InterContinental Bali Resort has appointed John P. Rees Jr. as its Director of Food and Beverage. Rees brings 25 years of culinary expertise to the Bali Resort and his assignment to revitalize all areas of the food and beverage operation.
An American national, Rees is a hands-on manager who strongly believes in the art of communication and teaching his teams an ultimate respect for food. It is not unusual to find him behind the counter demonstrating how to roll pizza dough or flitting between tables, interacting with guests while trying to accommodate all taste preferences.
A avid wine enthusiast, Rees is passionate about creating a global wine list to maintain the Resort's cosmopolitan edge. Appropriately, he is the driving force behind the Wine & Dine Festival 2008 set for February 9, 2008, providing guests with a culinary journey punctuated by fine wines from around the world.
A pet project that Rees has set for himself in Bali is exploring the feasibility of an oceanfront sustainable garden for the production of in-house produce.
Beginning his hospitality career in the early 1980s, Rees worked his way through the kitchen hierarchy to earn his first appointment a decade later as Executive Chef for The Ritz-Carlton St Louis, Missouri, followed by an assignment at The Peninsula Hotel in New York. It was at The Peninsula where he launched the internationally acclaimed Adrienne - a restaurant which was the recipient of numerous culinary accolades. A series of overseas appointments followed with Rees demonstrating his culinary mastery at the Sun International Bahamas, China World Hotel and Swissotel Nankai Osaka.
In 2004, he accepted an appointment as Director of Culinary Operations at the Macau Tower Convention and Entertainment Centre. Pursuing his love of wine, he then moved to the role of Area Director of Sales/General manager for Summergate Fine Wines, positioning the company as the leading fine wine provider in Macau, China.
In his spare time Rees enjoys traveling with his family, winding down with a game of golf and, not surprisingly, sharing a bottle of wine with friends. A keen photographer, his food shots and menus have been featured in numerous international culinary publications.
Based at the InterContinental Bali Resort, Rees will have responsibility for the culinary and service operations of all restaurant venues. In addition, he also has a regional role to oversee food and beverage management at other InterContinetal properties located in Indonesia and Malaysia.
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