Chris began his training at Le Cordon Bleu in Paris before taking internships in France at Michelin Starred restaurants such as L’Oustau de Baumaniere and Lucas Carton. His culinary career brought him to New York where he worked as Sous Chef for David Bouley. It was during this time that Chris developed such awe for Asian cuisine that he accepted a position as Executive Chef of The Legian in Bali, marking his first foray into the Asian culinary scene. After returning to the USA to work as Head Chef for Bouley and in Napa Valley with Thomas Keller, Chris finally settled in Bali where he began to develop his own unique cooking style.
Mozaic would not be a success story if it was not for the wonderfully friendly and professional staff members that looks after every detail of the restaurant from the administration all the way to the service of the food and beverages.
Mozaic is blessed to be in Bali and to have such wonderful people with such a rich culture to work with and represent its brand.
After 16 years of continuous success at Mozaic, Chris Salans and his team dream of sharing their creations from the kitchens of Mozaic with the rest of the world. In 2015 Chris created Spice by Chris Salans – a casual and affordable bistro style restaurant serving modern Indonesian cuisine and cocktails, where innovation and interaction are at the forefront. With three outlets in Bali now Chris aims to expand the concept world wide.