ALAN STUART

Quiet Beginnings, Bold Leadership

From a quiet childhood near Wellington, New Zealand, to leading one of Australia’s most celebrated dining rooms, Chef Alan Stuart’s journey is a study in discipline, resilience, and modern leadership. Born in Porirua, just outside the capital, Stuart knew he wanted to be a chef at 14. He began washing dishes at a local café in the Bay of Islands, already certain that hospitality would be his life. Inspired by his mother’s home cooking and an early school enterprise project selling homemade fudge, his ambition was clear from the start. 

From Admiration to Reality

As a teenager, he closely followed the rise of Gordon Ramsay and the chefs who emerged from his kitchens. That admiration would later become reality. In 2012, Stuart moved to London to work at Restaurant Gordon Ramsay under Clare Smyth. The experience was intense and formative. After an early setback, he returned with renewed focus, determined to meet the standards he once struggled with an episode he now credits as a defining moment in his career. 

Beyond The Accolades

His path later led him to Sweden’s three-Michelin-starred Frantzén before relocating to Sydney to open Oncore by Clare Smyth during the height of the pandemic. Tasked with building a 65-strong team amid closed borders, Stuart helped secure and retain Three Hats in its first years. For Stuart, legacy is not measured in accolades, but in people. In an era that values authenticity and growth, his philosophy “fall down seven times, stand up eight” resonates strongly with a new generation redefining success on its own terms. 

Tell us who are you without the titles, without the accolades?

Strip away the titles and the accolades, and Alan Stuart describes himself simply: “a high energy Kiwi who has travelled the world and loves food and sport”. Beneath the precision of fine dining and the polish of global kitchens is a personality driven by movement, competition, and curiosity. 

What was the first moment that made you fall in love with food or hospitality?

His introduction to cooking was neither glamorous nor orchestrated. It began at home, with his mother’s cooking meals that shaped his earliest memories of comfort and flavor. At eight years old, a primary school “enterprise project” sharpened that instinct into ambition. Tasked with creating a business idea for a school fair, Stuart made fudge with his mother, wrapped it carefully, and sold it using the event’s “funny money.” The experience stayed with him. From that moment, he wanted to be a chef. 

How did your early struggles define who you are today? 

His first job was washing dishes at a café in Okaihau. It was humble work, but it grounded him in the rhythm of hospitality. The foundations he built then hard work, discipline, and curiosity remain central to his leadership today. At high school, competition fueled him. Developing recipes, testing ideas, and pushing for better results mirrored the intensity he once applied to sport. Food became both craft and contest. 

At 20, Alan Stuart left New Zealand for London with about $2,000 in savings, carrying $1,000 in cash for the journey. Before arriving in the UK, he stopped in Thailand and in Bangkok, all of his money was stolen. It was a defining low point. Young, alone, and about to enter one of the world’s most demanding culinary cities, he suddenly had far less than planned. But he continued to London anyway, choosing resilience over retreat.

Kingfish

When Oncore reopened, a quiet evolution took place in the kitchen. In London, Clare Smyth’s menu featured scallops a signature expression of her produce-led philosophy. But in Australia, scallops are not always in season. Rather than replicate what could not be sourced at its best, the team chose to reinterpret the idea through local waters. That is when the Kingfish dish was born.

Australia is home to some of the finest kingfish in the world, prized for its clean flavor and firm, elegant texture. Staying true to Clare’s philosophy of using as much of the ingredient as possible, the kitchen approached the fish with restraint and respect. The bones are not discarded; they are smoked and transformed into a broth, creating depth and continuity within the dish. It is a study in precision and sustainability refined, yet grounded.

Memory Meets Mastery

For Alan Stuart, the dish carries a personal memory. Growing up in New Zealand, fishing trips were part of life, and kingfish was always the prized catch elusive, not easily won. That early admiration for the fish stayed with him. In many ways, this plate reflects both professional discipline and childhood nostalgia. Technically, the development was swift. Within a week, the structure was refined. The intention was clarity, not complication to let the kingfish speak for itself. What most guests may never notice is the delicate floral garnish framing the plate. Each week, chefs forage these elements themselves, and the individual who gathers them shapes the final presentation. It is a subtle, ever-changing signature a quiet collaboration between nature and craft.

Chef Alan’s Pick of the Month?

Porcine is one of those restaurants that feels consistently welcoming. Although Alan Stuart hasn’t been dining out often recently, Porcine remains a place he enjoys returning to. What stands out most is the hospitality. The front-of-house team creates a warm and relaxed atmosphere from the moment guests arrive. Service feels genuine and attentive. In the kitchen, the back-of-house team delivers food with the same care and consistency. The experience is simple, comfortable, and reliable a restaurant where both the food and the people make you feel welcome every time. 

