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Home  ›  Press Release  ›  The Bale
The Bale
Jl. Raya Nusa Dua Selatan Nusa Dua Bali 80363
  • THE BALÉ Appoints Brandon Huisman as Its Executive Chef Apr 17, 2007
  • THE BALÉ Upgrades Facilities and Launches It's Newly Built Golf View Deluxe Pavilions Mar 23, 2007
  • The Bale Rated #1 in Security & Safety Jan 19, 2006
  • THE BALÉ launches “THE PERFECT ESCAPE” Nov 24, 2005
  • SANCTUARY SPA adds ZEN RITUAL to its menu Sep 6, 2005
  • Master of Chinese Medicine in Residence at The Balé, 3-16 November 2003. Sep 26, 2003
  • Master in Residence Program Starts With Renowned Practitioner of Chinese Medicine, Daniel Reid Sep 24, 2003
  • Sanctuary Resorts’ The Balé Introduces The Sanctuary Spa Sep 1, 2003
  • Jean Francois Brouck Appointed Executive Chef At Sanctuary Resorts’ The Balé Aug 27, 2003
  • THE BALÉ Appoints Brandon Huisman as Its Executive Chef

    Brandon Huisman joins The Balé Family with vast cooking and educational experience from around the globe.

    The Balé, a Lifestyle Retreat and Member of the Small Luxury Hotels of the World, is excited to announce the appointment of Brandon Huisman as its new Executive Chef. Brandon joins The Balé Family with vast cooking and educational experience from around the globe.

    Brandon graduated from Singapore American School in 1995 and then went on to receive a Business Management degree at Texas A&M University in College Station. It was there that Brandon found his love for cooking. Brandon began working at various restaurants during college beginning in 1996. After receiving his degree in Texas, he then went on to study for two years in Paris at Le Cordon Bleu. There he obtained the prestigious Le Grande Diplôme and worked for excellent restaurants such as the 3 Michelin Star, Taillevent.

    After Paris, Brandon moved back to the United States and worked for an up and coming restaurant in Naples, Florida, Syra where he completed a two years stint before being recruited to work for Columbia Tower Club in Seattle Washington. Columbia Tower Club specialized in modern American cooking where Brandon excelled as a lead chef before becoming Executive Chef during the opening of the Aman Resorts in Bhutan in the Himalayan Mountains.

    Brandon and his wife of four years, Nicole, also a Le Cordon Blue graduate, started-up and ran four of their hotel restaurants across the country. While in Bhutan, Brandon developed his own charcuterie program and organic gardens. During their tenure in Bhutan, he also attended several Asian cooking culinary schools in both Singapore and Thailand to round out his cooking repertoire.

    Brandon has been recognized as a leading chef and featured in Condé Nast Traveler for several of his original recipes.

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