The 67-all-suite The Legian Bali is celebrating its 20th Anniversary with another one of it’s exclusive ‘four hands’ dinner welcoming Daniel Sia, founder and executive chef of Disgruntled Chef, Singapore on Friday 5th of August. Joining Chef Sia is the resort’s own executive chef Luke MacLeod, and together they’ve crafted a special seven-course culinary experience with wine-pairing.
Chef Daniel has been cooking since he was 11 years old. Perfecting his techniques at some of the leading pioneer French restaurants such as Au Petit Salut and Les Amis in his early years, before taking on the role of stagiaire at Michelin-starred restaurants La Gavroche, with Michel Roux Jr, and The Oak Room with Marco Pierre White. From1999 to 2003, he was at the Marmalade group as head chef, adding on private catering service, Marmalade At Home, to his profile.
He then set his sights on overseas fine-dining restaurants in London, Hong Kong (The Fourth Floor at Harvey Nichols) and Shanghai (La Plantane with Justin Quek). In 2008, the well-seasoned chef returned to Singapore, accepting the role of executive chef of then-brand new restaurant and bar, The White Rabbit.
Two years later, chef Daniel makes his debut as chef-owner of The Disgruntled Chef at Dempsey Road. The private house surrounded by lush greenery is one of the pioneers of small plate-big plate menu concept, doing away with the unnecessary formalities of a stereotypical fine dining restaurant like the white tablecloth and stuffy service. Award-winning food and original handcrafted cocktail creations are made without the fuss, retaining the finesse reserved for only fine dining’s best. In 2015, The Disgruntled Chef set up second outpost at The Club on Ann Siang Road, where an added private dining room occupies the basement floor.
Australian-born Luke Macleod also has a strong passion and creativity in the culinary arts, which he honed at several notable restaurants in France and Asia, including the three Michelin-starred Lucas Carton in Paris, two Michelin-starred Restaurant Senderens in Paris (home of nouvelle cuisine), three-star Michelin Le Pres d’Eugenie les Bains in SW France, and the two Michelin-starred Sa.Qua.Na in Honfleur.
Chef Luke also appeared on TV in France, against celebrity chef Sophie Dudemaine. His intention was to enter for fun with no expectations to win but his creation in the seafood challenge which required the use of humble ingredients, resulted in a 3-0 win with one of his first self-created dishes. Chef Luke believes that successful sourcing of local ingredients is a key part for any chef in Bali.
He took to the kitchen’s helm at The Legian Bali in 2014. The part time surfer loves having the freedom to change his menus as and when a new inspiration comes.