An Interview with Chef Nick Vanderbeeken of Aperitif Restaurant

Set in Ubud, overlooking the jungle landscape, Apéritif explores culinary influences from the old Spice Islands and combines then with European flavors and cooking technique. Led by Executive Chef Nic Vanderbeeken, Apéritif offers sophisticated degustation menu that brings together the flavors of modern gastronomy, lesser-known Indonesian ingredients, and the property’s own greenhouse harvest.

Classic Indonesian food such as Karedok with a surprising twist, Papua Crab and a take on the Western classic, Venison Wellington, are amongst the highlight of Apéritif menu. Wine pairing to complement each dish is developed by the in-house sommelier as well as signature cocktails by award-winning bartender Ran Van Ongevalle.

We talk with Executive Chef of Apéritif Restaurant & Bar, Nick Vanderbeeken. The Belgian chef behind one of Bali’s most recent must-visit fine dining establishments shares his full story on how he ended up working in Bali, his favorite holiday destination.

This article has been adapted from (“Prestige Talks with Nick Vanderbeeken, Executive Chef of Apéritif Restaurant & Bar“), which originally appeared on Prestige Indonesia.

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