Apéritif Team

Aperitif Restaurant Ubud
Aperitif Team

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.

Aperitif Restaurant Ubud Bali - Chef Nic

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.

Apéritif Bar Bali - Head Mixologist Panji

Restaurant Manager,
Putri Tri Aryani

Putri oversees the day-to-day operations at Apéritif Restaurant. From ensuring the team’s consistency in delivering impeccable service to our guests, to making sure every corner of the restaurant is kept in pristine condition. Putri brings her air of elegance to Apéritif after building her experience and reputation working in five-star hotel restaurants including Rosso at Shangri-La Hotel Jakarta and Lyon at the Mandarin Oriental Jakarta. Putri’s passion for service is evident from the moment you arrive at Apéritif.

Apéritif Restaurant Manager - Putri

Pastry Chef,
Ida Ayu Chinthya Dewi

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.

Apéritif Pastry Chef - Dayu

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Aperitif

DRESS CODE

Our dress code is smart to formal attire.

CANCELLATION POLICY

HOURS

Open Daily
Bar | 4pm – late
Lunch | 12noon – 2pm
Dinner | 5.30pm – 8.30pm

SOCIAL MEDIA LINKS

MEDIA ROOM

AWARDS

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