meet the team

The Chef
A classically-trained French chef, Chef Nicolas 'Doudou' Tourneville passion for painting savory  landscapes on a plate began at the age of 15 with his first apprenticeship. Shortly thereafter, he graduated from the renowned Cooking School of the Paris Chamber of Commerce and Industry at age 17 moved to England and cooked for intimate restaurants and small private castles.

During his tenure at the French Embassy, he made lunch for the Queen Mother. Tourneville's French military service was spent as the private chef for an admiral and the French Foreign Ministry was impressed enough to send him to Algeria, as the Head Chef to the French Embassy. He then ventured to the French Embassy in Jakarta. During a trip to Bali, Chef Tourneville fell in love with the  island and, fortuitously, noticed that there were no restaurants serving French cuisine. It was then he and fellow Chef Said Alem, began to paint a new French restaurant landscape. Swiftly Kafe Warisan became one of the island's favorite restaurants, and world-renown for consistently excellent cuisine. Chef Nicolas 'Doudou' Tourneville life-long journey comes full circle with the opening of MÉTIS.


- Managing Director
Said Alem's love of food is a family affair. Catching the bug from his brother who was a chef, Alem ventured into the kitchen whenever his mother went to the market. By the age of 15, he began an apprenticeship in Normandy, France. Following graduation, he started traveling the world over working in ski resorts from the South of France to Australia.

It was only when he arrived in Bali that everything started fell perfectly in place. Catering for private parties and creating a croissant home delivery service, he became the chef at the Bali Bird Park. He joined together with Chef Nicolas 'Doudou' Tourneville, who was in France and happily came with knife, fork and pan.

MÉTIS became an instant hit, renown the world over for its caliber of French Mediterranean cuisine. Alem now orchestrates the operations at MÉTIS.


- Executive Chef

The highly acclaimed French-Mediterranean fine dining establishment, MÉTIS Restaurant, Lounge and Gallery in Seminyak, Bali, gains new momentum naming Dove Sudarsana as the new Executive Chef. No stranger to the MÉTIS team, Chef Dove has been contributing his skills for MÉTIS since its opening back in 2009 and will be overseeing all of the culinary aspects including the restaurant, the lounge, the garden, the in-room private dining that caters up to 100 guests and the wine cellar that offers an intimate degustation dinner with premium wine pairing.

“We are extremely pleased that Chef Dove has agreed to lead our culinary team,” said Said Alem, the Managing Director. “He really embodies the high-end quality we provide for our guests while bringing his character to every single dish that he creates. We’re excited to showcase his talents to our colleagues and international clientele at large.”

Born and raised in Bangli, North Bali, Chef Dove developed his passion for food and cooking at a young age where he found himself enjoying being involved in the kitchen, helping his mom preparing food. He then took a decision to begin his culinary career in 1996 to further pursue his passion.

“The dishes I created are the combination of my creativity and the classic cooking which is the authenticity of MÉTIS. Curiosity and passion will always lead me to something new, fresh and original.” Chef Dove stated. "I'm looking forward to the next chapter of my culinary journey," he added.

With his long history with MÉTIS, Chef Dove is believed to bring not only his passion and creativity to the kitchen, but also a wealth of prior training in French cuisines to MÉTIS’ already stellar food and beverage menu.