at the Mozaic Restaurant Gastronomique in Ubud on Friday, April 13, 2018.

The owner and founder of Mozaic, Chris Salans, told the press that the “Best of Bali Dinner” will feature chefs working and living in Bali using local products prepared in accordance with sophisticate European kitchen techniques.

Salans said the 6 chefs collaborating in the one-night-only project will be sending a message to the world that the Island is now a culinary destination offering a wide range of creatively prepared cuisine.

The 6 chefs participating in the “Best of Bali Dinner” at the Mozaic Restaurant Gastonomique are:

Chris Salans
Chris Salans hails from three Michelin‐starred restaurants in France and the US before creating his pioneering style of French cuisine‐meets‐Balinese flavors at Ubud's multiple award‐winning Mozaic Restaurant Gastronomique and Spice by Chris Salans gastro‐bars in Ubud and Sanur. Chris is a dedicated mentor and one of Bali’s top culinary ambassadors, representing Indonesia in print, television, and at international food events.

Madif Warokka

Chef Mandif Warokka is an innovative, award‐winning chef and restaurateur who has worked in Michelin‐starred venues. He now heads the kitchen at Bali’s celebrated Teatro Gastroteque Restaurant in Seminyak and Blanco par Mandif in Ubud. Wherever he serves his creative cuisine, Chef Mandif is forever trying new things to ensure his guests are always excited and enticed by his culinary offerings.

Kevin Cherkas
Chef Kevin Cherkas has worked in some of the world's most outstanding Michelin‐starred restaurants. Co‐founder of Cuca, he’s been praised for his tasty, globally inspired, locally sourced cuisine. In just four years, Cuca has emerged as one of Southeast Asia’s‐most celebrated foodie destinations, receiving Trip Advisor Traveller’s Choice number ten ranking among all fine dining restaurants in Asia,

Maxie Millian
Originally from West Java, Maxie Millian’s cooking career has t aken him across Indonesia and through some of the most diverse and luxurious restaurants in the world. From bustling Jakarta to fine dining in Dubai, he now commands kitchens in Bali, bringing an exceptional level of talent to the most humble and diverse range of Indonesian dishes.

Daniele Taddeo
Italian‐born Daniele Taddeo brings his passion for the art and science of food to GROW Bali’s ‘Sustainable Dining’ philosophy and ‘Bistronomie’ cuisine created by chef Ryan Clift of the world famous Tippling Cub in Singapore. He brings a wealth of international experience and expertise, working alongside some of the world’s best chefs in Italy, Barcelona, and London. Inspired by cultural fusion, produce, and innovative cuisine, Daniele respects both tradition and new techniques.

Kieran Morland
Kieran Morland’s interest in Indonesian cooking began when his sister relocated from Australia to West Java in the 1990s. Eating at street carts from a young age, he now heads up Bali’s Merah Putih and Sangsaka. Kieran’s wealth of international experience combined with his knowledge of Indonesian cuisine makes for an unforgettable dining experience.

Diners can look forward to a stellar array of ingenious dishes such as Bali Soft Tacos, Black Olive King Fish Carpaccio, Twenty‐One Day Aged Duck Breast, Malang Short‐rib, and Balinese Milk Chocolate and Torch Ginger Flower.

The table d'hôte menu that includes canapés, amuse‐bouches and petit‐fours showcases signature dishes from all six chefs, and will take place throughout the entire Mozaic restaurant, including the gardens and the elegant air‐conditioned Workshop Space is Rp950,000 net with premium wine pairing offered for Rp550,000 net.

Tickets are available through the Ubud Food Festival.

The dinner will take place at Friday, 13 April at 7:00 pm.

For copies of the menu or reservations Email