Operations Director at BLANCO par Mandif
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E: Describe your typical day in a sentence
Eko: My typical day goes quite quickly with the help of a few espressos, from waking up and walking my two Dachshunds, to arriving at BLANCO par Mandif, reviewing reports, checking emails and reservations, meetings and training with the team, before it’s show time in the evening.
E: How did you come to be the Operations Director at BLANCO par Mandif?
Eko: I met our Chef Patron and my partner in crime, Mandif Warokka, when he opened Teatro Gastroteque in Seminyak. We clicked and hit it off immediately, hanging out late into the morning at Laota and KFC, with a few bottles of vino and complaints from our better halves, dreaming about our own space to let our creative juices run freely. One afternoon, Mario Blanco (of Antonio Blanco Museum) called and asked to meet us in Ubud. He said, “I have a space that you two should see – let’s do something together.” We fell in love with it and voila! BLANCO par Mandif was born.
E: What’s the toughest part of your job?
Eko: Nothing is too tough if you break it down bit by bit. We plan, we execute and we improvise whenever necessary.
E: And the most rewarding part?
Eko: To see a guest smiling after just a few bites, and to watch my team smiling when they see it, too.
E: Would things fall apart if you weren’t around?
Eko: Hell no… I’m lucky to be blessed with the efforts of our Operations Manager, Resva Conita, and Restaurant Manager, Vica Mileva, to spearhead the operations when I’m not around, whilst the can-do attitude of our young and dynamic team always make things happen.
E: So why should people choose BLANCO to Dine?
Eko: Where else do you see the words “Indonesian”, “degustation” and “pairing” in one complete package? We offer unique and heritage flavours of Indonesian cuisine, envisioned and executed by our Chef, Mandif Warokka. Moreover, we elevate the flavours further with our matching beverage pairings.
E: What’s your favourite dish at BLANCO?
Eko: Oh that’s easy… The Mie Cakalang (noodles with smoked skipjack tuna) and the current Lamb Marangi-style (lamb chop with a soy and coriander marinade). The kitchen team are always cautious when I’m hovering around, afraid I might steal one during the day’s prep!
E: Away from work, what’s your favourite place to eat?
Eko: Two places come to mind: Metis and SIP. They’re both French and one French chef once told me, “French food is simple, we only have three ingredients: garlic, butter and love.” You can’t go wrong with that.
E: Finally, any advice for those looking to break into the industry?
Eko: Hospitality is taxing with its long hours and demanding tasks, so you need to be Jedi-minded to know what people want before they even ask. So, my tip is, “prepare for the worst, hope for the best, and strive for greatness, along with a can-do attitude.”
