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Eve Tedja
2 February 2021
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We talk to Raffles Bali’s executive chef Gaetan Biesuz about his take on Indonesian regional cuisine and the importance of championing local produce.
Rujak Scallop at Rumari, Raffles Bali
The French-native is no stranger to Asia. Ever since he left his hometown, Lyon and his training in a two-Michelin stars brasserie, executive chef Gaetan Biesuz has spent a large part of his career in discovering the region’s ingredients and flavours. Bringing his French background to the kitchen, he has worked in luxurious restaurants in Thailand, Singapore, Malaysia and finally, Indonesia.
Now, he leads the kitchen of ....

Jawa Tengah , Indonesia General , Jawa Timur , Sulawesi Selatan , Waluh Metambus , Enur Sopari , Tokusen Wagyu , Kaviari Kristal , Eka Sunarya , Gaetan Biesuz , Eraffles Bali , Sunday Brunch , Tuna Sambal Matah , Chef Eka , Beef Rendang , Indonesian Tokusen Wagyu , Bambo Roasted Sea Salt , இந்தோனேசியா ஜநரல் , ஜவ டைமூர் , ராஃபிள்ஸ் பாலி , ஞாயிற்றுக்கிழமை புருன்சிற்காக , மூங்கில் வறுத்த கடல் உப்பு ,