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Home  ›  Press Release  ›  Viceroy Bali
Viceroy Bali
Jl. Lanyahan, Br. Nagi, Petulu, Ubud Bali 80571
  • CasCades Restaurant's new international executive Chef Apr 13, 2007
  • CasCades Restaurant's new international executive Chef

    One of Bali’s finest gourmet retreats, ‘CasCades Restaurant’ at Ubud’s ‘The Viceroy Bali’, has announced the arrival of their new international executive Chef, Jean Francois Brouck.

    Jean Francois graduated from Ecole Hoteliere Provinciale de Namur in Belgium and spent the next six years working with great Chefs such as Freddy Van Decasserie in the two starred Michelin restaurant La Villa Lorraine. He also refined his craft alongside Yves Mattagnes at the Sea Grill.

    Then, like many of today’s hot young chefs, he decided to see the world and experience what other more exotic cuisines could teach him. Jean Francois found himself at the world’s most luxurious hotel, the ‘seven star’ Burj Al Arab Hotel in Dubai. As Sous Chef in their signature restaurant, The Al Mahara Seafood Restaurant, he created their quarterly menus and embraced the excitement and knowledge of working in the most sumptuous hotel in the world.

    Still wanting to see the world he headed off to Singapore as an Executive Chef, then on a visit to Bali, became enchanted with the island and its people and vowed to return.

    Jean Francois returned in 2003 to make Bali his home. He has spent the past 3 years in Bali working in only the best restaurants and hotels. Then he happened upon Bali’s superlative new, ‘CasCades Restaurant’ at ‘The Viceroy Bali’. Again, it was love at first sight, and Jean Francois decided to make it his signature restaurant, creating an outstanding menu of fine imported produce with exotic Western and Asian influences.

    His vision for CasCades Restaurant is to bring it to the next level of a perfect dining experience, developing the uniqueness of the food, service, and ambience. “I intend to keep the French base but add a small Asian twist to the menu” says Jean-Francois “I love the idea of adding influences from Japanese, Thai and Balinese cooking. Ubud can be and should be the ‘fine food’ destination for Bali” he enthusiastically says.

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