ichelin-star chef Jean-Baptiste Natali, the newly appointed executive chef of Bali’s first aquarium restaurant, Koral at The Apurva Kempinski Bali, will bring Koral to a new height of culinary excellence in Bali and beyond thanks to his profound dedication to the craft and admiration for the diverse flavors.
Natali is celebrated for his remarkable talent and wealth of culinary expertise gained over three decades of international experience. With a cooking philosophy of ensuring sustainable practices including minimizing food waste, respect for locally sourced ingredients and encouraging creativity for innovation, chef Natali invites diners on a flavorful journey through each dish.
Born in the picturesque Champagne region of France, Natali’s love for cooking was deeply rooted in his upbringing amid forests and natural landscapes.
"Growing up surrounded by an abundance of natural resources, like fresh fish from local rivers and diverse forest products, deeply influenced my culinary perspective, emphasizing the use of fresh and natural ingredients," he recalled.
This early connection to nature has shaped his cooking philosophy with sustainability and respect for ingredients are paramount to his culinary creations.
Natali's illustrious career began in 1992 with a global career spanning France, Switzerland, the United Kingdom, the United States, Morocco, Dubai, Russia, the Philippines, China, Saudi Arabia, Maldives, Vietnam and Thailand. His previous roles as a consultant and chef for several luxury hotels and as a proud chef-owner of the exquisite Hostellerie La Montagne in Haute-Marne, Champagne in France, have shaped his cooking skills, flavors and ability to collaborate with diverse talents worldwide.
By 2002, he had earned the prestigious title of the youngest Michelin-starred chef at the age of 27, an accolade he has proudly maintained for 23 years. This achievement speaks volumes about his exceptional talent and culinary mastery, as it is noteworthy that the level of accomplishment in receiving a Michelin star in France is known to be exceptionally challenging.
Natali’s tireless pursuit of excellence continues to inspire aspiring chefs and captivate the global culinary community as he leads the team of culinary artisans at the iconic Koral restaurant.
Bringing his global perspective to Bali’s dining scene, Natali drives the evolution of Koral’s menu, presenting a harmonious blend of the simplicity of fresh and seasonal ingredients with the complexity of culinary mastery in every dish.
"Inspiration often strikes me from the freshness of the ingredients. When I find an ingredient that speaks to me, I feel compelled to cook with it immediately, exploring its potential in new dishes," he pointed out. His love for mushrooms, vegetables and seafood is evident in his menus, where these ingredients are elevated through precise techniques to reveal their unique flavors and textures.
Menus
Koral is well recognized for its three set menus, a five-course Experience menu, an eight-course signature Zen menu and a six-course Gourmet menu. The Experience menu is comprised of blue crab, barramundi, toothfish, yellow texture, café vanille. Its blue crab features jicama, granny smith, cucumber, samphire and fennel.
The Zen menu is comprised of eight courses, including caviar, shrimps, hokkaido scallop and mushroom lobster reflects Natali’s passion for innovation as he blends French techniques with locally sourced ingredients and Indonesian flavors. Featuring ingredients like shrimp, coconut, Indonesian opor spices, tomatoes, mangoes, peanuts, mushrooms, scallops and lobster, this menu exemplifies Koral's unique approach to fine dining. "This menu was born from a moment of meditation, representing a perfect balance of classic and modern culinary styles," he explained.
Meanwhile, the Gourmet menu features Balinese betutu spices, maranggi sauce and banana blossom; and a six-course vegetal menu featuring Bedugul tomatoes, kemangi or Indonesian basil, sambal dabu-dabu, betutu spices, cassava and Kintamani tangerine.
Looking ahead, chef Natali continues to drive the evolution of Koral from being known as a unique underwater dining destination to being recognized for its high quality and innovative culinary offerings paired with personalized service.
"We are delighted to have chef Jean-Baptiste Natali at Koral. His Michelin-starred expertise, combined with his passion for sustainability and innovation, aligns with our commitment to sustainable practices while maintaining the highest standards of luxury for an extraordinary and memorable dining experience,” said Vincent Guironnet, the general manager of The Apurva Kempinski Bali.
“Under his leadership, Koral will continue to push the boundaries of culinary excellence with a vision to secure a Michelin star for Koral once Michelin includes Indonesia in the Guide. Beyond that, we aim to achieve the prestigious Michelin Green Star, setting a new benchmark in Bali's culinary scene, where exceptional dining and environmental stewardship go hand in hand,” he added.
Visit Koral while you are in Bali and explore more of its new menu, meticulously crafted by Michelin-starred chef Natali.
Share your experiences, suggestions, and any issues you've encountered on The Jakarta Post. We're here to listen.
Thank you for sharing your thoughts. We appreciate your feedback.
Quickly share this news with your network—keep everyone informed with just a single click!
Share the best of The Jakarta Post with friends, family, or colleagues. As a subscriber, you can gift 3 to 5 articles each month that anyone can read—no subscription needed!
Get the best experience—faster access, exclusive features, and a seamless way to stay updated.