All > BEST FINE DINING > Seasalt
Seasalt marks the start of a tantalizing seafood dining experience in Seminyak, with a dash of Japanese infusion, exciting palates with an enticing taste of the sea in its fresh seafood selection. Stepping into Seasalt will take you into what resembles a stylish seaside residence dominated by ocean hues and cozy décor. The vibrancy of an open kitchen, the changing patterns of light and shadow o...
Chef Vivian Vitalis
Seasalt at Alila Seminyak is captained by Chef Vivian Vitalis, who hails from Penampang in Sabah, East Malaysia. Chef Vivian began his culinary career in 2000 at JW Marriott and Ritz Carlton in Kuala Lumpur, working his way through the many leading luxury resorts across Malaysia, including Pangkor Laut, Tanjong Jara and Gaya Island resorts. His culinary style and skills have also been shaped alongside influential chefs such as Johann Lafer at the Michelin-starred Le Val d’Or in Stromberg, Germany, and Ito San at the award-winning Japanese fine dining restaurant Gonbei at Starhill Gallery, Kuala Lumpur. He has been with Alila Seminyak since pre-opening of the hotel 3 years ago, throughout the time he has made many positive impacts to the restaurant in experimenting, developing, creating menus time to time. He always goes beyond customer’s expectation for providing personalized service to them, we can see it when a customer demands for a special dish, and he never fails to bring it to the table. Chef Vivian went to Hotel management in Taylor’s college in Kuala Lumpur and He also graduated in Adelaide Australia as an architect, what a brilliant and multi-skilled chef. He was crowned as The Best Manager of the year in YTL hotels chain among Asia in Kuala Lumpur Malaysia. For the last 12 months, He has been doing a lot for Seasalt in helping to promote the restaurant to the global market, participating to be an entertainer in special events (e.g. to be Santa Clause in festive’s dinner), and of course his skill in creating personalised dish for special demands from customers. When on-duty, He typically spends twelve hours per day. Thorough the day, he keeps learning and experimenting new things; because as a Chef, he said, “you will never stop learning! You need people to judge your food. If you put your ego into your food, that’s not going to be nice. At the end of the day, it’s the customer that is powerful. I always go for simple, light and easy. But, when I’m creating something, I want the guest to feel like ‘Ah… what a meal’. It’s a memory to them.”