Jason Licker, executive pastry chef; Marlon Hermanto, head mixologist and Matt Mittnacht, executive chef.
As Bali gears up to host the G20 summit later this year, The Westin
Resort Nusa Dua, Bali has unveiled the appointment of two chefs and one
mixologist to enhance the dining experience at the 433-room resort.
The
culinary team will be led by Matthias Mittnacht, who will also be in
charge of the Bali International Convention Center, the pride of the
island.
Mittnacht's expertise in lifestyle hospitality, project management,
talent development will make him an asset in establishing innovative
food concepts at the resort, including creative offers every evening,
such as Taco Tuesday, Barefoot Beach BBQ every Wednesday, Crab a Licious
on Thursday, and White Night every full moon, among others.
Next in line is Chef Jason Licker, who is responsible for all the
desserts served across the property, from the cakes served at The Lobby
Lounge & Bar to those on the menu at Hamabe.
Chef Jason began his culinary journey in Asia after working as a
pastry chef at Jean Georges Restaurant in New York and at Metrazur for
Charlie Palmer, and executive pastry chef at The Shore Club in Miami
Beach and at The Peninsula New York.
In Asia, he continued his work as executive pastry chef at The Westin
Bund in Shanghai, The Venetian Macau Hotel and Resort, and The JW
Marriott Hong Kong, and was appointed as corporate pastry chef of Cé La
Vi restaurants (Hong Kong, Bangkok, and Singapore).
Jason is also the renown author behind the cookbooks, Lickerland: Asian-Accented Desserts, and Baking With Licker.
Marlon Hermanto, the head mixologist, has spent the past decade
working as a manager and bartender at some of Bali's most popular bars.
One of his specialties is creating palate-pleasing drinks with local
ingredients that are light and flavourful.