As the proverb says ‘it takes a village’ to do something worthwhile, this is also true in making a spectacular restaurant. Our ‘village’ includes chefs, service staff, sommeliers, producers, farmers, and many more. Here are some of their stories.
Chef Nic Vanderbeeken, brings over 20 years of experience to lead the team at Apéritif restaurant, an elegant fine dining space serving contemporary global cuisine in the lush valleys of Ubud. An advocate for cross-cultural collaborations, Nic’s one-of-a-kind creations are a nod to his progressive and eclectic cooking philosophy.
Prior to Apéritif and his past 5 years at Viceroy Bali’s Cascades Restaurant, Chef Nic worked in Vietnam consulting and developing the bistronomy concept he pioneered as Chef-Owner of Bistro Biggles in Belgium. These experiences truly connected him to the bounty of Asian produce and the unique flavours available in this part of the world. He has also spent time in the kitchens of Michelin-starred restaurants including Restaurant Berto in Waregem, Belgium; Restaurant ‘t Convent in Lo-Reninge, Belgium; and celebrity chef Wout Bru’s two Michelin-starred restaurant in France.
Jason Doenlen brings a wealth of culinary expertise and renewed energy to Apéritif as Head Chef. Jason’s dedication to culinary excellence and innovation is exemplified by early career years at prestigious establishments such as Alain Ducasse at The Dorchester and Cheval Blanc. His journey in the culinary world began with formal training at Lycée Polyvalent Hôtelier Alexandre Dumas, where he earned his CAP Cuisine. A passion for travel took Jason global as sous chef on luxury TUI cruises prior to working in Bali, at Mozaic Restaurant before settling at Apéritif. Jason has mastered the art of fine dining and special events. At Apéritif, Jason assists executive chef Nic Vanderbeeken to lead a dedicated team, committed to delivering a gastronomic experience worth a special journey.
Crowned the winner of the Campari Bartender Competition 2019 with his signature Campari Cocktail “Jack & Rose”, Panji brings over 10 years experience in delivering creative bar menus to Apéritif.
Having graduated from Nipaka L’ecole Hoteliere in Denpasar, Panji has worked in various locations in Bali including at the fashionable Da Romeo Italian Restaurant in Canggu and was part of the opening team at La Palma Beach Club. Constantly striving to push the boundaries with his cocktail lists, Panji took to the seas in joining Viking Ocean Cruises spending over two years on water where he would host various events including whiskey tastings and mixology classes for guests. Panji’s favourite cocktail is a Boulevardier because he is a fan of bourbon and negroni. The bold and complex flavour of Boulevardier also represents his personal and career growth in the hospitality industry.
Panji especially enjoys welcoming guests from all corners of the world, sharing travel experiences and sparking memories by creating special cocktails.
A lifelong wine enthusiast, Jean-Benoit began his career as a restaurateur at the Vatel France school 10 years ago. Since then, he has worked his way up from Chef de Rang at the Mandarin Oriental in Paris, Assistant Restaurant Manager at Palazzo Versace in Dubai, F&B Manager and Head Sommelier at Frantzen’s Kitchen in Hong Kong. Since this experience, he has stayed in Hong Kong for 7 years and has managed to make a name for himself. He has worked at Belon Restaurant with one Michelin star, Écriture Restaurant, a two Michelin star restaurant and finally Head Sommelier Upper House & Continental at Upper House, also in Hong Kong.
Hailing from Klungkung in Bali, Ida Ayu Chinthya Dewi – affectionally known as Dayu – joined Apéritif Restaurant during its preopening in May 2018. Her passion for pastry and desserts has been with her from an early age where she gained experience in esteemed restaurants and hotels in Bali such as Tanah Gajah Ubud; Mozaic Beach Club; fine-dining Metis Restaurant and M&M Food Couture. In 2021 Dayu was appointed Sous Pastry Chef at Apéritif where she continues her pursuit of innovation with her team.
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