Originating from Apulia region, in Southern Italy, Chef Maurizio learned his trade in the kitchen in his parent’s restaurant on the shores of the Adriatic Sea, where he began his journey of culinary adventures that has taken him to Italy, France, USA, China and Indonesia. After earning his diploma at the De Cecco Institute in Pescara, Italy, he moved to Tuscany, Courmayer, Switzerland and then to Monte Carlo where he joined the restaurant Les Pergolas at Le Méridien Beach Plaza, followed by an appointment to the private Monaco Yacht Club. Chef Maurizio spent a few years in Miami, Florida and Switzerland, before returning to his native Italy to work in the famous Cavalli Cafe in Milan. Maurizio returned to Le Meridien Beach Plaza Monaco in 2005 at L’Intempo where he worked with Chef Emmanuel Lehrer in collaboration with two-Michelin-starred Chef Michel Rostang in Paris. Four years after his return to Monaco, Chef Maurizio began to take an increasingly important role as Chef de Cuisine in the opening and development of a new restaurant, Le Muse, at Le Méridien Beach Plaza in Monte-Carlo – a responsibility he carried forward until he decided to venture Asia in 2010 as Chef de Cuisine at The Ritz-Carlton Sanya, in China.
Bringing ten years of gastronomy experience, in 2011 Maurizio joined Il Ristorante at Bulgari Resort Bali. Faithful to his Italian roots, Maurizio continued to share his passion for contemporary Mediterranean-European cuisine. Maurizio then took the role as Executive Chef at Mandapa, a Ritz Carlton Reserve in Ubud, Bali since October 2015. He overlooked during 4 years all aspects of the hotel’s cuisine in the acclaimed dining venues, including the signature Kubu.
On November 2018, Maurizio Bombini became Chef Owner of is very first restaurant “MAURI” in the heart of Seminyak, Bali.
Chef Maurizio decided it was time to fully express his culinary style,“It was a natural evolution. After more than ten years working for Ritz Carlton and Bulgari, I realised I was ready to open my own restaurant My true passion is cooking, I belong in the kitchen and I want to share this love with my team and guests".
The restaurant is named after his short name, “MAURI”, as his family and friends calls him. A name that resonate as a sign of intimacy and trust which he aims to create with his clients.
The restaurant reflects Chef Maurizio’s approach of keeping the integrity of ingredients as pure and authentic as possible in a contemporary setting that exudes the Pugliese warmth. The key feature is the glass-enclosed kitchen, where clients can witness the chefs at work, also reflecting the openness of Chef Maurizio’s personality.
Inspired from his Pugliese origins close to his heart, “MAURI” offers a contemporary Italian dining experience with a touch of tradition where ingredients are handled with care to showcase their purest flavors. Open for dinner only, it offers an A la Carte menu along a seasonal tasting menu delicately plated on GAYA’s ceramic, a private collection especially crafted for MAURI.
Aiming to use as much as possible homemade items from its hydroponic garden on the rooftop and by selecting the highest quality of local products in collaboration with Balinese farmers, the restaurant offers a conscious cuisine that respects the ingredients seasonality and its origins.
MAURI accommodates up to 40 seats on the ground floor facing the live kitchen with an intimate 5 seats Chef counter for private tastings. A separate Bar & Lounge where small bites and cocktails “Aperitivo Style” are served is located on the mezzanine level with an outdoor balcony.
“Throughout my career, many of my clients encouraged me to open my own restaurant and I had several opportunities, but it took me time to find the right one. It’s an exciting new adventure and we can’t wait to welcome all of you”.