Tuesday, 7 March 2017
Finns Fosters A Love Affair with Food
A native to Quebec, this French Canadian master of cuisine boasts an impressive resume and it’s plain to see why dining at Finns is indeed a fabulous foodie experience. It seems cooking was destined to be in Chef Boulay’s blood and he began his love affair with food over twenty years ago when he started working at his father’s restaurant, the celebrated La Saint Amour in his home town. His years of apprenticeship saw him garner invaluable skills and experience across a number of France’s finest restaurants, the likes of Le Louis XV, Joel Robuchon in Monaco, Michael Bras in Laguiole and La Palme D’or in Cannes to name a few.
But it was his tenure in the family restaurant that afforded Chef Frederic the opportunity to showcase his culinary skills and expertise to a variety of high profile guests such as Prince Albert of Monaco, former French president Jacques Chirac and even Sir Paul McCartney! He was voted Chef of the year by Quebec Chef’s Society in 2006 and was the youngest ever to receive such an award bestowed upon him by his peers.
Perhaps Canadian winters became a little too chilly as Fred made his move to Bali 5 years ago after several years overseeing the entire culinary team for Fairmont and Raffles Hotel Group’s luxury resort on the Caribbean island of Canouan. An exclusive, high end holiday destination in the Grenadine Archipelago, Canouan afforded opportunities to cook for visiting celebrities such as Michael Jordan, Nicole Kidman, Bill Gates and Leonardo diCaprio! That’s some sea change!
Fred’s first appointment in Bali was for the opening of Nusa Dua fine dining establishment, Sakala at the Chedi Hotel for the internationally acclaimed GHM Group. Sakala's position as number one restaurant on Bali’s Trip Advisor for almost a year, a testament to this chef’s unparalleled skills and finesse in the kitchen.
In 2015, after a trip back to Paris to receive the prestigious title of Maitres de Cuisiniers from the Association of French Master Chefs,(one of just two in Indonesia!) Boulay joined the Semara Group at their Uluwatu property. He has since moved to Finns at Berawa Beach where he assisted with the concept and design of the beach club’s five star commercial kitchen, one of which he is most proud!
But it’s not just one chef who makes a kitchen a success. Fred fosters a respectful working relationship with his staff at Finns, believing that culinary excellence hinges on outstanding work methods and attention to details, working hard every day to teach his team the notions of consistency and respect for the product. He has also developed close ties with quality local producers and farmers in order to sustain supply and produce a consistently high standard of cuisine from the Finns kitchens. Fred prides himself on sourcing as much local produce as he can in an effort to support the island’s primary industry, literally from the ground up!
Frederic Boulay’s versatility in the kitchen is obvious from Finns en pointe, elegant yet casual dining menu. The selection of delectable dishes is indicative of this chef’s passion for producing great food and remaining at the forefront of his profession in terms of the latest gourmet trends and popular cuisine. Lamb shanks, fillet of Barramundi, delicately filled pastas, divine desserts and Mezze platters for two are just a few of the irresistible choices that appear on the menu.
I suggest you sample some of his fabulous fare for yourselves and book a table at Finns soon! Dinner guests have the option of dining in the spectacular restaurant area or, for something a little more laid back and romantic, dinner under the stars on a day bed built for two! Whatever your preference, bookings are advised, especially during the busy holiday season and reservations for the restaurant are taken from 6pm nightly. For bookings, see the team at reception or go to: