In high celebration of The Legian Bali’s 20th Anniversary, the resort will hold another one of it’s exclusive ‘four hands’ dinner welcoming Daniel Sia, Founder & Executive Chef of Disgruntled Chef, Singapore on Friday 5th of August, at The Restaurant – The Legian, Bali. Joining Chef Sia is the resort’s own Executive Chef Luke MacLeod, and these duo of chefs have crafted a special seven-course culinary experience with wine-pairing for guests to journey through their latest edible artistry.
This year’s 20th anniversary celebration marks The Legian Bali’s “Legendary service perfected from a heritage in luxury”.
Since the age of eleven, Chef Daniel Sia’s hand has never left the stove, or his heart, the kitchen. The same hands and heart worked diligently in practising classical French cooking techniques at leading pioneer French restaurants Au Petit Salut and Les Amis in his early years, before taking on the role of stagiaire at Michelin-starred restaurants La Gavroche, with Michel Roux Jr, and The Oak Room with Marco Pierre White. In 1999, Daniel pressed on for four years at the Marmalade group since its first outlet as Head Chef, adding on private catering service, Marmalade At Home, to his profile.
He then set his sights on overseas fine-dining restaurants in London, Hong Kong (The Fourth Floor at Harvey Nichols) and Shanghai (La Plantane with Justin Quek). In 2008, the well-seasoned chef returned to Singapore, accepting the role of Executive Chef of then-brand new restaurant and bar, The White Rabbit.
Two years later, Daniel makes his debut as Chef-Owner of The Disgruntled Chef at Dempsey Road. The private house surrounded by lush greenery is one of the pioneers of small plate-big plate menu concept, doing away with the unnecessary formalities of a stereotypical fine dining restaurant like the white tablecloth and stuffy service. Award-winning food and original handcrafted cocktail creations are made without the fuss, retaining the finesse reserved for only fine dining’s best. In 2015, The Disgruntled Chef set up second outpost at The Club on Ann Siang Road, where an added private dining room occupies the basement floor. Such passion and spirit is the perfect match for The Legian Bali’s current Executive Chef, Luke MacLeod.
Australian-born Luke Macleod also has a strong passion and creativity in the culinary arts, which he honed at several notable restaurants in France and Asia, including the three Michelin-starred Lucas Carton in Paris, two Michelin-starred Restaurant Senderens in Paris (home of nouvelle cuisine), three-star Michelin Le Pres d’Eugenie les Bains in SW France, and the two Michelin-starred Sa.Qua.Na in Honfleur.
Chef Luke also appeared on TV in France, against celebrity chef Sophie Dudemaine. His intention was to enter for fun with no expectations to win but his creation in the seafood challenge which required the use of humble ingredients, resulted in a 3-0 win with one of his first self-created dishes. Chef Luke believes that successful sourcing of local ingredients is a key part for any chef in Bali.
He took to the kitchen’s helm at The Legian Bali as Executive Chef in 2014, and has wowed diners with his elegant cooking style and edible artistry ever since. Most of his creations feature the freshest selections of herbs and vegetables from specialty organic growers in central Bali, and select seafood items from fishermen in Jimbaran and Lombok.
On living and working especially in the culinary scene in Bali, the part time surfer loves having the freedom to change his menus as and when a new inspiration comes, which is great for any chef. Having a culinary team he consider as family, and being able to surf world-class waves each morning, is Chef Luke’s living the dream in Bali.
Sharing a penchant for premium quality ingredients sourced from ethical sources, both Daniel Sia and Luke MacLeod will cook up an extravagant dinner of seven-courses canapes and pre-desserts; each course paired with tailored wines.