Maurizio Bombini, Executive Chef
Originally from Apulia region, in Southern Italy, 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 pursues his career in various specialty restaurants and hotels such as in Italy, Switzerland, Monaco, the United States, France and even China where he continuously hones his culinary skills with some of the best chefs in the world including Chef Emmanuel Lehrer and Chef Michel Rostang, and has become exceptionally well-versed in Mediterranean-European cuisine.In 2011, Maurizio joined Il Ristorante at Bulgari Hotels & Resorts before he moved as the pre-opening team of Mandapa, a Ritz-Carlton Reserve in 2015. As the resort’s Executive Chef with years of international experience, Maurizio shares his passion for Mediterranean-European modern cuisine.
Bayu Retno Timur, Chef de Cuisine
Born in East Java, Indonesia, Chef de Cuisine Bayu Retno Timur dreamed to be a chef since he was young. His career began in 2003 at the pastry & bakery section of Kudeta Bali, and was quickly promoted as Commis Chef due to his great performance but most importantly his sincere love and passion for gourmet. In 2006, Bayu moved to Bulgari Hotels & Resorts, Bali as Demi Chef de Cuisine at Sangkar Restaurant (all-day dining restaurant). His admiration for fine dining cuisine had moved him to the resort’s multi award Italian Restaurant “Il Ristorante” until he reached the position of Junior Sous Chef. After 6 years with the Bulgari, Chef Bayu moved to The Mulia Resort, Bali as Senior Sous Chef before his assignment as Chef de Cuisine for Kubu Restaurant at Mandapa, a Ritz-Carlton Reserve Bali.
With over than 14 years of experience in the culinary industry within 5-star establishments, Bayu has received multiple awards such as the Blackbox Indonesian Final 2008 and 2013 to name a few.