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The Apurva Kempinski Bali adds Michelin-starred chefs to the team
The Apurva Kempinski Bali has opened its doors to four esteemed chefs for a world-class culinary celebration from July 14 to Aug. 14.
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he Apurva Kempinski Bali has opened its doors to four esteemed chefs for a world-class culinary celebration from July 14 to Aug. 14. The event will reunite Meilleur Ouvrier de France chef Jean-Yves Leuranguer with his mentees; chefs Olivier Elzer, Damian Piscioneri, Marc Lahoreau and Gaetan Fiard. The students have become masters in their own right with their respective Michelin stars.
“This is a truly special collaboration for us,” said chef Eric Cocollos, culinary director at The Apurva Kempinski. “It is a once- in-a-lifetime opportunity to bring together so many Michelin-starred background chefs in one place, and bring luxury-international craftsmanship to Indonesia. We have prepared a culinary experience unlike any other, and we hope that all of the guests will be able to enjoy it as much as we love crafting it.”
Named as one of the top 22 young chefs in France by the guide Gault Millau in 2007, Elzer has worked in two- and three-star Michelin restaurants and was awarded two Michelin stars at L’Envol Hong Kong. He also founded Olivier Colony Limited, co-founded O’chef lab, and opened a restaurant that blends French and Asian cooking methods called Clarence.
Piscioneri is a distinguished pastry chef with 25 years’ experience, previously leading the famous Café Pouchkine in Moscow and Paris and Caesars Palace in Las Vegas as executive pastry chef. He has also worked in two- and three-Michelin-star restaurants, such as Pierre Gagnaire, La Rotonde and L’Oasis. Piscioneri is also known for being the owner of the Damiano group, with the first establishment opening at the end of 2019 in the heart of the Montparnasse district.
Meanwhile, Lahoreau’s resume is full of five-star hotels, resorts, and French Michelin-star restaurants. He has worked as co-executive chef at the new king’s palace, Royal Mansour in Marrakech. He is currently serving as the co-executive chef and trainer at the Paul Bocuse Institute.
Fiard is another esteemed pastry chef and winner of the World Champion of Sweet Arts in the 2014 International Confectionary Art Competition and has the Special Junior Prize at the European Sugar Art Trophy at Sirha under his belt. He previously served as the executive pastry chef at the luxurious Terre Blanche Hotel Spa Golf Resort, and at the Michelin-starred Le Faventia.
