Chef and co-owner of Mason
I hope the restaurants that I’ve worked on are appreciated and seen as a positive contribution to the Bali dining scene.
Tell us your story – how did you get here?
I was in the process of moving from Sydney to Barcelona (to open a restaurant with a friend of mine) and stopped off in Bali for two months. Whilst here, I did some work at KU DE TA to help them out over their high season, and from there was offered a full time job. That was 15 years ago…
What accomplishment are you most proud of?
Besides my family, I would have to say opening Mason 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.
What does 2022 look like for you?
It’s looking to be a very busy year. We have two restaurant openings this year, and we’re preparing for another opening in Flores in 2023. First will be Mason Uluwatu around July, second will be a new “wood fire and wine centred” concept in Pererenan opening in October, and the Flores project will be a part of the Mawatu development, though the concept is still in the development stages.
What do you love most about Bali?
I’d have to say the people; the Balinese are what makes the island so unique and amazing. There are so many stunning islands around the world, but for me, none compare to Bali with its beautiful people and culture.
If you could choose your last ever meal, what would it be?
The turbot cooked over charcoal from Elkano restaurant in Getaria, Spain (Basque Country)
Who is your Local Legend and why?
I would have to say Gary from Sungai Watch. What he has achieved with Sungai Watch is beyond impressive. They have been so proactive in their approach and have created the kind of impact that I never thought possible…. Legend!