Discover the Taste of Indonesia by Chef Benjamin Cross Aboard Aqua Blu

Hailing from a small village from Australia, Chef Benjamin Cross began his career over 20 years ago at the award-winning Byron Bay boutique hotel and restaurant Rae’s on Watego’s. He honed his craft under some of the best icons of Australian cuisine, namely restaurateurs Janni Kyritsis from the former MG Garage, Neil Perry as part of the re-opening team of XO, and later as Sous Chef of Rockpool in Sydney. Cross also made his presence felt in the USA and Spain at Tom Colicchio’s Craft in New York, Seamus Mullen’s Tertullia New York, and Santi Santamaria’s three-Michelin star restaurant Can Fabes in Sant Celoni, Catalonia. In May 2008 Chef Cross relocated to Bali, after a chance holiday on the way to Barcelona left him mesmerised by the people, culture and the food. He first brought his brand of magic to the legendary Ku de Ta, then set up Mejekawi, a fine-dining concept under the same brand in 2013. Five years later, Ben ventured out on his own to open Hank’s Pizza & Liquor, Fishbone Local, Mason and The Back Room with BHG (Brett Hospitality Group) as Co-Owner and Executive Chef.