AYANA Resort and Spa Bali have appointed well-known French chef, Marc Dobbels, as their new Food & Beverage Director, effective April 1, 2009.
A trained Chef de Cuisine with a Michelin-star to his credit, Dobbels will oversee the management of the resort's 12 dining and lounge venues.
Dobbels joins AYANA's General Manager, Charles de Foucault, in a rebirth and re-branding of the resort under the management of the West Paces Hotel Group.
"I am thrilled to be working with such high caliber of hoteliers as Charles de Foucault and Horst Schulze at the AYANA Resort and Spa. This resort already offers an amazing variety of top-notch dining venues and cuisines, and our renovations will provide even more reasons for our guests to indulge in epicurean delights every day," said Dobbels.
Recent changes and renovations affecting the AYANA's food and beverage format include a new Rock Bar by Yasuhiro Koichi of Japan's Design Studio SPIN Koichi is also redesigning Sami Sami Italian Restaurant into a two-storey venue. Padi restaurant is also being renovated and its Thai menu expanded to include Indonesian and Indian cuisine.
Dobbels comes to the AYANA from his previous role as pre-opening Food & Beverage Director of The Capella Singapore, another West Paces Hotel Group property. Prior to his Singapore assignment, he served as Food & Beverage Director at the Hotel Le Martinez in Cannes, France, where he worked alongside the 2-Michelin-star Chef Christian Sinicropi at the renowned Le Palme d'Or restaurant.
Dobbels, by his own right, boasts having earned a 1-Michelin-star rating.
Charles de Foucault said: "Mark Dobbels' experience, good humor, passion for food and aptitude both in and out of the kitchen as a chef and manager, make him the perfect choice to lead AYANA's Food & Beverage Department and its established team of chefs following its evolution to an independent resort."
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