EM­MANUEL NELO

Exquisite Taste - - Behind The Scenes -

: De­scribe your typ­i­cal day in a sen­tence.

Em­manuel: I start with an early morn­ing work­out and a good break­fast be­fore I check on the res­tau­rants and have meet­ings.

Di­rec­tor of Food & Bev­er­age at The Ritz-Carl­ton Jakarta, Pa­cific Place

: So how did you come to be the Di­rec­tor of F&B for

The Ritz-Carl­ton Jakarta, Pa­cific Place?

E: I was born to do it ac­tu­ally! My fam­ily owned a restau­rant so I lit­er­ally grew up in the kitchens. I stud­ied ho­tel and restau­rant man­age­ment in Mex­ico and I’ve al­ways been pas­sion­ate about food and wine. I joined The Ritz-Carl­ton fam­ily al­most 11 years ago and I’ve en­joyed ev­ery sin­gle day since.

: What’s the tough­est part of your job?

E: This job re­quires one to move from one lo­ca­tion to an­other, so I guess the tough­est part is not spend­ing as much time as I would like with my fam­ily and be­ing away from my home coun­try.

: And what makes you smile at work?

E: It has been two months since I ar­rived in Jakarta and this has been the smoothest tran­si­tion ever. In­done­sians are so charm­ing and gen­uine that it is hard not to smile ev­ery day.

: What mo­ti­vates you?

I’m a very fam­ily-ori­ented per­son. My wife and son are my main mo­ti­va­tion.

: Would things fall apart if you weren’t around?

E: I’m sur­rounded by pro­fes­sion­als. My team at The Ritz-Carl­ton Jakarta, Pa­cific Place is very ex­pe­ri­enced and makes my life eas­ier, things run smoothly when I’m not around.

: Who, in your team, de­serves more recog­ni­tion and why? E: As I men­tioned be­fore, I’m lucky be­ing part of this team. The first line of con­tact with our guests and clients are the life and soul of the ho­tel. The gen­uine care shown in ev­ery in­ter­ac­tion makes the ho­tel a unique one. My team de­serves all the credit.

: Why should peo­ple choose The Ritz-Carl­ton Jakarta, Pa­cific Place to dine?

E: We have a tal­ented culi­nary team led by our Ex­ec­u­tive Chef Sean Macdougall, which as­sures qual­ity and pas­sion in ev­ery dish. Our ser­vice staff are gen­uine and de­liver im­pec­ca­ble ser­vice. As a teaser, we are do­ing a soft ren­o­va­tion of the Pa­cific restau­rant this year.

: Away from work, what’s your favourite place to eat?

E: I’m pretty new in the gas­tro­nomic scene in Jakarta so the search is still on­go­ing. I re­ally love Mex­i­can food and Span­ish tapas though.

: How do you un­wind?

E: I work out ev­ery morn­ing. It gives me the op­por­tu­nity to start fresh ev­ery day and to de-stress. At night, wine and Net­flix is a win­ning com­bi­na­tion.

: Fi­nally, any ad­vice for those look­ing to break into the in­dus­try?

E: If I may be blunt, I would ad­vise them to think twice be­fore join­ing the in­dus­try. Work­ing on week­ends and hol­i­days is not for ev­ery­one. But if you re­ally feel this is your pas­sion, go for it. There are end­less op­por­tu­ni­ties to learn in new places.

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