E: What are your responsibilities?
A: Ensuring that we as a resort deliver the best-in-class F&B terroir-driven experiences, paired with genuine heart and care. My team and I are responsible for anything that touches F&B within the resort. This includes Sundara, Taman Wantilan, Alu, Jala, in-villa dining, Coconut Grove, banquets and our soon-to-open cocktail bar, Telu!
E: What’s a typical day like in your field of work?
A: I find it extremely important to be present with my teams and guests. If I’m not meeting with guests, fine-tuning menus or pushing the creative elements to make our spaces special, I can be found learning about my team members – nurturing motivation through educational and mentorship opportunities. Spending time with the teams really shapes the working environment into a fun and creative space.
E: What’s a typical day like when you have a day off?
A: During my day off I can be found going for a surf, doing some yoga and exploring the amazing food scene that Bali has to offer. Bali has such a strong sense of wonder – so getting lost in the many pockets of beauty is often a norm on my day off. I also enjoy a good read; I’m currently making my way through Unreasonable Hospitality by Will Guidara.
E: Who has been the most influential figure in your career to date?
A: Chuck Furuya – a master sommelier from Hawaii. He taught me to stay grounded and humble. It is inspiring to be around someone who is so passionate about their craft while having fun.
E: Team player or team leader?
A: Both! You cannot lead a team if you haven’t experienced play. Having the team’s back and assisting wherever is needed is what team members do, whether leaders or not. In my role, I conduct an orchestra (F&B experience): having played many of the instruments (roles) before, I have a keen understanding of how the various parts interweave. It is impossible for me to play all the instruments at once, so it’s my responsibility to guide my team members so that they can perform to the best of their ability, enabling the team as a whole to come together in the most harmonic and masterful way.
E: Name one really special thing about the restaurants at Four Seasons Resort Bali at Jimbaran Bay?
A: There are so many special nuances to our venues, but it is easy to see that it all starts with our people – they’re the ones who make all the magic happen. Our teams are authentic and have a tireless passion for product and hospitality. They are also constantly seeking to improve and find ways to elevate the guests’ experience.
E: What is the most important trait to have in your work?
A: Curiosity, having a mindset eager to learn more, care more, explore more and create differently keeps me motivated. When you are curious, your work becomes your playground, but you cannot be afraid to fail; you must fail forward.
E: What is the most memorable moment of your career?
A: Joining Four Seasons: I was and still am very proud to be a part of such an amazing organisation. There have been so many times that I find myself so thankful and inspired working alongside the many mentors and craftsman that we have as teammates. Being able to collaborate with like-minded team members from around the globe is so refreshing.
Exquisite Taste Volume 39
Four Seasons Resort Bali at Jimbaran Bay
Jimbaran
Bali 80361, Indonesia
T: (+62) 361701010
