Ubud, todaysSpill.com
Nestled within the lush grounds of Syrco BASÈ, KU Culinary Atelier emerges as the intimate creative core of this pioneering Ubud culinary hub, led by two-Michelin-starred chef Syrco Bakker. Formerly known simply as KU, the reimagined concept goes beyond a name change—embodying a deeper commitment to intuitive cooking, conscious dining, and sensory-driven experiences.
Drawing from the French word atelier (“workshop”), KU Culinary Atelier is a space where technique meets emotion, and every dish tells a story of land, people, and purpose. It’s here that Chef Syrco most vividly brings to life Syrco BASÈ’s core values: Traceability, Nature, and Transparency.
“KU Culinary Atelier is our creative core,” says Chef Syrco. “It’s where we slow down, focus on detail, and explore what food can truly become when treated with intention and respect.”
With just 12 seats and an 11-course menu featuring multiple preparations per dish, KU Culinary Atelier offers an unparalleled fine-dining experience in Bali. Guests are seated just steps from where each dish is prepared and plated, breaking down barriers between chef and diner.
This open, transparent format not only showcases refined technique but also deepens connections—linking diners to the ingredients, their stories, and the artisans, farmers, and fishers who bring them to life.
In contrast to the extravagance often associated with fine dining, KU Culinary Atelier offers a grounded, personal form of luxury—rooted in emotional connection and respect for origin. The warm, design-forward space feels personal rather than performative, inviting guests into a shared experience.
The farm-to-table approach draws from Bali’s biodiversity and cultural traditions, while embracing contemporary craftsmanship and sustainability. From vegetables grown in volcanic soil to heritage ceremonial ingredients, each course is a tribute to both nature and culture.
While Syrco BASÈ encompasses multiple concepts—restaurant, bar, and shop—KU Culinary Atelier stands as its flagship and creative soul. Here, culinary innovation and heritage converge, and each dish is not merely served, but lived.
At the Ubud Food Festival 2025, KU Culinary Atelier shone through two acclaimed Four Hands Dinners. The first united Chef Syrco with Chef Kevin Wong of Singapore’s Michelin-starred Seroja (No. 40 on Asia’s 50 Best Restaurants 2025) for an exploration of Malay and Indonesian culinary traditions. The second paired him with Vallian Gunawan of Jakarta’s Kindling, presenting a live-prepared 12-course journey inspired by memory, technique, and the Indonesian landscape.
Launched in January 2024, Syrco BASÈ is a groundbreaking Ubud culinary hub led by Chef Syrco Bakker, supported by a culturally diverse team of chefs, sommeliers, mixologists, architects, artists, and designers. Though the Michelin Guide has yet to reach Indonesia, this marks the first time a two-starred chef has opened a restaurant in the country.
Operating on the principles of Traceability, Nature, and Transparency, the team works directly with producers to ensure fairness, integrity, and respect throughout the supply chain.
In its first six months, Syrco BASÈ earned spots on Traveller Australia’s “Top 20 Restaurants in Bali” and Travel + Leisure Tastemakers 2024’s “Best Restaurants in Indonesia,” and secured a Gold Award at the 2025 Prestige Gourmet Awards.
Located within Syrco BASÈ’s verdant setting, KU Culinary Atelier offers an intimate, chef-driven dining experience that dissolves the boundaries between kitchen and table. With an 11-course menu for just 12 guests, each dish is prepared mere steps away, embodying the values of traceability, emotional connection, and deep respect for nature.
Inspired by the atelier tradition as a space for experimentation and refinement, KU Culinary Atelier serves as the spiritual heart of Syrco BASÈ—presenting a new form of luxury that is grounded, thoughtful, and deeply personal. TS-02
