Chris kicked off his culinary career with his first internship at l'Oustau de Baumaniere, a 3-Michelin-star restaurant (at the time) in Les Baux de Provence, France, and then worked at Lucas Carton, France, another 3-Michelin-star restaurant. Afterwards, he was hired in New York City by David Bouley as a sous chef, where he developed such awe for Asian cuisine. He then decided to accept a position as an executive chef in Bali, Indonesia, at The Legian Suites. Having kept in contact with David Bouley, he eventually returned to New York City and joined his team as Head Chef of his new restaurant, Bouley's Bakery. After a year there, he decided to move to Napa Valley in California and accepted a Head Chef position for Thomas Keller's new French bistro restaurant, "Bouchon". Missing the mystic of Bali, he decided to return.

In Indonesia, he developed techniques to bring the amazing flavors of Indonesian cuisine to Westerners' palates. As Head chef at Ary's Warung, in Ubud, he developed a new cuisine by joining into a cutting edge concept the flavors of Indonesian cuisines, and the techniques of modern cooking and presentation. Working there for three years, he created a cuisine with perfect balance between Indonesian flavors and Western techniques. Now that he had been successful in learning how to use Indonesian ingredients, he had to develop his own style of cuisine - Modern International Balinese Cuisine. For this he introduced his new endeavor, Mozaic restaurant, which gained immediate success.

Mozaic has regularly won international accolades since. Written about regularly by prominent local and regional media, such as Food&Wine, Prestige, and Indonesia Tatler, to name a few, Mozaic also has even been repeatedly covered by regional and international press and media, such as the New York Times, and the International Herald Tribune. As the Master Chef was featured at the Singapore 2008 World Gourmet Summet, Chris Salans continues his world expedition of promotion for Bali, its ingredients and culture.