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SYRCO BAKKER

Purpose at the Pass

Syrco Bakker is a chef shaped by intent as much as experience. Born in the Netherlands with Indonesian roots, his approach is grounded in purpose rather than prestige. Through Syrco BASÈ, built on the principles of Traceability, Nature, and Transparency, he connects ingredients, stories, and guests in one continuous process. His formative years in Europe’s most demanding kitchens, including the three-Michelin-starred Oud Sluis, instilled discipline and precision foundations he later used to create a more personal, place-driven expression of cuisine.

As Executive Chef of Pure C, he led the restaurant to two Michelin stars and international recognition, sustaining excellence for over a decade. In 2024, he opened Syrco BASÈ, a multi-layered space rooted in collaboration with local farmers, fishermen, and artisans, reflecting his belief that true luxury is cultivated locally. A year later, Farmhouse by Syrco carried the same philosophy into a desert setting different landscape, same commitment to honest, grounded cuisine.

Was moving to Bali a search for change or a conscious step toward renewal, new values, and growth?

Bali appeared not as an escape, but as a possibility aligned with his values a place that reflected what he wanted to represent and showcase next. The decision was not driven by reinvention for the sake of change, but by renewal: the pursuit of a new signature, a new vision, and a new mindset. The first year in Bali unfolded as both challenge and adventure. A different part of the world meant new products, culture, guests, and expectations, making adaptation essential. It became a year defined by learning, understanding, redirecting, and ultimately discovering the right formula and foundation from which to grow.

Syrco BASÈ 

A Platform of Values

Syrco BASÈ is not just a restaurant it is a platform where three core values define every decision: traceability, nature, and transparency. It is about showing where a product comes from, revealing the journey it has taken, and acknowledging the people behind it. Storytelling happens through ingredients, not as abstraction, but through real human connection. In traditional Michelin culture, the chef often stands as the star; at Syrco BASÈ, the spotlight shifts to the team, the farmers, the producers, and the craftsmen, transforming the restaurant into a shared stage.

This philosophy also shapes the internal culture. A restaurant, in his view, is not a factory but a human operation, where uniqueness comes from human hands rather than repetition. Mistakes are part of progress, and growth requires action instead of comfort. When Syrco Bakker commits, he does so fully, giving more than 100 percent and leaving no space for regret. He puts his whole self into the restaurant. The values of traceability, nature, and transparency run as a red line through every decision real connection outweighs certification, and transparency extends to the guest, with no secrets and every step visible.

Bali Heroes

At the heart of Syrco BASÈ lives a chapter of its own Bali Heroes. They are the people behind the products; without them, no dish can be served and no drink can be poured. Farmers, fishermen, producers, and craftsmen are not positioned as hidden suppliers, but as visible contributors whose portraits live within the restaurant space, fully integrated into the dining experience.

With every new menu, these producers are invited to experience their products within the restaurant’s environment, witnessing firsthand the value they hold in their hands. It is not branding, but acknowledgment. The Bali Heroes are given a stage not as a gesture, but as recognition. Within Syrco Bakker’s ecosystem, they are essential the restaurant does not stand above them, but stands with them.

Expression with Restraint

The experience unfolds through three interconnected elements. The Restaurant forms the heart of Syrco BASÈ, offering a dining approach that balances creativity with accessibility. Guests may explore a seasonal menu shaped by Bali’s land and culinary heritage, or select from an à la carte offering that places local ingredients at the forefront. Each dish is expressive yet restrained designed to feel thoughtful and engaging while remaining true to its origin.

A Space to Connect

The Bar introduces a more social dimension, inspired by Ubud’s botanical and healing traditions. Its circular counter encourages interaction, with cocktails crafted from fresh ingredients grown in the regenerative garden, alongside a curated selection of wines, beers, and non-alcoholic options. The Shop provides a platform for local artisans, celebrating handcrafted objects and preserving traditional skills.

Complementing it all is KU Culinary Atelier, an intimate chef’s-counter experience where sustainability, technique, and storytelling come together in a focused tasting journey. At its core, Syrco BASÈ is a place to eat, drink, learn, and connect guided by conscious choices and a sincere respect for the island it calls home.

“Being curious, hungry to learn things, being open-minded, look for different experiences and places and take your time to go through the journey. Don't forget to enjoy” -Syrco Bakker.