F & B : LIFE IN THE KITCHEN
OFF THEBEATEN PATH
Sitting on the cliffs above Jimbaran Bay in Bali , Ayana Resort and Spa can feel a long way from anywhere , so it is only fitting that Executive Chef Bernhard Butz took a bit of a scenic route to get here . In addition to more than 25 years
Bernhard Butz , executive chef at Ayana Resort and Spa overlooking Bali ’ s Jimbaran Bay , says he loves living and working in Bali thanks to its unique Hindu culture , volcanoes , rainforests and beautiful beaches . of hospitality experience at properties ranging from the JW Marriott Seoul to the Sheraton Amman , Butz has a serious gymnastics resume , starting his training at age 4 and competing in the German national championships at age 17 .
Today Butz must jump through different kinds of hoops to oversee his property ’ s sprawling F & B operation , where he helms 12 dining venues and banquet operations spread across more than 190 acres ( 77 hectares ) serving more than 500 guests daily . But when it comes to the potential challenges of sourcing ingredients in a remote destination , Butz sees only positives . “ Seafood is all locally provided from the surrounding Indian Ocean , and beautiful fresh mountain-grown Balinese fruits and vegetables are always available ,” Butz says .
Similarly , Jérôme Blanchet was drawn to Hotel Crillon le Brave in Provence , France , because of the culinary bounty of its surrounding area , not to mention the small property ’ s peaceful setting . Nevertheless , Blanchet says initially it was difficult to find top producers who could service the hotel , which is located approximately 25 mi ( 40 km ) northeast of Avignon , at the foot of Mont Ventoux . “ By driving around exploring farms in the area and going to local farmers markets , I finally found everything I wanted ,” Blanchet says . “ Sometimes I collect the chickens , goats and cheese myself straight from the farm . I get really good produce from all around the area — it has just taken some time to find it .”
Finding Long Beach Lodge Resort in Tofino , British Columbia , Canada , is a bit of a process , considering there is just one paved road to Tofino , and the nearest neighboring town is a 1.5-hour drive away . Nevertheless , Executive Chef Ian Riddick calls living and
Ian Riddick , executive chef at Long Beach Lodge Resort in Tofino , British Columbia , happily traded the skyscrapers of his native Toronto for massive ancient cedars and seemingly endless beaches .
working beside Pacific Rim National Park Reserve “ a dream come true ” and praises the area ’ s food culture for the accessibility of seasonal ingredients . Riddick says one of his biggest challenges , however , is keeping his staff engaged year-round . “ Here , hiking , surfing and beachcombing replace going to the movies and a variety of shops and nightlife ,” he explains . “ We are creative with our team activities and encourage learning and participation in community activities such as volunteering and local festivals .”
Still , Riddick acknowledges overall his position is an enviable one . “ We might be off the beaten path ,” he notes , “ but most of the guests I encounter are certainly jealous of where I get to live .”
52 HOTELS November 2013 www . hotelsmag . com