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Bali Hotel Appointments

Conrad Bali and The Westin Resort, Nusa Dua Announce Recent Managerial Additions their Bali Teams.


(6/7/2010)

Recent senior appointments at Bali Hotels include:

Samuel Gacos, Director of Sales & Marketing, Conrad Bali. With more than fifteen years experience in sales and marketing, Gacos has held numerous senior management positions, including stints at the Manila Hotel and 10 years with Shangri-La Resorts, before joining the Hilton Cebu Resort & Spa in 2006 as Director of Sales & Marketing a position he held for 2 years.



Samuel Gacos


His most recent assignment was as Cluster Director of Sales & Marketing at The Legian, The Club, The Legian in Seminyak and The Chedi Club at Tanah Gajah Ubud where he was in charge of the overall planning and directing of business development initiatives.

His new assignment at Conrad Bali puts Gacos in charge of a team of 26.

Commenting on his appointment Samuel said: "Going back to Hilton is synonymous to returning back 'home.' I look forward to further develop my career with the group as I take on this new challenge and opportunity."

A Philippine national and an avid golfer, Gacos holds a Bachelor of Science degree in Hotel & Restaurant Administration from the University of the Philippines.

Mohan Singh Rawat, Indian Chef de Cuisine, The Westin Resort, Nusa Dua, Bali. With more than 9 years hospitality industry experience, Mohan Singh Rawat joins The Westin, Nusa Dua as its Indian Chef De Cuisine.

An outstanding Indian chef who has worked at The Aman New Delhi and The Westin Sohna Gurgon India, Mohan brings with him a wealth of Indian culinary expertise which he is keen to showcase at the Resort's Veranda Restaurant.



Mohan Singh Rawat


"Indian cuisine is characterized by the abundant use of herbs, spices, vegetables and sometimes locally grown fruits. There is a wide practice of vegetarianism across many sections of Indian society. Every genre of Indian cuisine is identified by an assortment of unique dishes and cooking techniques. Consequently, the food differs from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent. However, my culinary focus is the flavorsome cuisine from northern India," commented Mohan.

"With years of experience working in New Delhi, which is renowned for its distinctive food delicacies, I must say my specialty is in northern cuisine including galouti kebab, dum ka murgh and nalli nihari. North Indian cuisine is distinguished by the proportionally high use of dairy products such as milk. A griddle is used to bake flat breads like roti, paratha, and kulcha while main courses including tandoori chicken are cooked slowly in a tandoor. The staple food of northern India is a nutritious combination of lentils, vegetables and roti (wheat based bread). But the varieties used and the method of preparation can vary from place to place," he continued.


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