ENRICO WAHL
Press Release
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 too 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 New Comer Restaurant in New York- and 3
rd
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 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 Enriico also won the cooking competition at the Food Lovers Show in 2004.
It was at his next posting that we at 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 Condé 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.
THE BIOGRAPHY
ADDRESS: Umalas, Bali
TELEPHONE:
Email:
+62 811-3960-6755
DATE OF BIRTH: 28.06.1970
CITIZENSHIP: German
LANGUAGES: English, French
EDUCATION:
1987-1989 Complete the 2 year scholar ship as Cook at the Hotel-
and Restaurant school
Dresden, result ‘Good’
1992-1994 Complete the Correspondence Master Course for Chefs at the Hotel school
Poppe und Neumann Konstanz, result ‘Good’
TRAINING
1987-1989 Completed 2 year apprentice ship at the restaurant Elbterasse with result ‘Good’
The restaurant has 100 seats and 2 function rooms up to 200 pax
AWARDS:
2011 Kura Kura Restaurant at The Oberoi Bali voted as one of the best restaurants in
Indonesia, with the highest rating for food and wine by The Tatler Indonesia
2010 ‘Chef Of The Year’ by The Yak Magazine Bali
2010 Kura Kura Restaurant at The Oberoi Bali voted as one of the best restaurants in
Indonesia, with the highest rating for food and wine by The Tatler Indonesia
2009 Kura Kura Restaurant at The Oberoi Bali entries The Indonesian Tatler voted as one
of the best restaurants in Indonesia with the highest rating for food and wine
2006 Best international cuisine in Oman at The Chedi voted by Oman Today
2006 Rank 5 worldwide for the cuisine at The Chedi voted by Condé Nast Traveler
enricow.wahl@gmail.com
Magazine
2005 Best international cuisine in Oman at The Chedi voted by Oman
2004 Winner of the cooking competition at the Food Gran Prix in Cyprus/Greece
2004 Recommended by Michelin for 1star at the Cava Restaurant at Elisium
1998 Best new comer restaurant in New York voted by Zagat
Numerous press releases at the The Yak Bali, Travel Asia, Bali Now, Time Out magazine Dubai, The
Gourmet, Paradise Germany, La Tavola Switzerland, Times of Oman, Al Mara UAE, New York
Magazine U.S.A., Schoener Wohnen Germany
PERSONAL:
Enjoy scuba diving (advanced open water diver), audiophile music listening, deep sea fishing,
reading , traveling and eating
CULINARY STRONG POINT
Working at the best Michelin Star Restaurants in Europe and Overseas under famous Chefs and
Mentors gives the ability to understand food from purchase to serve and extensive experience
with products from all over the world. Enjoy working in a multi cultural environment with food from
different ethnic heritages.
Specialized in modern French American cuisine with strong pastry and bakery back round and
Molecular cuisine.
MANAGEMENT EXPERIENCE
Cooperate “hands on” Executive chef at THE OBEROI BALI and THE OBEROI LOMBOK.
With all aspects of kitchen management; such as: maintain of food cost, maintain and improve of
hygiene standards, training of staff, selecting of all food items, sourcing for new products.
Research of new cooking techniques, network with clients, collogues and suppliers.
Exposure and PR with international and local media.
EMPLOYMENT HISTORY:
January 2007 – Present
The Oberoi Bali and Lombok
Position: Executive Chef – Oberoi Hotels and Resorts Indonesia
2 Luxury award winning 5 star resorts:
The Oberoi Bali:
Beach side resort with 14 villas and 60 lanais, 5 outlets and 24 h room Service,
that offers a complete Balinese experience, filled with Serenity, Hospitality and
tropical beauty built in traditional Balinese style at Seminyak Beach
Kitchen staff: chefs: 26 stewards: 12 trainees: 8
Kura Kura restaurant
60 seat fine dining restaurant featuring the 3, 5, 7, 9 and 12 course chefs tasting
Menu, an extensive a la carte menu including modern European and Vegetarian
specials and highlights of the Indonesian and Indian Cuisine
Frangipani cafe
50 seat beach side restaurant serving breakfast, light a la carte lunch and a daily
Changing lunch set menu Modern European candle light dinner is served during
the summer month
The Amphitheatre
Up to 60 cover buffet with changing theme nights as Ricetafel, BBQ and
Seafood nights, with Balinese dance performance and the view of Kuta beach
Kul Kul pool deck
Al fresco style all day dining in relaxed pool atmosphere with local and
International light meals and a wide range of mocktails and mixed drinks
The Kayu Bar
Light meal menu with many options from Asia and Europe in a cozy open air bar
with lounge music and thrilling cocktails
24 h Room Service
The menu offer a wide variety of Asian and international specialties and classics
The Oberoi Lombok:
The Oberoi, Lombok with 30 pavilions and 20 villas, 4 outlets and 24 h room
service is located on Medana beach. It is situated on the northwest coast of
Lombok, lying opposite the three Gili islands and is renowned for their colorful
coral and fish.
Kitchen staff: chefs: 23 stewards: 8 trainees: 8
Lumbung Restaurant
60 seat fine dining restaurant: the menu includes a fine selection of international
and Asian highlights and daily changing plat de jour Tasting menus are also
available on request
Sunbird café
This shady terrace café with 70 seats overlooks the sea and is perfect for an
Alfresco breakfast or light à la carte lunch, with a choice of Asian or Continental
dishes and seafood specialties, including a children’s menu.
