Introducing Chef Henry Bloem, a culinary luminary celebrated for his mastery of Indonesian cuisine and unwavering dedication to gastronomic excellence worldwide. Since 1999 Chef Bloem has been a stalwart in the culinary industry, handling freelance roles as a Food and Beverage Advisor and Consultant.

His expertise spans across various domains having served as Director of Food and Beverage and Executive Chef in different 5-star hotels and resorts in Bali.

Throughout his illustrious career Chef Bloem has illuminated the culinary world with his talent and passion, leaving an indelible mark on every stage he graces. His journey is adorned with remarkable highlights including prestigious events, culinary competitions and educational endeavors. All of which showcase his commitment to culinary innovation and excellence.

From headlining premier events like Flavors of the Archipelago to serving as a judge on esteemed culinary panels, Chef Bloem's influence transcends borders captivating audiences with his cooking demonstrations and engaging roadshows.

His dedication to culinary education is evident through his role as an Instructor Culinary Lecturer and his commitment to sustainable food practices as a Master Chef Trainer.

Chef Bloem's accolades, including gold and silver medals and prestigious titles, underscore his culinary prowess and unwavering dedication to excellence. Beyond his culinary achievements, Chef Bloem is a passionate advocate for the hospitality industry, actively supporting initiatives like the Bali Hospitality Movement.

Currently showcasing his culinary artistry at Restaurant Spandershoeve, Chef Bloem continues to inspire, educate and tantalize taste buds around the world. One exquisite dish at a time.