Programming

Gil Nogueira

Baptiste Trudel

With the charisma of experience and a creative spontaneity, Baptiste Trudel captivated the French audience within a few months during his time on Top Chef. A young chef with an international pedigree, Trudel has been trained by prestigious chefs like Pierre Kaufman, Jerome Banctel, and Guy Martin. He has also traveled extensively for cooking, including trips to Bali, Japan, French Polynesia, and Australia.
His venue at Cap Karoso will be an opportunity to blend his cuisine into a new culture and new ingredients, sharing his definition of taste with our guests.

Marine Hervouet

We welcome Marine Hervouet during her Julang residency, where she presents a captivating fusion of global inspirations intertwined with local flavors. With a background enriched by prestigious kitchens such as Alyn Williams in London, l’Arpège by Alain Passard in Paris, and Table by Bruno Verjus, Marine's cuisine exudes elegance and sophistication. At the heart of her creations lies a devotion to placing the finest organic vegetables from our farm at the center of each plate, so that every dish reflects a perfect balance of worldly ingenuity and local authenticity.

IV-IN

Always pushing the boundaries and experimenting with new sounds, IV-IN sees the world of electronic music as his own personal playground whenever he’s producing, singing or songwriting.
His approach to music is fueled by raw emotions, which bleeds throughout his songs, creating a dark but groovy atmosphere. Drawing inspiration from blues, old rock music and progressive rock, IV-IN approaches electronic music production with a traditional view by combining acoustic, organic, and modern elements in his songs.

Oliver McGeorge

Born in England and having honed his skills in France for the last 13 years, Oliver McGeorge was chef of Michelin-starred Frenchie’s kitchen. At Cap Karoso, he is excited to combine his love for locally sourced farm-to-table cuisine with innovation and creativity of the new-wave French food scene.

Jaalex

JAALEX is a Dj and several times Top Charted Producer on Beatport.

With a Funk-style’s dancer background and his passion for all Electronic Music’ styles,
he is now operating in Indie Dance, Organic House, Afro House or Tech House mode.

From playing to trendiest clubs in Paris (Mirage, Raspoutine etc.) to discover new territories around the
world. He has taken his touch to all principals’ towns of North & Central America (Tulum, CDMX, NYC,
LA, Miami, Toronto to name a few).
As well as stops in Dubai, Qatar or recently Indonesia have been added to the roadmap.

JAALEX’ selections are always fun with eclectic voices & punchy rhythmic in order to bond with people
and escape on a journey with them.

As a producer, his music pieces have been signed on many labels such as Cosmic Awakenings, Hurry Up
Slowly, Sudam or Wired and reached several times the Beatport Top 30.
Those were supported by renowned artists such as Blondish, Joseph Capriati, Amémé, Amine K, Kintar,
Valeron, Guy Laliberté & many more.

Bakean

BAKEAN (peacefully in Euskara) performs in Paris and beyond (Amsterdam, Tulum, Shanghai, Warsaw, Dubai, Mykonos, Ibiza, South Africa). BAKEAN is an esoteric journey into unknown & ancient tribes sounds, an exquisite blend of inspirational and uplifting beats with a hint of world music and a twist of deep & micro house.

BAKEAN releases often reach top 100 Beatport on various Labels around the world and has been remixed by many.

HABE

Claire Prouvost

Meet Claire Prouvost — French visual artist based in Ireland. Her colorful, bold and minimal style is inspired by the cubist art movement. She loves to diversify her practice and work on a variety of mediums, from digital illustration, acrylic painting to large-scale murals and street art. She likes to explore the complexity of relationships and human interactions, telling stories through deconstructed figures, intuitive lines and expressive colourful shapes. Her art is celebrating diversity, inspired by feelings and everyday life.
During her second residency at Cap Karoso, she will interact with guests and the local community in order to create a collaborative mural that people can interact with, inspired by the surroundings and the cultural tradition of Sumba, with a specific focus on pigments and symbols used in the Sumbanese weaving craft.

