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Blake Thorley returns as chef, co-owner of Mozaic
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t the age of 11, Blake Thornley often visited his uncle’s museum restaurant and by the age of 12, he won several culinary awards. His gastronomic journey took him to the United States, where he honed his skills, commencing his stages at the esteemed Charlie Trotter’s restaurant in Chicago.
Thornley joined Mozaic in 2010 as Chef de Cuisine. In 2016, he embarked on a journey to Shanghai to establish the OHA Group, but Thornley’s love for Bali and its vibrant culinary legacy beckoned him back to Mozaic. Driven by the desire to rejuvenate Mozaic Ubud, he returned as chef and co-owner, spearheading the restaurant’s evolution.
Mozaic has opened a new chapter, while staying true to its roots of delivering culinary excellence and showcasing the best Indonesian spices, ingredients and seasonal products with a sustainable gastronomic approach. Mozaic is in the upper echelons of Bali’s list of top fine dining restaurants.
