INTERVIEW CHEF YOANN MATHY EXECUTIVE CHEF THE APURVA KEMPINKSI BALI

How do you feel about being the Executive Chef of The Apurva Kempinski Bali?
It was a great journey to be one of the candidates to take on this crucial role at The Apurva Kempinski Bali, a unique resort with a strong commitment to celebrating Indonesia. Our common vision of highlighting local ingredients and flavors through excellent and innovative culinary experiences opened the path for me to be part of and lead this remarkable team. I have the chance to work with an exceptional and talented culinary team to assist me daily.

I also believe in the power of striving to deliver the best in everything. I am truly grateful to my General Manager, Mr. Vincent Guironnet, and our Owner for believing in me for this amazing opportunity.

Having worked at an array of prestigious hotels and Michelin restaurants around the world, why did you decide to move to Bali and work at The Apurva Kempinski Bali?
The Apurva Kempinski Bali is a continuation of my professional journey. I believe that I can bring my international expertise and experiences to be shared with the local community. I believe in leading by example and fostering a culture of collaboration and creativity. I am here to be a mentor, a leader, and a coworker. Clear communication, trust, and respect are fundamental principles of my leadership style. I always encourage my team to embrace their creativity and share ideas while respecting local traditions and cherishing local ingredients. Building a strong sense of ownership, collaboration, and a shared passion for culinary excellence is at the heart of my leadership philosophy.
The team and I would like to enhance our strong reputation through our Food & Beverage offerings to build a positive reputation among customers. We also focus on creating unique experiences such as authentic flavors, exceptional service, a concept, or a distinctive ambiance.
So, The Apurva Kempinski Bali is just the perfect place to be and build a unique food experience!

What can we expect to see from the menu in all the dining venues at The Apurva Kempinski Bali?
We have meticulously curated exciting culinary programs for the year. There will be monthly promotions in each of our outlets, highlighting seasonal products and in the coming months, we will be having exciting collaborations with more Michelin-starred chefs. Our exceptionally talented local culinary team will also take the stage in the culinary celebrations!

Share with us, the latest update in the food and beverage at The Apurva Kempinski Bali.
As I mentioned earlier, we are currently in the process of developing several exciting culinary programs. These initiatives also involve our efforts to locally source ingredients in support of sustainable agriculture programs within the local community and reintroducing the almost forgotten biodiversity through Majapahit Imperial Dining. Additionally, more collaborations event with Michelin-starred chefs will be unveiled!
I am also thrilled to share that Jean-Baptiste Natali has recently joined us as the Executive Chef for Koral. His exceptional talent has earned him numerous prestigious awards and international recognition, including the distinction of being the Youngest Michelin-starred Chef in 2002 at the age of 27. Chef Jean-Baptiste is currently developing his new menu at Koral. Stay tuned, as we will soon unveil the exciting additions!

If you could collaborate with a famous celebrity chef, who would that be?
Anthony Bourdain (1956-2018) was an acclaimed American chef, author, and television personality. He was known for his adventurous spirit, love for global cuisine, and his ability to bridge cultures through food. Bourdain travelled the world exploring local culinary traditions and sharing his experiences in his popular TV shows, such as “Anthony Bourdain: Parts Unknown” and “No Reservations.” His unique storytelling and genuine appreciation for diverse cuisines made him a beloved figure in the culinary world.
Known for his candid and unfiltered commentary, Bourdain brought a raw and authentic perspective to the culinary world. He celebrated street food, hole-in-the-wall eateries, and local culinary traditions, often favouring genuine and unpretentious experiences over fine dining. Bourdain’s storytelling and charismatic personality resonated with audiences worldwide, and he was widely regarded as a cultural ambassador who brought attention to lesser-known culinary destinations.

What is your most memorable dining experience?
A memorable dining experience was enjoying a meal at a 3 Michelin-star restaurant in a picturesque location. Imagine sitting at a table with stunning views, while being served dishes meticulously crafted from the finest ingredients by a team of talented chefs. Each dish could be a work of art, both visually stunning and incredibly delicious, creating a sensory journey that delights the palate and leaves a lasting impression. The restaurant was Robuchon au Dôme de Macao… I had the chance to work there 20 years ago, and the feelings were even stronger because I was part of the history of this restaurant. In fact, I have had many memorable dining experiences based purely on my tastes. I consider that if an experience is memorable, it’s because the chef did a good job!