Apéritif Team

Aperitif Restaurant Ubud

It takes a village


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.

Executive Chef, Nic Vanderbeeken

Chef Nic Vanderbeeken, brings over 20 years of experience to lead the team at Apéritif restaurant and bar, 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.


Head Chef, Maxie Millian

Born in Jakarta, Chef Maxie Millian began his career in Dubai with a background in European food and won a gold medal at Le Salon Culinaire International De Londres in 2012.

Upon his return to Indonesia, Chef Maxie was Head Chef at the luxury Sofitel Hotel in Seminyak and boutique fine dining restaurant Teatro Gastroteque which served French degustation menus with Japanese influence. Continuing his culinary quest, Chef Maxie began to focus on Indonesian cuisine and joined Merah Putih Restaurant and Sangsaka Bali located in Seminyak.

In 2020, during the COVID-19 pandemic, he opened his own restaurant with his wife in Jimbaran named Riung Rasa. Chef Maxie’s renowned slogan is #bersamalebihbaik (better together) and his vision is to express community over competition.


Restaurant Manager & Sommelier, I Made Yudiana

With more than 10 years’ experience in the industry, I Made Yudiana has taken on the role of Restaurant Manager and Head Sommelier at Apéritif restaurant and bar. Yudi’s passion has always been in food and beverage, his training path has been extensive and includes Level 2 WSET certification for wine and spirits and practical application of his knowledge as Sommelier at 5 star establishments such as St Regis Bali and W Seminyak before joining our team. Experience our specially crafted wine pairing options when dining at Apéritif to truly appreciate Yudi and his unique understanding of premium international wines.


Head Mixologist, Panji Wisrawan

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.


Cocktail Concept Creator

Award-winning mixologist Ran Van Ongevalle has meticulously crafted the extensive Apéritif bar cocktail programme. Inspired by the Roaring Twenties, and specially taking into consideration Bali’s tropical climate, Ran has inspired unique in-house infusions with the world’s best artisanal spirits.

In May 2017, Ran won the renowned Bacardi Legacy Global Cocktail Competition for his original cocktail recipe – beating an incredibly strong field of bartenders from 38 countries. With this experience and international recognition, Ran has chosen to collaborate with Viceroy Bali and Apéritif bar to craft some more original recipes tailored to the Old World touches of this magnificent bar.


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+62 361 908 2 777

Jl. Lanyahan
Br, Nagi, Ubud,
Gianyar, Bali, 80571


Clean, Health, Safety & Environment


Clean, Health, Safety & Environment Smart casual or cocktail attire is requested. We ask that you please refrain from wearing sports clothing or beachwear, including t-shirts and flip-flops.


Tue – Sun
Bar | 4pm – late
Lunch | 12noon – 2pm
Dinner | 6pm – 8pm

© Apéritif Restaurant and Bar 2021.