Executive Chef Dean Fisher
Born in south London, Dean spent his early years growing up in the Kent countryside. He was a frequent visitor to the family holiday house in southern Spain, Maria; this is where his love for cooking began.
At 18 Dean graduated from Cornwall Culinary College in the UK. Dean’s first years in the kitchen where spent in London training at the Strand Palace Hotel, and the prestigious “Ivy” Restaurant under executive Chef Mark Hix.
In 1995 Dean first came to Bali on a surfing trip, and this was when his love for Asia and Asian cooking began. He then went on to work in North Bridge, Perth, Australia.
In 2000, he opened the Blue Fish Restaurant in St. Ives, Cornwall, UK.
In 2005, he opened the Blue Fish Brasserie in UK, specializing in Mediterranean seafood cuisine. Both won mention in the prestigious Michelin guides.
In 2008 he took a new job as Executive Chef at Palate Sensations Cooking School, Singapore.
In 2009 he was Chef de Cuisine of the opening team with Chef Lucca, Pizzeria at District 10 Restaurant, the old monks school, Newton, Singapore.
In 2011 he teamed up with chef consultant Luigi Gerosa to head the kitchen at Vivai Restaurant at Seminyak Square, Bali. Dean has a passion for ingredients, and a love for seafood.
And in 2012, Dean open his Bali Cooking School.
More About Dean:
Chef de Cuisine Putu
Chef Putu Gede was born in 1975 in Semarapura (Klungkung) near Besakih temple in east of Bali, the heart land of Hindu culture. It was here he learnt to cook Balinese cuisine from his grandmother and his passion for food begins. He finished school education at 18 and went to continental cooking school in Sekolah Tinggi Pariwisata Bali. Once he completed he gained a placement at Marina Mandarin Hotel Singapore. And started training professionally as a Commis cook.
This was great a hospitality experience, but he was now hungry for more.
So in 1999 he joined with the sea ships and river ships Co.
For the next 11 years with the company he rose up from commis cook to head chef of his own ship.
With over 70 staff beneath him and over 300 guests to cater for and entertain the keys words where structure, professionalism knowledge and leadership.
He traveled the world from America to Europe and Africa to Asia working on the ships. This was great opportunity to see lots of nationalities’ and learn different dishes from around the globe.
With solid training now behind him and a beautiful Balinese family, wife and two children back in Klungkung Bali, It was time to come back home sweet home.
Arriving back in 2010 he joined Vivai Restaurant dine and Lounge which is now Warung Ares and teamed up with Executive Chef Dean Fisher, where Putu is now the chef de cuisine.