Balinese Chef Agung Gede to Join Forces With Peruvian Freerider Chef, Diego Muñoz

Morena at The Bodrum EDITION.
Morena at The Bodrum EDITION.

Executive Chef Diego Muñoz, of the Bodrum EDITION, is joining forces with award-winning Balinese Chef, Agung Gede for some unmissable culinary experiences.

Executive Chef Agung Gede
Executive Chef Agung Gede.

Taking place from 9th until 12th August, Agung Gede, the award-winning Executive Chef, St. Regis Bali Resort, will be collaborating with The Bodrum EDITION’s Peruvian freerider chef, Diego Muñoz, with a series of culinary experiences from breakfasts, to cooking classes and dinners.

Open to hotel guests and the public alike, the offerings will be available for all to book and experience The Bodrum EDITION’s destination dining outlets, BRAVA, Morena and Kitchen.

Executive Chef Agung Gede works behind the scenes of Bali’s iconic restaurant, Kayuputi, where he treads the thin line between fine and culinary arts. Cited as a culinary artist, Gede will collaborate with Muñoz, an ambassador of the South American heritage around the world, with the following experiences:

Located by the beach, Morena is a sun-loving daylight restaurant offering a fun, unapologetically free, vibrant experience inspired by spices of the Bazaars. Here, guests and locals alike enjoy a locally-sourced menu inspired by the richness of the Mediterranean territories which focuses on comfort food. The come-as-you-are laidback restaurant features an open fire grill where the bounty from the sea and finest selection of locally sourced meats – from its butcher’s counter – and vegetables will be served on large sharing plates. Friday 9th and Saturday 10th August will see Gede host a Nasi Goreng (Indonesian stir-fried rice) cooking class and session at 12:30, priced a 260 TL per person.

Recognised as one of Turkey’s best openings in 2018, BRAVA is The Bodrum EDITION’s signature restaurant offering a destination for the night with an al-fresco offering. With an inviting and colourful menu featuring Latin-Aegean inspired dishes, on Monday 12th August Muñoz and Gede will create a 10-course dinner, incorporating Dede’s Balinese flair, with a unique wine selection by the famous French winemaker Pascal Jolivet. The elevated design of the menu, priced at 750 TL per person – inclusive of wine pairing – celebrates the biodiversity of the environment, while using only the freshest local produce that Turkey has to offer.

Kitchen at The Bodrum EDITION sees guests and locals alike can enjoy the traditional Kahvalti –Turkish breakfast – here, one of the most colourful meals in the world featuring an array of exquisite local produce. Dishes as part of the traditional experience include Turkish bread simit and menemen (one-pan eggs with tomatoes and peppers) alongside a fresh and simple assortment of colourful fruits and vegetables, market juices, healthy grains and freshly baked homemade breads.

On Friday 9th and Saturday 10th, August Gede will bring his signature dishes including a traditional seafood omelette and steak & eggs to the traditional and extensive breakfast spread. The unique breakfast is priced at 195 TL per person.

For more information call: +90 252 311 31 45 or visit: www.sevenrooms.com

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Chef Agung Gede to Join Forces With Peruvian Freerider Chef, Diego Muñoz
Balinese Chef Agung Gede to Join Forces With Peruvian Freerider Chef, Diego Muñoz
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