Tokek Bar
Open air bar serving tidy bites style menu, tropical drinks and dreamy cocktails
beside the pool deck, with gorgeous views of the three Gili Islands agains
backdrop of ocean, forest, and the mighty Mt Rinjani.
Open Air Amphitheatre Restaurant
At the open air amphitheatre with 60 seats beside the beach, by the flickering
light of a hundred candles, guests will be treated to themed Indonesian buffet
dinners with life cooking stations, accompanied by traditional music and
spectacular ‘Sasak dance performances.
24 h room service
The menu offers of a wide variety of Asian and international specialties and
classics
January 2005 - January 2007
The Chedi Hotel Muscat
Luxury modern contemporary resort with 160 Rooms and suites
Position: Executive Chef
Kitchen staff: chefs 75 stewards 22 trainees 12
The Restaurant
200 seat restaurant built with 4 open kitchens:
Indian and Arabic, Mediterranean and south east Asian, Japanese,and the Pastry
kitchen with a large display The Restaurant features Tandoori ovens, wood fired
pizza ovens Woks, sea food tanks and much more.
The Chedi Pool
60 seats, serves light alfresco lunch and snacks in the afternoon. At dinner time the
setting changes to candle light Fine Dining with modern Mediterranean touches.
The Serai Pool and Bar
Offers mixed International and local lunch and dinner highlights in a charming and
Relaxed atmosphere
At the Arabic court yard
Modern Middle Eastern buffet, where the chefs participate on live cooking
Stations, different flavored shisha’s are the perfect ending.
24 h room service
The menu consist of a wide variety of Middle Eastern and international cuisine
Duties
Hands On with the responsibility of the whole kitchen operation including:
Menu design and realization for all outlets and room service
Food and labor cost control and improvement
Training of kitchen and service staff
Weekly roster planning for 70 kitchen team members
Maintain and improving quality of food
Ensure a professional work environment and flawless communication
Between the F&B and other departments of the hotel
Maintain and improve of hygiene standards
Report directly to the General Manager
October 2003 - February 2005
Cava Restaurant, The Elysium Hotel, Cyprus
Luxury 5 star Hotel /Leading Hotel of the world
Position: Chef de Cuisine
Recommended by Michelin for 1 star
Winner of the Cyprus cooking grand prix
Duties:
50 seat fine dining restaurant open for dinner only Brigade of 5 chefs
Responsible for the menu design, ordering, food cost control and stock
Control, hiring and training of kitchen staff
Intensive guest relation
Sourcing and ordering of new products and ingredients
Planning of duty roster for brigade of 8
March 2002 - October 2003
Restaurant Fiorini, Netherland
Fine dining 60 seat Tuscany restaurant
Position: Head Chef
Duties:
Responsible for the whole kitchen operation including:
Menu design and realization
Staff hiring and training
Purchase of all food and beverage items
Maintaining and improving hygiene standards
April 1998 - January 2002
Restaurant EQ, New York
Modern French American seafood orientated fine dining Restaurant
55 seats, 2 seating’s per service
Position: Chef de Cuisine / Head Chef
1998 best newcomer restaurant in New York and 3’rd in the U.S. voted by
The New York Times
27 points out of 30 at The Zagat Guide
3 Stars at Grains
3 Stars at New York Times
Duties
Developing and realization of the menu with the Chef Owner
Responsible for the whole kitchen operation including
Supervise the food preparation before and during service
Training of kitchen staff
Recreate restaurant EQ in to Q Bar
In charge of Chef Owners absence
December 1996 - February 1998
La Bergerie, Luxembourg
French Fine dining Restaurant
2 star Michelin
18 points at Gault Millau
Position: Sous chef
60 seats at the restaurant and 120 seat banquette facilities
Duties:
Responsible for ordering and stock control
Realization of the menu
Supervise a brigade of 10 chefs during mise an place and service
Work closed together with the Chef owner to create new menus
July 1995 - November 1996
The Ritz Hotel, London
Luxury Leading Hotel of the World
Position: Sous Chef
Duties
In charge of the meat and fish section at the 120 seat a la carte
Fine Dining Restaurant
Planning of duty roster for 25 staff
Menu development and realization
September 1995 - November1996
Anton Mosimann’s Exclusive Dining Club, London
Position: Senior Sous Chef – part time
Worked at The Club and Mosimanns Party service for outside catering for up to
2000 pax on the days off at The Ritz Hotel
September 1993 - Juni 1995
Restaurant Bamberger Reiter, Berlin
Modern European Fine dining Restaurant
1 Michelin star
17 points at Gault Millau
Position: Sous Chef
Duties:
Supervise a team of 8 chefs and 4 stewards
Menu developing and realization together with the Chef Owner
Ordering and Stock control
Maintain and improvement of hygiene standards
In charge on Chef Owners absence
December 1991 - August 1993
Tantris, Munich
Modern French European Fine Dining Restaurant
2 Michelin stars
19 points at Gault Millau
Position: Chef de Partie, Second Pastry Chef
Duties:
Maintaining the high standards of quality of food
Realization of the Chefs Menus
in charge of Pastry department on the Pastry Chefs absence
Implementing new ideas for the menu under Executives supervision
July 1991 - November 1991
Rösli, St.Peterzell, Switzerland
1 Michelin Star
16 points at Gault Millau
Stage under the Chef Owner Hans Rudi Neff at all kitchen sections
July 1989 - June 1991
Restaurant Elbterasse, Dresden
Chef de partie for the fish and meat section