The Visionary Leader
Discover the early influences that ignited Bruno Cristol’s passion for the culinary arts and how his love for food and travel led him to a successful career in hospitality, starting in the family kitchen.
Q: Can you share what initially inspired you to pursue a career in the hospitality industry, and how your journey began as a chef?
A: Probably a big part of the decision came from my family, who have a long history in the hospitality industry. And my mother, who is Italian, is primarily responsible for the chef’s passion. I was in the kitchen a lot, and I liked it. Since I was a foodie and had a passion for travelling to new places and sampling local cuisine, I should have focused more on culinary arts when I was in school. That is where that originated, but after that, I made a small diversion and went back to work in hotel services.
Q: What motivated you to join InterContinental Bali Resort, and what vision do you have for the resort moving forward?
A: This October, InterContinental Bali Resort will have been open for business for roughly 31 years. Its history, long wheel and first-rate facilities offer our guests stunning luxury experiences. Additionally, IHG Hotels and Resorts has managed this resort fairly well with the owners. And with renovations during the pandemic and post-pandemic, there were few upgrades in some parts of the resort.
I felt it was time to return to resorts after living in Singapore for seven years. At the time, this property was available. The role, the mission, and the assignment were all very exciting. And I felt good about taking it at the right time because we just opened a new conference centre, the Jimbaran Convention Center that can accommodate 2,200 people and has 22 meeting rooms. It was a wise decision to take on this challenge and expand the hotel’s well-known MICE business in addition to its tourism and leisure business. However, I also believe that I have always been drawn to this team’s loyalty.
Q: Seeing as you have an extensive background in food and beverage, what culinary innovations can guests expect at the resort’s restaurants and bars?
A: A lot is coming in, not just from me but from the entire team. We have a new director of food and beverage who joined us from South Africa and is doing some fantastic things and great activities or reactivations. We are also hiring new top leaders in the culinary field. In addition, we have a plan in place and will shortly be welcoming a new executive chef. Because this resort is so big and has been around for so long, we want to redefine it and make it more precise with pop-up activations – basically, bringing it back to life. We have a lot planned, including new wine selections, a new kitchen and new menu items.
Q: Among the various roles you’ve held in different countries, which experience stands out the most and why?
A: If I had to choose, I would go with Singapore. I spent the most time there, which is one reason; the other is that the pandemic struck while I was there. And one of the hotels I led during that period surprised the owners and the government with how well it performed. Being recognised when everything seemed uncertain was unforgettable, even if we just happened to have the right plan or be particularly innovative.
Q: What do you enjoy most about working in the hospitality industry, and what drives your passion for this field?
A: I know it may sound cliché, but it’s the people. We deal with people, the group, the owners, the staff and the guests in front of us. So, we have a lot of people facing us. But I think if you feel comfortable and confident and enjoy the interactions, it’s a combination of people and creativity. The nice thing about hotels, in my opinion, is that each day is different. I may plan steps one through 10 when I wake up today, depending on the time. However, I believe that I have completed every step necessary because different things – positive things – occur in hotels. Our challenges vary from time to time, and we try to grab opportunities very quickly in a hotel. It’s a very fast pace. And now, with a digital mind as well, you have to think even faster and have a very swift response.
Q: Do you prefer joining a pre-opening team or a pre-existing team? And why?
A: It’s very different. Joining an existing team is a bit harder, of course, because you have different types of cultures. There are different people at the helm with people who have been working there longer, and they are more loyal, but I respect that.
Then the other one is that you create a new team, and you’re not sure, so you test. It might work or might not work out. Failure is possibly more common in an opening team because you’re testing the market, everything, everybody, the equipment and the list. But when you come in with an existing team, the ball is already rolling. You’re just coming to refine it or make it better.
Asia Dreams Volume 52
InterContinental Bali Resort
Jalan Raya Uluwatu, Jimbaran
Bali 80361, Indonesia
T: (+62) 361701888
E: icbali.reservation@ihg.com
W: bali.intercontinental.com
IG: @intercontinentalbaliresort
