Bili Wirawan is an Indonesian bartender well-known for specializing in local ingredients. With more than ten years of experience, he has bartended at prestigious bars around the world, from The St. Regis Bar in Aspen, Colorado, to The Bar at Bulgari Resort Bali, before leading the bar team at the legendary Mozaic Restaurant in Ubud, Bali. Bili loves to craft his cocktails from scratch, applying various techniques from in-house fermentation to modern spirit distillation.
Bili Wirawan adalah seorang bartender Indonesia yang terkenal dengan spesialisasi bahan-bahan lokal. Dengan pengalaman lebih dari sepulu tahun, ia pernah menjadi bartender di bar-bar bergengsi di seluruh dunia, mulai dari The St. Regis Bar di Aspen, Colorado, hingga The Bar di Bulgari Resort Bali, sebelum akhirnya memimpin tim bar di Mozaic Restaurant yang legendaris di Ubud, Bali. Bili suka membuat koktailnya dari nol, menerapkan berbagai teknik mulai dari fermentasi internal hingga penyulingan minuman beralkohol modern.
Go local or go home; how chefs can help save the planet by sourcing local, designing your recipes and menus, managing your restaurant’s daily activities, communicating with staff, customers and …
