INTERVIEW ALESSIO NALLINO EXECUTIVE CHEF JUMEIRAH BALI
Congratulations on your new role! How do you feel about being the new Executive Chef of Jumeirah Bali?
For me it’s a great honour to become part of Jumeirah Bali Family. This resort and the whole Jumeirah group are considered one of the Top Hotel Companies in the world so I’m extremely proud to be part of this successful team of people.
Having worked at an array of prestigious properties and restaurants around the world, why did you choose Jumeirah Bali as your new destination?
I had been thinking about moving to a slightly quieter location for some time now, especially for my family, and at the same time I felt that it was time for me to undertake a new challenge as Executive Chef without compromising my career journey. Together with my wife we discussed it for a long time and when I saw that Jumeirah Bali was looking for an EC I understood that it was the right opportunity for me. Jumeirah Bali is the perfect combination of work, home and family needs.
What can we expect to see from the menu in all the dining venue at Jumeirah Bali?
I love discovering new ingredients, flavours and working with local farmers and suppliers to develop new dishes. Together with my team we will work on some new proposals that will reflect not only my cooking style but also my origins and partly what I have learned around the world during all these years. We’re also working on some new projects that should go live by the end of the year but at the moment I cannot share more.
Share with us, the latest update in the food and beverage at Jumeirah Bali
Probably the most recent update for our resort is the opening for lunch of our signature restaurant Akasa. Chef Joan and her team are doing an amazing job and the location offers one of the best views of Dreamland Beach. It’s a great spot for a glamour and informal lunch with a stunning view of the Indian Ocean.
What do you think is the most important part of ensuring exceptional customer service?
I strongly believe that it’s a combination of multiple factors and each department play a very important role to ensure the overall guest satisfaction. From the moment that we receive a reservation request till the moment the guest leaves the restaurant/hotel and arrives back home, every single step is important. We live in a frenetic world where everything is mostly controlled by technology but I believe that as a person, the human factor is still the most important thing. Be greeted with a warm smile, eyes contact, being called by name, heaving people who can anticipate the guest needs, to be pampered and even a little spoiled. All those little things that make us feel special and will leave and unforgettable memory in our mind.
Who is your culinary idol?
From an Italian chef everyone probably expects to hear “mia nonna” or “mia mamma” (my grandma or my mom)
Honestly, I don’t have a culinary Idol that inspired me or someone that I took as example to be where I’m now. I had the opportunity to work with a lot of professional & also unfortunately sometimes with some unprofessional people. I always try to be myself, listen, learn, took the best from each of them & apply it on my daily working routine.
What is your most memorable dining experience?
Few years ago, together with some friends, we went to visit the “Osteria Francescana”, 3 Michelin Star Restaurant from Chef Massimo Buttura in Modena City. That was probably the most memorable meal that I had in my life. Every dish was absolutely superb, a harmony of flavours and textures that surprised me bite after bite. Every dish was presented by the Restaurant manager and had a small table side service. It was fascinating hearing the story and the best moment was when Chef Bottura came to say hi and shared some tips with us. I purposely switch off my phone that day. I didn’t take any picture or video, I just enjoyed my meal & if I close my eyes I still remember every single moment of that experience.