For media inquiries and media rate, please contact:
Director of Public Relations
Jalan Raya Nusa Dua Selatan Lot III
Nusa Dua, Bali 80363
Telephone: +62 361 849 8988
Facsimile: +62 361 849 8989
NUSA DUA, May 23rd 2017. The Ritz-Carlton, Bali is pleased to announce the appointment of Raymond Siek as the resort’s Executive Chef. As an award winning chef and 2007 Malaysia Book of Record holder for the longest Roti Jala, Chef Raymond brings with him an extensive experience from various postings in luxury hotels around Asia Pacific as well as cruise ships.
Originally from Malaysia, an energetic personality, Chef Raymond career spans over 24 years heading culinary team of various hotels in Penang, Langkawi, Kuala Lumpur, Taiwan, Beijing, Shanghai, Phuket, Sanya and Shenzhen, where he was first introduced to the brand as the Executive Chef of The Ritz-Carlton Shenzhen back in 2012.
Graduated from Taylor’s University of Hotel Management majoring in Cuisine, Chef Raymond also holds a degree in Chinese cooking specializing in Cantonese Cuisine. As Executive Chef of the beachfront Ritz-Carlton Bali resort, Chef Raymond will oversee the resort’s six dining venues, including its signature Indonesian restaurant “Bejana”, its Japanese lounge and bar “Raku”, “Senses” the resort’s all-day dining restaurant as well as “The Ritz-Carlton Lounge & Bar” that is famous on the island for its afternoon tea, “The Beach Grill” specialized in serving the freshest seafood and grilled dishes, and the beachfront outlet “Breezes Tapas Lounge”. Chef Raymond will also oversee the resort’s in-room dining, Banqueting and Catering events ranging from small meetings to large weddings. Chef Raymond past experiences in managing large banqueting events up to 5,000 guests will surely be a remarkable addition to the award-winning culinary team at resort which frequently hosts large wedding and catering events.
“I am very excited to join Bali and particularly this iconic Ritz-Carlton resort. Although Malaysian and Indonesian food has a lot in common, I believe I will have a lot of fun exploring my creativity in Indonesian cooking using local spices and sourcing fresh ingredients from the island and around Indonesia,” Raymond said. He has many favorite dishes that will be introduced to the international travelers who visit the resort such as the “Red Snapper Curry with coconut milk, tamarind and okra” which is his favorite home dish. On regular days, Chef Raymond loves wandering around Bali and exploring the different markets, dining in the restaurants and traditional Warung as well as visiting local farms and suppliers for more inspiration.