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Nikko Bali News - November 2011

A WARM WELCOME
Nikko Bali Resort and Spa welcomes a new Director of Sales and Marketing and a Japanese Operations and Marketing Manager

To continuously maintain the quality of service, Nikko Bali Resort and Spa recently welcomed two new family members to its management team.

Joy Cartwright

A Moment of Joy
When it comes to Sales and Marketing, the name Joy Cartwright is a name to be reckoned with as she has been a part of Bali's hospitality industry for quite some time. Starting out her journey in 1979, Joy has worked in Australia, China and Indonesia where she gained experience mainly in sales and marketing. She first worked in Indonesia in one of the international chain hotels in Jakarta before eventually flying to the island of the gods and joining Sanur Paradise Hotel which was in those days Radisson. Later she joined the Bali Dynasty Resort in South Kuta as the Director of Sales and Marketing. During that time, she worked together with the surrounding resorts under the South Kuta Beach Business Association and was involved with the development of their very successful marketing program "Fun in the Sun" which benefited guests of the member resorts.

After following the career path that led her back home to Australia, she is now back on the Island of the Gods to lead Nikko Bali Resort and Spa's sales and marketing department with her new appointment as the Director of Sales and Marketing. Her vision and creative thinking will be a valuable asset for Nikko Bali Resort and Spa and hopefully will bring the resort another STEP UP.

Yasuda

Understanding the Culture
Meanwhile, Nikko Bali Resort and Spa has also appointed Yasuda Shuhei to be the resort's Japanese Operations and Marketing Manager. He will help the resort to further understand the culture, trend and characteristics of the Japanese market and influence the quality of services and facilities to better suit the demand.

Yasuda has worked for JAL Hotels Company Limited for four years where he joined two of the Nikko properties in Japan before joining the Sales and Marketing division of JAL Hotels head office in Tokyo.



A FAMILY ACHIEVEMENT
Nikko Bali Resort and Spa received a prestigious Hospitality Asia Platinum Award (HAPA) for "Signature Family and Recreational Resort"

HAPA

Thursday, November 17th, was a celebration day for Nikko Bali Resort and Spa when the resort received a gold award in the category "Signature Family and Recreational Resort" from the Hospitality Asia Platinum Awards.

The Hospitality Asia Platinum Awards recognizes and rewards the "crème de la crème" of the hospitality industry at all levels. Nikko Bali Resort and Spa enrolled in this year's judging and went through an assessment process like all other participating hotels and resorts in Asia. The judging process was done by anonymous judges who came as regular guests to review the resort based on the category it enrolled in and the supporting criteria such as facilities, services and so on. Each judge does not reveal who he or she is until the time of departure, enabling them to have a fair judgment on each property.

Featuring the resort's latest addition, Family Room and the exclusive kid's club "Jungle Camp", Nikko Bali Resort and Spa managed to exceed the qualifying score to achieve a gold rank in the Signature Family and Recreational Resort category. This award acknowledged Nikko Bali Resort and Spa's achievement of being a family friendly resort.



A SOUTH AFRICAN FLAIR
Executive Chef Graeme Ritchie of Nikko Bali Resort and Spa brought his home flavor to a group of media

Journalists can cook

Since Executive Chef Graeme Ritchie joined Nikko Bali Resort and Spa a few months ago, he has managed to bring the resort's culinary experience another STEP UP. Amidst his busy schedule, he recently invited local media partners to come and taste the flavors of South Africa, his home country.

"We wanted to introduce our Executive Chef to our media partners and we decided to create another series of our "Journalists Can Cook" event for them. This time it is a South African Braai, or barbecue, as we wanted a more intimate setting so the journalists can interact more with Graeme and the whole cooking process" explained Jean-Charles Le Coz, the General Manager.

"South African cuisine is unique as we have many influences from many countries such as India, Germany, Italy, France and more. The country is a melting pot so our food has a distinct character" explained Graeme. Each journalist was then asked to get involved with the cooking process from marinating, making the bread to being in charge as the grill master. Chef Graeme specially prepared the menu of the day featuring unique flavors like air-dried red buck (deer), crayfish pate with griddle bread, boerewors (traditional sausage), sosaties (lamb and apricot and many more exotic dishes of his home country.

This is the third such done by Nikko Bali Resort and Spa previously journalists experienced a continental fusion cooking class and a teppan-yaki course done by the resort's skillful chefs.




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