Located along the beautiful oceanfront of Nusa Dua Beach, The Westin Resort Nusa Dua, Bali is the island’s home to family celebrations and the premier destination for all ages. With occasions year-round providing opportunities to satisfy palates from across the world, there’s a reason the renowned Bali destination attracts the most discerning diners.
Between day-long brunches and late-night dinner specials, a variety of tastes take centre stage every time the grills around the resort are fired up. Vast arrays of tables with extensive selections are feasted upon daily, with some of the island’s finest ingredients being showcased and presented beautifully by the culinary team. Not to mention the serene atmosphere, much of the dining at The Westin Resort Nusa Dua, Bali is set in spacious outdoor areas, great for families and couples alike.
The mastermind behind the menus presented at various of the property’s dining locations is none other than Executive Chef Dane Fernandes, a native of India who has come a long way through the ranks of hospitality dining to take kitchens at The Westin Resort Nusa Dua, Bali by the horns. From his decade-and-a-half experience in the industry to his view of the hurdles along the way that cemented his path to executive chef of the resort, Chef Dane has plenty to say about his passion and how he found a home in Bali.
E: What is your background, and what brought you to The Westin Resort Nusa Dua, Bali?
A: I am originally from an island called Charao from Goa, India. This is where my humble roots began. Coming from a family of farmers, I have always learnt how to respect nature and the beauty it brings along with it. I have been a part of the hospitality industry for about 15 years and have grown through the ranks working with three different brands; The Oberoi, Taj Hotels and now with Marriott International. I have been with Marriott International for about seven years now and have worked through three hotel brands: JW Marriott Hotels, The St. Regis Hotels & Resorts and now with Westin Hotels & Resorts, particularly at The Westin Resort Nusa Dua, Bali. This particular resort is a cultural extravaganza and something that has always excited me to be a part of different cultures and adapt them to their food and their people, I am very sure my journey with The Westin Resort Nusa Dua, Bali will be nothing short of explicit with all the heritage that the property brings along with its 30+ years of existence.
E: Describe something new you have brought to dining here at the resort.
A: I am someone who believes in the saying, tradition is evolution. For me, it is extremely important to focus on doing simple things well, providing guests with a complete sensory experience encompassing taste, smell and visual appeal. This aligns with one of our brand pillars, Eat Well. Our curated selection of signature dishes is handpicked with our guests’ wellbeing in mind, featuring mindful ingredients. This has always been the focus at The Westin Resort Nusa Dua, Bali, ensuring that our guests eat well, their way.
E: In your opinion, what makes a great chef?
A: I believe the greatest gift of leadership is to groom a new leader and pass on the baton. For me, what elevates a chef from good to great is the knowledge they share and the talent they nurture to take on higher responsibilities. This philosophy aligns with one of Marriott International’s core values: Put People First. We fulfil our commitment to associates by providing them with opportunity, community and purpose.
E: What is the biggest challenge of working in the kitchen of a five-star resort like The Westin Resort Nusa Dua, Bali?
A: Every place presents its unique challenges, big or small. I view each challenge as an opportunity to learn, resolve and grow. With the resort’s over 30 years of service excellence and our dedicated team, I am confident that we can successfully overcome any challenges that may arise in the future.
E: If you had to choose anywhere else in the world to cook, where would you choose and why?
A: If there is a place that I would love to cook is my island, Charao! It would be my way to give back to everything the island has provided me with.
E: What advice would you give to young chefs looking to break through in the culinary industry?
A: Keep it simple! Focus on what’s present and be the best in what you do, and you will achieve the greatest heights!
Highlights:
- Rock Lobster Laksa at Ikan Restaurant
- Shabu-Shabu at Hamabe
- Sunday Brunch at Prego
Exquisite Taste Volume 42
The Westin Resort Nusa Dua, Bali
ITDC, Nusa Dua
Bali 80363, Indonesia
T: (+62) 361771906
E: reservation.00035@westin.com
IG: @westinbali
