AYANA Zeitgeist

Translated from German, Zeitgeist means "the spirit of the moment", and is the key principle underpinning AYANA's service philosophy. Here, we share our inside tips and favorite haunts to help you experience the AYANA Zeitgeist.

Rooms & Villas



“I love my job, my guests and AYANA. Everyday is a blessing because I can meet new people here and make friends with them.”

1. What is your role at AYANA?
Hostess at Pool Deck and Padi

2. How long have you been with the hotel?
2 years 4 months

3. How would you define great service?
Warm welcome (first impression) and close engagement with the guest as an honored guest.

4. You are called an AYANA Superstar because you always go the extra mile to ensure a memorable stay for guests. Can you share an example of a time when you were able to help a guest or wow them with a surprise?
I had a guest who stayed with us and was very happy with AYANA, and she went home and recommended AYANA to a friend who was celebrating their wedding anniversary. I took note of this occasion and sent a cake on their anniversary date and looked after them well during their entire stay.

I am naturally observant and note guests’ preferences in terms of their comfort. This is so that the next day, before they return to the pool, they will be surprised to find the same lounge chairs and table have been set up for them with fresh towels, cold water, and sometimes toys for their kids. I am also very good at remembering names and details like their favorite drinks.

5. What would you recommend every AYANA guest to experience?
Ocean Beach Pool, Spa on The Rocks, Rock Bar special cocktails.

6. Do you have anybody you look up to or are inspired by?
My dad and my cousins who have worked on cruise ships around the world. I look up to them and aim to be as accomplished and well-traveled as them in the future.

7. What do you like to do in your time off?
Spend time with my family at home. I like cooking and gardening.

I completed a 100km ultra marathon in November 2011. I was able to raise $3,400 and finally on January 9, 2012 I officially re-opened the library of the primary school of Seraya Barat, a small village in East Bali with 450 books on new shelving, 3 new windows, some seating arrangement for reading, and a big opening party with the 170 students being so excited!
I take this opportunity to thank all staff and guests who supported this project with generous donations and kind messages.
This is a small project that is changing the lives of 170 children of the poorest area of Bali. Once again, thank you all for the support.
I will keep you posted on my future running and fundraising projects…2012 will be an exciting year!

Jerome Colson, Food & Beverage Director



Meet Ravinder Dalal, who joins AYANA as Chef de Cuisine (Indian cuisine) at Padi restaurant, where he will work alongside the resort’s Indonesian and Thai chefs to present a pan-Asian culinary journey. Here, he shares his favorite dishes from his homeland, his first impressions of Bali, and why he admires Gordon Ramsay.

What made you interested to join AYANA?
Chef: I was interested to join AYANA because AYANA is a very good property, with a good hotel reputation and in terms of branding, the most famous hotel in Bali.

What is your passion working as an Indian Chef?
Chef: I really love to cook all kinds of Indian cuisine. Delhi is known for its distinctive food from the times of the Mughal era and people love to cook with various styles. Food from that time was rich and flavorful and sparked my interest and curiosity about the culture and customs of Indian gastronomy.

Which dish do you most like to cook?
Chef: Mouth-watering Kebabs with authentic aromatic flavors.

Which dish do you recommend guests try?
Chef: All! Because all of my Indian dishes are very special and have different flavors that complement the other. They are very nice to enjoy ‘banquet-style’ with your family or a group of friends. Some of my personal favorites are Dal Makhni (Black lentil stew with a blend of mild spices, tomato puree, cream and butter), Murgh dum Bryiani (Long grain basmati rice and chicken cocked with aromatic rice, served with raita), Arwaini Jhinga (Roasted shrimps with mustard seeds, yogurt, and agwain spice), Tandoori Murgh (Marinated tandoori chicken) and Roghan Josh (Lamb curry stew with Kashmiri spices).

