Story & Interview by EatVacation

The newly unveiled QUILA dining room at Alila Villas Uluwatu, Bali offers an exclusive journey of gastronomy where every bite is exquisite and loaded with multi-sensory surprises. Diners seeking a culinary thrill are taken on an exhilarating ride for all the senses in a daily-changing dinner menu comprising a variety of different plates, artfully tailored by Executive Chef Marc Lorés Panadés. Each plate is perfectly sized to deliver a powerful punch, a flavoursome bite, or a provocative palate.  Recently we had the chance to sit with Chef Marc Lorés Panadés and ask him a few questions about his background and culinary philosophy. Here is what he had to say.

Why did you decide to become a chef? What other back-of-the-house positions have you previously held?

There’s not a big breaking point or decision that I became chef. After 3 years studying sociology I decided to move back to my hometown and try hospitality. I was looking for some manual work and Chef was something that I gave a try. But it wasn’t vocational or really into this on that time. I’ve been in almost all the positions in back of the house and also in front. Also to learn more English I was porter one summer in a hotel in London.

What is your favorite cuisine? How many different types of cuisine are you capable of producing?
One of my favorites is Thai cuisine. I guess it’s because was the first one I got in touch and also after working in a Mediterranean Thai restaurant I was travelling one month in this country. Also Indonesian is becoming the other one. Mainly all range of European food like Catalan, Spanish, Italian, French, Thai food and Chinese. Also a bit of Indonesian now.

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Executive Chef - Marc Lores




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