We’re all the product of our family – good or bad. Without getting into an extended debate on nature or nurture, family can shape our identity and how we see ourselves and the world around us.
I’m reminded of the importance of family while I chat with Viceroy Bali general manager, Anthony Syrowatka. The family built the hotel in the early 2000s and have since imbued it with a sense and understanding of luxury.
“ We’ve had animated family discussions over what type of cutlery we should use – conversations like that are quite common” Anthony says.
“Our guests benefit from that”.
Guests also benefit from a property built with a long-term view. At a time when fashion and design aesthetics are constantly evolving, the Viceroy offers ageless class. With its first decade behind it the Viceroy displays itself as a hotel settled into its bones – a river stone worn beautifully smooth. It’s comforting, polished and evinces a tranquil confidence. The intimate villas sit gently within the landscape, combining luxury finishes with distinct Balinese architecture.
Anthony and I are sitting down to breakfast in CasCades, the hotel’s signature restaurant, overlooking the lush, steep-sided “Valley of the Kings” – the Viceroy’s private tropical view of a green-hued paradise. Attentive staff deliver a sumptuous breakfast of fresh mango trifle and a baked egg omelette of Camembert with Jamon de Paris.
As I tuck into breakfast, Anthony speaks of his family and their love of beauty and the art of travel. Moreover, he hints at luxury as being more than an exquisite room in a gorgeous locale but a philosophy built around delivering unmatched service.
“We come at things from a client’s perspective first, not a hotelier’s. We get to know the guests personally and listen to their feedback first hand”.
CasCades epitomises Anthony’s own love of food and wine. Like many great independent hoteliers he has scoured the world trialling a range of epicurean delights and has brought the best of his experiences to the Viceroy.
In CasCades, Anthony and his team have created a culinary heavyweight in Bali’s ever-changing and vibrant restaurant scene. Led by Executive Chef Nick Vanderbeeken, the menu delivers a powerful fusion of European and Indonesian flavours.
Moreover, the location melded with the food make it an extremely popular destination diner for virtually the whole of Bali with guests arriving by air and land.
According to Anthony, the hotel occasionally experiences helicopter jams as people arrive for lunch or dinner from the coast.
And while Vanderbeeken nurtures the culinary vision, Anthony oversees an extensive wine list of over 200 wines showcasing the best of the old world and new.
“Sometimes we’ll order a specific wine in, say a limited (quantity) vintage from France, and by the time we have it on our list, it’s sold out back at the vineyard. Our guests love it that we have sourced the wine and have it in stock.”
In parting, I ask how technology has changed the way business is done? As it turns out – not much. “We get a third of our bookings from email alone,” Anthony says.
“Many of our guests come for their honeymoon, or our regulars want a specific villa; they want to know details and we want to make it perfect for them”.
Address: Jl. Lanyahan, Br Nagi, Ubud, Bali, 80571