MEET AT RADIS­SON BLU BALI ULUWATU

Asia Dreams - - WHAT'S HAPPENING -

The soon-to-open Radis­son Blu Bali Uluwatu proudly an­nounces the ap­point­ment of re­sort vet­eran Björn­hen­ning Buth as gen­eral man­ager. Armed with 25 years of stel­lar ex­pe­ri­ence in the hos­pi­tal­ity in­dus­try – in­clud­ing 15 years man­ag­ing beach and golf re­sorts in the most sought-af­ter lo­ca­tions in South­east Asia, Björn is ex­cited to cap­ti­vate guests with Radis­son Blu Bali Uluwatu’s ar­chi­tec­ture and de­sign, in ad­di­tion to the im­pec­ca­ble ser­vice of­fered.

Björn grad­u­ated from the Uni­ver­sity of Ok­la­homa and Les Roches In­ter­na­tional School of Ho­tel Man­age­ment, be­fore work­ing for mul­ti­ple in­ter­na­tional up­scale ho­tel and re­sort brands in sev­eral pop­u­lar des­ti­na­tions. His out­stand­ing pro­fes­sional ex­pe­ri­ence spans three con­ti­nents, with him spend­ing the last six years in Carlson Rezi­dor Ho­tel Group prop­er­ties in Asia.

At Radis­son Blu Bali Uluwatu, Björn has per­son­ally se­lected his win­ning team, fo­cus­ing on ex­cel­lent char­ac­ter, pos­i­tive en­ergy, diver­sity and charm. As an in­no­va­tive leader, he in­cor­po­rates out-of-the-box think­ing in his lead­er­ship to en­sure a re­ward­ing ex­pe­ri­ence for all guests. radis­son­blu.com on many tra­di­tional and pop­u­lar dishes served in Bali, but with a spe­cial touch from Chef Desy Nu­gros, us­ing lo­cally sourced ingredients where pos­si­ble. So be sure to try the omelette or scram­bled egg dishes, house-made gra­nola and yo­gurt, truffe croque mon­sieur and smoked salmon br­uschetta – among oth­ers.

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