Chef Dove has been contributing his skills for MÉTIS since its opening back in 2009 and oversees all of the culinary aspects including the restaurant, the lounge, the garden, the in-room private dining that caters up to 100 guests and the wine cellar that offers an intimate degustation dinner with premium wine pairing.

Born and raised in Bangli, North Bali, Chef Dove developed his passion for food and cooking at a young age where he found himself enjoying being involved in the kitchen, helping his mom preparing food. He then took a decision to begin his culinary career in 1996 to further pursue his passion.

With his long history with MÉTIS, Chef Dove is believed to bring not only his passion and creativity to the kitchen, but also a wealth of prior training in French cuisines to MÉTIS’ already stellar food and beverage menu.

1. What is your philosophy when it comes to food?

When it comes to food, I try to maintain a mutual respect with guests that come to Metis to try my creations. To me, all guests are important no matter where they come and therefore I try my best to know more about each guest to begin the food creation process.

2. Name your most Favourite dish on the menu? And why?

My favourite dish would have to be our Legendary Pan Seared Hot Foie Gras which is also our signature dish created by Chef Doudou and myself. Not everyone can cook a nice hot foie gras; a simple dish with complex flavour, but we found a true balance between the taste of foie gras and the sweet flavours of apple and morello cherry.

3. Main considerations when it comes to choosing your ingredients?

The main consideration when choosing my ingredients is to make sure the quality and freshness are excellent. I always try to make sure out ingredients are naturally from farmers without the use of harmful chemicals which is very important for the quality of food, the taste, as well as the body.

4. How do you see the growing demands for sustainable produce affecting the food world?

The demand for organic products is growing especially at MÉTIS. A lot more guests constantly want to know the origin of the product upon ordering compared to previous years. We try our best to provide quality sustainable food and minimize GMO. I think this growth in demand comes from the awareness of too many products on the market which are not healthy to eat and eventually one day I hope this leads to the stop in production of GMO products.

5. If you weren’t a chef, or in the food business, what would you be?

I would be the biggest client of Metis!

6. Do you have a memorable food experience that impacted you as a child or young chef?

It would be a dessert named Minted Fruit Delight which was seasonal fruit in perfumed syrup. It was the first order I had to make when I first started, and from there I knew it was going to be a fulfilling journey.

7. What do you enjoy most about being a chef?

I like to find new challenges in the kitchen and use new products to create new exciting recipes.

8. Other than creating good food, what are the most important qualities that make a successful chef?

I think the most important quality is to be a good team leader in the kitchen. There is no good team without a good chef that can lead.

9. If you had a choice of anything for your last meal, what would you choose to have?

I will put this in my bucket list and include all the dishes from my menu! Haha..

10. Do you have any tips for budding chefs or restauranteurs?

Make sure you love what you cook, and cook it with love. Those two recipes I believe are the two most important tips to have for success.