By Adriano · Maximum 6 Guests · Bali
Counter seating. Live narrative. The full technique made visible.
IDR 3,500,000++ per person · Friday & Saturday only · 6 seats maximum
Same-day WhatsApp
Confirmation within the hour
50% deposit only
Balance due before event
1 waiter per 10 guests
Industry-standard service
Full cleanup
We pack up and leave
What Makes This Different
"At a restaurant, you eat. The chef stays in the kitchen. Here, there is no separation."
You sit at the counter. Adriano works in front of you. Every decision — the salt, the flame, the rest — is explained as it happens. This is not theatre. This is how a chef actually works.
Six seats. One chef. One evening.
The Evening
17:00
Team arrives
Kitchen assessment, equipment setup, counter arrangement.
18:00
Counter set. Introductions.
Adriano presents the evening's ingredients and the market selection of the day.
18:30
Aperitif. First amuse.
Franciacorta poured at the counter. Adriano explains the technique for the evening.
19:00
First course begins.
Seven courses with commentary. Q&A is encouraged between each.
21:30
Digestif at the counter.
The kitchen is yours for 15 minutes. Ask anything.
22:00
Team departs.
Villa immaculate. You have the evening.
Seven Courses
Unlike the two set menus (La Riviera and L'Odyssée), the Chef's Table menu is built around what Adriano finds at the market that morning. The framework below is fixed. What fills it changes every time.
01
Market-driven. What Adriano finds in the morning shapes what arrives first. Two precision bites.
02
Handmade that afternoon. One serving — enough to say what needs to be said.
03
The centrepiece. The technique made visible. Adriano explains the decision: temperature, flame, rest.
04
The bridge. Acidic, light, a signal to the palate that the evening is turning.
05
Restrained. Always earned. Never too sweet.
06
One or two. House-made. The period at the end of the sentence.
"No two Chef's Table evenings are identical. This is by design."
Non-Negotiable
Michelin-trained in Milan. Ten years in restaurants across Italy and Japan before coming to Bali. He still leads every tasting menu, every Chef's Table, and every kitchen training.
If Adriano is unavailable on your date, we will offer to rebook — not replace him. Two of these evenings happen per weekend. That is all.
Check Adriano's Availability
Investment
Chef's Table
IDR 3,500,000++
per guest · ~IDR 4.165M all-in
Wine Pairing
+IDR 1,100,000
6–7 pours · paired by course
What Guests Say
"I am Italian. I know what good cooking looks like. Watching Adriano work at the counter, explaining every choice in real time — it was a masterclass. The seven courses were technically perfect. I did not expect to feel this way about a dinner in Bali."
Marco R.
Milan, Italy · Chef's Table — 4 guests
"We booked the Chef's Table for our 10th anniversary. It was the most considered meal we have ever had — not just the food, but the entire architecture of the evening. Adriano is extraordinary."
Sophie & James
London · Chef's Table — 2 guests
"I have sat at chef's tables at three Michelin-starred restaurants. The intimacy here was different — 6 people, no other tables, a chef who had nothing to hide behind. Genuinely world-class."
Michael V.
New York · Chef's Table — 6 guests
Questions
The Chef's Table is myCHEF's most exclusive offering — a 7-course market-led menu prepared by Adriano at your villa counter, with live commentary between each course. Maximum 6 guests. Available Friday and Saturday evenings only.
No. The Chef's Table is only available with Adriano. If he is unavailable on your date, we will offer to rebook — not replace him.
The menu is built the morning of your dinner around what Adriano finds at the market. The framework is 7 courses: 2 cold opens, pasta, protein, pre-dessert, dessert, and petit fours. No two evenings are identical. This is by design.
We assess every villa before confirming. You need counter space for 6 guests, or an island we can arrange stools around. Kitchen size is less important than seating configuration. Send us photos and we'll tell you within an hour.
"++" adds 10% service charge and 11% government tax. All-in total is approximately IDR 4,165,000 per person.
Yes — personal photography is welcome throughout. We ask that any commercial use or publication be discussed in advance.
We take 2 Chef's Table bookings per weekend. Peak season (July–August, December) books 3+ weeks ahead. Message Sofia as early as possible — availability is genuinely limited.
Wine pairing is optional at +IDR 1,100,000 per guest (extended pours, 6–7 glasses, matched by course). The Franciacorta aperitif is always included.
Two evenings per week
We take two Chef's Table bookings per weekend. Availability goes fast — especially in peak season.
Check Adriano's AvailabilityFriday & Saturday evenings · 6 guests maximum · 50% deposit to confirm
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