Chef Blake Thornley is ready to elevate the fine dining experience at this restaurant to new heights.
Since reopening two years ago, Mozaic has grown rapidly under the leadership of Chef Blake Thornley, the chef and owner of the restaurant. With his exceptional skill and talent, Chef Blake brings fresh energy and creativity to every dish, skillfully combining modern techniques with the restaurant’s unique heritage.
His culinary expertise breathes new life into Mozaic’s menu, creating an enhanced dining experience that remains rooted in the restaurant’s signature style while continuously fostering innovation.
Chef Blake has a deep history with Mozaic. Originally from Christchurch, New Zealand, his culinary journey began at the age of 11. With a passion for cooking and innovation, he has gained experience in renowned restaurants, including Charlie Trotter’s in Chicago. This journey eventually led him to Mozaic, where he worked as head chef under the guidance of the restaurant’s founder, Chris Salans, around a decade ago.
In 2016, Chef Blake departed Mozaic to sharpen his culinary expertise with Shanghai’s renowned OHA Group. He launched OHA Eatery and other concepts there, focusing on seasonal Chinese ingredients and organic wines. He also revitalized the iconic Blackbird restaurant, introducing a rooftop edible garden and an exclusive second-floor Chef’s Table experience called Table Black.
After several successful years in Shanghai, Bali’s vibrant culinary scene beckoned him back. With a passion for breathing new life into Mozaic Ubud following its pandemic closure, Blake returned as Chef and Co-Owner, determined to lead the restaurant into a new era.