Ophelia Jacarini

Ophelia Jacarini is a multidisciplinal French artist based in Hong Kong with a background in Fine Arts, Fashion, and ballet. Her work is deeply influenced by dance and ephemeral phenomena, seeking to visualize the unseen through motion and time. Utilizing lightweight fabrics to extend dancers' movements, her work focus on motion rather than form. Not confined to any single medium, it is shaped by the process of making and engages viewers through interactive experiences. Curious about untamed energy of Sumba, Ophelia will witness traditional dances, and use the experience as a foundation to create art inspired by local craftsmanship.

Alexandre Sauty

Alexandre Sauty de Chalon is a High-End Music Designer and a DJ who has dedicated nearly two decades to infusing his passion and expertise into the world of luxury brands, the fashion industry, and hotels.
Alexandre delves deeply into the essence of the brands or establishments he collaborates with to showcase their unique identities. He immerses himself in these spaces, experiencing them alongside their customers.
This immersive approach enables him to uncover the nuances, complexities, and distinct identities of each environment.
Much like a skilled luxury artisan, Alexandre approaches every project as a unique masterpiece.

Katsu Okiyama

Renowned chef Katsuaki Okiyama has honed his culinary skills in the prestigious kitchens of Robuchon, Taillevent, and l'Agapé, before establishing his own restaurant, Abri. Over the following 10 years, Katsuaki Okiyama emerged as a leading figure in the new French culinary trend. His cuisine seamlessly blends French techniques with his Japanese heritage, exemplified by dishes like marinated mackerel with kombu seaweed, served as sushi. Throughout these years, he has garnered numerous accolades, including the prestigious "Fooding d'Amour" award, recognition by 50 Best Discovery, and a Michelin star. This August's residency marks Katsu's second rmission at Cap Karoso, following his unforgettable first stint, leaving an indelible mark on our culinary landscape.

Paul Gay

French bass-baritone Paul Gay is known internationally for his portrayals of leading roles in the French repertoire. Paul is a regular guest at the Paris Opera, where his roles have included Don Fernando (Fidelio), Harasta (The Cunning Little Vixen), Achilla (Giulio Cesare), Don Diègue (Le Cid), Flint (Billy Budd), and Le Comte des Grieux (Manon). He also appears regularly in Brussels, Frankfurt, and Lyon, and made his North American debut as Escamillo (Carmen) at the Canadian Opera Company.

During Paul's residency, our fortunate guests will have the pleasure of attending two private concerts, featuring the mesmerizing sounds of classical opera pieces amidst the wild environment of Sumba.

Robert Mendoza

From the world of high-end events and gastronomy as a form of luxury, Chef Robert Mendoza blends his Mexican heritage with Modern European techniques. With a background in esteemed restaurants like Verjus, Hertog Jan, and Le Saint Sébastien, Robert brings an effortless style that embraces aestheticism, technical acuity, and bold flavors. At Julang, chef Robert aims to challenge his creativity and sense of food style, using organic produce from our very own farm, local spices and, naturally, Sumba’s mystique.

Adam Boon

Adam Boon, a British chef deeply inspired by the rich cultural heritage of London and his family's origins, has always been driven by a passion for cooking. His culinary journey has taken him through esteemed kitchens like Locanda Locatelli and L'Enclume, as well as culinary landscapes in Sweden and America, where he continually sought to learn from the best and develop a thoughtful and diverse approach to gastronomy.

Most recently, Adam spent the last two years with We are Ona, serving as a chef for numerous pop-up events around the world, including in Mexico, Paris, Bodrum, and London. His innovative approach and dedication to culinary excellence have made him a standout in the global dining scene.

In October, Adam is set to embark on an exhilarating new challenge in Sumba, where he'll dive deep into local traditions and ingredients, from fresh local fish to cashews and exotic spices, to create a truly unique and unforgettable dining experience.

Shige Morita

Chef Shige Morita hails from the picturesque village of Hino, nestled on the shores of Lake Biwa in Shiga prefecture, a region famed for its Omigyu beef. His culinary journey began at home, inspired by his mother's traditional Japanese dishes.

