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 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.
Chef Alexander McKinstry leads the dessert and pastry team at Apéritif. With over a decade of experience at lauded establishments around the world,and drawing from his upbringing and global travels, Alexander’s ability to meld different cuisines and styles allows him to truly showcase familiar flavours that are able to cross cultural boundaries.
Inspired by the Apéritif team’s childhood memories, Alexander is able to capture a sense of nostalgia in his refined sweet creations. Before calling Bali home, Alexander worked in the kitchens of award-winning restaurants including Melbourne’s three-hatted Vue Du Monde, New York City’s three Michelin-starred Le Bernardin, and Singapore’s restaurant in a garden, Pollen. He has also worked alongside Daniel Boulud at the celebrity chef’s Café Boulud Palm Beach restaurant in West Palm Beach, Florida; and Hong Kong’s The Principal.
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.
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.