Director of Food & Beverage at Four Seasons Resort Bali At Jimbaran Bay
E: What are your responsibilities?
A: As a hotel, our primary responsibilities focus on profit and loss, guest experience and employee wellbeing. One of my biggest responsibilities is balancing these aspects to ensure that all stakeholders—guests, employees and business partners—are satisfied.
E: What does a typical day look like for you?
A: My day starts early; I like to avoid traffic, so I usually arrive around 7am. I begin by making my rounds during breakfast, greeting the team, checking in with them and observing how guests are enjoying their meals. After that, I catch up on emails before heading to our morning briefing. Due to the size of our resort, I spend a lot of time walking around and cover quite a few steps throughout the day. I visit the restaurants, meet with various teams and attend afternoon meetings. My day primarily revolves around being present in the resort, engaging with the team and ensuring smooth operations.
E: Who has been the most influential figure in your career?
A: The person who had the greatest impact on me was the chef I worked under during my apprenticeship. I was only 15 at the time, fresh out of school and he had incredibly high expectations. In the beginning, I made a lot of mistakes, but he guided me through those formative years. He was tough but fair. Looking back, I can laugh at some of the challenges, but at the time, it was intense. His influence still shapes the way I approach my work today.
E: What are your strongest attributes?
A: I would say my thoughtfulness and structure are my strongest attributes. Being Swiss, I naturally lean toward organisation and efficiency. I believe that having a solid structure, along with good practices and habits, helps create stability even in challenging times. If a storm comes, we may bend, but we won’t break.
E: Are you more of a team player or a team leader?
A: I believe you have to be both; they are two sides of the same coin. You start as a team player, contributing and learning from those around you. Over time, as you gain experience, you evolve into a team leader, guiding and inspiring others toward a shared vision. However, even as a leader, it’s important to remember what it’s like to be a team player. That understanding makes it easier to motivate and connect with your team.
E: As the food and beverage director, what is one truly special thing about your resort’s culinary offerings?
A: The authenticity of our experiences—both in terms of cuisine and service—sets us apart. One standout example is Jala, our authentic Balinese restaurant. It originally started as a cooking school but became so popular that we transformed it into a full-fledged dining venue. This genuine culinary experience, combined with heartfelt service, defines what makes our offerings truly special.
E: What is the most important trait to have in your role?
A: Standing up for what is right is crucial. Working in a large hotel environment comes with many challenges, and it’s essential to advocate for both the team and the guests. It’s important to do this constructively and respectfully. In hospitality, where pressure and expectations are high, it’s easy to fall into bad habits, such as raising voices or being short-tempered. I believe one of the most important traits is kindness, paired with the courage to uphold strong values.
E: What is the most memorable moment of your career?
A: A standout moment from my apprenticeship was when I was responsible for salad preparation. One day, I had some wilted leaves that I didn’t want my chef to see, so I hid them at the bottom of the garbage bin. However, my chef knew exactly what was in every fridge and quickly noticed something was off. At the end of the night, after everything had been cleaned, he went through the garbage and found the discarded salad. To make his point, he threw the garbage onto my workstation, forcing me to separate the leaves by hand.
It was a tough lesson, but it taught me the importance of accountability and minimising waste. From then on, I stopped throwing salad in the bin and instead fed it to the fish in the river during my afternoon walks. It’s a story I still reflect on to this day.
Exquisite Taste Volume 47
Four Seasons Resort Bali At Jimbaran Bay
IG: @fsbali
