Celebrity Chef / Executive Chef/Owner At mozaic restaurant ubud and At spice by chris salans
Chef Chris Salans was Born in Washington D.C. on July 18th, 1970, from a French mother and an American father, Chris moved to Paris, France, at the age of two. Living in a 'French' family he was brought up eating his mother's French home cookin g and drinking wine; his mother is from the region of Sologne, where game and mushrooms abound.After graduating from Tufts University in Boston, USA, he turned to his passion, cooking. He joined the Cordon Bleu cooking school in Paris. There followed his first internship at l'Oustau de Baumaniere, a 3-Michelin-star restaurant (at the time) in Les Baux de Provence, France, and then worked at Lucas Carton, France, another 3-Michelin-star restaurant where he worked up his way to head Saucier.
He then decided to further his career in the United States. He was fortunate enough to be hired in New York city by David Bouley as a sous chef. While he worked under his command Chris developed such an awe for Asian cuisine that he decided to accept a position as an executive chef in Bali, Indonesia, at The Legian Suites. Having kept in contact with David Bouley (i.e.,participating with him in a food show in Bangkok, Thailand) he eventually returned to New York City and joined his team as He ad Chef of his new restaurant, Bouley's Bakery.
After a year there, he decided to move to Napa Valley in California and accepted a Head Chef position for Thomas Keller 's new French bistro restaurant, 'Bouchon'. Missing the mystic of Bali, he decided to return. The love for his Indonesian wife (she is from Semarang in Java), her mother's food and his experience in modern cuisine have allowed him to finally express his own style of cooking. Day after day, eating in traditional warungs and at home, he developed techniques to bring the amazing flavors of Indonesian cuisine to Westerners' palates.
As Head chef at Ary's Warung, in Ubud, he developed a new cuisine by joining into a cutting edge concept the flavor s of Indonesian cuisines, and the techniques of modern cooking and presentati on. Working there for three years, he created a cuisine with perfect balance between Indonesian flavors and Western techniques. However the challenge had only begun.Now that he had been successful in learning how to use Indonesian ingredients, he had to develop his own style of cuisine -Modern International Balinese Cuisine. For this he introduced his new end