The Oberoi Hotel Bali, one of Bali's most well-established and respected resorts, is delighted to announce the appointment of Enrico Wahl to the position of Executive Chef with effect from January 25th, 2007. Enrico comes with a very impressive record of achievements since completing his training in 1989 at the Dresden Hotel and Restaurant School, from which he went into his first position as Chef de Partie at Restaurant Elbeterasse in Dresden. After two years, he moved on to the one-Michelin Star Rosli in St. Peterzell in Switzerland and then to the two-Michelin Star Tantris in Munich, where he was Chef de Partie Entremetier and second pastry chef.
In September 1993, Enrico took on the position of Sous Chef in yet another Michelin-starred restaurant; Bamberger Reiter in Berlin. By this time he had responsibility for the supervision of 8 chefs and 4 stewards and this is unusual for a young man who was still only 23 years old. A couple of years later, he decided to leave mainland Europe and set his sights on London but not just any hotel; he was off to The Ritz! There he was a Sous Chef and one might think he would be content to be in a good position in one of The Leading Luxury Hotels of the World but this man had aspirations: he started to work at Anton Mosimann's Exclusive Dining Club as a Senior Sous Chef and he also worked for Mosimann's Party Service, catering for up to 2,000 guests.
With such prestigious names as The Ritz and Anton Mosiman on his CV, it wasn't difficult for him to secure a position at La Bergerie, a 2 Michelin Star French Fine Dining Restaurant in Luxembourg, and he worked there until February 1998. Still less than 28 years old, he ventured across the Atlantic to accept a position as Executive Sous Chef and eventually as Head Chef at -Restaurant EQ- in New York. This modern French American seafood-orientated fine dining restaurant won numerous awards for its food during Enrico's time there; including -Best Newcomer Restaurant in New York- and 3rd in the US as voted by -The New York Times-. After almost four years at -EQ, the now illustrious young chef decided to return to Europe, where he took on the post of Head Chef at the fine dining Restaurant Fiorini in the Netherlands. He was responsible for the entire operation there and this gave him the confidence to further his career as Chef de Cuisine in the Cava Restaurant at The Elysium Hotel in Cyprus. While in post, the restaurant was recommended for a Michelin Star and Enrico also won the cooking competition at the Food Lovers Show in 2004.
It was at his next posting that we at The Oberoi discovered him. In February, 2005, Enrico Wahl went to work as Executive Chef at The Chedi Hotel Muscat. Just in the time since Enrico started there, the Chedi Muscat has received four different Conde Nast Awards, was voted by -Gourmet Traveller Australia as 'Best Hotel out of 20 Worldwide' became a member of 'The Leading Hotels of The World' and won the 2005 and 2006 -Oman Today Restaurant Award- for best International cuisine and ambience.
Enrico describes his duties there as 'hands-on' and with responsibility for the entire operation of a main 200-seat restaurant serving four different types of cuisine: Arabic, Indian, Mediterranean and Asian. He also had responsibility for three other restaurants and 24-hour room service.
The Oberoi Hotel has now brought this exceptionally talented young chef to Bali, where we are highly confident that our resident and non-resident guests will be both amazed and extremely happy with Enrico's style of cooking. He believes in simplicity and perfection rather than improvisation and short-cuts and wants to use local produce but says the quality has to meet 5-star luxury standards. He plans to introduce his cuisine-style in the shortest period possible and will take into account his observations of local expectations.