Vincent Nigita

Tell us your story – how did you get here?

After a decade-long career in Europe, I achieved all my goals: working with renowned chefs, and in Michelin-starred establishments. Feeling a bit weary of the hustle and bustle of Paris, I decided to explore Asia. Initially settling professionally in Singapore for a few months, it was during a vacation in Bali that everything clicked, and I knew this was where I wanted to be.

After a non-stop journey, I finally took a moment for self-reflection to determine what I truly wanted. This introspection led to the birth of various projects, transitioning from a chef to promoting products for pastry brands. Demonstrations throughout Asia allowed me to connect with numerous people, forging both professional and personal relationships. It’s these encounters that have shaped my path.

This journey led to the conception of a dessert bar and the realisation of Kanvaz Patisserie by Vincent Nigita in Petitenget. It marks the beginning of a beautiful and enduring adventure, with significant development projects on the horizon. Our Petitenget location serves as the cornerstone of this exciting expansion.

What accomplishment are you most proud of?

Introducing the art of French pastry to Bali is an endless source of joy. I share flavours and techniques, not only with my clients, but also within my team. The transmission of knowledge is both a passion and a responsibility that I take very seriously. I derive great satisfaction from introducing my team to different techniques, sharing the knowledge that was also passed on to me a few years ago in Europe.

Many have been part of my team for years, while some have chosen to spread their wings… A pride! These moments of exchange are reciprocal; they teach me as much as I teach them, especially regarding the richness of local products. Together, we combine our knowledge to create a refined, indulgent menu that highlights the treasures of Bali and Indonesia

What impact have you made in Bali?

Building on the ethos that Rome wasn’t built in a day, at Kanvaz Patisserie, we strive to minimise the use of plastic and disposable tools. We also reject the delivery of raw products from suppliers in their original packaging, opting for boxes and containers instead. We do what we can on our small scale, hoping that one day, everyone will adopt similar practices. Our goal is for these daily choices and decisions to result in a significant and lasting impact on the Island of the Gods, in Indonesia, and globally.

Another topic close to our hearts is sourcing extensively from local farmers, and utilising local products to the maximum extent possible. Although we currently need to order some raw materials from abroad to create our products, our commitment is to increasingly rely on local resources as they become available.

What does the future look like for you?

I will continue to delight the people of Bali, our Indonesian friends, and one day, extend that joy beyond borders! My creativity and passion know no bounds. I would love to develop more sweet treats and concepts worldwide.

What do you love most about Bali?

The ever-present kindness of the locals creates a reassuring atmosphere, and moving at the pace of nature adds a precious dimension. Yet, despite the apparent calm, life on the island of Bali is always buzzing. It’s a constant source of inspiration and opportunities. Bali, by its very essence, inspires the entire world, be it in architecture, culture, well-being, or spirituality. It’s a land where entrepreneurship is within reach, where new ideas are constantly budding. Though peaceful, Bali urges us each day to challenge ourselves and create something new.

What's the best meal you've ever eaten, and why?

I don’t have a particular dish in mind, but after extensively travelling, tasting, and discovering a myriad of cuisines, dishes, and spices, one culinary experience truly stood out and left me both impressed and destabilised. It happened during my first dinner at Locavore in Ubud. The concept is fascinating, their sourcing work is incredible, and their approach to working with and assembling ingredients… everything, absolutely everything, is incredibly precise. The chefs completely transported me, and each plate offered a highly nuanced experience. One day, we went on an expedition together into the forest in search of flavours, herbs, and spices. They embody the definition of people passionate about their craft. I had the opportunity to collaborate with them a few years ago, and it’s a memory I cherish.

Who is your Local Legend and why?

Kevindra Soematri, an exceptional enthusiast of Indonesian gastronomy. I had the chance to meet him when I arrived in Indonesia, and he invited me to participate in the Jakarta Dessert Week. Besides being a dedicated foodista, he is also an author. He passionately strives to promote Indonesian cuisine globally, aiming to establish Indonesia as a leading culinary destination. I admire and support the cause he champions. I genuinely believe that in a few years, the country will become an essential gastronomic destination. There are so many talents here deserving of recognition.