The Chedi Club at Tanah Gajah, Ubud have appointed Dutchman Bjorn Jozefus van Veggel as the Resort's new Chef de Cuisine.
Family folklore says Bjorn already cherished dreams of becoming a chef from the age of 4, Chef Bjorn eventually studied at Baronie College, SVH, Breda. After graduation he worked his way through some of the Michelin starred Gourmet Restaurants, including the well-known Restaurant De Swaen in Oisterwijk. Before moving to Bali, his most recent position was as Chef de Partie at the 1-star Michelin-rated Relais & Chateaux Restaurant De Nederlanden in Vreeland.
Chef Bjorn's culinary journey has now brought him to Bali. Enchanted by the Island's reputation and its beauty, he jumped at the opportunity to work in such a sunny part of the world and is quickly embracing the culture, the landscape, the nature and food of the Balinese people.
Classically trained, Bjorn specializes in bringing together Asian and European cuisines. This is perhaps best exemplified by his new creation of Citrus Duck Breast Salad, with garden fresh leaves and soya citrus dressing.
Another tempting creation - a warm symphony of chocolate cake filled with a sauce made from strawberries harvested from the Chedi Club's organic gardens. "The taste," he said, "is fantastic, and I can handpick them from just outside the kitchen."
The Chedi Club sits at the Tanah Gajah Estate, the Hadiprana family home for over two decades before being entrusted to the care of General Hotel Management (GHM).
To celebrate arrival at his new home, Chef Bjorn is to featuring some of the Hadiprana family recipes. He explains, "these dishes are part of the history of Tanah Gajah as well as being absolutely delicious; I think our guests will really enjoy them." He adds, "it's a great feeling when guests leave the restaurant satisfied and happy."
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