This March, The Legian Bali’s signature “Four Hands” dinner will play host to the revered Philip Johnson of e’cco bistro and Madame Rouge, Brisbane. Unpretentious and simple, yet still incredibly sophisticated, Philip brings a modern Australian touch to his beautiful creations. Paired with Luke MacLeod’s knowledge of Bali’s best kept secrets and fresh array of ingredients, the duo will take you on a unique culinary journey of the senses.
Originally born in New Zealand, Philip Johnson has previously made his mark in both London and his hometown, New Zealand before finally settling down in Brisbane, Australia, where he opened the famed e’cco bistro in 1995, and winning the 1997 Remy Martin Cognac/Australian Gourmet Traveler Restaurant of the Year Award. From there, he went on to win numerous awards, year after year with the latest being the Two Chef Hat in the Queensland Good Food Guide 2017 and winner of best dinner dish in The Weekend Edition Taste of Queensland Awards 2016.
Well known for his cooking classes, demonstrations, guest chef appearances, recipe contributions in a myriad of books, and a featured columnist in some of Brisbane’s most well-known publications, Philip has also written and published six cookbooks throughout his years as an internationally known chef.
With such high praise to his name, Philip is also a philanthropist in his own right, donating his services by working closely with other industry experts to raise funds for various charities such as the Starlight Children’s Foundation, and the Leukemia Foundation of Australia.
The collaboration between Chef Philip Johnson and The Legian Bali’s own Executive Chef, Luke MacLeod will be a highly anticipated affair.
Finally living his dreams, Australian-born Luke MacLeod has had an impressive track record and culinary resume of over 15 years across France and Asia. Previously honing his skills at several notable restaurants such as three Michelin-starred Lucas Carton in Paris, two Michelin-starred Restaurant Senderens in Paris (home of nouvelle cuisine), three Michelin-starred Le Pres d’Eugenie les Bains in SW France, and two Michelin-starred Sa.Qua.Na in Honfleur; Chef Luke now wows diners with his elaborate and artistic fares at The Legian Bali as its Executive Chef where he has been overseeing all culinary aspects of the property since 2014.
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A strong believer in only using the freshest of ingredients sourced locally, Luke MacLeod’s creations often feature the freshest selection of herbs and vegetables from specialty organic growers in and around central Bali, with select seafood items obtained from the fishermen of Jimbaran and the neighboring island of Lombok.
With such a long-standing history of international achievements, the remarkable collaboration of Philip’s modern Australian touch and Macleod’s attention to detail will no doubt bring an impressive start to The Legian Bali’s first ‘Four Hands’ dinner of the year.
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