Selections of premium steaks and other smoke and fire-kissed dishes enjoyed sharing-style, courtesy of the Resort’s executive chef Danny Chaney.
Big Fish Grill, the signature restaurant of The Stones – Legian, Bali, A Marriott Autograph Collection hotel has officially reopened its doors. The Resort’s new Executive Chef Daniel “Danny” Chaney leads the kitchen team, bringing his expertise in barbecue and steakhouses to the outdoor restaurant.
“Big fish” means an important or influential person. Just like the name, Big Fish Grill treats all guests like family and VIPs, serving all dishes in a large format which is ideal for sharing. Expect delectable dishes paired with refreshing drinks, while creating moments #ExactlyLikeNothingElse with the loved ones.
The Grill Master
The brain behind every dish at Big Fish Grill is Chef Danny, the Resort’s newly-appointed executive chef. Born and raised in Southern California and spent some of his childhood in South Florida, Chef Danny has had 20 years experience in barbecue and steakhouses with a degree in Culinary Art from Wales University, Florida.
Chef Danny cut his teeth in prestigious restaurants in several countries around the world, such as CUTS restaurant in Phnom Penh, Cambodia, and the Blue Butcher in Hong Kong. He was the Culinary Director at Boy’N’Cow in 2019. Chef Danny was also named as Chef of the Year Hong Kong by Foodie Magazine in 2013.
With his expertise and numerous accolades in his hands, Chef Danny can definitely take the heat.
Josper the Star
The star of the Big Fish Grill kitchen is the Josper, a charcoal grill slash oven originating from Barcelona, Spain. The Josper grill is the ultimate powerhouse for charcoal gastronomy. Cooking with temperature over 2,000 degrees Celsius, the Josper grills proteins fast, while locking their natural juices inside. The result is extremely juicy and tender steaks to indulge in.
Are you up to taste some magic from the Josper? Try the premium and bone-in steaks, such as the Australian Grain Fed Black Angus Ribeye, Striploin and Tenderloin, available in various sizes. The Stockyard Striploin MBS 8+ and the USDA Prime Black Angus Bone in Ribeye make a perfect meal to share for 2 to 3 people.
Each cut of meat will be grilled to perfection in the Josper charcoal oven according to the guests’ preference and served with potato confit, smoked pepper jam and roasted shallots. Choices of sauce to complement the steaks, include Bearnaise, Black Peppercorn, Chimichurri to Port-Wine Mushroom.
