Redefining Fine Dining in Nusa Dua

French-born, Chef Vincent Stopin joined The St. Regis Bali Resort during its opening in 2008.
Having graduated from BEPC College Emile Guillaumin, Chef Vincent previously worked as a pastry chef in hotels and restaurants in France, Dubai and Manchester, including Chapter One, a one-star Michelin star restaurant in Dublin.

Attending professional training in boulangerie and patisserie courses in addition to his formal education, Chef Vincent laid a strong foundation to develop his talent as well as his creativity and dessert specialties. Currently he helms the pastry team in creating exceptional desserts for all dining outlets at the resort including the sweet delicacies found at the resort's Gourmand Deli.

Prior joining Kayuputi in 2008, Edy has ventured in some of the reputable hotels in Singapore for 3 years, where he was first introduced to distinguished wines. His love for wine has led him to travel to renowned wine regions including Piedmont, Alsace, Margaret River around Europe and Australia. Edy has been a passionate sommelier over the past 10 years and has contributed exemplarily.

Winarsa found his passion for wine when he started his career as a private butler at Chateau de Malans, France back in 2008. He had the opportunity to travel and discover the prestigious wine regions located across Switzerland, France and Germany. With over 13 years of experience, Winarsa is no stranger to the world of fine grapes and continuously sharing his exquisite hand-picked wines to discerning guests of Kayuputi.