E: What are your responsibilities?
A: Overseeing all aspects of food and beverage operations to ensure exceptional guest experiences, while also working to maximise profitability.
E: What makes a typical day?
A: Starting in the back of the house, I’ll say hello to the culinary team, picking up a freshly baked, still-warm croissant and an equally warm welcome from the pastry team, which I enjoy alongside my first coffee of the day with my team before the morning briefing. Throughout the day – and into the night – I’ll meet with chefs from across our various venues, discussing any day-to-day issues that arise as well as details about upcoming special events. During service hours, I’ll always try to spend some time on the floor meeting with guests to make sure their experience is the best it can be. It’s also a pleasure for me to chat with guests and get their feedback too.
E: Who has been the most influential figure in your career to date?
A: Chef Nicolas Hameury, a former colleague from Four Seasons Hotel George V and also in Tokyo. He has been the most enthusiastic and creative chef I’ve ever worked with. Always aiming for perfection, he has been an inspiration for me right from the start. We professionally grew up together, and I consider him my brother-in-arms.
E: Team player or team leader?
A: I prefer to think of myself as a team leader on the playground with my team.
E: Name one thing that is special about your restaurants?
A: Authenticity. A restaurant should stay true to the roots and essence of the cuisine it is serving, providing guests with an immersive and honest culinary journey. Guests should feel a genuine connection to the cuisine and culture being represented. The meal should transport them to another place entirely, creating a genuinely memorable experience. Depending on the circumstances, it should also perhaps evoke a sense of nostalgia.
E: What is the most important trait to have in your work?
A: Flexibility. I need to be adaptable and nimble, keeping an eye on new trends and embracing change when it’s needed. New circumstances arise, and challenges pop up – it’s important in my role to be able to respond quickly and to make the most of the opportunity to always be evolving.
E: What is the most memorable moment of your career?
A: On Christmas Eve at Four Seasons Hotel George V, the lines blurred between guests and employees as we all came together as one, celebrating Christmas in a delightful and enchanting atmosphere. The kind of emotion we all shared that night is really what hospitality is all about.
E: Dead or alive, who would you like to take out to dinner?
A: I am the living reflection of my grandfather, whom I never had the chance to meet. I have the same hobbies as he did, we share the same mannerisms, and we each pursued the same careers in hospitality. I wish we could share a table and have the chance to get to know each other.
Exquisite Taste Volume 40
Four Seasons Resort Bali at Sayan
Sayan, Ubud
Bali 80571, Indonesia
T: (+62) 361977577
E: reservations.bali@fourseasons.com
IG: @fsbali
