# Michelin Chef Rethinks Hospitality in Bali

Page: https://stenobird.com/podcast/the-future-of-hospitality-7482768/michelin-chef-rethinks-hospitality-in-bali
Text version: https://stenobird.com/podcast/the-future-of-hospitality-7482768/michelin-chef-rethinks-hospitality-in-bali.md
Podcast: [The Future of Hospitality](https://stenobird.com/podcast/the-future-of-hospitality-7482768)
Published: 2026-04-09T13:23:20+00:00
Episode link: https://podcasters.spotify.com/pod/show/alon-shkuri/episodes/Michelin-Chef-Rethinks-Hospitality-in-Bali-e3hlg9e
Audio file: https://anchor.fm/s/10480bf24/podcast/play/118193902/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2026-3-9%2F421723125-44100-2-bc9c70c6ca1fe.mp3
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JSON: https://stenobird.com/v1/public/podcasts/the-future-of-hospitality-7482768/episodes/michelin-chef-rethinks-hospitality-in-bali
Duration seconds: 2624

## Resource

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

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## Transcript

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