Born in Washington D.C. in July 1970, from a French mother and an American father, Chris Salans moved to Paris, France, at the age of two. Living in a ‘French’ family, he was brought up eating his mother’s French home cooking and drinking wine. After graduating from Tufts University in Boston, USA, he turned to his passion, cooking. He joined the Cordon Bleu cooking school in Paris followed by his first internship at “l’Oustau de Baumaniere” in Les Baux de Provence, France. He then worked at “Lucas Carton”, France, a 3-Michelin-star restaurant where he worked his way up to head Saucier.

Chris was then fortunate enough to be hired in New York City by David Bouley as a sous chef. While he worked under his command, Chris developed such an awe for Asian cuisine that he decided to accept a position as an executive chef at “The Legian Suites” in Bali, Indonesia. Having kept in contact with David Bouley, he eventually returned to New York City and joined his team as Head Chef of his new restaurant, “Bouley’s Bakery”. After a year there, he accepted a Head Chef position for Thomas Keller’s French bistro restaurant “Bouchon” in Napa Valley, California.

Missing the mystic of Bali, he decided to return. The love for his Indonesian wife, her mother’s food and his experience in modern cuisine allowed him to finally express his own style of cooking. During the three years as the Head chef at Ary’s Warung, in Ubud, he developed a new cuisine by joining the flavors of Indonesian cuisines with the techniques of modern cooking and presentation. However, the challenge had only begun when he started to develop his own style of cuisine - Modern International Balinese Cuisine. For this, he introduced his new endeavor, Mozaic restaurant - an immediate success which is now the second of only two restaurants to be recognized in South East Asia. Passionate about cooking, Chris continuously aims to develop; Mozaic now offers exclusive catering services, a new cooking school and workshop, which also doubles as a Chef’s Table venue.

With the Miele partnership and the lifestyle-oriented approach to its quality products, this workshop’s modern atmosphere presents an all-new approach to the cooking school experience.

Read more about the Mozaic here