I notice that you have won awards at many competitions including one in which you had to cook dishes that used mango as their main ingredient. Can you tell us a bit about this?
Chef: This competition was organized by Delhi Tourism and lasted three days. There were more than 100 participants from various hotels and restaurants, including 10 from the Hotel Park Royal Intercontinental where I was working at that time. On the first day, we had to cook an appetizer, on the second day a main course and on the third day a dessert. I was responsible for the appetizer and I created a Mango Chicken Fantasy and won the Bronze medal, as voted by the panel of seven judges. I was very honored and satisfied with this achievement as I entered the competition really just for fun.

What is your favorite thing about Bali?
Chef: Bali is a beautiful place. Balinese people are very polite and friendly. I also love the beaches here, I usually like to swim at the beach in my time off.

Do you have anybody you look up to or are inspired by in the cooking-world?
Chef: Yes, Gordon Ramsay for his passion, speedy work, creativity and excellent results.
Another one is Corporate Indian Chef, Anil Khurana.

What do you like to do in your time off?
Chef: Swimming, shopping (I usually look for clothes and shoes of good quality, when I see these two items at the mall I forget everything else!), watching movies and listening to music.


Dava Chef de Cuisine Jusman So is one of Singapore’s most acclaimed chefs. His 40-seat fine dining restaurant, Sage, was nominated ‘Best New Restaurant’ at the World Gourmet Summit 2008 (the same year Jusman won Best Rising Chef), awarded one of Singapore’s Best Restaurants by Singapore Tatler magazine, and named on the prestigious Miele List in 2010. Since moving to Dava, Jusman has relaunched the menu as modern French and introduced his most popular signature dishes, enhancing them further using local flavors and the best available ingredients to offer a new level of gastronomical refinement. Here, he shares his Top 10 Tips for serving a meal your guests will never forget.

Top 10 tips:
1. Always season whatever you are cooking with salt to bring out the flavor.
2. Always taste your food before serving to your guests.
3. If you don’t like what you see on the plate, chances are that your guests will not like it too. So don’t serve it.
4. Always use a well sharpened knife. It will save you time and energy when cutting meats and vegetables.
5. Use heavy bottom pots and pans. It helps to distribute heat evenly and prevents burning.
6. After cooking, always rest your meats for at least 5 minutes before slicing. It keeps the juices in.
7. Never keep cooked and raw food together in the same container.
8. Fat is essential in cooking as it adds flavor and moisture so be generous. If you are health conscious, use grape seed oil or extra virgin olive oil. If not, hit it with duck fat or lard! You will not regret it. Trust me :)
9. Always use a countdown timer when you are roasting something in the oven or boiling something on the stove. It saves you the trouble of having to wash a burnt pot/tray and start over.
10.When it turns black, it’s definitely cooked! But send it into the trash and start over because it’s definitely burnt too!

Hello everyone,

It’s me again, I just wanted to say a very merry Christmas to those of you who will be celebrating it this weekend, and to give you a little insight into how I’ll be celebrating, with my lovely girlfriend Ayu. We plan to join the Christmas Eve Dinner at Dava restaurant with a special menu prepared by Chef Jusman So. I’m as hungry as a bear just reading the menu below! I hope you all have a wonderful weekend and don’t forget, you still have a chance to join our Christmas Bear Contest on AYANA’s Facebook page. Good luck and season’s greetings!

Gede Bear

Christmas Eve Menus at Dava

Ocean Trout
Medallion of cured Petuna ocean trout topped with Avruga caviar and celery granite, toasted walnut and
herb salad with Granny Smith apple espuma

Turkey & Foie Gras
Terrine of slow cooked turkey breast and foie gras with cranberry relish, puree of baby yam with honey
and blood orange bubbles

Chestnut & Truffle
Chestnut mousseline laced with black winter truffle, double boiled poultry consomme, mushroom melba
scented with truffles

Barramundi fillet crusted with duxelle mushrooms with leek cream on a bacon, onion and potato galette
Baked veal tenderloin with pistachio mousse and smoked ham, glazed baby carrot and caramelized
orange confit, pumpkin crumble, natural jus

Chocolate Pudding
‘Valrhona’ chocolate pudding, dried fruits and almonds topped with lemon-infused mascarpone sorbet
and brandy eggnog




“It is all about that bonding chemistry. My guests are like my best friends – I am willing to do anything to please them.”


