Director of Food & Beverage at Alila Seminyak
E: What are your responsibilities?
A: I lead the complete food and beverage strategy and performance at Alila Seminyak, overseeing signature outlets such as the oceanfront restaurant Seasalt and the lively Beach Bar. While my responsibilities span finances, concepting, and guest relations, a central part of my role is team growth and development. The strength of the operation lies in the people behind it, so I continuously find ways to elevate our team’s expertise, confidence, and pride while maintaining uncompromising standards.
E: What does a typical day look like for you?
A: My day begins early at Seasalt, with a double espresso and a quiet walk through the restaurants and bars, including the back-of-house kitchens and event spaces. I like to see the property calm and reset; it reveals a lot about the rhythm of the operation. From there, it’s reviewing revenue, identifying gaps, and shaping the plan forward. Understanding yesterday allows us to control today. By mid-morning, I’m on the floor, dedicating significant time to coaching the team on product knowledge, especially wine. Evenings are about observing flow and energy as guests fill our seats. Each day is an exercise in refining execution and making incremental progress, ensuring consistency and excellence across every touchpoint.
E: What would you say is your best attribute?
A: Consistency, clarity, and the ability to push my team beyond their comfort zone as a learning curve. I believe in structured training, purposeful repetition, and raising expectations through positive motivation.
E: Are you a team player or team leader?
A: I am a team leader who builds strong players. I see myself as a coach on the football field, working alongside my team while being clear about direction and standards. Hospitality demands firm guidance and purposeful coaching to achieve excellence.
E: What is the most important trait to have in your work?
A: Commitment to development is non-negotiable. Menus, trends, and guest expectations evolve. If the team does not evolve alongside them, the experience stagnates. Training is not a one-time event; it is a daily culture.
E: Who has been the most influential figure in your career to date?
A: Several senior leaders entrusted me early on with responsibility in complex environments, and that shaped my confidence and resilience. From a philosophy standpoint, I draw deep influence from American restaurateur Danny Meyer, particularly his view that we are not simply selling food, but we are creating how people feel.
E: What’s one really special thing about your hotel’s culinary offerings?
A: Our commitment is to pure, natural flavours. At Seasalt, the cuisine is coastal and ingredient-driven, with a focus on sustainably sourced seafood prepared with a Japanese touch. The goal is never to overcomplicate the plate, but to honour the integrity of each ingredient.
E: How do you unwind?
A: Physical training outdoors. It keeps my mind sharp and focused. Leading large teams requires emotional stamina, and movement gives me the clarity to sustain it.
E: Dead or alive, who would you like to take out to dinner?
A: Anthony Bourdain. He understood that food and wine are expressions of culture and love, not merely matters of taste. That perspective inspires my approach to hospitality.
Exquisite Taste Volume 49
Alila Seminyak
Jalan Taman Ganesha, Seminyak
Bali 80361, Indonesia
T: (+62) 3613021888
E: seminyak@alilahotels.com
W: alilaseminyak.com
IG: @alilaseminyak
