Rumari welcomes Elements, inspired by Ciel Bleu for a two-night culinary collaboration
featuring Chef Gaetan Biesuz and Chef Gerard Villaret Horcajo. Taking place on 19–20 June 2026 in Bali
before continuing in Bangkok in September 2026, the experience is a meeting of two culinary worlds, Bali’s
contemplative coastal setting and Bangkok’s dynamic gastronomic scene, brought together through a
contemporary tasting menu guided by seasonality, craftsmanship, and cultural exchange.
Continuing the Rumari & Friends series first introduced in 2023, this edition is a natural extension of
Rumari’s ongoing invitation to internationally recognised chefs for exchanges born of friendship, curiosity,
and a shared love of gastronomy. Joining the table is Chef Gerard Villaret Horcajo of Elements, inspired by
Ciel Bleu, holder of one Michelin star in Bangkok. Originally from Spain, Chef Gerard honed his culinary
philosophy across Michelin-starred kitchens throughout Europe, among them Ciel Bleu in Amsterdam,
Vendôme in Germany, and De Librije in the Netherlands. His cuisine is recognised for refined French
technique, layered flavours, and his signature dual-sauce compositions that create contrast, depth, and
unexpected harmony.
At Rumari, Chef Gerard joins Chef Gaetan Biesuz, Director of Culinary at Raffles Bali, whose approach to
Progressive Indonesian cuisine reinterprets flavours and traditions of the archipelago through
contemporary technique and a global lens. Together, the two chefs present a menu where Indonesian soul,
French precision, and delicate Japanese sensibility find common ground on a single plate.
Perched above Jimbaran Bay, Rumari holds a place among Tatler Indonesia’s Best 20 Restaurants in
Indonesia (2026), Travel + Leisure’s 25 Best Restaurants in Indonesia (2025), and 50 Best Discovery list
(2025), while also holding the distinction of being Indonesia’s first and only Krug Ambassade. Meanwhile,
Elements, inspired by Ciel Bleu, has retained one Michelin star for five consecutive years recognised for its
elegant contemporary gastronomy and season-driven approach.
