back of house
stewart Strong
front of house
jess Reynolds
Creative Director
Steve Gorrow
Retail & quality Control
izzy Amundsen
Stew – Back of House
Has spent 10 years working in finance across Tokyo – Hong Kong – Singapore, which helped develop an affinity for numbers, critical thinking and analytical skills.
For the past 10 years Stew has been living in Indonesia building small businesses. From this he’s developed an acute sense of small business fundamentals (accounting, legal and tax) and the nuances of operating in Indonesia. His portfolio over this time includes Elite Havens Lombok (large property agency), Dunia Lombok (boutique villa development), Surf Camp Lombok (learn to surf) and Fondue Recovery (pilates and wellness) next door. It’s fair to say he loves the creative process and the challenge of a startup.
He is responsible for the Back Office, including accounting and Investor relations. Having a strong sales and marketing background, he is also the engine behind the marketing team at ANALOG. Everything from the quirky branding and cheeky Socials to Google, Gojek and Events.
Lifelong surfer, Uluwatu local and music lover Stew lives and breathes the ANALOG life. Growing up listening to the Doors, Led Zep and Jimi Hendrix he sometimes wishes he was born in the 60’s.
Jess – Front of House & Kitchen
With over 20 years in the hospitality industry from casual eateries to fine dining, Jess has got us covered on the food front.
She will be driving everything in the kitchen, from concept / menu tasting to staff hiring / training to equipment purchasing / installation and purchasing / cost controls. She will be driving everything in the front of house, maintaining high levels of customer service and generally being the face of the business. Over time she will take over from Stew in Back of House, once the Front and Kitchen is running smoothly.
Jess is our execution girl, day in day out showing up and leading from the front. Developing a team and culture that is hard to find anywhere else. Social and personable, she’s the face of the business and an active member in the local community. When not at work, she can often be found on her longboard at Padang or drinking a Mimosa on the cliff.
Steve – Creative Director
Steve’s resume is long and rich, featuring brands such Patagonia, Former, Tsubi, Channel Islands, Onboard, Insite and Billabong where he was Global Creative Director. On the hospitality side in Bali he was heavily involved in theSlow, TimesBeachWarung and OnboardStore (Seminyak).
He will be responsible for ensuring continuity across graphic / web / social / print / music / art and fine-tuning the messaging / mood of the brand online and in real life. He will also play a key role in curating the Retail and creating the Vertical Brand. With a wealth of industry experience, knowledge and contacts we’re privileged and grateful to have him onboard.
Izzy – Retail & Quality Control
General Manager of FONDUE, Izzy is our Scandinavian style master, coffee nerd and self obsessed retail addict. As such the perfect person to create our Retail concept and do independent checks on the operations team to monitor quality and performance.
Former head Barista of many years, she is our qualified Coffee expert bringing our specialty coffee concept to life. Passionate advocate of clean living and healthy cooking, there is no better person to help create and monitor the Salad / Juice / Smoothie offerings. Responsible for the Retail concept at FONDUE nextdoor, she’s a natural fit to manage ANALOGs retail arm with strong industry relationships and good knack for trends.
Not one to sit still, Izzy is always on the move. All the time. She’s a local feature in the water at Bingin on her 9ft Noserider and eats her bodyweight in salads / acai bowls every 6 weeks. Through her Physio practise and Pilates Studio at FONDUE she is a well known member in the local community.
Our Staff – one team one dream
Our objective is to run a small team that works hard and is paid well. Everyone rotates to learn everyone else’s job and mitigate risk if someone calls in sick or leaves. Tight job contracts, clear lines of reporting and periodic job reviews are the norm. Learning quick and failing fast is the policy. Process driven and results oriented is the approach.
As a business we pay above industry average and have a range of staff benefits and incentives from service charge to performance bonuses. When we do well, staff do well, so we’re all aligned and can grow together. We’re hiring a fairly young team and molding them to our way of doing things.
As common sense as all this sounds, most of this is rarely done here in Bali. More typical are restaurants that are very unstructured, pay staff min wage with no benefits, withhold service charge and have a high staff turnover.
