A rare treat awaits food lovers as four of the great culinary minds that put Bali on the world-class fine dining map will work together to host a special night of feasting and fun.

The foursome ' Chris Salans of the highly acclaimed Mozaic; Phillip Davenport of the iconic Ku De Ta; Metis' French-Mediterranean fare maestro Nicolas 'Doudou' Tourneville; and the street food chef Will Meyrick of the fine-dining flagship Sarong ' will come together for a one-of-a-kind dining experience.

All from very different backgrounds, with different styles of cuisine, each of the four chefs has chopped, simmered and plated to the beat of their own drum, cooking up a storm even long before hungry gastronomes from around the world flocked to the island to get their food fix.

'For the first time, it's all about working together, bringing our ideas together. It's not about 'I' anymore, it's more about 'us',' said chef Doudou, who will prepare Hot Foie Gras, a French delicacy that he will complement with a little Asian twist, some dashi, fresh seaweed and his secret ingredient.

Bali is renowned as one of the world's most exciting food destinations ' with three out of Miele Guide's top 20 restaurants in Asia found on the island, with the four chefs among the key players.

Salans calls the event a celebration of having achieved the common goal of making Bali a distinguished international gastronomic destination.

'To me, personally, it means that I am one step closer to having completed my goal of making Bali a world destination for good food,' he says.

When Salans first came to Bali in 1995, there was not much going on the food scene other than Made's Warung, until Doudou opened Warisan and he started Mozaic.

'My goal was to build a destination restaurant here in Bali where people would travel just to taste the food that we present,' Salans says.

Meyrick belives the country has come a long way and gone through many changes in the past 10 years. Back then, he said, there were just small warung food stalls, a handful of decent independent places and big hotels.

'Now the island has got some major culinary powers. It's a big hit on the Southeast Asian scene. And the four of us have been here for the whole ride, since those early days, so it's quite a privilege to take a moment to acknowledge where things are, how does it go,' said Meyrick, who is keen to bring Indian flavors to the event.

While Jakarta dining scene is really all about 'concept' venues that many are not chef-led, Bali is much more about heart and passion ' with chefs trying new things, carving out their own path and taking risks.

'For a tiny island, Bali is punching well above its weight, and really is doing its own thing,' said Meyrick, who just opened E&O (Eastern and Oriental), his latest venture and first restaurant in Jakarta.

Davenport contributed Bali's role as an international tourist hub for bringing in many international chefs to its five-star and luxury resorts and hotels.

'Bali has been a bit more spoilt than the rest of Indonesia. So it has been able to pack a slightly better culinary punch,' he says.

Hosted by the Mozaic Beach Club in Seminyak on May 22, diners will be given the red carpet treatment before enjoying a four-course feast which each course created and presented by one of the star chefs.

There will also be live 'behind the scenes' footage from the kitchen as each chef prepares and plates up their own course as well as at-table appearances and personal moments where the chefs offer insight into the dishes they have created for the evening.

Salans will prepare a dish which is true to the Mozaic style, combining some very basic, rudimentary ingredients from Bali ' which even sometimes the locals find value less.

He will then apply his cooking skills and combine them in such a way that they will marry into something tantalizing, exciting and surprising ' a type of rebirth of forgotten ingredients or flavors.

'We are going to put a lot of energy into making a synergy out of cuisines. Something which is not normally done,' Salans said.

Four chefs sharing one kitchen mean four strong opinions, but Davenport believes that not one person or chef is the same.

'We are always going to serve, present and cook differently, and we are trying to put some Indonesian twists on our dishes,' said the chef, who style is more into modern and contemporary.

Chefs, just like friends, always give each other grief, he added.

'Why should that change because we are having an event? Try sticking four male lions in a small hot cage with fire,' Davenport says. 'We will be fine, we have worked together at separate occasions and no one lost a tooth.'

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