AYANA APPOINTS NEW EXECUTIVE CHEF
Hong Kong, 19 January 2010 – AYANA Resort and Spa Bali is pleased to announce the appointment of Giordano Faggioli as Executive Chef to oversee its 13 restaurants and bars, In-Room Dining and banqueting services.
Giordano brings more than 20 years’ experience in luxury hotels and restaurants to his role, including Executive Chef positions at the St Regis Beijing, and Four Seasons Resorts in Chiang Mai and Sharm El Sheikh, Egypt.
The Italian native, who grew up in a small farming town of just 1500 people, said he jumped at the opportunity to work at AYANA, which has been honored with several industry awards following its rebranding last April under the management of West Paces Hotel Group. The most recent accolade was Asia’s Leading Luxury Resort at the World Travel Awards 2009 in London.
“I had heard many good things about the property and was excited to work with Horst Schulze and his team at West Paces,” Giordano said. “AYANA’s reputation is first-class as a luxury destination that provides a unique and memorable guest experience, and this is recognized by the many awards it has won. I feel privileged to be a part of this team.”
From the region of Emilia Romagna in northern Italy, renowned for its homemade fresh pasta, cured meats, asparagus, and seafood fresh from the Adriatic sea, Giordano’s career has seen him travel widely in south-east Asia. He said the opportunity to work in Bali was a bonus to joining AYANA’s team. “The Balinese are well-known for their hospitality and friendliness, and now I can understand why this is so often voted the World’s Number One island. It truly is a beautiful place with beautiful people.”
He arrived in Bali just before the busy Christmas and New Year period, and just as AYANA unveiled its latest renovation, of Damar Terrace restaurant, one of seven restaurants spread out around the 77-hectare property. Giordano said he has been amazed at the sheer quality and diversity of the culinary experiences at AYANA, which also include:
Dava, an ultra-chic restaurant with stunning Indian Ocean views serving modern international cuisine by Chef William Gumport, and a la carte breakfast for villa guests.
Kisik Bar and Grill, an ocean front, sand-floored restaurant carved into the Cliffside serving fresh seafood fresh from the boats and cooked to perfection over coconut husk barbecues.
Rock Bar, a must-see for every visitor to Bali, perched 14 meters above the ocean on a rocky outcrop at the base of towering cliffs.
Padi, also recently renovated and featuring Thai, Indian and Indonesian cuisine for dinner, and international buffet breakfast.
Sami Sami, a cliffside restaurant serving Italian cuisine.
Langit Theatre, an open-air, terraced theatre for dining under the stars while watching traditional Balinese dance performances.
Spa Café, serving low calorie healthy spa cuisine.
Pesta Lobster ‘Dinner on The Pier’, the resort’s famous candle-lit, four course lobster dinner for just two people, ‘cast away’ on the private pier extending out into the Indian Ocean.
“This is the type of resort that food and wine connoisseurs dream of,” said Giordano. “Travelers can come here and savor a different dining experience every night, and be completely wowed by the ambiance, cuisine and service, without ever leaving the property. From dinner for two on the private pier, to the urban-chic of Dava and Asian family-style dining at Padi, this is a true culinary journey!”
General Manager Charles de Foucault said Giordano’s strong background at high-end restaurants and luxury hotels would further enhance the dining experiences available at AYANA’s restaurants. “Giordano possesses a wealth of experience and creativity, and we look forward to seeing the ‘Giordano touch’ take our culinary service to new heights.”
At the same time…………….
AYANA REOPENS DAMAR TERRACE RESTAURANT FOLLOWING MAJOR RENOVATIONS BY YASUHIRO KOICHI
AYANA Resort and Spa Bali has re-opened Damar Terrace restaurant following extensive renovations by Yasuhiro Koichi, the acclaimed Japanese designer behind the Rock Bar.
Koichi, whose company Design Studio SPIN has created some of Asia’s most iconic bars and restaurants, combined comfort with modern Asian decor for relaxed all-day dining at Damar Terrace. His trademark style is reflected in the combination of traditional materials, motifs and colors, set off by cutting-edge lighting and clean modern lines softened by tranquil lotus ponds.
“The renovation of Damar Terrace further highlights the commitment of this property’s owners to ensuring AYANA maintains its position as Asia’s premier destination resort,” said General Manager Charles de Foucault. “They have continually invested in this property over the last 13 years, and their commitment was recognized when our guests and travel partners voted us Asia’s Leading Luxury Resort at the World Travel Awards in November. We find it very rewarding when guests return to AYANA and comment on how there’s a new surprise awaiting them every time they visit; this is what being Asia’s best is all about, and Damar Terrace is the next surprise awaiting them!”
