British national Ray Clark brings 40 years of hospitality experience to his latest appointment as General Manager of the 24-unit luxurious The Samaya Bali beachfront resort.
Commencing his career in 1966 as an apprentice chef in Liverpool, stints in 4 and 5-star Hotels across England followed, before spending a 5-year on articles posting with the Royal Navy.
Back on dry land and a civilian again, Clark held several Executive Chef positions before embarking on a teaching career, as Chef Lecturer at Bournemouth College of Further & Higher Education specializing in Culinary Art for 14 years. While toiling in the Education sector, Ray supplemented his already substantial professional qualifications by adding two University Degrees and several Professional Memberships.
Returning to his first love of Food and Hospitality Management, Ray left the halls of academia for a 5-year assignment with Sandals Ultra All Inclusive Resorts in Montego Bay, Jamaica and Antigua, where he worked as Executive Chef and eventually as Food & Beverage Director.
Ray has successfully competed in many International Salon Culinaires, earning numerous challenge trophies and gold medals.
Prior to his current assignment, Ray was the Resident Manager at Nusa Dua Beach Hotel & Spa and previously to that was Executive Assistant Manager at Nikko Bali Resort & Spa Bali.
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