Menu

Benjamin Cross – Fish Bone Local, Mason and The Back Room

Hailing from Byron Bay in Australia, Benjamin Cross traveled the world honing his craft in prestigious restaurant from Sydney to New York to Barcelona, before making Bali home in 2007. After ten years at the helm of Mejekawi by KU DE TA, he now applies his contemporary culinary techniques to locally sourced ingredients at both Fishbone Local and Mason.

Berasal dari Byron Bay di Australia, Benjamin Cross berkeliling dunia mengasah keahliannya di restoran bergengsi dari Sydney ke New York hingga Barcelona, sebelum menjadikan Bali sebagai rumahnya pada tahun 2007. Setelah sepuluh tahun di memimpin Mejekawi di KU DE TA, ia sekarang menerapkan teknik kuliner kontemporer untuk bahan-bahan local baik di Fishbone Local dan Mason.

Appearing In

Special Event: New Wave Chefs at Amandari

Bali’s flavor of the month chef, Ben Cross of Mason fame, teams up with Christian Recomio from Malaysia’s award-winning Sitka Studio and Reynaldo deLuna II, Head Chef at Amandari, the …