InterContinental Bali Resort is proud to announce the appointment of Bruno Cristol as the new General Manager. With an illustrious career spanning over three decades in the hospitality industry, Bruno brings a wealth of experience and expertise to his new role. Prior to joining InterContinental Bali Resort, Bruno served as the Area General Manager of...
InterContinental Bali Resort is proud to announce the appointment of Bruno Cristol as the new General Manager. With an illustrious career spanning over three decades in the hospitality industry, Bruno brings a wealth of experience and expertise to his new role. Prior to joining InterContinental Bali Resort, Bruno served as the Area General Manager of...
October 2023 – PA.SO.LA Restaurant and Lounge is delighted to introduce an eco-curean dining experience, aptly named “The Local Harvest”. Executive Chef Willmer Colmenares will be collaborating with Chef Blake Thornley from Mozaic Ubud Bali, to present a six-course, stellar set menu curated by sustainable ingredients around the globe. This remarkable event is scheduled to...
October 2023 – PA.SO.LA Restaurant and Lounge is delighted to introduce an eco-curean dining experience, aptly named “The Local Harvest”. Executive Chef Willmer Colmenares will be collaborating with Chef Blake Thornley from Mozaic Ubud Bali, to present a six-course, stellar set menu curated by sustainable ingredients around the globe. This remarkable event is scheduled to...
Flavour of the month chef, Hans Christian from Jakarta’s award-winning fine-dining restaurant August, joins Mozaic’s Blake Thornley in a 4-hands unparalleled fine-dining experience. From caviar doughnuts and octopus with andaliman hollandaise, to lobster tail with tapioca crab ragout and lamb shortloin, caramelized galangal tomato curry, this 8-course menu reflects the supreme creativity of chefs at...
Flavour of the month chef, Hans Christian from Jakarta’s award-winning fine-dining restaurant August, joins Mozaic’s Blake Thornley in a 4-hands unparalleled fine-dining experience. From caviar doughnuts and octopus with andaliman hollandaise, to lobster tail with tapioca crab ragout and lamb shortloin, caramelized galangal tomato curry, this 8-course menu reflects the supreme creativity of chefs at...