Having our friends Michael and Dominik over in Bali they decided to invite us for an early dinner at their villa. Christine and Kristina the beautiful lady’s of them took care of the drinks while the boys prepared the fresh seafood they bought earlier in the morning at the local fish-market in Jimbaran.

The only thing we had to take care of was providing our Chef Series Knives, eat all the lovely displayed food and shoot some pictures. What a nice gesture and what a day!

Back home, Michi and his team at the Restaurant SoulFood received 15 points or two toques in the influential french restaurant guide Gault et Millau.

If you are ever near by Nürnberg Germany, you will find them in Christine and Michaels restaurant, the SoulFood in Auerbach.

We are happy to work with Michi and support him with the right tools he needs.
Thank you again!

restaurant-soulfood.com/soulfood-friends.html

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/