Rumari at Raffles Bali and Mariposa at Fairmont Ambassador Seoul announce a collaborative culinary journey, marking the third Rumari and Friends event of 2025. This two-part event will see Chef Gaetan Biesuz of Rumari and Chef Andre Lee of Mariposa crafting menus that reflect their unique styles.
The exchange begins in Seoul on 25 and 26 April 2025, where Chef Gaetan will present an Indonesian-inspired menu at Mariposa, blending the archipelago’s vibrant flavours with the restaurant’s contemporary European approach. The collaboration continues in Bali on 16 and 17 May 2025, as Chef Andre reinterprets his modern European techniques, offering guests a distinctive dining experience at Rumari.
Mariposa is located on the 29th floor of Fairmont Ambassador Seoul and is known for its sophisticated European cuisine and elegant interiors inspired by the silhouette of a butterfly. Two outdoor terraces provide panoramic views of the Han River and Yeouido, complementing a menu centred around seasonal ingredients and fresh seafood from Seoul’s Noryangjin Fish Market. Executive Chef Andre Lee, a Gold Prize recipient at the 2010 Wine & Gourmet Asia Young Chef Competition, brings expertise and creativity to every dish.
Perched on a hill overlooking Jimbaran Bay, Rumari at Raffles Bali offers an elevated dining experience rooted in Indonesian culinary traditions and Southeast Asian flavours. Under the leadership of Chef Gaetan Biesuz, the restaurant’s offerings include curated degustation menus and à la carte options. Rumari holds the distinction of being Indonesia’s first and only Krug Ambassade and has earned the Wine Spectator’s Award of Excellence from 2022 to 2024.
Launched in 2023, the “Rumari and Friends” series celebrates global culinary connections by inviting internationally renowned chefs from around the world to collaborate on multi-course dining experiences. These events embrace friendship and cultural exchange, blending diverse influences to create a one-of-a-kind culinary journey. Each collaboration showcases the creativity and expertise of guest chefs while honouring unique regional flavours and techniques.
