W Bali – Seminyak announces a series of strategic leadership appointments as the resort prepares to enter its next chapter of evolution.
Strengthening its executive team across operations and culinary, the resort welcomes Michael Clark as director of operations; Steven Peter as executive assistant manager for food, beverage, and culinary; and Jules Winckler as executive sous chef
W Bali - Seminyak general manager Subin Dharman said of the new appointees: “Michael, Steven, and Jules each bring a distinct perspective and depth of experience that strengthens our leadership team at a pivotal moment. Their combined expertise across operations and culinary allows us to continue evolving while staying true to the spirit of W Bali – Seminyak.”
With this strengthened leadership team in place, W Bali – Seminyak moves confidently into its next phase, with a focus on thoughtful transformation across operations, food and beverage, and guest experience.
These appointments signal the resort's continued commitment to innovation and relevance, ensuring it remains one of Bali's most dynamic lifestyle destinations.
Three come on board
Michael Clark
Leading the resort's operational vision, Michael Clark joins W Bali – Seminyak with an extensive track record within the W Hotels portfolio.
Most recently Director of Operations at W Edinburgh, Michael previously held senior leadership roles as Director of Beverage & Food at W Barcelona and W Ibiza.
With a hands-on leadership style and strong commercial insight, he brings a deep understanding of the W brand's service culture.
In his new role, Michael will oversee day-to-day operations, driving performance, consistency, and a seamless guest journey across the resort.
Steven Peter
Joining the executive team as Executive Assistant Manager – B&F and Culinary, Steven Peter brings deep expertise in food and beverage strategy and culinary leadership.
Most recently, he served as Director of Food & Beverage at Bangkok Marriott Marquis Queen's Park, overseeing large-scale, multi-outlet dining operations.
His career also includes Executive Chef positions at JW Marriott Hanoi and JW Marriott Marquis Doha, as well as senior leadership roles with The Ritz-Carlton Hotel Company and Marriott International, where he served as Corporate Director of Culinary.
With a strong foundation across both kitchen and executive leadership, Steven will play a central role in shaping W Bali – Seminyak's food and beverage direction while strengthening operational alignment across the resort.
Jules Winckler
Completing the leadership appointments, Jules Winckler joins W Bali – Seminyak as Executive Sous Chef, returning to the resort after previously working with the team as a Culinary Consultant.
Trained in Paris with a foundation in pastry, Jules refined his craft at renowned institutions including Pâtisserie Christophe Michalak, Des Gâteaux et du Pain (by Claire Damon), and Hôtel du Palais, a Hyatt Hotel.
His career later evolved into progressive leadership roles as Head Chef at Nasther Paris and Executive Chef with Sunset Hospitality Group across Bali and Dubai.
Jules brings a contemporary, detail-driven culinary approach that balances technical precision with creativity, supporting the continued evolution of the resort's dining experiences.
