Alila Ubud and Manggis Announces Executive Chef of Excellence

Following its ten year tradition of excellence in restaurant dining at both the former Chedi and Serai properties, the now rebranded Alila Ubud and Alila Manggis, Alila leaps yet another dimension into exciting modern food and wine concepts with the appointment of NY born, Californian Executive Chef, Bill Collier.

Sensational taste adventures in outdoor events, organic produce, plus food and wine pairing is, by all accounts, Collier’s forte. His experience in New American Cuisine in the 80`s with four years mentoring with Knish landed him a position at Mark Mays upper East-Side restaurant May We.
May, ex-La Colombe D"Or sous chef and Alain Ducasse alumni introduced Bill to modern Mediterranean, Catalan, and Italian cuisines, memories of which can still be tasted in many of Collier’s signature dishes.
In 1994 Bill Collier set off to California for the ‘farm to table’ revolution where he headed the stoves at Liberte and Splendido and opened 231 Ellsworth in the San Francisco Bay Area in 1999 at the tender age of 30. This restaurant gave birth to globally-inspired American Cuisine with Bill`s own brand firmly rooted in French technique and philosophy, borrowing slightly from the fusion concept.
Now, 33 years of age, and 17 years of professional cooking experience later, his love affair with all things good in food and wine brings together a unique partnership and new and exciting chapter for Alila Hotels and Resorts dining. Specialising in regional cuisines of Ubud and East Bali, organic product driven cuisine, and of course the famous celebration event dining, Bill Collier looks set to redefine the standards of supreme spa hotel cuisine and provide inspiration to this young and dynamic hotel management company.
The word from Bill; “Here I am Bali, are you ready?”.
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