One-Michelin Star culinary visionary redefines casual fine dining at Koral, Bali’s first aquarium restaurant.
Bali’s first aquarium restaurant, Koral at The Apurva Kempinski Bali, has recently appointed one-Michelin-star Chef Jean-Baptiste Natali as Executive Chef. Renowned for his exceptional talent and wealth of culinary expertise gained over thirty years of international experience, he brings a fresh perspective to the role.
With a cooking philosophy centred on sustainability, including minimising food waste, respecting locally sourced ingredients, and encouraging creativity for innovation, Chef Jean-Baptiste invites diners on a flavourful journey with every dish. His profound dedication to the craft and admiration for diverse flavours will elevate Koral Restaurant to new heights of culinary excellence, both in Bali and beyond.
Born in the picturesque Champagne region of France, Chef Jean-Baptiste’s love for cooking was deeply rooted in his upbringing amidst forests and natural landscapes. “Growing up surrounded by an abundance of natural resources, such as fresh fish from local rivers and diverse forest products, deeply influenced my culinary perspective, emphasising the use of fresh and natural ingredients,” he recalls. This early connection to nature has shaped his cooking philosophy, where sustainability and respect for ingredients are paramount in his culinary creations.
Chef Jean-Baptiste’s illustrious career began in 1992, spanning across France, Switzerland, the United Kingdom, the United States, Morocco, Dubai, Russia, the Philippines, China, Saudi Arabia, the Maldives, Vietnam, and Thailand. His previous roles as a consultant and chef for several luxury hotels, as well as his time as the proud chef-owner of the exquisite Hostellerie La Montagne in Haute-Marne, Champagne, France, have honed his cooking skills, flavours, and ability to collaborate with diverse talents from around the world.
By 2002, he had earned the prestigious title of the Youngest Michelin-starred Chef at the age of 27—an accolade he has proudly maintained for 23 years. This achievement is a testament to his exceptional talent and culinary mastery, especially given the challenging nature of earning a Michelin star in France. His tireless pursuit of excellence continues to inspire aspiring chefs and captivate the global culinary community as he leads the team of culinary artisans at the iconic Koral Restaurant.
Bringing his global perspective to Bali’s dining scene, Chef Jean-Baptiste is driving the evolution of Koral Restaurant’s menu, presenting a harmonious blend of the simplicity of fresh and seasonal ingredients with the complexity of culinary mastery in every dish. “Inspiration often strikes me from the freshness of the ingredients. When I find an ingredient that speaks to me, I feel compelled to cook with it immediately, exploring its potential in new dishes,” he shares. His love for mushrooms, vegetables, and seafood is evident in his menus, where these ingredients are elevated through precise techniques to reveal their unique flavours and textures.
Chef Jean-Baptiste’s passion for innovation is reflected in Koral’s Zen menu, an eight-course signature menu that blends French techniques with locally sourced ingredients and Indonesian flavours. Featuring ingredients such as shrimp, coconut, Indonesian Opor spices, tomatoes, mangoes, peanuts, mushrooms, scallops, and lobster, this menu exemplifies Koral’s unique approach to fine dining. “This menu was born from a moment of meditation, representing a perfect balance of classic and modern culinary styles,” he explains. In addition to the Zen menu, Koral also offers a five-course Experience menu; a six-course Gourmet menu featuring Balinese Betutu spices, Maranggi sauce, and banana blossom; and a six-course Vegetal menu featuring Bedugul tomatoes, Kemangi (Indonesian basil), Sambal Dabu-dabu, Balinese Betutu spices, cassava, and Kintamani tangerine.
Looking ahead, Chef Jean-Baptiste continues to lead the evolution of Koral, transforming it from a unique underwater dining destination to a restaurant recognised for its high-quality and innovative culinary offerings, paired with personalised service. “We are delighted to have Chef Jean-Baptiste Natali at Koral. His Michelin-starred expertise, combined with his passion for sustainability and innovation, aligns with our commitment to sustainable practices while maintaining the highest standards of luxury for an extraordinary and memorable dining experience. Under his leadership, Koral will continue to push the boundaries of culinary excellence with a vision to secure a Michelin star once Michelin includes Indonesia in the Guide. Beyond that, we aim to achieve the prestigious Michelin Green Star, setting a new benchmark in Bali’s culinary scene, where exceptional dining and environmental stewardship go hand in hand,” said Vincent Guironnet, General Manager of The Apurva Kempinski Bali.
Explore more of Koral Restaurant’s new menu, meticulously crafted by One Michelin Star Chef Jean-Baptiste.