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With two new culinary masterminds installed at our Kandara and Jimbaran resorts, we thought it was a good opportunity to get two culinary perspectives side by side. We introduced them to you briefly in the last edition of Karma Chronicles. Now here they are in their own words.
What inspires you to cook?
Simon: The feeling of satisfaction you get when you peek through the porthole of the swing doors and see guests mouthing “wow!” as they take a bite of one of your latest creations. That inspires me to keep going, keep creating and keep satisfying.
Andreas: The pleasure of making people instantly happy; to see guests’ satisfaction from delicious dishes and to receive positive feedback after a great meal.
Which culinary traditions do you admire and why?
Simon: I would have to say I most admire the tradition of somebody who specializes in cooking one particular dish perfectly day after day…and then that same person showing their next generation how to do the same.
Andreas: I admire Mediterranean cuisine because of the freshness and simplicity of the dishes. Each ingredient can be tasted within the dish, whether that’s the fresh taste of carrot or a rich piece of beef. Also, with just some little adjustments, you can have a completely new dish. And of course I admire the Mediterranean tradition in butchery products, the herbed sausages and the vast variety of meat dishes is pure culinary heaven.
How have you adapted your cooking to fit the Bali context?
Simon: I would say my cooking has humbled a lot more…no more outlandish creations, nineteen different ingredients on one plate, too many fingers thumbing your food. I am constantly reminded every day about the simplicity of food and the nourishing aspect by watching the Balinese eat their lunch or dinner, be it a simple piece of grilled fish or a nasi bungkus (take away mixed rice). Very grounding indeed.
Andreas: A Mediterranean kitchen and Asian spices actually combine very well. The purity of the Mediterranean kitchen with the complexity of Asian flavors is a very interesting challenge. I personally think the resulting cuisine is outstanding.
What have you added to the restaurant you now run?
Simon: I have added more Asian influenced food at Nammos Beach Club (drawing on four years as a head chef in a Thai restaurant), some delicious new fare at di Mare (check out our seafood platter which will appear on specials regularly) and a funky new tapas menu in our new Veritas Wine Bar.
Andreas: We are creating an authentic Steakhouse with a variety of delicious imported meats such a Wagyu beef in weights from 130-450grams. All prime beef presentations will be combined with a variety of signature marinades and side dishes and paired with an exceptional selection of affordable wines.
Do you follow culinary trends (e.g. sous vide, molecular etc.)?
Simon: Can I be honest? I do follow culinary trends, but am loathe to become a chemistry teacher. I view the molecular rearranging of food with suspicion and must confess to being somewhat of a culinary Luddite. I am adventurous, but I feel food is food and there is nothing better than the best quality ingredients treated with respect and care and cooked well without too much fuss. The most dangerous culinary trend to ever appear now is the rise of the “Celebrity Chef”. Looks good in a pristine chef jacket on a good morning news show, but try getting him to peel a carrot or run service for 200 guests!
Andreas: Georges Pralus founded sous vide in the 1970’s, since then we had a lot of inventions! I would say I follow the trend of slow food or GOOD FOOD NEEDS TIME!
What do you want your guests to feel when they eat your food?
Simon: The short answer would be “satisfied”, but that makes for rather a boring interview. No seriously, I want our guests to feel that they have made the right choice to dine with us, they have eaten delicious, well thought out and prepared food and they have obtained value for money.
Andreas: To remember this satisfied feeling that you had after a really great Sunday dinner at home. 
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