Victorien Bayet

Victorien Bayet is Head Chef at Kokokan Restaurant, Kappa Senses Ubud. Trained in Paris, he’s a young chef making his mark by combining classic French technique with a modern touch and subtle Asian influences. He started his culinary path at the Ferrandi School in Paris, later building experience in well-regarded bistros and Michelin-starred kitchens, including time in Sicily. Back in France, he worked his way up from commis to sous-chef in Michelin-starred restaurants in Vincennes, before moving into private cheffing for ministers, executives, and leading tourism clients. A two-week consultancy at Kappa Senses Ubud ultimately brought him to Bali, which he now calls his creative base. At 26, he continues to develop a style that blends French precision with Balinese inspiration, shaping a dining experience at Kokokan that feels both refined and distinctive.

Victorien Bayet adalah Head Chef di Kokokan Restaurant, Kappa Senses Ubud. Chef muda asal Prancis ini dikenal lewat gaya memasaknya yang memadukan teknik klasik Prancis dengan sentuhan modern dan inspirasi rasa Asia. Perjalanan kulinernya dimulai di Ferrandi School, Paris, sebelum ia mengembangkan pengalamannya di berbagai bistro ternama dan restoran berbintang Michelin, termasuk di Sisilia, Italia. Sekembalinya ke Prancis, Victorien bekerja di restoran berbintang Michelin di Vincennes dan berkembang dari posisi commis hingga sous-chef. Ia juga pernah menjadi private chef untuk menteri, eksekutif, dan berbagai klien di industri pariwisata. Awalnya datang ke Kappa Senses Ubud untuk proyek konsultasi selama dua minggu, Victorien akhirnya memilih Bali sebagai tempat untuk berkarya. Di usia 26 tahun, ia terus mengembangkan gaya memasak yang memadukan teknik Prancis dengan inspirasi dari Bali, menghadirkan pengalaman bersantap yang elegan dengan sentuhan rasa lokal di Kokokan Restaurant.