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A Cliff-Hanging Chef

Ritz Carlton Bali Brings Cooking Celebrity-Chef Richard Millar to Open its New Premier Cliff-Side Restaurant Dava.

(2/14/2005) DAVA the Ritz Carlton, Bali Resort and Spa's new trendy premier restaurant, derives its names from the Sanskrit word for "water," suitably reflecting the panoramas provided by the spectacular Indian Ocean views from the restaurant's elevated position on the western end of the Cliff Villa complex.

DAVA's water-theme design is both contemporary and sleek with a layout resembling a lotus flower surrounded by stunning water-features and pools. Interiors elements include striking all white marble floors, interior and exterior dining tables, modern furnishings in brushed mink tones and crisp all white table settings using silver and glass dinner service. Unique features include a slate stone 'Dragon Skin' wall accented with a stunning skylight that dominates the central area creating natural lighting effects that changed with the alternating light of the tropical sun and moon-lit sky over Jimbaran Bay.

While most guests will dine in the 80-seat main restaurant, three exquisitely appointed additional private dining rooms with floor to ceiling glass windows provide options for intimate or exclusive affairs, each offering seating for up to twelve guests. An exclusive Oyster Bar and adjoining Martini Club with Tapas bar are also offered.

Introducing Richard Millar

DAVA's five-star global cuisine is created by chef de Cuisine, Australian Richard Millar.

Born in rural Victoria 37 years ago, Richard Millar's began his culinary career as a Chef's apprenticeship in Queensland, before relocating to Melbourne where, whilst working in a small hotel, he met his first serious and classically- trained Michelin Star chef.

Later, he moved to the well-known Hats Restaurant in South Yarra, working alongside the now renowned Luke Mangan. Assignments at leading eateries Yoland's and Stephanies' help spread a growing reputation for kitchen magic on his way to an invitation to wear the largest hat in the kitchen at The Point Restaurant. There, heading a team of 20 chefs, he won a host of Awards and Chefs Hats from the Good Food Guide of Australia.

Richard went on to Head Chef at Jonah's Restaurant, in Sydney's prestigious Palm Beach area, followed by a posting at the award-winning Aria Restaurant & Wine Bar in the China World Hotel, Beijing where he has cooked for the likes of Jose Carreras, Sam Neil, Bryan Brown, Olympians Ian Thorpe and Susie O'Neil, former PM of Australia Bob Hawke and the US Army General, Thomas Metz. While in China, he also set up and ran his own cooking school and teaching program during his tenure at Aria.

Although Richard is a classically-trained chef his influences lays with Middle Eastern, Greek, South American and Spanish cuisines with a preference towards the use of seafood in his favored dishes. He adamantly opposes the use of the word "fusion' to describe his dishes and style, preferring to call his food style at DAVA - "global cuisine."

 

More information: http://www.balidiscovery.com/hotels/hotel.asp?Id=24