Globally acclaimed chef Nic Vanderbeeken discovered his passion for cooking at the age of 14 and quickly established himself as a rising culinary expert. At just 23 years old, he was appointed Sous Chef at the Michelin-starred Restaurant ’t Convent in Lo-Reninge, Belgium. Following his success in developing Bistro Biggles in Belgium, he continued his culinary journey to Vietnam, where he refined his expertise in modern bistronomy in Ho Chi Minh City.
In 2013, Chef Nic moved to Bali to lead CasCades Restaurant at Viceroy Bali, strengthening its identity and positioning within the luxury dining scene. Building on this success, he co-created Apéritif Restaurant at Viceroy Bali in 2018, shaping its concept, identity, and culinary direction from the ground up.
Under his leadership, Apéritif has collaborated with some of the world’s most respected chefs, including Julien Royer, Guillaume Galliot, Arnaud Dunand, Nick Bril, and Brad Kilgore. The restaurant has also received numerous international accolades, including recognition from the Michelin Guide, Tatler Best, Prestige Gourmet Awards, the World Culinary Awards, and the World Luxury Restaurant Awards.
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