Q: What is your role at AYANA?

Hostess at Ocean Beach Pool and Kisik restaurant

Q: How long have you been with the hotel?

Two years

Q: How would you define great service?

Nothing over the top, but making guests feel familiar and comfortable so that they can approach me whenever they need anything.

Q: You are called an AYANA Superstar because you always go the extra mile to ensure a memorable stay for guests. Can you share an example of a time when you were able to help a guest or wow them with a surprise?

Firstly, I want to say that I value all my colleagues at AYANA, everyone is a superstar. It is a team effort. An example from my personal experience: I once had a guest who really wanted to have the front table at Kisik restaurant even though it was very high tide, and I recommended against it. They were really insistent. While I was taking their food order, a big wave came and drenched me. I could not care less about my condition but helped them move to another table inside the restaurant with a smile.

Q: What would you recommend every AYANA guest experience?

Dazing away at Ocean Beach Pool during sunset time with a cocktail drink.

Q: Do you have anybody you look up to or are inspired by?

My dad always wanted me to work in a hotel, so to fulfill his dream and make him proud is priceless. Considering where I come from, a small village in Singaraja, I could never have imagined, not even in my wildest dreams, that I would be working for AYANA today.

Q: What do you like to do in your time off?

House chores and spend time with my aunt and her children. It makes my day to know that I can contribute to others.

Hi everyone! I’m so happy to be here at AYANA. When I first met Gede, he kept promising to take me a special place to celebrate our love for each other. I waited and waited and was starting to wonder whether he would live up to his promise, when he finally brought me here, to his favorite resort on the planet. What a dream come true! Since we arrived, we have been indulging in spa treatments, enjoying afternoon tea at Padi (a little tasting before the Teddy Bear Tea this weekend), and Gede even serenaded me at Dava restaurant. So romantic! Each day is a new surprise and I am so happy to share it with you.

I hope you are all able to join our Christmas Bear Contest for the opportunity to win a 2-night stay at AYANA so you too can experience some of the unique pampering and absolute bliss that I am enjoying. Good luck with the contest and see you at the Teddy Bear Tea on Saturday!

Bear hugs and kisses,


Hello everyone,

My name is Gede Bear and I am a repeat guest at AYANA. I first checked-in last December and have come back this year with my new girlfriend Ayu to join an exciting festive program. It sparks to life with the Christmas Tree Lighting ceremony tonight, and then I will be star attraction at the Teddy Bear Tea. (There will also be a big man in a red suit to hear the children’s wish lists, but I know Ayu will only have eyes for me.) We will not miss Breakfast with Santa at the Children’s Pool, jazz at Rock Bar, afternoon tea at Damar Terrace, the 12 Days to Christmas spa offers, Justin Quek’s guest appearance at Dava and the festive menus from our team of acclaimed chefs. Finally, what better way to welcome 2012 than with a New Year’s Eve performance by Mike’s Apartment, before hibernating in my villa to rest a little. An inside tip: like AYANA on Facebook for your chance to win exclusive giveaways.

Season’s Greetings!


Meet Saipul Herwin, an AYANA Superstar recognized as a key member of our team for his caring, sincere and passionate dedication to providing Villa guests with a level of service that does not just meet expectations, but makes them wonder how they ever put up with anything less. Congratulations Saipul, you make us all proud.

Q: What is your role at AYANA?

Head Butler – providing excellent service for our Villa guests to ensure maximum satisfaction.

Q: How long have you been with the hotel?

3.5 years

Q: How would you define great service?

I don’t provide good service or great service, but excellent service, which is defined by WOWing and thinking outside the box when it’s least expected by the guest. It’s not just anticipating guests’ needs, it’s anticipating the things they haven’t even imagined.

Q: You are an AYANA Superstar because our guests tell us that you always go the extra mile to ensure a memorable stay for them. Can you share an example of a time when you were able to help a guest or wow them with a surprise?

