Crispy Tuna Tempe
with truffle aioli, caramelized onion, microgreen.
Changing the face of lifestyle in Nusa Dua, Manarai offers a full-fledged beach experience day and night with Executive Chef Stefan Poyet creating an exclusive selection of international and local dishes with something for all tastes. Chef Stefan’s 15-year culinary journey has seen him rise to the top of his field. Born into a family of chefs of both French and Indonesian descent, he identified his passion for the culinary arts at an early age, pursuing a degree at the highly regarded French hospitality school, Institut Paul Bocuse. Guided and mentored by acclaimed French craftsmen Joseph Viola and Phillipe L’Abbée, Chef Stefan honed his skills to embark on a highly creative and successful career. After an apprenticeship in Lyon at Daniel et Denise, Chef Stefan dedicated himself to mastering every aspect of operations in a professional kitchen. He had the opportunity to learn from and work with some of the best chefs in the French scene, including the maestro Alain Ducasse. Chef Stefan was a member of the 2 Michelin starred Senderens team and his dedication to excellence in French cuisine saw him earn the position of Chef de partie at L’Abeille at Shangri-La Hotel, Paris, also awarded 2 Michelin stars. Now Chef Stefan brings his French savoir-faire and love of Indonesian cuisine to Bali, Indonesia as Executive Chef of Manarai Beach House. His Franco-Indonesian heritage inspires him to explore the fusion of French style with rich local flavors, spices and fresh ingredients. Chef Stefan marries east with west in designing a unique gastronomic experience where comfort meets exploration.