Could you please tell us about yourself?
I grew up in a village from a family, which believe that experience is the best teacher in our life. Rather than giving what I need, in my childhood my father gave me a responsibility about one thing but I never got upset if I failed. However I was given a reward if I succeed. Even though I never asked him why, but along the way I understand what he expected from me.
I started my hospitality career when I was 20 years old, working in a cruise ship which I really didn’t have any idea how and what to do as a bar waiter knowing that I just graduated at that time. But I learnt so many things for about 8 years working on the ship.
Quitting from a cruise ship in 2005, I started my first journey in a hotel environment as a restaurant captain. I have gained a lot of knowledge and confidence with my experiences that give me courage to take challenges and opportunity at the same time, which brought me to the moment where I am now.
What do you think about the F&B industry in Bali and what do you expect from it?
With the fact that Bali is an Island with its distinctiveness and uniqueness, people always want to visit. F&B industry in Bali is growing fast and a lot of new ideas in the competition, in which make Bali even more unique. Now people not only come for the temple or to see traditional dance, but also the culinary industry is something that the tourists are very excited to try.
My expectation is that it should be more unique traditional food presented professionally while maintaining the right and proper ingredients, which can increase the value and guest’s perception about local food.
What do you enjoy most about working in the hospitality industry?
Relationship. Through this kind of industry, we know more people from different country and different culture. It is interesting to have friends from different background. Also it can teach us more about respect, appreciation and understand other’s perception.
Share with us the most memorable moment that has ever happened during your career
Back in 1998, I was about 7 months on the cruise ship as a bar waiter and then I was promoted as a wine steward (selling wine in the restaurant). I think that was a great recognition given by my Filipino bar manager. One day I made mistake on my third day working as a wine steward. Guest ordered US$36 bottle of Champagne, but mistakenly I served the guest with Champagne with price US$120 per bottle. The Champagne was from the same Chateau but different quality and vintage. My Chief Wine Steward was really upset and wanted to move me down as he thought I was not capable in the job. I came to him calmly and said I would pay for it. So I paid the Champagne since the guest only wanted to pay for what he was ordered.
My Chief was still not happy and report to Bar Manager. But the Manager said to give me a second chance.
Long story short, he always came to me for any tasks if other wine steward didn’t want to do the job. This happened over and over. At the end when he was about to finish his contract, he recommended me to be his successor as a Chief Wine Steward to the Bar Manager. That was a victory for me for being underdog.
If you could pick one place to be your dream destination anywhere in the world, where would it be and why?
If you had to choose one meal for the rest of life, what would it be?
What is the weirdest request of food that you had to serve?
Rice with yoghurt
What do you do for fun during your day off?
Shape up my garden and enjoy the view after that.