Os­car Perez

Food & Bev­er­age Ex­ec­u­tive As­sis­tant Man­ager at The St. Regis Sin­ga­pore

Exquisite Taste - - Calendar: Bali -

: De­scribe your typ­i­cal day in a sen­tence.

Os­car: No two days are the same! Ev­ery day is packed with sur­prises and ex­cite­ment given the ever-chang­ing na­ture of the hos­pi­tal­ity in­dus­try. Apart from meet­ings, strate­gic plan­ning and such like, I take time to walk around the prop­erty to com­mu­ni­cate with guests and my team mem­bers to en­sure ev­ery­thing is run­ning smoothly and stan­dards are up­held to the high­est level.

: So how did you come to be the po­si­tion at The St. Regis Sin­ga­pore?

O: I grad­u­ated in Den­mark and did my ap­pren­tice­ship with

The Golden For­tune, an award-win­ning seafood restau­rant in Copenhagen, where I worked un­der world-re­spected and cel­e­brated top chefs, in­clud­ing Lars Kylles­bech and Klaus Chris­tensen. My culi­nary ca­reer in­cluded Restau­rant Leonore Chris­tine in Ny­havn and Miche­lin-starred Restau­rant Nou­velle in Den­mark. Then I ven­tured into Asia, where I was part of the open­ing team of the first W Retreat & Spa, Mal­dives, fa­mous for its ex­u­ber­ant lux­ury and the in­dul­gent gas­tro­nomic ex­pe­ri­ences, and later Di­rec­tor of Culi­nary for The La­guna Re­sort Bali, A Lux­ury Col­lec­tion hotel, as well as the un­ri­valled The St. Regis Bali, where I led the culi­nary team to mul­ti­ple ac­co­lades, in­clud­ing top restau­rant awards, and won the Best Chef recog­ni­tion.

: What’s the tough­est part of your job?

O: En­sur­ing that we wow guests con­stantly. The St. Regis brand has al­ways been syn­ony­mous with ex­em­plary ser­vice stan­dards and un­par­al­leled of­fer­ings, thus it is im­por­tant that that we de­liver beyond their ex­pec­ta­tions ev­ery time.

: And what makes you smile at work?

O: See­ing guests that are pleased with their ex­pe­ri­ence at the prop­erty and a happy work­ing team.

: What mo­ti­vates you?

O: A con­stant need and de­sire for change. Since my days as a chef, I have al­ways sought dis­rup­tors and trend­set­ting ideas to pro­pel our F&B land­scape to the next level.

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

O: I am fully con­fi­dent that our op­er­a­tions are well struc­tured. We also have a good suc­ces­sion plan in place.

: Who in your team de­serves more recog­ni­tion and why? O: I al­ways be­lieve in the com­bined ef­forts of a team, not just one per­son.

: Why should peo­ple choose to dine at The St. Regis Sin­ga­pore?

O: Be­sides our pre­mium of­fer­ings, the holis­tic ex­pe­ri­ence of hos­pitable ser­vice and guest recog­ni­tion is what sets us apart from our com­peti­tors.

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

O: I en­joy cook­ing at home and dish­ing up a feast for fam­ily and friends. Cook­ing is my ul­ti­mate pas­sion; I find plea­sure in see­ing the en­joy­ment of a hearty meal that I have pre­pared. When din­ing out, I go for lo­cal fare. Sin­ga­pore has an amaz­ing se­lec­tion of tra­di­tional and au­then­tic gas­tron­omy.

: How do you un­wind?

O: Be­ing with na­ture, and trav­el­ling around the globe in search of new tastes and ideas.

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

O: Com­mit­ment is a pre-req­ui­site and a most im­por­tant one as well.

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