Mr. Therry Joho
Three Tourism Aspects That Should Be Noticed by Bali

Nikko Bali Resort & Spa is managed by Nikko International Company headquartering in Japan so it is fair that Japanese visitors become its principal market segment. It is proved by the fact that this hotel predominates 45% of the total 85% Asian visitors that stay at the hotel excluding European and domestic.
With the family-oriented service, white sandy beach and magnificent ocean view, Nikko Bali Resort & Spa came to be the choice of most visitors. Guests that stay at the hotel are a majority of family and ‘honeymooners’. So was said by Therry Joho, a man of Swiss decent who became the General Manager of the hotel in 2004. He started his career in the hotel business with several experiences, especially at international chain hotels.
Commencing his story to Bali Travel News recently, Mr. Therry, a graduate from the Hotel Management School of Lausanne, Switzerland (1994) sees that the development of global tourism results in competition that does not lie on accommodation only. However, it also involves products and destinations that should be anticipated. “There are three things that should be noticed by tourism practitioners, especially those in Bali,” he says.
Bali as destination that is famous for its cultural uniqueness pertaining to Hinduism and customs becomes the chief points of interest for tourists. They would not only like to see beach, sea, sunrise and sunset, but they would also like to enrich the experience of staying in Bali within the very unique tradition and superb cultural attractions. “This becomes the first priority that should be maintained,” he said.
The second aspect that should get special attention is cleanliness, as certain places in Bali remain dirty. Everyone knows this but no real action is performed to resolve it. “ We with all staff commence to put the matter of beach cleanliness around our hotel into campaigns. We start by sorting plastic, dry and wet rubbish that should be done by government as the holder of the authority and policy,” he says while adding that the third aspect is concerned with service.
When being asked about global tourism, Mr. Therry Joho assessed that it did not only occur with just accommodation but also covered a wider aspect of competition, namely destination. Therefore, he was very confident that one hotel only is unable to attract visitors to come to Bali.
It was also added real thing that actually has been possessed by Bali is to be smiley, amicable and friendly. These attitudes should be expressed from the very bottom of the heart and sincerely. With this cardinal wherewithal, tourism development would be surely more advanced provided it was performed straightforwardly, fairly and also with the background of virtuous business practices. (BTN/014)

Biography: Martin N. MacLeod

The Oberoi Hotel Bali welcomes its new Executive Chef Martin MacLeod who joined the hotel recently after a distinguished career in Taiwan and the USA. He recently completed assignments for the Grand Formosa Regent Taipei as well as the Four Seasons and Peninsula Hotels in Chicago.
An added challenge for any expatriate in starting a new job is doing so in a foreign country. But MacLeod is no stranger to the region having been born in Malaysia and becoming a world traveler from a very young age.
Coming into the kitchen seemed like a blend of chance and fate. In his on and off visits to the US to see his mother, Martin took kitchen jobs to earn a living. The break finally came when he asked for a raise and was offered a kitchen apprenticeship instead in a sort of “don’t give the man a fish-teach him how to fish instead” lessons. Martin took to the position, developing his craft alongside the many guest chefs who came through the doors of Westin’s corporate office also in Seattle at the time.
Martin says his cuisine style is a reflection on his varied influences, he likes to try different dishes and cuisines, but is not really a proponent of the fusion trend. He believes that people must be able to identify with what is presented to them, be it an Indonesian specialty, or a continental dish.
Of course freshness and quality are essential, and that is why Martin prefers to source locally as much as possible. Although this may have been a concern a few years ago, he has been pleasantly surprised with the high quality of the available products since his arrival in Bali.
He has particularly been impressed with the local culinary scene; “I have found that the Chefs in Bali have an exciting sense of friendly competition, we are not here to outdo each other, but to all work at making Bali a premier destination for food lovers as well as the traditional holidaymakers”.
When asked what his plans are for the restaurants at the Oberoi, Martin says that he is very excited to have a chance to showcase his ideas in not only the food, but also service and ambiance. He will be bringing a touch of modernity to the “Grande Dame” of Bali hotels, while still maintaining the friendliness and service standards that have made this a World famous resort. (BTN/*)