Q: How did you come to be the F&B Director at Tirtha Dining?
It was my wife who encouraged me to apply for the open position at Tirtha Bali, and since then, everything just took off! Before, I was the Head Sommelier & Beverage Manager at Dusit Thani Maldives, so after 15 years in the wine industry, I was definitely ready to move on to my next challenge.
Q: So what’s the toughest aspect of your job? And what is the most rewarding?
The toughest aspect, or rather the most challenging, is to keep innovating and reinventing myself, whilst also being prepared to manage different issues and ‘surprises’ that come on a daily basis. But the most rewarding is offering each guest an outstanding dining experience, which is the basic characteristic of Tirtha.
Q: What’s the most ridiculous complaint you’ve ever received from a customer?
Often our customers come to Bali for the weather and very often, they come to our establishment for the sunset. One particular guest booked a romantic outdoor dinner for his wife which turned out to be a rainy afternoon. So automatically, we moved the setup indoors. The customer got so upset and rather oddly, he blamed the bad weather on my wine choice. He said that I was being patriotic by choosing a French wine (I am French) and in return, God punished him with the bad weather. It took me a long time to understand what he meant. Actually, I’m still trying to understand it now…
Q: What is an under-appreciated aspect of Tirtha that you think more guests should know about?
I’m not sure people realise how unique Tirtha really is. You can look at pictures, but to actually be here is a totally different experience. We have our amazing garden with magnificent Indian Ocean views (I think they’re the best views in Bali) where you can enjoy gorgeous cocktails during sunset, creative French cuisine and a very unique dining experience. What’s even better is you don’t have to be staying at Tirtha to enjoy it – dinner reservations are open to outside guests as well.
Q: Be honest, how fast would things fall apart if you weren’t around?
We have a very solid team, most of them have been here since the opening in 2003, so they can definitely run without me. But by me being here, I can assist them in making sure everything is just right to give every guest the unique, magical and intimate Tirtha experience. Q: Who is another member of your team that you think deserves more recognition?
I don’t think I could pick just one as we have so many great team members. I like to work with people who are confident and like to come to work everyday. Working should be enjoyable and not just a task. It’s more difficult for me to be around timid people, because I move quickly and decisively. But here, I’m lucky to be able to work with people who have great characters and integrity. They are confident and enthusiastic. They all really deserve recognition.
Q: Would you mind sharing your recommendation for another restaurant in Bali and what your favourite dish there is?
After more than 15 years in the F&B business, the best dish for me is the one I cook at home, as I can cook according to my mood. It’s often something grilled.
Q: It’s your day off. What’s on the itinerary?
Playing football with my kids and enjoying a family day out; simple but essential.
