Q: How did you come to be the General Manager at VIN+ Seminyak?
A: Starting as a Chef in New Zealand, I lived and worked in France for a long time as well as Italy, Australia and the USA. So wine has always been a part of what I do and where I live, so for me the VIN+ brand and I were a good fit.
Q: What is the toughest aspect of your job? And what is the most rewarding?
A: Being a General Manager is a delicate balance of keeping all the key people happy – the customer, the team, the bosses (and their accountant). The tough part is getting it right and the reward is when you do.
Q: What’s the most ridiculous complaint you’ve ever received from a customer?
A: At a hotel I worked in, a gentleman was quite critical of the noise of the frogs at night and strongly suggested I somehow lower their volume…
Q: What is an under-appreciated aspect of VIN+ that you think more guests should know about?
A: Our monthly wine pairing dinners are our quiet achievers for those in the know. Unlike the usual extended course, wine match dinners where a dish is paired with a specific wine, we offer a three-four course choice/compare dinner. We offer you the choice of an entrée, main and dessert which we then pair with two interesting wines per course. This way you get to decide what you like and what suits your palate. It makes for great conversation and healthy debate.
Q: Be honest, how fast would things fall apart if you weren’t around?
A: I was taught (a long time ago) that the sign of a good manager is when everything runs well regardless of whether they are on site or not. We work as a team and as such responsibility and the ability to make decisions on the spot, if needed, is shared. All our senior staff are very experienced in hospitality so their decisions are trusted.
Q: Who is another member of your team that you think deserves more recognition?
A: Our IT guys Nara & Gusti are fantastic. They have been with us from the beginning as part of the pre-opening team and they have schlepped boxes, cleared tables at a busy function and welcomed guests to help out a fellow team member as well as all the tricky technical stuff they do so well.
Q: Would you mind sharing your recommendation for another restaurant in Bali and what your favourite dish there is?
A: Without a doubt it’s the Dendeng Balado at Mamasan, closely followed by their Crème Brulee & Affogato.
Q: It’s your day off. What’s on the itinerary?
A: A lazy morning with my hard working chef husband and our gorgeous girls where we decide on the best destinations for a late breakfast, long lunch and relaxed dinner.
