If you've caught a sunset at W Bali – Seminyak lately, chances are you've eaten something Chef Jules Winckler had a hand in. The French chef trained in Michelin-starred kitchens back home, cooked beside World Pastry Champion Christophe Michalak and did a stint in Dubai before landing in Bali, where he now runs nine outlets and a team of more than 150.
His newest project is Alunê, the beach club at W Bali built for lazy afternoons that slide into louder nights. Oh, and he once ran a Korean fried chicken brand out of Paris during lockdown. We pinned him down (between services, naturally) for six rapid-fire questions on Korean fried chicken, French tacos and the guest who wanted Wagyu for his dog.
Under Fire: 6 quick questions
1. Fine dining or fried chicken?
Fried chicken. Especially Korean fried chicken. I even opened a dark kitchen with this concept in Paris during COVID. I love it.
2. Most overrated food?
French tacos. It's not French, and it's not really a taco. It should not exist.
3. Worst dish you ever made?
Not the worst to eat, but the worst to prepare. It was a signature dish from a Michelin-starred chef I worked with: basil-stuffed zucchini flowers. They look and taste amazing, but they take forever to prepare. The most painful mise en place of my life!
4. Weirdest request from a guest?
"Very well-done Wagyu tomahawk." Sad. Or, "Can you chop the Wagyu tenderloin for my dog?" Also sad.
5. Your ultimate guilty pleasure food?
There's an ice cream shop in my hometown that makes a chocolate and peanut ice cream called Texane. It's so good. As a milkshake, I think that's my favourite.
6. Describe Alunê in three words.
Elevated, vibrant and fresh.
Frequently Asked Questions
Who is Chef Jules at W Bali?
Jules Winckler is a French chef and Executive Sous Chef at W Bali – Seminyak since June 2025. He oversees nine outlets and a team of 150+, and leads the kitchen at Alunê.
What is Alunê Seminyak?
Alunê is the multi-sensory beach club at W Bali in Seminyak, with daybeds, cabanas, DJs, live music and a menu built on local Balinese ingredients.
What should I order at Alunê?
Three plates to start with: the signature Kinmidai Sashimi (fish from southeastern Bali near Nusa Penida, with ponzu, chili oil and lime), a crispy hash brown topped with Wagyu beef tartare and grated parmesan, and a lobster roll finished with spring onion and ikura.
Is Alunê good for sunset in Seminyak?
Yes. It sits right on the beach, and the program builds from relaxed afternoons to music-led evenings as the light fades.