Director of Food & Beverage at Hotel Indigo Bali Seminyak Beach
E : What are your responsibilities?
A: My primary responsibility is to lead and manage a team of over 200 talented individuals across culinary and service. A well-harmonised team is the key ingredient to success. I also oversee a dynamic food and beverage programme that responds to guest demographics and seasonal trends. Dining out is part of my job; it helps me stay connected with market movements and evolving tastes.
E : What makes a typical day?
A: I start early at the resort with a quick review of the day’s agenda and priorities. After that, I conduct a full property tour, greeting as many team members as possible and engaging with guests along the way. I never skip my double espresso and enjoy tasting several breakfast items, both from the buffet and à la carte.
E : Your best attribute?
A: I am adaptable, passionate and grounded in integrity, with a playful spirit that thrives on thinking outside the box.
E : Team player or team leader?
A: I’m a leader who operates at the team level—approachable, engaged and never hesitant to step in when needed.
E : Who has been the most influential figure in your career to date?
A: There’s not just one person. My mother gave me my first motivation and was my first boss when I worked at her restaurant in the Netherlands. Jonnie Boer inspired me to pack my bags and seek growth in big cities. Cees Helder, chef/owner of a three-Michelin-starred Parkheuvel in Rotterdam, helped shape me professionally and welcomed me into the international culinary and wine world.
E : Name one special thing about your hotel or restaurant.
A: There’s never just one special thing! The hotel beautifully blends into the Seminyak neighbourhood, both in design and attitude. We offer a relaxed yet luxurious five-star experience. As a coffee lover, I’m proud to say that we roast our beans! However, what makes it truly special is our people—a wonderful mix of characters and individuality. Everyone belongs here.
E : How do you unwind?
A: I listen to loud music in my headphones and 45 minutes at the gym every evening after work. On my days off, I focus on family time and shared experiences, always accompanied by a great meal.
E : Dead or alive, who would you like to take out to dinner?
A: I would choose my dad. Sadly, I never had the chance to spend time with him as he passed away when I was still a baby. I imagine that dinner would be filled with endless courses, plenty of wine and stories that would last until the restaurant lights turn off.
Exquisite Taste Volume 48
Hotel Indigo Bali Seminyak Beach
IG : @hotelindigobali
