Chef Nic Vanderbeeken brings over 20 years of experience to lead the team at Apéritif restaurant, an elegant fine dining space serving contemporary global cuisine in the lush valleys of Ubud. An advocate for cross-cultural collaborations, Nic’s one-of-a-kind creations are a nod to his progressive and borderless cuisine philosophy.
Prior to Apéritif and his past five years at Viceroy Bali’s Cascades Restaurant, Chef Nic worked in Vietnam consulting and developing the bistronomy concept he pioneered as Chef-Owner of Bistro Biggles in Belgium. These experiences truly connected him to the bounty of Asian produce and the unique flavours available in this part of the world. He has also spent time in the kitchens of Michelin-starred restaurants including Restaurant Berto in Waregem, Belgium; Restaurant ‘t Convent in Lo-Reninge, Belgium; and celebrity chef Wout Bru’s two Michelin-starred restaurant in France.
Hailing from Klungkung in Bali, Ida Ayu Chinthya Dewi – affectionally known as Dayu – joined Apéritif Restaurant during its preopening in May 2018. Her passion for pastry and desserts has been with her from an early age where she gained experience in esteemed restaurants and hotels in Bali such as Tanah Gajah Ubud; Mozaic Beach Club; fine-dining Metis Restaurant and M&M Food Couture. In 2021 Dayu was appointed Sous Pastry Chef at Apéritif where she continues her pursuit of innovation with her team.
Tomas Kubart brings extensive international experience to Apéritif as Maître d’ Hôtel. He began his career at Mandarin Oriental Prague, completing his Food and Beverage Management Training before progressing to Mandarin Oriental London, where he advanced from commis de rang to Restaurant Manager and Maître d’, also contributing to the opening of Mandarin Oriental Milan. He later joined Tom Kerridge as Assistant General Manager in Marlow and Opening Restaurant Director for Kerridge’s Bar & Grill at the Corinthia Hotel London. In 2019, he was recognised as UK Restaurant Manager of the Year by the Institute of Hospitality, and has since expanded his global perspective in Dubai with Sofitel Dubai The Obelisk and most recently as Director of Experience for Pilsner Urquell in Prague.
For Tomas, service is about connection and the way guests feel during their time in the restaurant. Influenced by Setting the Table by Danny Meyer and Unreasonable Hospitality by Will Guidara, he believes hospitality is not a transaction, but a meaningful exchange that creates lasting memories and stories worth sharing.
Clean, Health, Safety & Environment
Clean, Health, Safety & Environment Certified
