In the world of haute cuisine, where artistry meets innovation, few dining experiences are as intimate and curated as omakase. At Tanah Gajah, a Resort by Hadiprana, this culinary concept is brought to life by none other than Executive Chef Dean. With nearly a decade of dedication to Tanah Gajah Ubud, Chef Dean has captivated guests not just with his exquisite dishes but also his warm and approachable personality.




Since the time when The Tempayan, the resort’s main dining venue, introduced its Omakase dining experience, it garnered a loyal following among food enthusiasts. Here, the dining experience feels more like a ‘date’ with Chef Dean. Through a meticulously crafted five-course culinary journey, guests not only indulge in his creations but also get to know him on a personal level, learning about his passion for blending French techniques with Japanese culinary precision.






The experience kicks off with a refreshing welcome drink under Ubud's famed sunset, setting the tone for the evening. Once seated in The Tempayan's elegant dining room, with its soft lighting and charming décor, Chef Dean begins showcasing his artistry. Each course is an invitation to explore Indonesia’s bountiful local produce, all sourced from carefully curated independent farms across the archipelago. This highly interactive experience includes Chef Dean sharing the story behind each dish, providing insights into the ingredients, and offering a window into his creative process.




 

“I believe that every dish should tell a story – of place, of season, and of the people who grew the ingredients,” says Chef Dean. “The richness of Indonesian produce gives me the freedom to create dishes that are both innovative and respectful of tradition.”

A Journey of Flavors

Chef Dean's culinary background speaks volumes about his expertise. Before his time at Tanah Gajah, he honed his skills at Saint Pierre, a Michelin-starred restaurant in Singapore and was a member of the prestigious Relais & Châteaux family. At Saint Pierre, Dean mastered the nuances of French cuisine while also developing a deep appreciation for Japanese techniques and flavors. This eclectic mix shines through in every dish during the omakase experience. From expertly prepared seafood to rich, slow-cooked meats, each course reflects his love of experimentation and his respect for both the ingredients and the culinary traditions they stem from.





Every bite at The Tempayan is more than just a meal—it’s a culinary narrative, one that respects Bali’s traditions while incorporating global flavors. Chef Dean has designed the Omakase experience not just to delight palates, but also to educate, offering guests a newfound appreciation for Indonesia’s rich produce and the farmers who grow it. The menu changes frequently, ensuring that each visit offers a unique adventure through the seasons.





At the end of the evening, guests leave not just with satisfied appetites, but with a deeper connection to Bali, its landscapes, and its culinary heritage. Chef Dean’s omakase at The Tempayan is truly a journey of the senses, combining the warmth of Balinese hospitality with the artistry of fine dining.





Plan your next culinary adventure and book your dinner date with Chef Dean. At The Tempayan, omakase is more than a meal—it's an unforgettable experience of flavor, knowledge, and personal connection.