Over the last decade, Bali has been gaining a reputation as a world-renowned culinary destination, attracting food enthusiasts from around the globe. The island’s unique blend of traditional Indonesian flavours, international influences, and a focus on using fresh, locally-sourced ingredients has contributed to the growth and success of this exceptional culinary industry. Bearing a similar heritage, TERÉ Seminyak is also set to provide its own unique, pleasurable and adventurous dining experience for all to taste in Bali.
Located on the renowned Jl. Drupadi, at number #77 to be exact, TERÉ Seminyak will be serving modern and global delicacies accompanied by some adventurous and classical beverages. Whilst being managed by a humble family from the Javanese city of Surabaya, the TERÉ kitchens will be led by a professional Chef with over two decades of global culinary experience. The eclectic cuisines of TERÉ Seminyak will be based on the Chef’s personal travel inspirations, combined with locally-sourced, fresh ingredients and a sense of harmony in diversity.
About The Chef – “ Good food makes people happy” says Chef Stefan!
Chef Stefan was born in Jakarta in 1986 and was raised in Jakarta and Abu Dhabi. His first interest in ‘all things culinary’ emerged when he was a child. “I remember coming home from school and my mom was waiting for me with her delicious, warm, home-cooked food. That is when I realized that all people can be happy by just eating good food”.
And so, Chef Stefan’s culinary journey steadily grew and really started in 2006 when he graduated from Institut Paul Bocuse in Lyon, France. As an apprentice in Daniel & Denise, a traditional restaurant in Lyon, Chef Stefan first learned that cooking is all about the ‘natural’ taste of the ingredients, the wisdom of using these, and, of course respect.
His next leap was as a Commis, to a 2-Michelin star institution of 50 years called Restaurant Senderens in Paris, where he learned the importance of teamwork and association. His journey continued on to the Eiffel Tower, where he joined two restaurants owned by Alain Ducasse, Le 58 and Le Jules Vernes, before finally ending his chapter in France on joining Europe’s first opening of Shangri-La.
Chef Stefan’s next ‘rodeo’ took him to Melbourne, Australia, which he described as ‘a breath of fresh air’ after spending so much time in the elitist, ‘fine-dining’ environment that he had previously enjoyed. After eight years in Melbourne, Chef Stefan finally decided it was time to come to Bali, and in 2018 was offered the opportunity to orchestrate the opening of a beach house of a renowned F&B group. Now, after spending five years in Bali with all that he has discovered – spices, flavours and methods – Chef Stefan is finally launching his own unique way of ‘making people happy through serving great food’ – The TERÉ way!
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https://tereseminyak.vomami.com