David Alan Foot
Complex Director of Culinary at Pan Pacific, PARKROYAL Hotel & PARKROYAL Serviced Suites Jakarta
: What’s a typical day like in your field of work?
A: I start my day by touring all the food and beverage outlets; then we meet for the morning operations meeting. This is followed by administrative work such as emailing vendors and suppliers and speaking with business partners. In the afternoons I meet with the financial controllers, general manager and sales and marketing team to discuss revenue, purchasing and operations. In the afternoon, I meet the sous chefs for tastings of the evening features and to greet guests in our dining room. The collaborative nature of my work is very rewarding and I enjoy working with all the areas of operations that are required in a new hotel opening.
: What’s a typical day like when you have a day off?
A: Since I start my workday early I like to sleep in and then start my day off with a French pastry and an espresso. I usually catch up on Rugby or pro-cycling events. Then my wife and I like to tour the city and check out restaurants and coffee shops that we find inspirational. There is such an incredible variety of noteworthy establishments to keep us busy for a lifetime. Notably, I've enjoyed going to Sumi to Kome, Kiwani and Lawless Burger. Also, the coffee culture is very developed in Indonesia and it is great to check out these spots along the way while we explore this incredible city.
: Who has been the most influential figure in your career to date?
A: In terms of comfort food, I would say both my mother and grandmother - hands down they made the best sourdough pancakes, cinnamon rolls, the perfect scrambled egg and California-style BBQ. For fine dining, I've been inspired by Thomas Keller of the French Laundry and Jean-george Vongrichen. In particular, I learned that seasoning could be approached in new ways such as using jalapeno chillies to create strength and depth of flavour. This understanding of Asian and Mexican food coupled with my love of French gastronomy allowed me more freedom to create food that has levels of complexity while honouring the region without overcomplicating it.
: Team player or team leader?
A: I have always been a team player and I think this is necessary to be a good leader. I lead by example. When my team exceeds expectations, we are successful and I take a great deal of pride in leading an effective and professional team.
: Name one really special thing about your brands.
A: As a complex that covers Pan Pacific Jakarta, PARKROYAL Hotel Jakarta and PARKROYAL Serviced Suites Jakarta, each brand within Pan Pacific has a distinct specialties that align with its unique brand identity. At PARKROYAL Serviced Suites Jakarta guests can relish the F&B experience at the Residents Lounge from the moment they start their day with breakfast. Ensuring our guests have a positive start to their day is of utmost importance to us. Pan Pacific is a luxury brand and we have a passion for creating a unique experience that will be remembered by our guests. Our staff are passionate about their profession and it is humbling to be able to share my cooking philosophy with them. It has also been a privilege to work with renowned two Michelin-starred consulting chef, Tekagi Kazuo and our Japanese Executive Chef, Kunihiro Moroi, whose reputation for fine Japanese dining is unparalleled.
: The most important trait to have in your work?
A: I believe that creating a positive work culture is key. Being authentic and honest are the most important traits to have. I treat people fairly and respectfully using a modern management style. There is no task that I won't do and I believe in listening and creating a work environment that cultivates people's strengths so that they can advance. I believe in being honest. We must approach every day with a positive and professional attitude. This means paying attention to details and improving every day through this unrelenting desire to be the best at creating guest satisfaction. I believe in hard work, attention to detail, follow-up and followthrough. This is what I expect of myself and of my staff.
: Most memorable moment of your career?
A: My work has allowed me and my family to travel. I've worked for hotels such as Shangri-la, Marriott International, Westin Hotels and Sheraton. I have a love for fine dining and have collaborated and worked at many iconic fine dining restaurants such as Robert Mondavi Winery, Ritz-carlton in San Francisco, Masa's and Alice Water's Chez Panisse. I've been privileged to be a part of new hotel and restaurant openings in Australia, China, the USA, Canada and now Indonesia after being invited by my General Manager Ed Brea, to be a part of the opening team for Pan Pacific Jakarta, PARKROYAL Hotel Jakarta and PARKROYAL Serviced Suites Jakarta.