Michelin Chef Rethinks Hospitality in Bali

Reinvention that actually fills the dining room: how to reset a fine-dining signature and win guests in a new market.Practical leadership, conscious sourcing, and marketing tactics from a chef who left a 13-year career to start fresh in Bali.Syrco Bakker, chef and culinary creator and founder of Syrco BASÈ, built a two-mission kitchen at Pure Sea and trained in three-star kitchens, now leading a reinvented concept in Bali.- Learn a repeatable process to rework concept and menu to align with conscious lifestyles so you attract high-value guests.- Use team-led R&D and a clear culture to scale creativity so your kitchen performs consistently under pressure.- Market a destination restaurant efficiently: track data, target feeder markets, and leverage credible micro-influencers to drive bookings.- Balance purpose and profitability with practical steps to protect margins while advancing traceability and sustainability.Follow The Future Of Hospitality for weekly insights into hospitality, hotels, and guest experience.Disclaimer: This podcast shares stories, experiences, and opinions from hosts and guests. They are personal perspectives only and not statements of fact or official advice from The Future of Hospitality