Despite stiff competition Chris took home the highly coveted MANITOWOC Restaurateur of the Year (Regional) & MARTELL Asian Restaurant of the Year (Regional) awards.
After building the Mozaic brand for 14 years, Chris Salans is expanding with plans for more eateries, a cooking school, and even a hotel.
Chef Chris Salans’ cookbook, Mozaic: French Cuisine, Balinese Flavours first published in hardcover in 2011 can now be found in paperback edition at bookstores in Indonesia, Asia and online.
Mozaic Restaurant now offers three new innovative tasting menus that will provide different levels of experimentation. To begin your gastronomic discovery of fresh seasonal ingredients and the intriguing flavours of Indonesia, you will be presented with a platter of key ingredients in their raw state to be touched, smelled and tasted before enjoying them prepared in one of our novel tasting menus.
Booking your perfect dinner has never been simpler than with our instant online reservations system. With 4 simple steps a booking can be made and confirmation sent to you by email in just minutes.
Mozaic’s culinary philosophy of taking fine western food and infusing them with the vast wealth of flavours commonly found in Indonesia was born in Ubud. It was then fitting that Chris got to share his passion with the patrons of the prestigious Ubud Readers & Writers Festival,
Mozaic Restaurant Gastronomique introduces Chef Blake Thornley as its new Executive Chef. The news announced by Chef Chris Salans on his new social media efforts, introduces New Zealand native Blake Thornley who has actually been in the kitchens of Mozaic Restaurant Gastronomique in Ubud for a few years.
The Workshop at Mozaic Restaurant Gastronomique offers Asian Ingredients in Western Cuisine classes for visitors of Bali. Concentrating on Balinese traditional dishes’ ingredients and the island’s fresh produce, the creativity of Mozaic’s cuisine meets simple adaptation and cooking tips to become a Mozaic chef, at home.
As we write these lines, Top Chef Indonesia is filming its last episodes of the 2013 series in Jakarta, featuring Chef Chris Salans as guest chefs
For one night only, two of the most renowned chef in Indonesia will fuse to create one amazing meal. MOZAIC at AMUZ, Evening of Thursday 28th March 2013.
Mozaic Restaurant Gastronomique in Ubud and Chef Owner Chris Salans is recognized as the Best Restaurant in Indonesia by the San Pellegrino World’s 50 Best Restaurants – Asia 2013.
Mozaic Restaurant Gastronomique in Ubud, Bali, once again takes place as one of the top Asian restaurants, with the 5th place on the top 20 list of the now established Miele Guide.
Chris Salans cook book, Mozaic: French Cuisine, Balinese Flavors received number #2 on The Gourmand World Cook Book Awards in Paris France.
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