Michelin-Trained Tasting Menus
Served in Your Bali Villa

A Michelin-Trained Private Chef. At Your Villa.

A full chef brigade arrives at your villa three hours before the first course. Everything is cooked in your kitchen, plated at your table, and cleaned away before you notice. Two signature menus, one fixed standard: the discipline of a decade in Michelin kitchens, delivered privately.

Mediterranean Sea — IDR 2,200,000++ per person · Wagyu Experience — IDR 2,400,000++ per person · Minimum 4 guests · Bali-wide

Check Availability with the Fine-Dining Team → · Browse All 24 Set Menus →

What "Michelin-Trained" Means Here

Bali has no Michelin Guide — anyone promising you a "Michelin-starred dinner in Bali" is inventing it. What exists here is Michelin-calibre training, and it is worth being precise about what that means.

It means your menu is led by chefs trained inside Michelin-starred kitchens — kitchens where seasoning is measured, sauces are passed, and a plate goes back if it is not exact. It means mise en place done three hours before you sit down, ingredients bought that morning, and a brigade that has cooked the same menu together until the timing is reflex.

It is a standard of work, not a sticker. We would rather show it to you than claim it.

The Chef Behind the Standard

Adriano, myCHEF's founder and executive chef, trained under a Michelin-starred chef in Milan and spent over a decade in fine-dining kitchens across Italy and Japan — including a formative stage in Tokyo — before moving to Bali.

He did not come to open a restaurant. He came to take restaurant-grade technique out of the dining room and into private villas — and to build a team that could hold his standard without him in the room. Every myCHEF chef trains under him for six to twelve months before leading a booking. He still leads the signature tasting menus, the Chef's Table, and every training session for a team of 50+ Indonesian hospitality professionals. Read Adriano's full profile →

Two Signature Menus

Mediterranean Sea — IDR 2,200,000++ per person

Five courses from the coast Adriano grew up on. Italian technique, Bali's morning catch.

• Passione di Dentice — red snapper carpaccio, passion fruit, basil gelato
• Burrata — prawn mousse, giardiniera, cold-pressed olive oil
• Lobster Tagliatelle — handmade pasta rolled in your kitchen that afternoon, lobster reduction, cherry tomatoes
• Barramundi and the Sea — barramundi roll, clams, Mediterranean sauce, green beans
• Tiramisu — house-made ladyfingers, mascarpone, Illy espresso, dark cocoa

Wagyu Experience — IDR 2,400,000++ per person

Wagyu Tokusen in three forms. Open flame, live in front of your guests.

• My Beef Tartare — Wagyu chuck tender, polenta chips, cured egg, rocket, basil oil
• Ravioli di Coda — oxtail ragout, Grana Padano sauce, kale foam
• Ribollita — white bean, kale, rosemary, Parmigiano Reggiano
• Wagyu Ribeye — Tokusen over open flame, topinambur cream, blue cheese, walnuts
• Tenerina Cake — Callebaut 56% chocolate, salted caramel gelato, sea salt

Add sommelier wine pairing at +IDR 850,000 per guest, or bring your own bottles and we open and serve them. Both menus adapt fully to dietary needs at no extra charge. Looking for a progression built course-by-course around you? See the five-act tasting menu →

How an Evening Works

1. Message the team on WhatsApp — date, villa, guest count, menu preference. We reply within 2 hours with a fixed quote.
2. Confirm your menu — a 50% deposit locks your date, your chef, and your arrival plan.
3. We arrive three hours early — the brigade sets the table, preps the kitchen, sources nothing you haven't approved.
4. You dine. We clean. Courses at your pace; the kitchen restored before we leave.

Who Books a Michelin Private Chef

Guests who would otherwise book Bali's top restaurants — and want the same standard without the room. Milestone birthdays and anniversaries. Executive dinners where the conversation is private. VIP stays where the villa is the point. And food-focused travellers who want the Chef's Table: six seats, Adriano at the counter, Friday and Saturday only.

What's Included

• Milan-trained executive chef plus kitchen and service brigade
• All ingredients — premium suppliers and same-morning market runs
• Full table setting: linens, glassware, tableware, candles
• Service across every course, at your pace
• Dietary adaptation (vegan, halal, gluten-free, allergies) — no extra charge
• Complete kitchen cleanup before departure

"++" adds 11% government tax and 10% service charge — your quote is fixed in writing before you commit.

Frequently Asked Questions

Is your chef really Michelin-trained? Adriano trained under a Michelin-starred chef in Milan and worked in Michelin-level kitchens across Italy and Tokyo. He trains every myCHEF chef personally for six to twelve months. Bali itself has no Michelin Guide — we describe training, not stars.

What does a Michelin private chef in Bali cost? The two signature menus are IDR 2,200,000++ (Mediterranean Sea) and IDR 2,400,000++ (Wagyu Experience) per person, including the full brigade, all ingredients, service and cleanup. The wider set-menu library starts at IDR 1,250,000++ per guest.

What is the minimum group size? Four guests for the signature menus. For two-person dinners, message us — we arrange them with a small setup premium. See our romantic dinner for two →

What does "++" mean? Eleven percent government tax plus ten percent service charge, added to the listed price. Your quote shows the all-in total.

How far ahead should we book? Seven days or more is ideal; July–August and December book out two weeks ahead. We occasionally accommodate 48-hour requests — ask.

Which villas do you cover? All of Bali — Seminyak, Canggu, Ubud, Uluwatu, Jimbaran, Nusa Dua, Sanur and beyond. Remote locations may carry a small travel allowance, quoted upfront.

Book Your Michelin-Trained Chef

Tell us your date, villa, and guest count. Availability confirmed within 2 hours — fixed quote, no booking fee, no obligation.

Check Availability on WhatsApp → — +62 896-7407-2020