Flavours Without Borders: The Apurva Kempinski Bali Brings World-Class Chefs to the Island

As part of its continued focus on global culinary engagement, The Apurva Kempinski Bali introduces a new series of collaborations with world-class chefs under its Celebration of Culinary Arts banner. The series brings three prominent international chefs to the resort, each with a distinct approach and background that adds to the wider narrative of its dining program.

August will see the arrival of chef Cédric Burtin from France. A two-Michelin-star winning chef with deep ties to Burgundy, he is known for his thoughtful take on local produce and French cuisine. Having trained in some of the country’s most respected kitchens – including Paul Bocuse and La Pyramide – he opened his own restaurant, L’Amaryllis, in 2005 at the age of 23. His second star arrived in 2023, and the restaurant now bears his name. His food is informed by both tradition and restraint, often focusing on the textures and flavours of ingredients native to his region.

September brings chef Chatsorn Pratoomma from Thailand, currently head chef at Flourish, Sindhorn Kempinski in Bangkok. With a background that includes time in Europe, the Middle East, and her native Thailand, she blends a respect for traditional recipes with a willingness to push technique. At Flourish, she is known for building dishes around herbs and spices, with a focus on depth and character rather than heat. Her cooking carries a sense of narrative, often drawing on nostalgia and personal memory. She is also an enthusiastic teacher, often leading intimate cooking sessions for guests keen to explore Thai cuisine beyond its more recognisable forms.

In October, French pâtissier Gilles Marchal will close out the season. With decades of experience that includes time at Hotel Plaza Athénée, Le Bristol, and La Maison du Chocolat, chef Marchal is best known today for his namesake bakery in Montmartre. He has published several books on pastry and was voted Best Pastry Chef in 2004. His work combines classical French technique with a personal flair for detail, often drawing from childhood memories and his family’s ties to the chocolate trade. His style is marked by precision, but there’s a distinct warmth to his creations that reflects both time and place.

Alongside these events, the resort also welcomes chef Jonas Noël as the new executive chef of Koral Restaurant. Born in France and trained under culinary figures such as Michel Bras and Joël Robuchon, he brings with him a wide-ranging perspective shaped by time spent in Europe and Asia. Before joining Kempinski, he led kitchens in Norway and China, with a focus on seasonal sourcing and classical foundations. His style leans on balance and clarity, with an emphasis on ingredients treated with respect. At Koral, his attention is now directed at lifting the restaurant’s offering while working toward broader sustainability goals, including ambitions for a Michelin Green Star. There is an effort to strengthen the restaurant’s identity and deepen its presence within Bali’s growing fine dining scene.

Together, the visiting chefs and chef Noël’s appointment signal a considered step forward for the resort’s dining direction. It’s a program shaped by international voices, but always rooted in a local setting, with the menu at its centre. By continuing to host talents with varied cultural and technical perspectives, The Apurva Kempinski Bali reaffirms its commitment to making food a central part of its identity.

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The Apurva Kempinski Bali, Jalan Raya Nusa Dua Selatan, Bali 80361, Indonesia, +62 361 209 2288, kempinski.com