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Ubud, Bali, November 19, 2024 — Syrco BASÈ, the pioneering culinary hub in Ubud helmed by two Michelin-starred chef, Syrco Bakker, is proud to announce that Chef Syrco was awarded Two Knives at this year’s prestigious The Best Chef Awards, recognizing him as a leader in “world-class expertise.”
The ceremony, held in Dubai, highlighted global talent in the fine dining world, celebrating chefs who exemplify creativity, innovation, and a dedication to positive social impact.
Founded in 2017, The Best Chef Awards honor the world’s most distinguished chefs while serving as a platform for innovation and fostering a global culinary community. The Awards’ Knife recognition system, introduced this year, honors chefs for their contributions to the industry, with Three Knives awarded for “culinary mastery,” Two Knives for “world-class expertise,” and One Knife for “notable contributions.”
Several other distinguished chefs in Bali were honored at the Best Chef Awards: Eelke Plasmeijer and Ray Adriansyah from Locavore NXT, and Gaetan Biesuz from RUMARI, each earned 1 Knife. Joining them is Hans Christian from August in Jakarta, who also received 1 Knife. These accolades further establish Bali as Indonesia’s premier culinary destination, while significantly strengthening Indonesia's position on the gastronomic map of Southeast Asia.
This recognition comes at a time when Syrco Bakker is expanding his influence in the United Arab Emirates through Farmhouse by Syrco at The Ritz-Carlton, Ras Al Khaimah, Al Wadi Desert. The venue champions Bakker’s core values by working with local farms and fisheries to craft a menu rooted in sustainable practices. Ras Al Khaimah’s natural beauty and rich agricultural heritage make it an ideal setting for Chef Syrco’s commitment to quality ingredients and respect for the origins of each product.
At Syrco BASÈ in Bali, which is operating under the new tagline of “Beyond Dining,” The Best Chef honor has reinforced Chef Syrco’s guiding framework of Traceability, Nature, and Transparency. At the sprawling culinary hub, the Dutch-Indonesian chef and his team of champions foster a deeply personal connection with every ingredient, working closely with suppliers to uphold a supply chain grounded in integrity. This ensures that each dish is traceable, celebrates the natural bounty of Bali, and embodies transparent practices that strengthen trust and unity between diners and producers.
Chef Syrco was also recently named among Prestige Indonesia’s 40 Under 40 for his culinary excellence and vision. This annual feature in Prestige Indonesia magazine highlights exceptional talents under 40, showcasing individuals who demonstrate ingenuity, determination, and leadership in their respective fields.
His success extends to the achievements of the Syrco BASÈ team. Wisnu Arcana, a young and dynamic mixologist, recently earned the title of Best Young Bartender at the Giffard West Cup Global Finals in France, an internationally respected competition for bartenders established in 1997. Additionally, Stefan de Graaf, Head of Culinary Services, was a finalist in the San Pellegrino Young Chef Academy Competition regional finals in Hong Kong this past September.
Reflecting on this remarkable year, Chef Syrco shared, “Receiving this recognition from The Best Chef Awards is a great honor. It underscores the importance of our mission at Syrco BASÈ and beyond, to cultivate a dining experience that respects every aspect of our craft, from the origins of each ingredient to the impact we have on the communities around us. I’m immensely proud of our team and excited to continue this journey of culinary discovery and innovation.”
ABOUT SYRCO BASÈ
Launched in January 2024 in Ubud, Bali, Syrco BASÈ is a pioneering culinary hub created by two Michelin-starred chef Syrco Bakker, along with his culturally diverse team of culinary professionals, sommeliers, mixologists, architects, artists and designers.
Although the Michelin Guide is yet to enter Indonesia, this is the first time a two-starred chef has established a restaurant in the country, and the archipelago’s extraordinary produce, culinary traditions, artisans, farmers and fishers—along with Chef Syrco’s Indonesian roots—are celebrated throughout the five distinct areas of the culinary hub.
Rather than simply focusing on sustainability, Chef Syrco and his team engage in constant dialogue with each ingredient’s supplier to ensure that every step in the supply chain is one of fairness, integrity and respect, and encapsulates his guiding principles of Traceability, Nature, and Transparency.
Just six months after opening, Syrco BASÈ was listed among Bali’s 20 best restaurants by major Australian media outlet, Traveller.
ABOUT SCOP3 GROUP
Born out of the visionary minds of media mogul Ronald Liem and seasoned hotelier René Mayer, SCOP3 Group is a strategic marketing advisory agency offering world-class contracting services to maximize its clients’ revenues.
With two offices in Jakarta and Bali, the company aims to support the hospitality industry in the two cities and even more.
Equipped with a thorough understanding of and extensive experience in the high-end hospitality industry, the company provides an extensive range of services, from communications, sales contracting and representation.
By comprehending that each client is unique, SCOP3’s team of sales and marketing experts is ready to tailor meticulous service solutions based on clients’ requirements.