Benjamin Cross – Mejekawi

Hailing from Byron Bay, Benjamin Cross traveled the world honing his craft in prestigious restaurants from Sydney to New York to Barcelona, before making Bali home in 2007. At Mejekawi by KU DE TA, he applies contemporary culinary techniques to traditional ingredients, showcasing an innovative interpretation of Indonesian flavors and cuisines.

Datang dari Byron Bay, Benjamin Cross berkelana keliling dunia untuk mempertajam keahliannya di restauran-restauran bergengsi dari Sydney hingga New York dan Barcelona, sebelum akhirnya bertempat tinggal di Bali pada tahun 2007. Di Mejekawi by KU DE TA, ia menggunakan teknik kuliner kontemporer dan bahan makanan tradisional untuk menghidangkan menu-menu inovatif dari kuliner dan cita rasa Indonesia.

Appearing In

Kitchen Stage: Sustainable Seafood with Benjamin Cross and Stephen Moore

At UFF17 we shone the spotlight on the Masyarakat dan Perikanan Indonesia Foundation, which strives for sustainable fishing and ecological conservation. This year you can sample its Fair Trade tuna, …


Special Event: World Class Culinary Collective

With a meeting of culinary minds like these, guests will be in for an exceptional experience of flavors spanning many seas. Michelin-starred Cheek by Jowl’s Rishi Naleendra, much vaunted Mejakawi’s …