PROJECT : BLACK, SYNONYMOUS WITH SIMPLICITY, AUTHENTICITY,
AND COMMUNITY, IS THRILLED TO WELCOME JOEL BENNETTS INTO
THEIR FOLD AS THE CREATIVE DIRECTOR OF CULINARY. THE SYDNEY NATIVE, BOASTING A WORLD-CLASS PEDIGREE FROM
PIER RESTAURANT, THREE BLUE DUCKS, AND FISH SHOP, WILL
SPEARHEAD EFFORTS TO ENSURE THE GROUP'S CULINARY
OFFERINGS REMAIN AT THE FOREFRONT OF BALI'S EVER-GROWING
HOSPITALITY SCENE.
“WE ALWAYS KNEW WE WERE GOING TO DO SOMETHING WITH JOEL;
THE IDEAS AND CONVERSATIONS WE’VE HAD WITH HIM WERE SUPER
CREATIVE AND EASY, JUST AS THEY SHOULD BE,” SAID TAI GRAHAM,
CO-FOUNDER OF PROJECT BLACK. FELLOW CO-FOUNDER ADAM
MCASEY ADDED, “HIS STYLE AND TASTE ALIGN WITH OUR CULINARY
PHILOSOPHY. WITH EXPERIENCE FROM VARIOUS TOP-TIER
RESTAURANTS AND JOEL'S LOVE FOR BALI AND SURFING, HE'S A
PERFECT FIT. WE ARE STOKED TO HAVE JOEL JOIN US.”
JOEL BENNETTS BRINGS OVER 16 YEARS OF CULINARY EXPERIENCE.
AS THE NEW CREATIVE DIRECTOR OF CULINARY FOR PROJECT :
BLACK, HIS INAUGURAL PROJECT WILL BE 'NUMERO QUATTRO - A
NEIGHBORHOOD ITALIAN GRILL,’ LOCATED BEACHSIDE IN THE SURF
HUB VILLAGE OF CANGGU.
"I'M EXCITED TO BRING MY
COOKING STYLE TO THE
PROJECT : BLACK GROUP
AND ITS AWESOME VENUES.
I AIM TO ADD AN EXTRA
FLAIR TO THE ALREADY
AMAZING CREATIVE AND
CULINARY TEAMS. ONE
WORD TO DESCRIBE IT:
DIVERSITY. I CAN'T WAIT TO
UNVEIL OUR FIRST ITALIAN CONCEPT, ‘NUMERO QUATTRO,’ TO THE PUBLIC!”
JOEL BENNETTS TAKES INSPIRATION FROM HIS TRAVELS TO CREATE
AN ITALIAN MENU FOR NUMERO QUATTRO. DRIVEN BY EPIC PRODUCE
AND SIMPLICITY. WITH A STRONG FOCUS ON FRESH LOCALLY
SOURCED INGREDIENTS, HANDMADE PASTAS, AND MOST DISHES
PREPARED ON AN OPEN FIRE GRILL, NUMERO QUATTRO IS POISED TO
MAKE ITS MARK ON BALI'S BURGEONING HOSPITALITY SCENE.
NUMERO QUATTRO OPENS ITS DOORS THIS FRIDAY, DECEMBER 15TH.