Chef and co-owner of Mason

I hope that through our business, we have offered training and opportunities for our team to up-skill and better their careers.
Tell us your story – how did you get here?
I started cooking straight out of school in different kitchens around Australia, from a boutique hotel called Raes on Wategos in Byron Bay, to Rockpool Group and Mg Garage in Sydney, and Urbane Restaurant in Brisbane – my first Head Chef role at just 21 years of age. I then made the move to Spain and partnered up with musician Julian Lennon (John Lennon’s son!) and we opened a restaurant and bar in the coastal town of Portals Nous, Mallorca.
Between Australia and Barcelona, I stopped off in Bali along the way, and jumped into a three-month stint at KUDETA during high season. I headed back to Barcelona to work at the three Michelin-starred Can Fabes, but I was soon called back to Bali for a 12-year stint at KUDETA, where I opened Mejekawi with Will Goldfarb.
Towards the end of my time at KUDETA, I opened my first project in Bali called Hank’s Pizza and Liquor. After that, I launched Fishbone Local and eventually “M. Mason Bar and Grill” in Canggu. Since then, we have opened Mason in Uluwatu, as well as a new restaurant brand called Bar Vera in Pererenan.
What accomplishment are you most proud of?
Besides my family, I would have to say opening Mason and the restaurant group with my partners. It started small and we have managed to grow it into a business we are all really proud of.
What impact have you made in Bali?
Not sure I can say I’ve had an impact on Bali, but I hope the restaurants that I’ve worked on are appreciated and seen as a positive contribution to the Bali dining scene. I hope that through our business, we have offered training and opportunities for our team to up-skill and better their careers.
What does the future look like for you?
We are constantly looking for new opportunities, but at the same time, very happy with what we have and giving each venue the attention they deserve.
What do you love most about Bali?
That’s an easy one… It’s the people, the Balinese culture and kindness of the locals here.
What's the best meal you've ever eaten, and why?
I was in Hong Kong and a local friend of mine took me to a restaurant (I don’t know the name) about an hour’s drive out of the city near the Chinese border. It’s a very low key spot, but the owner dry ages the corn-fed chickens and then charcoal roasts them in large clay pot ovens. The level of perfection was unbelievable, something so simple, but done to perfection.
Who is your Local Legend and why?
Will Goldfarb and his team in Ubud. I’ve known Will for a very long time, and to see what he has created at his restaurant in Ubud never fails to impress me. The use of local ingredients (mostly grown on site) combined with new and old techniques to create thought provoking menus is really impressive. Not to mention, it’s one of the most beautiful restaurant settings inside and out.