AYANA’s New Chef – Jusman So

October 14, 2011 by  
Filed under Exotic South East, Gourmet, Luxury Travel

The AYANA Resort and Spa Bali is proud to announce the appointment of Jusman So as Chef de Cuisine at Dava, the signature fine dining venue at AYANA Resort and Spa Bali. Jusman is founder-chef of Singapore’s much-awarded Sage restaurant, and was the winner of Singapore’s Best Rising Chef (WGS 2008). He will be introducing a new menu highlighting his signature style, which combines a blend of classic European techniques with the highest quality imports and local ingredients paired with modern presentation. The results are visually stunning dishes which will delight all the senses. Jusman’s arrival at Dava follows six years at Sage, a fine dining restaurant which he founded in 2005. The restaurant has won a slew of awards, such as Best New Restaurant at WGS 2008, one of Singapore’s Best Restaurant by Singapore Tatler, as well as being named on the prestigious Miele List.

The DAVA Restaurant at AYANA Resort and Spa Bali has welcomed a new Chef de Cuisine, Mr Jusman So. Jusman is the founder-chef of Singapore’s much-awarded Sage Restaurant, and he will bring along his signature style to DAVA. The new menu will blend classic European technique, high quality imported materials and local ingredients. All this will be paired with a modern presentation that is sure to delight. Jusman boast a long list of experience – six years at Sage, a restaurant he founded in 2005 to critical acclaim, prior to which he worked at the Hilton Hotel Singapore.

The well-traveled chef is a passionate surfer, and will be relishing the prospect of squaring up against the waves in the Island of the Gods. He also pointed to the freedom of creativity and the chance to provide a unique dining experience to guests of DAVA as his reasons for coming over. The new menu at DAVA will feature one of his all-time favorite foie gras creations, sauteed and served on raisin corn bread with a combination of beetroot capellini, dried orange and topped with black grape emulsion.