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F
&B Philosophy of Amanfayun
次日晌午在法云徑漫步，所幸秋光明媚，叶落一地澄黄，不时遇见从寺庙里走出来的僧人，这条连接着灵隐寺的小径，没有明显的路牌指引，但路尽头的木栅栏，咫尺之外就是热闹的人间烟火。灵隐的鼎沸香火，和法云的隐世清净，如同乌江与长江的交汇，分隔明晰又默契而合。
午饭前，有幸约访餐饮经理Bruno Vengadabady。他给人的印象专业而热忱，一谈到食物就停不下来。他曾就职于华尔道夫、四季等顶级酒店和米其林星级餐厅，因为职业关系周游世界。酒店服务的哲学是了解客户需求，他的第一份工作是在瑞士的高级酒店，一直都从事酒店餐饮业。选择法云安缦，是他职业生涯中第一次为安缦工作，也是非常不同的一次转折。安缦内敛、厚重的文化氛围，是他觉得比其他顶级酒店的高端奢华更有吸引力的地方。
而这正是安缦餐饮之道的核心，安缦的食物，强调因地取材，餐厅和当地食材供应商保持关系，邀请他们参与菜品的研发，以保证因时制宜、食品的健康来源和客人的满意度。例如，为了中国的口味，重口味的blue cheese会被换成手工cheese。
In the noon of next day， we strolled along Fayun path， and luckily enjoyed the Autumn sunshine， viewed the yellow fallen leaves； occasionally， we could meet monks from the temple. Fayun path connects Lingyin Temple， however with no obvious guideboard； the wooden fence at the end of this path separates here from the external earthly fireworks in touching distance. The buzzing burning incense of Lingyin Temple and the quite hidden world of Fayun separate from each other clearly and also connect together tacitly， just like the intersection of Wujiang River and the Yangtze River.
Before the lunch， we met Bruno Vengadabady， the F&B Manager. His major was Hotel Management and he graduated from Switzerland Vatel Hospitality School. He had worked for Waldorf Astoria， Four Seasons and other top hotels and Michelin Star Restaurants. Because of the job， he had travelled round the world and well understands the philosophy of hotel F&B lies in understanding customers' needs. This is his first working experience in Aman and his choosing of Amanfayun is a very different turning point. Aman is more restraining and dignified， and all Aman employees are dedicated to creating such cultural atmosphere， rather than only seeking the high-end luxury.
That's why Amanresorts are so amazing. They attach more importance to health source of food than taste. And also they pay much attention to diners' satisfaction， and they would timely and regularly make adjustment and improvement according to guests' feedbacks. For example， sometimes the heavy blue cheese is replaced with the light handmade cheese for Chinese guests.
&B Philosophy of Amanfayun
次日晌午在法云徑漫步，所幸秋光明媚，叶落一地澄黄，不时遇见从寺庙里走出来的僧人，这条连接着灵隐寺的小径，没有明显的路牌指引，但路尽头的木栅栏，咫尺之外就是热闹的人间烟火。灵隐的鼎沸香火，和法云的隐世清净，如同乌江与长江的交汇，分隔明晰又默契而合。
午饭前，有幸约访餐饮经理Bruno Vengadabady。他给人的印象专业而热忱，一谈到食物就停不下来。他曾就职于华尔道夫、四季等顶级酒店和米其林星级餐厅，因为职业关系周游世界。酒店服务的哲学是了解客户需求，他的第一份工作是在瑞士的高级酒店，一直都从事酒店餐饮业。选择法云安缦，是他职业生涯中第一次为安缦工作，也是非常不同的一次转折。安缦内敛、厚重的文化氛围，是他觉得比其他顶级酒店的高端奢华更有吸引力的地方。
而这正是安缦餐饮之道的核心，安缦的食物，强调因地取材，餐厅和当地食材供应商保持关系，邀请他们参与菜品的研发，以保证因时制宜、食品的健康来源和客人的满意度。例如，为了中国的口味，重口味的blue cheese会被换成手工cheese。
In the noon of next day， we strolled along Fayun path， and luckily enjoyed the Autumn sunshine， viewed the yellow fallen leaves； occasionally， we could meet monks from the temple. Fayun path connects Lingyin Temple， however with no obvious guideboard； the wooden fence at the end of this path separates here from the external earthly fireworks in touching distance. The buzzing burning incense of Lingyin Temple and the quite hidden world of Fayun separate from each other clearly and also connect together tacitly， just like the intersection of Wujiang River and the Yangtze River.
Before the lunch， we met Bruno Vengadabady， the F&B Manager. His major was Hotel Management and he graduated from Switzerland Vatel Hospitality School. He had worked for Waldorf Astoria， Four Seasons and other top hotels and Michelin Star Restaurants. Because of the job， he had travelled round the world and well understands the philosophy of hotel F&B lies in understanding customers' needs. This is his first working experience in Aman and his choosing of Amanfayun is a very different turning point. Aman is more restraining and dignified， and all Aman employees are dedicated to creating such cultural atmosphere， rather than only seeking the high-end luxury.
That's why Amanresorts are so amazing. They attach more importance to health source of food than taste. And also they pay much attention to diners' satisfaction， and they would timely and regularly make adjustment and improvement according to guests' feedbacks. For example， sometimes the heavy blue cheese is replaced with the light handmade cheese for Chinese guests.