Sitting on the cliffs above Jimbaran Bay in Bali,Ayana Resortand Spa canfeel 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 additionto more than 25years of hospitality experience at properties ranging from the JW Marriott Seoul to the Sheraton Amman, Butz has a serious gymnastics resume, starting his training atage4and competing inthe German national championships atage 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.
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