Maurizio Bombini

Originating from Apulia region, in Southern Italy, Chef Maurizio learned his trade in the kitchen at his parent’s restaurant on the shores of the Adriatic Sea, where he began his culinary journey that has taken him to Italy, France, USA, China and Indonesia. After four successful years heading Il Ristorante at Bulgari Resort Bali and another four overlooking the award-winning dining venues at the Ritz Carlton Reserve Mandapa in Ubud, Chef Maurizio decided it was time to fully express his culinary style. He joins forces with another Italian restaurateur from Puglia, Luigi, who is established in Bali since 2010 and owns Pizza Fabbrica in Canggu. With MAURI restaurant, their friendship evolves into a culinary partnership fusing together their culture, tradition and above all, their passion for the restaurant industry.

“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 interiors designed by Ushers By Design 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.