Chris Salans is a world-renowned French-American chef pioneering a fusion of French cuisine and Balinese flavours at Ubud’s multiple award-winning Mozaic Restaurant in Ubud. Chris is also a mentor and one of Bali’s top culinary ambassadors, representing Indonesia in print, television, and at international food events. Prior to this, he has worked at various Michelin-starred restaurants in France and the United States. At this year’s Festival, he will be moderating a panel on how chefs can be changemakers by sourcing local ingredients, preserving heritage, and preventing waste, as well as conducting a demonstration on preparing zero-waste foods and cocktails and drinks.
Chris Salans adalah chef terkemuka asal Prancis-Amerika yang mempelopori perpaduan masakan Prancis dan cita rasa Bali di Mozaic Restaurant di Ubud, restoran yang telah memenangkan sejumlah penghargaan. Chris juga merupakan seorang mentor dan salah satu duta kuliner terkemuka di Bali, mewakili Indonesia di media cetak, televisi, dan acara kuliner internasional. Sebelumnya, ia pernah bekerja di berbagai restoran berbintang Michelin di Prancis dan Amerika Serikat. Di festival tahun ini, ia akan menjadi moderator dalam panel tentang pengadaan bahan-bahan lokal, pelestarian warisan budaya, dan pencegahan sampah, serta melakukan demonstrasi dalam menyiapkan makanan dan koktail dan minuman nol sampah.
Go local or go home; how chefs can help save the planet by sourcing local, designing your recipes and menus, managing your restaurant’s daily activities, communicating with staff, customers and …
In partnership with The Bali Restaurant and Cafe Association, Indus, home of the Ubud Food Festival, will be the venue for a sustainability-focused dinner to conclude the festival’s inaugural Sustainability …
