Set in the heart of Bali, Chupacabras is where South American culinary flair finds its bold, modern expression. At the helm is executive chef Mauro Santarelli whose roots and journey span agronomics, European kitchens, and the vibrant traditions of South America. In this exclusive interview, he shares how Chupacabras Bali reimagines regional classics with creative twists—blending culture, technique, and local Indonesian ingredients to offer a truly distinctive dining experience.
Your journey began in agronomics. What was the defining moment that led you to the kitchen and pursue a career in culinary arts?
My background in agronomics, specialising in nutrition, naturally ties into food and wellbeing. While I always enjoyed cooking, I never considered it a career. That changed when I moved to Europe and reconnected with a childhood friend—who later became my mentor. He introduced me to professional cooking, and that’s when I knew this was the path I wanted to pursue.
What is it about South American cuisine that continues to inspire you and remains central to your culinary identity?
My roots play a defining role in my culinary identity. While I have strong Italian roots, South American culture—where I was born and raised—has profoundly influenced me. Its cuisine is incredibly diverse, shaped by indigenous traditions and global influences, making it an endless source of inspiration and creativity in the kitchen.
What does Chupacabras’ ‘modern spin’ on South American cuisine bring to the dining experience?
At Chupacabras, classic South American staples are reinterpreted creatively by blending elements from different traditional dishes into one. Other times, we use modern cooking techniques to elevate flavours and textures, giving each dish a personal and distinctive touch. This approach keeps the dining experience unique (and exciting!) while staying true to the essence of South American cuisine.
How does South American meat preparation differ from Indonesian techniques?
South American meat preparation differs from Indonesian techniques in everything from grilled cuts to cooking methods. In Argentina, grilling is an art form with distinct techniques. At Chupacabras, we merge methods used by South American and techniques found in Bali to enhance each dish. Our brick-built grill with small grates lets the meat cook close to the embers, infusing a rich, smoky flavour and achieving that signature South American char.
Have you encountered unique challenges when blending South American techniques with Indonesian ingredients?
Indonesian ingredients have their own flavours and textures that are very different from what I was used to. It took patience and experimentation to blend them with South American techniques. But with time, passion, and a dedicated team that understood Chupacabras’ vision, we discovered the perfect flavour combinations. With the right approach, nothing is impossible!
Finally, tell us one dish on Chupacabras’ menu that you feel truly represents your personal journey as a chef.
A dish that reflects my journey—and a Chupacabras favourite—is the Humita Huancaina. It merges two traditional dishes from Peru and beyond, featuring a creamy corn base topped with spicy, cheesy Huancaina sauce. Black olive powder and a slow-cooked egg yolk enhance the flavours, creating a bold yet comforting dish that embodies my approach to blending tradition with innovation.
Learn more about Chupacabras here.