The edge Bali introduces its new Chef, Chef Giles Greenwood, born and bred in the UK with experiences in the culinary worlds of his own country, France, Australia, and Bermuda.
The edge prides itself on its no menu policy. Being managed by this exclusive butler team under the gourmet guidance of Chef Giles, The edge takes “personally tailor made” food to the literal meaning of the word.
Chef Giles comes to The edge after his experience at the Pavilion, London where he was the executive Chef for two restaurants. Prior to the UK he worked as the Chef Chalet Manager for Powder White in Merible and at Ascots Restaurant in Bermuda, prior to Bermuda, Chef Giles was also in France as the head chef of a Chalet in Tignes.
Chef Giles has ample experience as Head Chef in Chalets, working for the likes of Albert Roux, and as Banquet Chef and Head Chef in the Glyndebourne Opera House, and he has lived all over Europe until his path lead him to Bali.
Chef is ready and eager to meet each and every guest of The edge to develop tailor made menus for each guests and has recently launched his “Into the deep Blue” Saturday BBQ at The edge’s exclusive and breathtaking venue.
Chef Giles specializes in French and Continental Fine-Dining Cuisine. In his free time, Chef Giles enjoys a diverse range of team and individually orientated pastimes including fishing, soccer and squash. “I am a sociable person with an interest in eating out and traveling” Giles says.
