Launched in the beginning of the year, the ‘Celebration of Culinary Arts’ at The Apurva Kempinski Bali has been a success, where the resort’s culinary talents collaborate with word-class chefs. Beyond merely presenting guests with extraordinary dining experiences, these collaborations have been providing platforms to foster positive and inspiring engagement between the guest chefs and the resort’s culinary talents, to uphold the legacy of culinary excellence through generations. Before the celebration continues to 2025, the ‘Celebration of Culinary Arts’ 2024 will conclude with a spectacular finale on 15 – 16 November, collaborating with Chef Lucas Dumarski, the Head Pastry Chef of the Two Michelin-star Mezzaluna restaurant in Bangkok, supported by Valrhona.
Chef Lucas Dumarski is the Head Pastry Chef from Two Michelin-star restaurant Mezzaluna in Bangkok that serves innovative French cuisine with a Japanese flair. He has developed a lifelong passion for his crafts and honed over a decade of experiences in Michelin-starred establishments since he began his culinary career, including the Two Michelin-starred restaurants Pierre Gagnaire Tokyo, L’Auberge des Glazicks by Olivier Bellin, and L’Auberge de Collonges by Paul Bocuse. At Mezzaluna, Chef Lucas Dumarski has the freedom to fully express himself, combining different taste profiles of the ingredients, resulting in innovative and delightful dishes, aligned to the restaurant’s Executive Chef Ryuki Kawasaki’s philosophy of letting the finest and freshest ingredients shine in every dish. It also rhymes with The Apurva Kempinski Bali’s philosophy of food serves as a medium of storytelling where each dish tells a unique narrative while engaging the senses and shining the spotlight to the freshest and finest locally-sourced ingredients.
As part of the ‘Celebration of Culinary Arts’ series, the resort has welcomed renowned Michelin-starred and Meilleur Ouvrier de France (MOF) guest chefs to collaborate with the resort’s talented chefs across its diverse dining destinations. The celebration began in February 2024, when The Apurva Kempinski Bali announced the extraordinary culinary talents from across the resort, representing diverse culinary offerings from across the globe. Followed by welcoming Chef Romuald Fassenet (MOF Cuisine – 2004) and One Michelin-starred) in February, Chef Thierry Drapeau (Two Michelin-starred) in March, and Chef Mitsuru Konishi (One Michelin-starred) in April. From May to October 2024, the resort had the honour to welcome Chef Fabrice Prochasson (MOF Cuisine – 1996), Chef Philippe Rigollot (MOF Pâtisserie & Confiserie – 2007 and World Champion of Pastry 2005), as well as Chef Jérôme Schilling, (MOF Cuisine – 2022) and Two Michelin-starred). Moreover, setting the framework to bring the celebration onto the world stage, The Apurva Kempinski Bali brings its ‘Celebration of Culinary Arts’ to Singapore by collaborating with The Capitol Kempinski Hotel Singapore for four-hands dinner on 6 – 8 November. Finally, Chef Lucas Dumarski from the Two Michelin-star restaurant Mezzaluna Bangkok concludes the 2024 ‘Celebration of Culinary Arts’ with a big finale on 15 – 16 November 2024.
