Born in Washington D.C. on July 18th, 1970, from a French mother and an American father. Chris held his apprenticeship years in France, at l’Oustau de Baumanier and Lucas Carton, both 3-Michelin-star restaurants where he worked up his way to head Saucier.

Before opening his little jewel in Bali, the Mozaic restaurant in Ubud, Chris has been working as the sous chef of David Bouley in NY, executive chef at the Legian Suites in Bali and head chef of Thomas Keller’s French Bistro Bouchon in California. Missing the mystic of Bali and finally expressing his own style of cooking, Chris creates exquisite flavors with indonesian ingredients and western style and techniques. The Mozaic restaurant opened in 2001 it’s doors.

In the following years Mozaic became one of the best-known and highly decorated restaurants in south east asia. In 2012 Chris opened his second Restaurant in Bali, the Mozaic Beachclub in Batu Belig.

We are proud to welcome Chris Salans as one of our Brand Ambassadors!

mozaic-beachclub.com/
mozaic-bali.com/