The central thatch-roofed bale (open-air gazebo) features a large carved wooden dragon suspended dramatically above a bar made from recycled ship wood, giving it a rustic, cozy edge. Another bale extends out over the pond with plush day-beds that almost appear to float. Wooden partitions separate each day-bed, providing an intimate ambience while guests watch the colorful koi fish dart beneath lotus plants lit up by dozens of floating candles at night.
The beautiful glass lamps illuminating the restaurant were designed by Japanese glass artist Seiki Torige, who also created the bar using ‘kayu besi’ or ‘iron wood’ from an old Indonesian ship. Originally the hull of a wooden boat more than 50 meters in length, Seiki found this wood in a remote village in South Sulawesi. As its name suggests, iron wood is extremely hard and sinks in water like iron; according to legend, it also has the power to protect its passengers. It has been used in traditional Indonesian boatbuilding since ancient times.
The restaurant’s menu has also been relaunched to feature more ‘small bite’ options and European dishes, to add to the range of Asian favorites.
“The concept is modern yet relaxed, with an all-day dining menu to cater for different guest palettes,” said AYANA’s newly-appointed Executive Chef Giordano Faggioli. “It is a relaxing, tranquil space, which becomes very romantic at night in the glow of the candles floating in the ponds. The a la carte menu matches this ambience, making it a perfect spot for a relaxing lunch, chilled out High Tea, or intimate dinner.”
Damar Terrace’s renovation is the latest in a series of upgrades to AYANA’s restaurants and lounges since the resort’s rebranding last April. The first, in July, was the opening of Bali’s most spectacular sunset venue, the Rock Bar, perched 14 meters above the ocean on a rocky outcrop at the base of towering cliffs. Other enhancements include a new concept and menu at Dava following the appointment of William Gumport as Chef de Cuisine; and extensive renovations at Padi restaurant, which has been transformed into a Pan Asian venue offering Indian, Thai and Indonesian for a la carte dinner, and gourmet dining at 6 different food stations for buffet breakfast.
About AYANA Resort and Spa
On 1 April, 2009, AYANA Resort and Spa Bali was launched as an independent hotel under the management of US-based West Paces Hotel Group. Named after a ‘place of refuge’ in Sanskrit, AYANA is perched on limestone cliffs up to 30 meters above the Indian Ocean near Jimbaran Bay on Bali’s south-western peninsula. The 77-hectare property enjoys majestic views and a secluded location across its 1.3 kilometer coastline, yet is just 15 minutes from Bali’s airport. The 368 guestrooms — comprising 290 rooms and suites, 77 one-bedroom and two-bedroom private villas, and one three-bedroom AYANA Villa for the ultimate in luxury villa accommodation — offer guests the best of both worlds: the seclusion and space of their own Balinese-style villa or room, and access to the facilities and services of a world-class hotel.
Resort highlights include the 22,000sqm Thermes Marins Thalasso spa with one of the world’s largest Aquatonic Seawater Therapy Pools and the Spa on the Rocks villas set amidst the Indian Ocean. The 13 dining venues include the new Rock Bar located on natural rock 14 meters above the ocean, and the ultra-chic Dava restaurant. There are five purpose-built wedding venues; the avant-garde Champa Garden for events of up to 5000 people; four freshwater swimming pools including a children’s pool; a salt-water, infinity-edged Ocean Beach Pool at the cliff’s base, accessed via an inclinator; an 18-hole golf putting course; tennis pavilion; jogging/cycling path; fitness center; children’s center; seven boutiques; comprehensive meeting facilities and high-tech business center; and resort-wide WIFI.
About The West Paces Hotel Group
The West Paces Hotel Group based in Atlanta, Georgia, U.S.A. was founded in 2002 by Horst Schulze along with several former Ritz-Carlton executives. The principals of the company leverage unparalleled hospitality experience and a diverse track record of operating world-class hotels and resorts to create value through superior service at luxury, world-class properties and conference centers in gateway cities and high-profile resort destinations around the world.
In less than six years, West Paces has successfully launched two hotel brands, is operating 15 properties and with its Singapore based affiliates West Paces Hotel Group Asia, is on course to operate or have under contract at least 50 hotels by 2010. Co-Chairman and Founder Horst Schulze has helped reshape concepts of luxury service throughout the hospitality and service industries. As chairman of West Paces Hotel Group, he has created the unparalleled Canon service standards introduced at AYANA. For more information, visit www.westpaceshotels.com.
For more information, please contact:
Director of Public Relations
AYANA Resort and Spa
Telephone: (62) (361) 702 222
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