Masterchef. Culinary Explorer. Guardian of Indonesian Flavours.
Blake Thornley is an internationally renowned chef with a deep-rooted love of flavour, craft and authenticity. His cuisine has been shaped by an exceptional career spanning from Michelin-worthy restaurants in the United States and Europe to the culinary summits of Asia and Indonesia.
Today, Blake is known as one of the leading ambassadors of Indonesian gastronomy at the highest level.
Chef Blake Thornley
An unusual start
Blake's culinary journey began at the age of 11, when he swapped school for the kitchen of museum restaurant Te Papa in New Zealand. There he developed not only his technical foundation, but also his core values: discipline, respect and authenticity.
From an early age, his talent stood out and he won several prestigious cooking competitions.
Top-level international education
Driven by perfection, Blake travelled the world to learn from the best. He did internships and worked at iconic restaurants, including:
- Charlie Trotter's (Chicago)
- The Square (London)
- Michael Mina (Las Vegas)
- Pier Restaurant (Sydney, 3 Hats)
These years shaped his technical signature and refined his vision of fine dining.
The discovery of Indonesia
In 2010, Blake found his culinary home in Indonesia at Mozaic Restaurant Ubud, where he worked with chef Chris Salans as Chef de Cuisine. It was here that his deep fascination with Indonesian spices, local produce and seasonal cooking was born.
This love for flavour, provenance and terroir would become the common thread throughout his subsequent career.
OHA Group & international recognition
In 2016, Blake moved to Shanghai, where he co-founded OHA Group. He spearheaded several leading restaurants, including:
- OHA Eatery - named Top 10 Restaurants worldwide By Condé Nast Traveler and Best New Restaurant by Time Out
- Table Black - awarded Best Restaurant of the Year
- Blake himself was named Chef of the Year by Time Out Magazine
Back to Bali: Mozaic 2.0
After several successful years in China, Blake returned to Bali to work with Chris Salans to reshape Mozaic Ubud after the pandemic. As Chef and Co-owner, he leads Mozaic 2.0: a forward-looking fine dining destination that stays true to its roots.
The focus is on:
- Indonesian spices
- Local and seasonal ingredients
- Sustainable gastronomy
- Culinary sophistication without remoteness
Mozaic is once again among Asia's absolute best today.
Blake today
Blake Thornley stands for cooking with depth. His dishes tell stories of culture, provenance and connection. Always bold, always balanced, always respectful of the product.
His work forms the philosophical basis of Spice by Blake: a cuisine that translates Indonesian flavours into a modern, accessible yet sophisticated experience.