Guest Celebrity Chefs

Chef Nic Vanderbeeken
Nic
Vanderbeeken

Executive Chef
Viceroy Bali’s CasCades Restaurant

Chef Nic Vanderbeeken has 16 years of experience working in and establishing restaurants in France, Netherlands, Belgium, Vietnam and now Bali. His experience brings another level of sophistication in technique and flavours to the Viceroy Bali’s award winning restaurant CasCades.

Starting his career at a young age in an entry level position in the kitchen of 1 Michelin Star Chez Bru, Nic learned the fundamentals from world renowned chefs. His passion and creativity catapulted him to sous chef position in several Michelin restaurants such as ‘t Convent, Restaurant Berto and Grand Caberet before owning his own Bistronomy style restaurant Bistro Biggles in Belgium. Immediately preceding his current position at CasCades, Chef Nic setup Evita Bistronomie, a fine dining establishment in Ho Chi Minh City, Vietnam.

In the 3 years that Nic has been executive chef at the Viceroy Bali’s CasCades restaurant, he has developed the fine dining menu to make CasCades one of the most recognisable and distinguished European restaurants on the island of Bali. The menu balances Indonesian and Asian flavours with sophisticated European dishes such as Iberico pork and milk-fed Dutch Veal.

CasCades, in an endeavour to constantly refine and renew its status as Best European Restaurant in Bali (NOW! Bali awards 2015), has a Four Hand Chef Collaboration program that seeks out some of the world’s best chefs and invited them to host exclusive dining events at the Viceroy. Chef Nic has helped to pioneer this program and worked alongside acclaimed chefs such as Michaël Vrijmoed of Vrijmoed, Benoit Dewitte from Bernard and Nick Bril from Oud Sluis / The Jane, Shinobu Namae from L"effervescence Tokyo, Julien Royer of Odette and many more.

Alongside these International chefs and established chefs in Bali, Nic has hosted many successful events at CasCades. Every guest chef brings unique cooking techniques to the kitchen of CasCades, training all staff in new and creative styles. This wealth of knowledge has enabled Nic to refine the menus continuously, meticulously crafting the a la carte, European and Indonesian degustations. Through