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Appointments in the Best of Taste

Luxury Collection Resort & Spa, Nusa Dua and Meli„ Bali Make F&B Appointments.


(3/6/2010)

Stephen Seckold, Chef De Cuisine, Luxury Collection Resort & Spa, Nusa Dua

David Cuddon, General Manager of The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali has announced the appointment of Stephen Seckold as Chef de Cuisine for the Resortís signature restaurant, Ocean Terrace Beach Front Dining.



Stephen Seckold


Seckold brings wide-ranging culinary experience gathered during assignments with luxury resorts and restaurants in London, Sydney, Botswana and, most recently, the famed Flying Fish Restaurant at the Sheraton Fiji Resort. Equally impressive are periods spent at Gordon Ramsayís Michelin-starred restaurant, La Noisette, working for Chef Patron Bjorn van der Horst in London and at high-end safari camps in central Botswana, Uncharted Africa Safari Co., where he cooked for several members of the British Royal family.

During his two and a half years with Flying Fish Sydney Seckold progressed from Head Pastry Chef to Senior Sous Chef. He now looks back at his Flying Fish interlude as invaluable opportunity to work closely with Peter Kuruvita, the renowned restaurateur and co-owner of the Flying Fish.

While overseeing the Lagunaís Resortís well regarded Ocean Terrace Beach Front he will report directly to award-winning Executive Chef I Made Putra.

Christian Beaulieu, F& B Director, Melia Bali

Jim Boyles, General Manager Meli„ Bali has announced the appointment of the Resort's French Executive Chef, Christian Beaulieu, as Food & Beverage Director.



Christian Beaulieu


Originally from Strasbourg, France, Beaulieu brings the experience of consumate profession to his well-earned promotion. Prior to joining MeliŠ Bali as the Executive Chef in 2008, Beaulieu was Executive Chef at MeliŠ Palas Athenea for four years and other five-star hotels in Majorca, Spain. A hotel school culinary graduate, he has in the past specialized in pastries, chocolates and confections. Working as a chef in numerous highly respected hotel restaurants in Spain, Germany and France have complemented the culinary skills of what has become a most well-rounded chef.

In his latest position, he oversees the management of the resortís five restaurants, two lounges and three bars and all areas of kitchen operations at the resort.


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