• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer
  • Home
  • About
    • About Us
    • Featured
    • SPONSORS
  • Privacy Policy
  • Disclaimer
  • Sitemap
    • EAT.DRINK
      • Food Review
      • Food Promotion
      • Food News
      • Event
    • STAY
      • Hotel Review
      • Hotel News
    • EXPLORE
      • Singapore
      • Taiwan
      • Thailand
  • More
    • Malaysia Food Blogger List

Malaysian Foodie

Food • Hotel • Travel • Event

  • EAT.DRINK
    • Food Review
    • Restaurant Promotion
    • Editor Picks
    • Dining In The Mall (Klang Valley)
    • What’s New!
    • Restaurant List
    • LiquorTalk
  • Hotel
    • Room Reviews
    • Hotel News
  • TRAVEL
    • Hong Kong
    • Indonesia
    • Japan
      • Kyoto
      • Osaka
    • Macau
    • Malaysia
      • Kuala Lumpur
      • Malacca
      • Penang
      • Perak
      • Selangor
      • Sabah
    • Taiwan
    • Thailand
    • Singapore
  • TECH
  • Lifestyle
    • Apparel
    • Books
    • Beauty
    • Craft
    • Gadget
    • Electrical & Household Appliances
    • Food Product
    • Online Shopping
    • Parenting/Kids
    • Property
    • Renovation/ Furniture
  • RECIPES
    • Cakes
    • Cookies
    • Desserts
    • Drinks / Smoothies
    • Mains
    • Pasta
    • Steamed Food
    • Cooking With Gadgets
  • Mall Dining
  • Motherhood
  • Event
Home / Hotel / Hotel News / Anil Kapoor, Executive Chef of The Westin Resort Nusa Dua, Bali

Anil Kapoor, Executive Chef of The Westin Resort Nusa Dua, Bali

July 25, 2019 by StrawberrY Gal

The Westin Resort Nusa Dua, Bali takes great pleasure to announce the recent appointment of Anil Kapoor as Executive Chef. He has arrived on the island direct from an 18-month stint in a similar role at The Yacht Club Canberra, a multi-faceted venue with a high-end parliamentary clientele.

Born and educated in India, Chef Anil began his culinary career as a trainee at Grand Hyatt New Dehli. After showing great promise, he was promoted to the position of Commis Chef in 1999 where he perfected his skills in the preparation of fine dining European cuisine. Chef Anil then enjoyed a brief stint as Chef de Partie at Leela Kempinski Mumbai. This was followed by time as Sous Chef at Grand Hyatt Mumbai, whilst he simultaneously studied for his Bachelor of Arts degree from Delhi University.

In an effort to broaden his portfolio, Chef Anil relocated to Australia in 2007 after accepting a position at Novotel Canberra. However, he soon moved into a more senior role as Sous Chef for Crowne Plaza Canberra where he embraced the challenge of greater responsibility. From 2010 to 2017, Chef Anil was the Head Chef for The Hellenic Club of Canberra where he managed banquet kitchen operations for five busy venues.

Now as Executive Chef at The Westin Resort Nusa Dua, Bali, Chef Anil is in charge of culinary services for several distinctive restaurants as well as banqueting for events held at the adjacent Bali International Convention Centre. Highly experienced in overseeing busy kitchen environments, Chef Anil is suitably impressed by the comradely and creativity exhibited by his new Balinese team.

“Chef Anil has joined us just in time for the peak summer season as we prepare to welcome seasoned travelers from all over the world and anticipate their diverse culinary needs. Being well-versed in Indian, European and modern Australian cuisines, I am confident that Chef Anil will bring lots of fresh ideas to reinvigorate our menus and regular food promotions,” says Mr. Oriol Montal, General Manager of The Westin Resort Nusa Dua, Bali.   

For more information, please visit the website www.westinnusaduabali.com or follow the resort’s social media channels Facebook www.facebook.com/westinbali and  www.instagram.com/westinbali.

Filed Under: Hotel News

Primary Sidebar

Malaysian Foodie
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest

  • Lighting Up the Night with Samsung Galaxy S25 FE September 16, 2025
  • Samsung Galaxy S25 FE: Flagship Features, Mid-Range Price, Zero Compromise September 16, 2025
  • Naj & Belle: Where Local Traditions Meet Modern Indulgence September 16, 2025
  • Secret Recipe Teams Up with ZUS COFFEE for a Match Made in Malaysi September 16, 2025
  • How Book Covers Influence Reading Choices September 15, 2025
  • AhMa PanMee Brings Authentic Hakka Flavors to SS2 September 15, 2025
  • Malaysia’s New Dining Trend: Fei Fei Crab Marks 17th Anniversary with First-Ever “No-Shell Crab” and a Limited-Time Menu with a Century-Old Brand September 15, 2025
  • Malaysians Enjoyed RM500 Million Savings & 14X Faster Delivery On Shopee 9.9 Super Shopping Day September 12, 2025
  • Meet Samsung Galaxy Tab S11 Series, Packing Everything You Expect from a Premium Tablet September 12, 2025
  • Grand Prix™ Season Singapore 2025 ushers in race festivities with 16 new programme partners September 12, 2025
  • Enjoy Essential and Secure AI-powered Features with the Samsung Galaxy A17 and Galaxy A07 September 12, 2025
  • Matthew Ng, Head of Mobile eXperience, Samsung Malaysia Electronics Byline: From Hardware to Human Experience September 11, 2025
  • F&NHB Launches NutriWell in Malaysia, Inspiring a Naturally Better Way to Live September 10, 2025
  • The Coffee Bean & Tea Leaf® Malaysia Celebrates National Pride with Familiar Favorites Reimagined September 10, 2025
  • Discover More of Malaysia with Hyatt Hotels and Resorts September 10, 2025
  • Four Seasons KL Offering the MoonLit Moooncake September 10, 2025
  • Kim Dae Wok: A Modern Hotpot Haven in Taman Megah with Conveyor Belt Charm with Buffet Dining September 9, 2025
  • Marriott Bonvoy Celebrates Creativity with Inaugural Mooncake Box Exhibition September 9, 2025
  • Samsung Unveils Galaxy Buds Core for the Everyday User September 8, 2025
  • AUKEY Ushers in the Qi2.2 era of Wireless Charging Ecosystem with 15 New MagFusion Products September 8, 2025

Secondary Sidebar

Explore

travel in japan

travel in hong kong

travel in macau

travel in taiwan

travel in thailand

Footer

Copyright © 2008–2025 Malaysian Foodie