Prestige 40 under 40

Hailing from the Netherlands, DutchIndonesian chef Syrco Bakker is known for his inventive creations and strong principles. After helming Sergio Herman’s Pure C for 13 years – during which he was awarded with two Michelin stars – Syrco made the monumental decision to move to Indonesia and embark on a new journey with his own restaurant, Syrco BASÈ, in Ubud, Bali.

Syrco is known for his core pillars of TNT, which stands for Traceability, Nature, and Transparency. He strives to understand the sources of the ingredients he uses and the people behind each product. “I want to know where my products are coming from, which paths they took, and especially the people behind the products. Because without them, we cannot create great food,” he elaborates. This core principle allows him to share their stories through the dishes he creates, while supporting and building strong connections with the communities and people he works with.

A major turning point for Syrco was when he became the head chef of Pure C at just 25 years old. It was a highly-desirable position, but carried with it plenty of challenges. He had to learn how to lead and give his team members the opportunity to grow. His new adventure with Syrco BASÈ is no different as he had to establish a brand-new business in a new place, with a new set of people, traditions, and ingredients.

Thanks to his perseverance and willingness to learn, Syrco has continued to rise in the highly-competitive culinary world. A stellar line-up of accolades serves as the testament to his grit, including Chef of the Year at the 2022 Gault&Millau Award. For now, Syrco aspires to showcase his vision of hospitality while continuing to inspire and bring happiness beyond dining to many through his inventive cooking.

Source: syrco-bakker