Gaetan Christopher Biesuz – Culinary Director, Raffles Bali
In this interview, chef Gaetan Christopher Biesuz, Director of Culinary at Raffles Bali, describes the team’s vision, some stories from behind the scenes and future plans.
What do you do?
I hold the position of Director of Culinary at Raffles Bali and Rumari restaurant.
How did you get into the industry?
Inspired by my grandmother, who was a chef, I have been immersed in the culinary world since I was very young, frequently bustling around the kitchen.
What food memory from your childhood or travels stands out?
One of my fondest childhood memories revolves around my grandmother’s cooking. We would gather around the table, sharing a meal prepared by her, with dishes spread out in the middle. These meals would stretch on for hours.
What’s the best/ worst part of your job?
The best part is that I get to do what I love. The worst part would be when guests are unhappy, and despite our efforts, we could not fully elevate their experience.
What’s one of your favourite food and beverage pairings?
There are so many to choose from! For a casual pairing, I would say beer with Pad Krapow (stir-fried beef with chilli and Thai basil served with a fried egg and steamed rice). For something more refined, a Grand Cuvee from Krug paired with a beautiful fish ceviche, vibrant, sour, and spicy, finished with a touch of caviar from Maison Kaviari. The dish is super light but packed with flavours.
The perfect day off would be…
I enjoy spending time with my wife and our dog, Rockxe, driving around and exploring the natural beauty of Bali—it is relaxing and fun.
A day in the life of a Gaetan Christopher Biesuz is …
My morning starts between 7.00 am and 8.30 am, depending on the day’s schedule. First, I go around to greet my team. Next, we have a morning briefing with all managers to review the previous day, discuss the current day, and prepare for potential high-profile arrivals. After that, I visit the breakfast area to meet and greet guests, ensuring they are happy and addressing any needs or plans they may have. Following this, I review the day’s events and any upcoming high-profile guests. I then meet with my leaders to review tasks, events, and projects. Next, I discuss ingredients, menus, dish trials, and potential tastings with my senior chefs. For lunch, I ensure the flow, consistency, and quality at the beach restaurant meet our standards. The afternoon involves various tasks such as guest meetings, supplier discussions, tasting new dishes with the team, planning new menus, or exploring new ingredients and farmers. I then prepare with my team for the evening service, including special occasion dinners at various property locations. By 6.00 pm, I am at Rumari, supporting both the kitchen and front-of-house teams to deliver the best experience for our guests. My day ends between 9.30 pm and 1.00 am, depending on how busy we are and the arrival times of our guests.
What does Gaetan Christopher Biesuz do for fun?
I either play with my dog, try new restaurants or bars, enjoy time with friends over simple food and drinks, or travel to discover new destinations and cuisines.
What would you like guests to know about Rumari?
Rumari is a place conceived around nature, simplicity, and humility, with a focus on quality from the very beginning. The design, though seemingly simple, is timeless and comfortable. The magic happens through our team’s dedication, service sequence, and storytelling, all reflected in our meticulously curated menu. Our aim is to convey a message of appreciating the little things. The “wow” effect lies in how our team and food make our guests feel, rather than in superficial elements.
How have you grown in your profession? What have you learned from your start in the industry to this point?
Since a young age, I have been in the kitchen, experiencing various aspects of culinary life—from little bistros and renowned brasseries in France to catering companies, countryside restaurants, and 2 Michelin-star establishments. Both in service and the kitchen, I have never stopped learning, and I believe it is a never-ending journey.
What do you want people to know about being a Director of Culinary as a profession?
For many years, hotel food and chefs working in hotels had an unfavourable reputation. However, this is no longer true. Today, you can find fantastic Culinary Directors and Executive Chefs in hotels who focus on the quality and creativity of their offerings. Many hotels now have outstanding restaurants led by talented chefs. It is time for hotel chefs to receive more credit. When you travel, the most important things you need are a comfortable bed, fast internet, and great food. If a hotel cannot provide these basics, you will likely consider staying elsewhere.
What’s your view on the Food & Beverage scene in Bali?
Bali’s Food & Beverage scene has undergone a remarkable transformation since the onset of COVID-19, with an explosion of new concepts, celebrity chefs, and speakeasy bars. However, what is even more significant is the shift towards prioritising high quality over quantity. This change marks an important evolution in the culinary landscape.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
Sustainability has been ingrained in our operations since the beginning. Every decision we make, and every initiative we undertake starts with a mindset of sustainability. Our guests have zero contact with plastic, and our chinaware is sourced from Ubud, Bali. Approximately 75 to 80% of our food sourcing comes from various parts of Bali and Indonesia. We have established a network of connections with local farmers, producers, and fishermen to supply our restaurant and kitchen. This approach not only supports and collaborates with our community but also educates our young chefs on the importance of responsible practices for a better future. It is about working together and supporting each other to create a more sustainable approach for generations to come.
What can guests look forward to in the upcoming months?
We have had a bustling first five months, and the momentum is still going strong. As summer approaches, we are already hard at work on our new menu for September to October, as well as planning our Rumari & Friends series. This series involves inviting Michelin-starred or 50 Best Chefs to collaborate with us, offering our guests unique weekends. Keep an eye on our Instagram account for announcements!
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