Vittorio Negri | General Manager – Qunci Villas

Vittorio Negri was born in Naples, Italy, a city celebrated worldwide for its vibrant culinary culture and deep respect for tradition. Growing up in an environment where food was central to family, culture, and identity, Vittorio developed an early and lasting appreciation for authentic taste, craftsmanship, and the emotional power of cuisine. These formative experiences became the compass that would guide his professional journey.

Vittorio’s career spans an impressive international trajectory, having worked across Thailand, the United Kingdom, Abu Dhabi, and India in the role of Italian specialty Chef de Cuisine. His global experience shaped a refined leadership style—one that balances creativity with discipline, and innovation with respect for heritage. In every country, he immersed himself in local cultures and ingredients, enriching his perspective while remaining grounded in his Italian culinary roots.

His journey brought him to Bali, where he emerged as a respected culinary leader for several prominent hotels, including the Marriott at The Stones Hotel in Legian. During this time, Vittorio was instrumental in elevating dining standards, leading diverse kitchen teams, and crafting memorable guest experiences rooted in quality and consistency. He later became the chef of Bali’s premier fresh seafood restaurant, Bonito, where his dedication to ingredient integrity and flavor precision further defined his reputation.

Today, Vittorio Negri brings his extensive culinary and international hospitality experience to his role as General Manager of Qunci Villas. In this position, he oversees the overall guest experience, operations, and service philosophy of the resort. His background as a chef deeply informs his leadership approach—placing attention to detail, authenticity, and guest satisfaction at the heart of everything he does.

Known as Chef “Vitto,” his guiding credo remains unchanged: taste is everything. “For me, everything starts with the taste. The tastes of my childhood forged my culinary compass. The search for the right, authentic taste always guides my work.” He believes that excellence lies in respecting every step of creation—whether in the kitchen or in hospitality—because true luxury is not about excess, but about care, intention, and authenticity.