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New Man Takes Charge of F & B at Conrad Bali

Conrad Bali Names David Laval Director of Food & Beverage – Culinary Operations


Bali News: New Man Takes Charge of F & B at Conrad Bali
Click Image to Enlarge

(3/10/2013)

Conrad Bali have appointed globe-trotting David Laval as their new director of food & beverage and culinary operations.

Shortly after his arrival on the island, Laval undertook a remix of the menu the Conrad’s beachfront fine dining venue Eight Degree South. Laval introduced a new a la carte concept called ‘Small Tastings’ - a light, tropical take on tapas designed to be shared, with an emphasis on locally sourced and sustainable produce, meats and seafood prepared with an infusion of Balinese culture and culinary techniques.

Next to experience the Laval touch was the Conrad’s Suku Restaurant where his take on Asian cuisine has left its mark. Said Laval: “Bali is rich in culture and flavorful cuisine. I would love to focus on injecting cultural aspects of Bali as a destination into our restaurants through the use of local herbs, spices and flavors that reflect the authenticity of the cuisine and the destination, offering guests cuisine that complements their journey. The ocean offers abundant options when it comes to seafood, and we’re looking to source for the local catch of the day through daily interactions with the local fishermen.”

In a rich and varied career leading up to his Bali debut, Laval honed his culinary art in kitchens from Sydney, London, Hong Kong Japan and most recently as the man in charge of food and beverage at Conrad Maldives, before joining the pre-opening team for the first Conrad hotel in China, Conrad Sanya.

Laval took up residence in Australia at the tender age of 15, moving from his native Reunion Island to undertake a five-year apprenticeship working with the Sheraton Mirage Gold Coast, ANA Hotels and the Conrad Jupiter Casinos.

A life lived as a culinary journey has brought the personable Laval to Relais & Chateaux Le Lemuria in Parlin - Seychelles and the Mayfair in London. In 2001 he became a member of L’Academie Culinaire de France and the prestigious Les Disciples d’Auguste Escoffier. He is also a member of the Association Culinaire Francaise in London, also known as the Society of Master Chefs.


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