INTERVIEW WITH CHEF MATTHIAS MITTNACHT CULINARY LEADER THE WESTIN RESORT NUSA DUA, BALI

Congratulations on your new role! How do you feel about being the new Culinary Leader

of The Westin Resort Nusa Dua, Bali?

I am delighted to become part of the prestigious resort and to reset the culinary after the pandemic. 

Having worked at an array of prestigious properties and restaurants around the world, why did you choose The Westin Resort Nusa Dua, Bali as your new destination?

Having spent more than 10 years in Thailand and Vietnam I felt the time has come to explore a new destination and culture. The Westin Nusa Dua Bali is offering a variety of cuisine styles to bring in my culinary expertise. Hosting the Bali International Convention Centre as a home for high profile events in politician, business and lifestyle events are an extra add on to challenge my creativity and organizational skills. 

What can we expect to see from the menu in all the dining venue at The Westin Resort Nusa Dua, Bali

Revamp all culinary outlets  with a quality focus and attention to detail. Bali has great local produce to be incorporated in our WESTIN Brand Promise,  EAT WELL with well-balanced and nutritious menus. 

Share with us, the latest update in the food and beverage at The Westin Resort Nusa Dua, Bali

Right after my arrival we launched our MI area promotion with a FLEXITARIAN FRIDAY menu to cater for the steady growing plant based & vegan community. Right after we revised our All-Day Dining menu with light and refreshing dishes twisting local ingredients with international flavors such as Bali Tabbouleh or Beach Bowl. 

What do you think is the most important part of ensuring exceptional customer service?

Creating memorable experiences combined with a can do attitude. Anticipate needs and consider your own expectations if you would have to sign the bill. 

If you could collaborate with a famous celebrity chef, who would that be?

Jean- Georges Vongerichten acclaimed Michelin star chef operating almost 50 acclaimed restaurants around the globe by his forward-thinking vision. Yet after years of success his favorite retreat remained the kitchen.   

Who is your culinary idol?

Mum no one put more love in food, her milk rice soufflé is always in my mind and must be on the table when I am making it to her home in Germany.  

What is your most memorable dining experience?

Years back on a short trip to Crete, an island in Greece, I stumbled about a small tavern in the hills. The wood fire roasted lamb leg with a tomato salad – so full of flavors I had to go again the next day. Seriously I never found that taste again even when I been working 16 months on Cyprus a Mediterranean island next to Greece. 

What do you do in your free time?

Exploring my new destination and fitness to stay in shape.