What do you do and how did you get into the industry?
I cook for Spice and come from a family of chefs. I naturally crave for more knowledge in the culinary arts. The evolution of food with every era amazes me.
Share with us an interesting story from behind the scenes.
I’m not good with stories, but the norm behind the scenes is smoke, sweat, speed, screams and sweet satisfaction when plates comes back empty.
What’s the best/ worst part of your job?
Without a doubt, the team I work with is the best. There’s pressure to be perfect and we have a great time trying. The downside is the schedule – working on weekends, missing birthdays and things like that.
What’s your favourite meal/ drink at Spice?
I’m a coffee addict and Spice does have a good brew.
The perfect day off would be…
… when I get a full 24 hours free from the daily chaos and with no plan at all.
A day in the life of a chef is…
… creation of flavours.
What do you do for fun?
Jogging and soccer, and occasionally hitting the tables at the casino.
What’s something you’d like guests to know about Spice?
How innovative our food can be yet we never compromise on taste.
What’s your favourite food and wine pairing?
I’m a whisky person.
What’s your favourite experience at Spice?
Getting to work closely with Chris Salans and emitting a high energy level with our combined touch of uniqueness.
What’s your view on the food scene in Bali?
The food scene in Bali is both dynamic and robust. Noteworthy food trends here could set the pace worldwide.
What’s in store for you in the upcoming months?
We continue to make eating exciting so stay tuned!