Director of Food & Beverage at The Ritz-Carlton Jakarta, Pacific Place
E: What are your responsibilities?
A: As the Director of Food & Beverage, my responsibilities include overseeing all food and beverage operations in our restaurants and bars, the Club Lounge, in-room dining, and banqueting services. I strive to ensure that every guest has an exceptional experience. Additionally, I focus on financial performance, driving innovation, developing our talent, and upholding the luxury service standards that The Ritz-Carlton is known for.
E: What makes a typical day?
A: No two days are alike, which is why I love this role. My mornings begin with an outlet walkthrough, checking the venues, and catching up with guests over breakfast. After an alignment meeting with the leadership team, my time is split between creating new dining experiences, tracking business performance, and mentoring staff. Above all, I make sure to stay present on the floor. Connecting with guests is vital to creating memorable experiences and ensuring our business thrives.
E: Who has been the most influential figure in your career?
A: Rather than a single individual, my growth comes from the many exceptional leaders I have worked with across MICHELIN-starred restaurants and iconic luxury hotels. Each taught me something different. From them, I gained sharp attention to detail, true humility, resilience, and the vital importance of leading by example. Those lessons entirely shaped the professional I am today.
E: What are your strongest attributes?
A: My strongest attributes are adaptability, a genuine passion for hospitality, and a love for developing people. Having worked across Europe, the Middle East, Africa, Asia, and Australia, I have learned how to truly embrace different cultures and build high-performing teams. I also believe in leading with positivity, creating memorable guest experiences through continuous innovation, and delivering authentic care.
E: What is one special thing about the property’s culinary offerings?
A: We constantly innovate to elevate the guest experience through fresh dining concepts and seasonal collaborations. PA.SO.LA Restaurant perfectly captures this transformation. While it serves as a vibrant all-day venue for breakfast and lunch, it transitions into a refined, candlelit space by evening. Dinner becomes an immersive culinary journey, featuring panoramic city views, interactive live chef preparations, and Mediterranean-inspired dishes. Every detail, from the signature bites to the authentic local ingredients, is designed to create a lasting connection.
E: How do you unwind?
A: I enjoy travelling and discovering different cultures through food, which is one of my biggest passions. I also like spending time with family and friends, staying active, and occasionally enjoying a great meal paired with an exceptional bottle of wine. Experiencing hospitality as a guest is often where I find inspiration for my own work.
E: Dead or alive, who would you like to take out to dinner?
A: I would choose César Ritz. His vision truly transformed hospitality into an art form, and the principles he established still inspire luxury hotels today. It would be an incredible opportunity to discuss how the industry has evolved, and how we can continue staying true to his timeless standards of service excellence.
Exquisite Taste Volume 52
The Ritz-Carlton Jakarta, Pacific Place
W: ritzcarltonpacificplace.com
IG: @ritzcarltonpacificplace
