Continuing our Meet The Team series, this month we would like to highlight one of the original and most valued members of the El Kabron Family from when we first opened up in 2010, Carlos Gutierrez.
Carlos has worked in various positions over the years and most recently has taken on the role of Cliff Top Bar & Restaurant Supervisor ensuring that operations in our newly extended dining area run as smoothly as possible and to the highest standards, that our patrons have come to expect at El Kabron.
Carlos’ Spanish roots enable him to ensure the Mediterranean ethos behind El Kabron is evident for all to experience from the moment they pick up the menu and until every drink is drunk and every last grain of rice in the Paella has been washed down.
What is your background and where are you from originally?
I come from an area very close to Barcelona, same as all the partners at El Kabron. I’ve previously managed a small restaurant in the north of Spain in Saint Sebastian and prior to that I was working in hospitality in Andorra for many years.
How did you end up in Bali?
I followed a childhood friend. I first came in 2002 for a holiday, mainly to surf, and kept returning every couple of years until 2010 when I came to open El Kabron along with my business partners. Since then I have been a permanent resident.
What is your role within El Kabron Cliff Club and how long have you been part of the team?
I have been here since the very beginning and am currently the Cliff Top Bar and Restaurant Supervisor overseeing everything and fulfilling different roles as and when required.
What changes have you seen in both El Kabron and Uluwatu in that time?
A good thing I have witnessed is how El Kabron has developed a lot since 2010. I have also witnessed how Uluwatu has developed in this time and has become much busier and more vibrant over the years.
What are your favourite cocktails and dishes in El Kabron and why?
For me it is the Pulpitos Encebollados which is an onion confited baby octopus in a smoked potato mousse or the Arroz Negro de Mariscos which is a Paella dish with traditional seafood rice using squid ink which is full of prawns, cuttlefish, mussels, clams and squid, it’s really tasty and authentic, just like back home in Spain.
My favorite drink would have to be our Bloody Mary, one of the best on the island for sure.
El Kabron has always evolved to stay relevant and remain one of the islands more popular destination venues, what are the plans for El Kabron currently and moving forward?
To keep evolving and strive to become the best cliff club in Southeast Asia if not anywhere in the world.
When you get some free time where do you like to go in Bali to unwind and relax, other than El Kabron of course!
Definitely surfing – my favourite spot is Pulau Payung in Indonesia.