BALI | Michelin Star Chef Jean-Baptiste Natali will voyage under the sea, having been appointed Executive Chef at Bali's first Aquarium Restaurant.
Bali's first aquarium restaurant, Koral at The Apurva Kempinski Bali, has recently appointed the One Michelin Star Chef Jean-Baptiste Natali as the Executive Chef.
Chef Natali has been 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 minimising food waste, respect for locally sourced ingredients, and encouraging creativity for innovation, chef Natali has invited diners on a flavourful journey through each dish.
His profound dedication to the craft and admiration for the diverse flavours will bring Koral Restaurant to a new height of culinary excellence in Bali and beyond.
Born in the picturesque Champagne region of France, Chef Natali's love for cooking was deeply rooted in his upbringing amidst 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, emphasising 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 paramount to his culinary creations.
Bringing his global perspective to Bali's dining scene, chef Natali has driven the evolution of Koral Restaurant'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."
His love for mushrooms, vegetables, and seafood is evident in his menus, where these ingredients are elevated through precise techniques to reveal their unique flavours and textures.
Chef Natali's passion for innovation is reflected in Koral's Zen menu, an eight-course signature menu that blends French techniques with locally sourced ingredients and Indonesian flavours. 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.
In addition to the Zen menu, Koral also presents a five-course Experience menu; a six-course Gourmet menu that 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, Balinese Betutu spices, cassava and Kintamani tangerine.
Looking ahead, chef Natali will continue to drive the evolution of Koral from being known as a unique aquarium dining destination to being recognised for its high quality and innovative culinary offerings paired with personalised 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 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."
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