FERNANDO DE SOUZA

Fernando de Souza has been immersed in the culinary world for 18 years, gaining experience in renowned restaurants and hotels worldwide.

Using top-notch ingredients and drawing on the techniques learned in Michelin-starred establishments, Fernando crafts cuisine that serves as a fusion of Asian and Latino cultures.

In 2015, Fernando relocated to Bali, joining forces with his close friend and culinary school companion, the celebrated Balinese Chef Agung Nugroho. Together, they led the kitchens of Chandi, Fat Gajah, and Arang Sate Bar, three of Bali’s finest restaurants. Following these successful projects, he oversaw the kitchens of Ulu Cliffhouse and the picturesque Uluwatu Surf Villas. Fernando kickstarted his culinary career in New York City, graduating from the esteemed Institute of Culinary Education (ICE).

His extensive background includes working in two Michelin-starred restaurants, such as the New York Times 3-star Perry St. with the renowned chef Jean Georges, and The Setai Hotel with 3-star Michelin Chef Sean Hergatt. He also contributed to remarkable establishments like Cesca in New York City with Chef Tom Valenti and Food Network Chef Amanda Freitag, as well as the Ritz Carlton Hotel in South Beach Miami. In São Paulo’s popular restaurant Tian, he earned recognition for blending ingredients, textures, and tastes from his native Brazil with a strong emphasis on Asian cuisine, landing the restaurant in the Michelin guide Bib Gourmand category in 2015 and 2016 before his move to Bali. I’ve been in Bali now for 8 years and had several, successful projects. its a long time dream of mine to go work in Australia.