“His winning concept Roots to Flower beautifully encapsulates our approach to everything we do — even the different areas of our restaurant and bar embody the different elements of a tree, as a symbol of our commitment to respecting and celebrating nature and all those who work with it responsibly,” he continued.
Aris’ win is one of several international accolades bestowed on members of the Syrco BASÈ mixology and culinary teams this year. Bartender, Wisnu Arcana, is about to showcase his skills and love of Indonesian ingredients at the Global Finals of the Giffard West Cup in France from September 23 to 26.
This follows Assistant Bar Manager, Arya Dharmayasa, along with Bartenders A.A. Putra and Zieshen Giovanni, receiving second place in the Indonesian final of Campari Red Hands Asia 2024. Meanwhile, Stefan de Graaf, Head of Culinary Services, is a contender in the regional finals of the San Pellegrino Young Chef Academy Competition, held between September 2024 and January 2025.
“At Syrco BASÈ, we are dedicated to nurturing a culture of excellence, in which the excitement of learning and professional and personal improvement are ongoing priorities,” said Chef Syrco.
“Aris’ amazing result at the world’s biggest bartending competition is proof that Indonesia’s mixology scene and bartenders are truly world class. His win, along with the outstanding achievements of our other team members, reflect their incredible talent, hard work and creativity. We are thrilled to have them represent both our restaurant and Indonesia on the global stage, and can’t wait to see what they achieve next,” Chef Syrco concluded.
About Syrco BASÈ
Launched in January 2024 in Ubud, Bali, Syrco BASÈ is a pioneering culinary hub created by two Michelin-starred chef Syrco Bakker, along with his culturally diverse team of culinary professionals, sommeliers, mixologists, architects, artists and designers.
Although the Michelin Guide is yet to enter Indonesia, this is the first time a two-starred chef has established a restaurant in the country, and the archipelago’s extraordinary produce, culinary traditions, artisans, farmers and fishers—along with Chef Syrco’s Indonesian roots—are celebrated throughout the five distinct areas of the culinary hub.
Rather than simply focusing on sustainability, Chef Syrco and his team engage in constant dialogue with each ingredient’s supplier to ensure that every step in the supply chain is one of fairness, integrity and respect, and encapsulates his guiding principles of Traceability, Nature, and Transparency. Just six months after opening, Syrco BASÈ was listed among Bali’s 20 best restaurants by major Australian media outlet, Traveller.