From early on, Chef Shige developed a fascination with fusion cuisine, intrigued by the art of blending the deep-rooted traditions of Japanese cooking with the flavors of French and Italian cuisine. His career took off as a sous-chef at Chimera in Kyoto, where he played a key role in earning the restaurant its first Michelin star. This success eventually opened the door to his dream job at "Il Ghiottone" Chef Sasajima's trailblazing Kyoto-Italian fusion restaurant—a place that first ignited his passion for the creative possibilities of fusion dining.

By 2017, Chef Shige brought his unique culinary vision to Bali with the opening of Indigo, a chic and contemporary Japanese restaurant that quickly became one of the island’s most sought-after dining destinations.

Loic Portalier

French chef Loïc Portalier is all about pushing culinary boundaries, expertly fusing classic French techniques with a modern twist to craft dishes that leave a lasting impression. His impressive journey has seen him in top roles at Michelin-starred gems like Epicure at Le Bristol Paris, Restaurant Paul Bocuse, and Restaurant Le Clos des Cîmes in France.

Bringing a wealth of experience and a fresh, innovative flair, Portalier now leads the kitchen at the Michelin starred Louise in Hong Kong, where he's redefining French cuisine with a new concept.

His Julang's residency will celebrate the communal spirit of French dining, presenting it in a stripped-down style that’s all about flavor and simplicity.

Alexis Bijaoui

Chef Alexis Bijaoui's culinary journey began in New York at Blue Hill and continued at Relae in Copenhagen, before a transformative stint under Alain Passard at L'Arpège in Paris. This experience laid the foundation for his future, leading him to helm Garance in Paris and later co-create the acclaimed Auberge de La Roche in the Mercantour mountains — a beautiful, daring project that quickly found success (awarded “best Table d’hôte” by the Fooding guide 2022). In 2023, in was awarded “best hidden gem” by La Liste.

With over a decade of experience, Alexis has a deep connection to the land and sea, crafting dishes that celebrate their natural gifts. His approach is guided by a profound respect for ingredients, allowing their true essence to shine through his creative lens.

Etienne Dupuy and Alexandre Aziza

Alexandre and Etienne's culinary paths have been shaped by renowned chefs such as Eugénie Beziat at La Flibuste, Grant Achatz at Alinea in Chicago, Marcel Ravin at Monte Carlo Bay, Yannick Alléno at Pavillon Ledoyen in Paris, and the fermentation lab at Noma in Copenhagen.

Through their diverse experiences, a natural partnership emerged, blending their distinct culinary styles. Their connection is rooted in a shared passion for the terroir and a deep respect for the craftsmanship of others.

Together, they celebrate the best of each region, interpreting its flavors in the most beautiful way possible. Their approach merges terroir, creativity, and a sense of modernity, offering a dining experience that transports you, if only for a meal.

Céline Pham

Céline Pham's culinary journey is as dynamic as it gets. Her passion for cooking began in her family kitchen, working alongside her mother and grandmother. She kicked off her career in Paris, honing her skills at some of the city's top spots like Le Pré Verre and Ze Kitchen Galerie, where she reconnected with the flavors of her Asian heritage — green mango, papaya, Thai basil — through a creative fusion lens. After a stint at Septime (50 Best, 1 Michelin star), she set off on a new adventure, eventually opening her own restaurant, Inari, in Arles, in the South of France.

Céline draws her inspiration from her travels and the people she meets. For her Julang residency at Cap Karoso, she’s excited to dive into the local culture, exploring flavors from nearby farms, fishermen, and markets.

A champion of sustainability, Céline co-founded Restaurer, a collective dedicated to reducing waste in the culinary world. Her cooking reflects her Vietnamese roots and a love for flavor balance, always aiming to create dishes that leave a lasting impression.

Thierry Karakachian

Born in the south of France, the sea was the starting point for chef Thierry Karakachian. After meeting Joël Robuchon in 2008, the next chapter of his life began, learning a demanding, rigorous and creative cuisine. Over 15 years, from Monaco to Tokvo. his stvle developed and culminated in becoming an expert in Japanese cuisine, gaining his first Michelin star at Montaigu in 2010.

