Many a successful day has been kickstarted by coffee and conversation and it seems the team at Bali’s purveyor of fine Mediterranean cuisine would agree! At St Tropez – Canggu’s newest nod to Bali’s best French/Italian fare at Finns VIP, every day for Kitchen Director Damien Ruggiero begins the same – first a cuppa then a quick chat with each member of staff on his shift.
While Damien rallies his charges for another busy day on the service line, his colleague, Chef Wayan ensures his early morning deliveries not only arrive on time, but are of premium quality. And so starts another day at St Tropez…
Prepping for the daily onslaught of service in a busy kitchen the likes of St Tropez requires a cast of over 50 and like a well oiled machine, every member of the team from kitchen workers and trainee cooks to the chef de cuisine and chief steward know where to be and what to do. With opening hours from 7am till 10pm, the work day starts early with prep for the lunch and dinner rush and once that docket printer begins to bark out orders, the pace in the kitchen changes gear!
A day in any kitchen can bring a host of different challenges but Chef Damien insists, “With so many talented people, amazing resources and a world class kitchen that most chefs might only dream about, any bumps in the road are quickly and easily rectified!”
Watching piles of orders pumping out of the printers during the peak of service means stepping up to the line and setting an example for his junior chefs to follow. “Being on the front line with my team sets me apart as a leader and as my kitchen crew see me work alongside them, it sends the message that even though I’m the boss, I must get down and perform to the highest standard everyday if I want to maintain my position & succeed further.”
Damien and his team rise to the challenge of each busy service, thriving on the fast paced action of a kitchen that’s “lots of fun, full of great food, laughter and a lot of fire.”