August 15: Four-Handed Eight-Course Dinner at Mozaic in Ubud

Opened in 2001 and operating continuously ever since, except for a brief hiatus during the COVID-19 pandemic, Mozaic Restaurant Gastronomique steadfastly holds pole position in Bali’s fine-dining competition.

​Founded by Head Chef Chris Salans, who was born in Washington, D.C. to an American father and a French mother. By the age of two and ready for solid foods, his wise mother spirited him away to Paris to ensure his palate would also utter a civilized tongue and refined gastronomy.

​Graduating from university in Boston, Chis crossed the Atlantic again to attend Le Cordon Bleu in Paris before interning at the 3-Michelin-star Restaurant l’Oustau de Baumaniere and later at Lucas Carton, where he quickly rose to the role of Saucier. Kitchen assignments in Bali, New York, and California punctuated an eventual lifelong engagement with Indonesia and the opening of his own restaurant, Mozaic, in Ubud, Bali.

Wedding quality local ingredients and recipes with French kitchen traditions, Mozaic quickly won recognition from prestigious international culinary associations, including Chris’ eventual elevation as a Chevalier dans l’Ordre du Mérite Agricole by the Republic of France for his contributions as a Chef championing the exacting traditions of French gastronomy in combination with Modern International Balinese Cuisine.

With 20 years of exemplary fine dining to his credit, Chris knew it was time to rethink Mozaic’s strategy to face the future challenges of the coming two decades. “So, I have partnered with an ex-associate Chef at Mozaic, Blake Thornley, who’s 20 years younger than me. Working as a team, we will deliver a revamped, fresh Mozaic experience.”

​Chef Blake worked with Chris at Mozaic from 2010-2015 before shifting to Shanghai, where he won several awards. Now, back in Bali and throwing in his lot as a co-owner of Bali’s best restaurant with Chris, the two chefs have become a double threat as they combine their decades of fine-dining expertise and shared passion for local ingredients, artfully prepared in accordance with French culinary techniques. ​

Originally from Christchurch, New Zealand, Chef Blake Thornley began working in the kitchen professionally at age 11. As a young chef, Thornley worked at the storied Charlie Trotters Restaurant in Chicago before coming to Asia, where he worked in both Shanghai and Bali, including eight years at Mozaic with Chris Salans.

​Mozaic continues to operate from its original address on Jalan Raya Sanggingan, Ubud, with an interior design that has undergone a significant upgrade and redecoration, featuring “fresh” green tones for a tropical ambiance and natural wood finishes. The dining room is now fully air-conditioned, with contemporary furnishings that enhance dining comfort.

For over two decades,, a core strength of Mozaic Restaurant Gastronomique has been the professionalism of its entire team, which extends from the leadership provided by Chef Owners Blake Thornley and Chris Salans to its talented and dedicated kitchen team, meticulously trained and well-informed waiters and waitresses, and expert sommelier and mixology support.

​The extraordinary team at Mozaic all share a deep dedication to presenting innovative, flavorful, and visually stunning dishes that highlight the best of local and international ingredients. The entire team also shares a commitment to sustainable, ethical sourcing practices and works closely with local farmers, fishermen, and producers to ensure the highest-quality ingredients in every dish.

The most recent innovations introduced by Chefs Salans and Thornley are an 8-course “seasonal menu” that will change every 3-4 months. These new menus will, of course, reflect the culinary creativity of Chef Chris Salans and Chef Blake Thornley in a special four-hands dinner introducing Mozaic’s new 8-course seasonal menu, presented with a botanical (vegetarian) option, to debut on 15 August 2026.

​The special dinner, to be held on Saturday, 15 August 2026, from 6:00 pm onwards, will give diners the chance to experience all eight courses of four-hand culinary creativity by Bali’s two leading chefs, served in either a standard or botanical version.

​These menus are priced at Rp, 1,800,000++ per person, excluding beverages.

Optional curated beverage pairings are available separately.

Smoked onion, cuttlefish, Base Gede, pickled Tabia bun pepper

Belimbing Wuluh, fermented Buddha hand, spiced almonds

A5 Wagyu beef, Yabbie, tropical fruits, Andalima seeds

Wood-fired selection of meats, garden vegetables, local spices

85% cocoa, coconut rice pudding, toasted rice ice cream

Coconut feta, tomato, ginger flower, pomelo

Base Gede, kaffir lime, kenari nut, fennel

Coconut and Winter Black Truffle Ceviche

Morel mushroom, cassava, wakame seaweed

Wasted bread gnocchi, fresh green peppercorn

Wood-fired garden vegetables with seasonal spices

​Four Hands Seasonal Menu Presented by Chefs Chris Salans and Blake Thornley

Saturday, 15 August 2026 – 6:00 pm onwards

Mozaic Restaurant Gastronomique – Mozaic Dining Room – UBUD

Jl. Raya Sanggingan, Kedewatan, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571

​PLEASE NOTE: Mozaic’s Regular Menu will not be available on this special event evening

Seats are limited and advance reservations are required via:

Mozaic Restaurant in Ubud Bali Reopens