Harald Wiesmann, Restaurant Manager of Kayuputi and Chief Sommelier at The St Regis Bali Resort, has a very interesting career history spanning a number of years with different roles in various countries.
Starting as an apprentice in a hotel called Russian Hof in Germany in 1972, Harald's main ambition was to be a traveling waiter to experience and learn from the fine service around Europe. As commi de rang, he worked in several star rated restaurants like Weinhaus Anker (1 Michelin Star) in his home town. Here, he advanced to a Demi Chef and later to a Headwaiter. Breidenbacher Grill (2 Michelin Star) in Breidenbacher Hof Hotel in Duesseldorf, Espadon (1 Michelin Star) in the Ritz in Paris, Lassere Restaurant (3 Michelin Star) in Paris. With this experience, he then held the position of Maitre D'Hotel at Hotel Du Lac and Hotel Waldhaus in Sils/Maria in Switzerland as well as headwaiter and sommelier in various hotels and restaurants like Hotel Le Grand Chalet, Gstaad, Switzerland which is where he achieved his first Wine Spectator Award, the Best Award of Excellence. He also worked in the famous Palais Schwarzenberg in Vienna which was awarded 1 Michelin Star. Harald's career also takes him to sea with five star cruise ships, on Sagafjord, Royal Viking Sky and Seven Sea Mariner. Prior to The St. Regis Bali Resort, he was with Hotel Schloss, Sonnenburg in Italy.
Graduating from the Hotel Management School Berlin in Germany in 1990, and with 38 years of experience, Harald has won the Wine Spectator Award seven times. In his spare time and together with his passion for Wines, he writes amusing poetry mostly on the subject of Wines.