Entrusted with the reins of the prestigious restaurant Atelier Joël Robuchon Étoile, he obtained his second star in the Michelin Guide in 2020.

Numa Muller

Numa Muller, a self-taught chef from the south of France will showcase his instinctive, refined, and creative cuisine from 10th of October to 30th of November. Having perfected his craft in the kitchens of Michelin-starred restaurants, Muller went on to disrupt the Dutch culinary scene with his innovative pop-up restaurant, Apartment K.  

Caroline Irby

Esteemed British photographer, Caroline Irby, will arrive on the island on 21st October for a week residency. Working primarily in documentary and portraiture, Irby is best known for telling stories with a focus on childhood and migration. She is passionate about photography’s capacity to connect the viewer and subject, to link worlds that may appear disconnected. During her stay at Cap Karoso, Irby will be responding openly to the new environment through the lens of her Rolleiflex, her favourite instrument for reflecting the feel of people and place.

Pak Kornelis Ndapakamang

Join Pak Kornelis and colleagues as they guide you through a unique and interactive workshop; learn about natural ingredients found in Sumba and how they are used to create earthy and vibrant tones, lend a hand in dying the thread, participate in tying intricate patterns into the motifs, and enjoy learning how to weave on a traditional loom.

Guided by his Mother, Pak Kornelis first started weaving at the age of 15, developing his own business in 1994. Known as one of the few craftsmen who consistently use natural dyes to make woven fabrics, Pak Kornelis has exhibited his work in countries such as Malaysia, Thailand and London, and provides workshops throughout Indonesia to train others on natural colouring processes.

Romain Tischenko

Romain Titschenko, a well-known name from the Paris food scene and former Top Chef France winner, will bring his signature French bistro ethos to Julang from the 1st December 2023 – 29th February 2024. Titschenko’s menu will marry French technique with ingredients sourced from Sumba, with wine pairing selected by his accompanying Sommelier.

Coco Brun

Coco Brun, a multidisciplinary artist, fuses art and craft through a constant reinvention of varied techniques, generating a dialogue between painting, tapestry, engraving and sculpture to create an innovative visual language. Her new series, entitled 'Bas-relief', is inspired by natural structures such as crystals, rocks and erosion, while exploring the mineral theme. The series highlights the complexity of the mineral world through geometric forms that evoke the raw, fragmented texture of minerals, merging macro and micro perspectives.

Each piece, handcrafted in brushed aluminium, celebrates uniqueness and movement. The title 'Bas-relief' echoes the ancient technique of sculpture, where motifs emerge slightly from the background, playing on the effects of light and shadow to create an impression of depth. The name also resonates with underwater reliefs, an area currently at the heart of debates over mineral exploitation. These seabeds, which are still largely unknown, raise crucial environmental and ethical issues, particularly with regard to the preservation of delicate marine ecosystems and the sustainable management of precious mineral resources.

Marie Berthouloux

Born in Brest, Marie Berthouloux is a French artist and artisan specializing in metal embroidery. Her creative approach questions the passage of time, heritage, and the fragility of the environment. Marie develops her creations in the form of artworks and made-to-measure projects. Her pieces feature gold embroidery and material transformations such as painting, gold leaf, and pyrography on leather. She enjoys working with materials she finds around her, which leads her to confront raw, organic materials with noble, manufactured ones. She describes her creative process as “making the material confess all that it has to tell us.”

Marie Berthouloux regularly exhibits at iconic venues such as the Grand Palais, Palais d'Iéna, Fondation Dosne Thiers in Paris, Museum of Decorative Arts in Berlin, and recently at the Giorgi Cini Foundation in Venice. Her recent “cartes blanches” with Mobilier National and Galerie Chevalier Parsua have allowed her to combine decorative arts and artistic expression in various forms, including sculpture and carpets.

During her residency at Cap Karoso, Marie will explore Sumbanese symbology and embroidery traditions while discovering unique natural materials from the local environment. She will share her vision and the fundamentals of embroidery art with local artisans and guests through a series of creative workshops. This time of reflection and production at Cap Karoso will enable Marie to continue her research into the question of time and the oral transmission of techniques within a culture.