Seasoned Bali - Chef Robert Erickson

Our Story

Canadian grown chef Robert Erickson has been traveling and cooking around the world for the past 20 years. His Local, organic, sustainable style is the foundation of Seasoned Restaurant. We take you through a journey of international fusion using spices from around the world.

Our Story

Canadian grown chef Robert Erickson has been traveling and cooking around the world for the past 20 years. His Local, organic, sustainable style is the foundation of Seasoned Restaurant. We take you through a journey of international fusion using spices from around the world.

Seasoned Bali - Chef Robert Erickson

About the Chef

A graduate of Pierre Dubrulle Culinary Academy in 2001, Canadian Chef Robert Erickson has climbed the ladder with a combination of persistence and talent. Traveling the world and learning different cultures and there food. This experience has landed him in Bali where he opened Bonito Restaurant a small casual eighteen seat eclectic Indonesian fusion restaurant. Over the last year and a half learning more and more about the local farmers and sustainable practices he has just opened his dream restaurant Seasoned. Local ,organic, sustainable shopping every morning for the best local seafood and produce. This menu takes you through a journey of international fusion using spices from around the world.

Before moving to bali Chef Robert had a small fine dinning catering company which funded his move to Asia. As Executive Chef of Cedar Creek Winery, Executive Chef & co-owner of Central Bistro and head chef at world renowned Wild Rice Restaurant in Vancouver he has had quite a shinning carrier. Previous to that he ran the kitchen at the famous Langara Fishing Lodge and in the off-season, he taught western-style cooking classes to Chinese students in Taiwan.

In turn, he learned to cook China’s many regional cuisines from many of that country’s culinary masters. As well as his restaurant experience he also held the position as the private chef on the Spirit of Two Thousand and Ten a fifteen million dollar yacht.

Upon graduating with honors in 2001, Chef Erickson started his career south of the border in the kitchens of Seattle’s Edgewater Hotel, Café Campagne and Caper’s Restaurant (a 45-seat fine-dining restaurant) before moving back to Vancouver to work at the famous Bin 942 . His World travels and love of food have encouraged culinary inspiration from every culture. His chef style has always been international fusion with a sustainable ocean wise organic concept and he continues to grow every day as a chef. The best part about being a chef is you never stop learning.