Maurizio Bombini is the Executive Chef of Mandapa a Ritz Carlton Reserve in Ubud Bali.
Originating from Apulia region, in Southern Italy, Chef Maurizio earned his trade in the kitchen in his parent’s restaurant on the shores of the Adriatic Sea, where he began his journey of culinary adventures that has taken him to Italy, France, USA, China and Indonesia.
After earning his diploma at the De Cecco Institute in Pescara, Italy, he moved to Tuscany, Courmayer, Switzerland and then to Monte Carlo where he joined the restaurant Les Pergolas at Le Méridien Beach Plaza, followed by an appointment to the private Monaco Yacht Club.
Chef Maurizio spent a few years in Miami, Florida and Switzerland,before returning to his native Italy to work in the famous Cavalli Cafe in Milan.
Maurizio returned in Le Meridien Beach Plaza Monaco in 2005 at L’Intempo which is working with Chef Emmanuel Lehrer in collaboration with Chef Michel Rostang Paris. 4 years after his return to Monaco in Le Méridien Beach Plaza, Chef Maurizio began to take an increasingly important role as Chef de Cuisine in the opening and development of the new restaurant Le Muse at Le Méridien Beach Plaza in Monte-Carlo.
A responsibility he carried forward to his most recent position as Chef de Cuisine at The Ritz-Carlton Sanya, in China in 2010. In 2011 Chef Maurizio join Il Ristorante at Bulgari Hotels & Resort, Faithful to his Italian roots, the young Chef presents a menu featuring the flavours and tastes of the finest Mediterranean cuisine. As a head Chef with more than ten years of experience, Maurizio shares his passion for Italian modern cuisine.
BAYU RETNO TIMUR
Chef de Cuisine Bayu Retno Timur was born in August 11, 1984, in East Java, ORIGINARY from Banyuwangi Indonesia and dreamed to be a Chef.
He himself held several jobs in the culinary industry before his assignment as Chef de Cuisine for Kubu Restaurant at Mandapa, a Ritz-Carlton Reserve in Ubud Bali. And also with his gold medal achievement in a few culinary competition such as BLACKBOX INDONESIAN FINAL 2008 & 2010.
His career began in 2003 at pastry & bakery section, the love and passion of cooking made him promoted as commis at Kudeta Bali Main Kitchen. After 3 years Bayu moved to Bulgari Hotel Bali as demi chef de cuisine in the Sankgar Restaurant. His admiration for fine dining cuisine had moved him to the multi award Italian Restaurant “IL Ristorante” until he took the position of Junior Sous Chef at Il Ristorante, after 6 years at the Bulgari Hotel Bali Bayu move as Senior Sous Chef at The Soleil Restaurant in Mulia Resort Bali.