Interview with Christopher Smith Director of Beverage & Food Renaissance Bali Nusa Dua Resort

Congratulation on the Opening of Renaissance Bali Nusa Dua Resort!

Tell us about the F&B outlets in this new resort and its distinguishing characteristic.

We have opened 3 outlets at this stage with 3 more to awesome concepts to come.

Backstage food theatre is our all day dining which is definitely like no other all day dining you ever seen, the design is super cool through the concept of “ backstage”, every element of the restaurant brings to life the feeling of being behind the scenes in theatre.

Atomic 17 is our bar surrounded by the 4 pools, it is designed as a super modern party place to be seen. You’ll find our resident DJ spinning daily, bar guys and girls mixing up super funky cocktails and our signature gin cart and gelato vespa. 

The Rbar is situated in the lobby, this is an upscale cocktail lounge featuring an LED ceiling, DJ booth and radical furnishings. By the day Rbar is a great place to chill and have an afternoon tea experience then after 6pm the place comes to life with the Music, lighting and mixology.

What about drinks or cocktails? What kind of distinctive beverages can your guests expect?

We are all about the beverages here at Renaissance, we have a huge selection of super cool cocktails in all areas, the Siligita sling in the RBar and the Liquid sanity at atomic 17 are both a must try.  For those who’d rather something a bit healthier we offer elixirs, local Jamus and daily juice creations

Do you have any special F&B offer at this moment?

We Sure do!

“Liquid courage” daily from 5-7pm at Atomic 17 get 50% off

“It’s the weekend @ Atomic 17” 200,000++ B7f credit , enjoy the 4 pools and Beats from DJ Anastasia

Do you have a signature dish that your guest must have/try while visiting the resort?

Our Executive Chef Alit Mendala has created a dish we call “a slice of Edo” this truly something different, visually fun and super eeeenaaaak!!

Crispy nori, fresh seafood , seaweed, avocado and unagi sauce served in an intriguing way

What are your favorite local ingredients to work with?

I’ve always love to use Kemangi in both food and beverage creations, it so versatile and so tasty. The zingy basil flavors can pair with an endless amount of other ingredients. Watermelon kemangi cocktails, kemangi and balsamic ice cream, kemangi and cashew pesto….the list goes on 

If you had a chance to do a collaboration with a famous celebrity chef/Michelin star chef, who would you choose and why?

Without a doubt Marco Pierre White, just because he’s old school and awesome!!  I here he’s a pretty good cook too.

As the Dir of F&B and also a Chef, tell us about the best meal you’ve ever had in your life?

Of course its Chef Alit’s “ slice of edo” by far the best meal I’ve ever had!

Aside from that I think it would be sitting at fisherman’s wharf many years ago in San Francisco eating a very simple grilled lobster with garlic butter, I remember the freshness, simplicity and the flavor of the Maine lobster blew my mind

What is your greatest achievement in your career?

I’ve been lucky enough to be working on many hotel and restaurant openings during my career so far, the greatest achievement is always seeing the projects come to life. The Journey of creating the concepts, designing menus and then bringing it all together to open a successful restaurant or bar is the most rewarding feeling for any food and beverage professional.