There are many occasions, I really love to find little ways to make people happy. If I think of the most recent one, a guest went to Nusa Dua to play golf early in the morning and they told me that they wanted to come back to the hotel by noon time. When they arrived at the hotel, I set up Pocari Sweat and fresh-cut fruits in their Villa with a little note. The guest was surprised and touched by the unexpected and thoughtful gesture. It was just a little thing but it made a big impact on their experience at AYANA.

Q: What would you recommend every AYANA guest experience?

It depends on the guest as different nationalities are attracted to different experiences. But if I were bringing my wife to AYANA, I would make sure we didn’t miss the Diamond Miracle treatment at Spa on The Rocks, sunset at Rock Bar, and ‘Pesta Lobster’ Dinner on the Pier.

Q: Do you have anybody you look up to or are inspired by?

My leader, Clive Edwards, for his energy
My colleague, Marian Hinchliffe, for her intelligence
My mom – as a single parent with 3 children, she has a really strong willpower to survive and provide me with the best.

Q: What do you like to do in your time off?

Surfing around Kuta and exploring Bali by visiting more remote areas like Nusa Penida and other neighboring islands.

Chef Andik Purnomo moved toBalito take on the role as head Indonesian Chef at Padi restaurant. He has introduced several of his signature dishes to Padi’s new menu, including some handed down by his mother. He talks about his cooking + life inBali.

Q: How are you enjoying life here and what is your favorite thing about Bali?

Chef Andik: I really enjoy the island-life, very laid back. My favorite thing is probably the environment here in Bali, there is still so much nature to be found, very different from where I grew up.Surabaya is a metropolis with tall buildings and a lot of traffic. I prefer Bali’s island vibe.

Q: Did you cook growing up?

Chef Andik: Yes I did, I loved to help my mother cooking when I was still in Junior High School I was 13 years old at that time but I never really thought of a career as a professional chef. I think it’s my destiny because I have the talent, god is the one who decided I had to become a professional chef.

Q: What influenced your cooking style?

Chef Andik: Of course my mother’s cooking influenced my style, I always loved my mother’s dishes and was always trying to make the food taste just as good as hers. And clearlyIndonesiainfluenced my cooking style as well, I am an Indonesian-born chef specialized in Javanese dishes. I really love art, food is not only to eat. I like to think about the presentation of each dish, I am always trying to WOW the guests by showing them something different than they’re used to.

Q: What is the main difference between Balinese and Javanese cuisine?

Chef Andik: The main difference is the type of Sambal (chili based sauce) used, in the Balinese kitchen they use a lot of Sambal Matah while in the Javanese kitchen we always use Sambal Mentah. The sambal Mentah is raw sambal which is grained, the Sambal Matah is chopped sambal. These two ingredients are used in many Balinese and Javanese dishes and often identify the origin of the recipe.

Q: In your opinion where is the food better, Java or Bali?

Chef Andik: (Laughter) That is impossible for me to say, I come from Java of course I am going to say Java. However the Balinese food is great too! I am just going to say I love Indonesian food, especially authentic home-style dishes!

Q: Do you have anybody you look up to or are inspired by in the cooking-world?

Chef Andik: Ibu Sisca Soewitomo, a celebrity chef from Surabaya. She is older than I am and has a lot of experience too. I had the honor to work with her for 2 weeks in Surabaya and learned so much from her.

Q: What would you cook at home but never cook in a restaurant?

Chef Andik:TempePenyet (beancake with sambal), it is very healthy because there is not much cholesterol. Tempe Penyet is actually one of my favorites, it is very famous in Java but it’s a small side dish and does not suit the AYANA audience.

Q: Which Padi dish would you recommend, why?

Chef Andik: Oh there are many, but If I had to choose it would be the Beef Rendang, Ayam Kremes and Mixed Satay. All three are very good dishes and we receive a lot of positive feedback from guests, especially from local guests because they are able to compare them to the same dish at other restaurants in Indonesia.

Q: What three ingredients would you recommend everybody have at home?

Chef Andik: Shrimp paste, chili (all kinds) and shallot spice (but all kinds of spices is even better), tasty and useful ingredients for many dishes.