Blake Thornley, a creative force, is now leading Mozaic’s Evolution. He worked alongside Chris, honing his craft over a decade ago at Mozaic. Chef Blake, from Christchurch, New Zealand, started working in kitchens at the age of 11 and has a passion for cooking and creativity.

He has worked at renowned restaurants such as Charlie Trotter’s in Chicago and was head chef at the award-winning Mozaic restaurant in Bali for eight years, where he advanced his culinary practice and developed new recipes reflecting local traditions, worldly influences, and unique tastes.

In 2017, Blake joined OHA Group in Shanghai, opening OHA Eatery and other venues with a focus on locally-sourced seasonal Chinese ingredients and organic wine, as well as re- launching the Blackbird restaurant with a Third Floor edible garden and a second floor Chef’s Table called Table Black.

He builds on his foundation in Indonesia’s ingredients and combines it with the fast-paced energy of the Chinese urban scene to reshape perceptions and the gastronomic experience while taking pride in eschewing traditions and emphasizing the integrity of ingredients and passion of producers.

Chris Salans was born in Washington D.C. on July 18th, 1970 to a French mother and an American father. He moved to Paris at the age of two and graduated from Tufts University in Boston. After attending the Cordon Bleu cooking school in Paris, he interned at the 3-Michelin-star restaurant l’Oustau de Baumaniere and then worked at Lucas Carton, where he became head Saucier. He then worked in Bali at The Legian Suites before returning to New York City to become Head Chef of Bouley’s Bakery. He later moved to California to work at Thomas Keller’s new French bistro restaurant, Bouchon, before returning to Bali to work at Ary’s Warung.

Eventually, he opened his own restaurant, Mozaic, which was recognized by the prestigious European association, Tradition et Qualité, as a member of Les Grande Tables Du Monde. Mozaic was also recognized as the best restaurant in Indonesia by Food&Wine, Prestige, and Indonesia Tatler magazines, and received the Award of Excellence from Wine Spectator for their wine list. Chris Salans has since been invited to culinary events worldwide as a Master Chef and has developed Mozaic to include catering services and a cooking school and workshop.

The Mozaic restaurant gastronomique boasts a talented and dedicated kitchen team that takes pride in creating innovative, flavorful, and visually stunning dishes that highlight the best of local and international ingredients. Led by Chef Owner Blake Thornley and Chris Salans, the team is committed to using sustainable and ethical sourcing practices and works closely with local farmers, fishermen, and producers to ensure the highest quality ingredients in every dish.

In addition, the front of house team at Mozaic is known for their exceptional service and attention to detail, creating a warm and welcoming atmosphere for guests. They are well-versed in the intricacies of the menu and wine list, and can provide knowledgeable recommendations to ensure that every guest has a memorable dining experience.

Together, the kitchen and front of house teams at Mozaic work seamlessly to create an unforgettable gastronomic journey for every guest.