i. Biography
Before Syrco Bakker became chef and co-owner of Syrco BASÈ in Ubud, Bali, his work already reflected the kind of kitchen discipline built through apprenticeship, repetition, and trust. Born Dutch on 14 November 1984, Bakker belongs to a generation shaped by stations, service, and the steady accumulation of skill. The throughline in that career is clear: precise cooking, ambition kept practical, and respect for strong products and the pleasure of making people happy.
Coming Up
At De Rooi Pannen, the training gave Bakker a first formal grounding in the habits that define a professional kitchen: close observation and practical rigor. As an intern at De Librije, he moved into the pace and standards of service, where the work demanded patience and attention to detail. In 2010, Bakker became head chef at Pure C in Cadzand, a role he held through 2022. That long tenure tied his name to the restaurant’s identity and to the slower gains that come from staying with a kitchen over time. Rather than chasing constant change, the work at Pure C points to refinement: deepening technique, sharpening judgment, and building an approach through repetition and stewardship. Today, Syrco is chef and co-owner of Syrco BASÈ since 2024, and founder of Farmhouse by Syrco since 2025. Those roles show continuity and expansion at once, with Bakker carrying forward his accumulated experience while putting his name behind new projects that reflect his way of working.
Where They Are Now
Bakker is chef and co-owner of Syrco BASÈ in Ubud, Bali, Indonesia. The restaurant places his work in a new context, far from the European kitchens that formed him, while keeping the same core values in view. Syrco BASÈ is now the main frame for Bakker’s cooking, a place where his discipline and sensibility meet a different landscape and audience. With his name on the door, the restaurant reads as a direct expression of authorship.
In Their Words “For me, the essence of cooking is working with the most beautiful products and having fun with them and making people happy.” The line lays out Bakker’s hierarchy plainly: product first, pleasure second, and the final measure in the room. It is a concise statement of method, with the quality of the ingredient as the starting point and the guest’s response as the finish.
Honors
Syrco's honors include Michelin star and Chef of the Year (2022). The recognition gives formal weight to a career shaped by discipline, longevity, and a clear point of view, and it confirms the standing Bakker has earned through years of kitchen work.
Profile updated July 2026
FAQ
Asked of Syrco
What is Syrco Bakker's current role?
As of 2026, Syrco Bakker is Chef and Co-owner.
Where did Syrco Bakker train or study?
Syrco Bakker trained at De Rooi Pannen.
What recognition has Syrco Bakker received?
Michelin star (2011).
