Country : Indonesia
Restaurant : Cuca
Canadian-born Chef Kevin Cherkas has an enviable track record developed in some of the world’s most outstanding restaurants.
In Spain, he honed his skills at Michelin three-star Arzak Restaurant in San Sebastian, Michelin three-star El Bulli in Roses, and Michelin two-star La Broche in Madrid. He also left his mark in New York City during his tenure with Daniel Boulud at his highly regarded Michelin three-star Daniel.
As testament to his culinary talent, he is the recipient of numerous awards. These include gold and silver medals at the Chaîne des Rôtisseurs national and regional competitions in 2003, a gold medal at the USA Chicago Culinary Salon Team Canada 2001, and three gold medals at the British Columbia Chefs Association Hot Culinary Competition in 2000, to name a few. Most notably, he joined the Bocuse d’Or World Cuisine Contest 2001 as an apprentice representative and achieved a fifth place finish.
Most recently, Chef Kevin helmed the fine dining restaurants BLU at Shangri-La Hotel, Singapore and prior to that Restaurant Lafite in Shangri-La Hotel, Kuala Lumpur.
In July 2013, he partnered his wife Virginia to open Cuca, their life time dream. The restaurant is set in the beautiful expanse of a coconut grove in Jimbaran, Bali, and offers a casual destination serving tapas, cocktails and desserts. At Cuca, Kevin’s cooking philosophy consists on serving western cooking made exclusively from the best and freshest local ingredients. He handpicks the tastiest products Indonesia offers and brings them to a new level by applying techniques acquired through his outstanding culinary career. Having reached its second year milestone, Cuca has succeeded in establishing itself as one of Asia’s favorite delicious destinations.