Precision Meets Passion
Greg Hoehn has spent nearly 20 years working in some of the world’s most demanding hospitality environments across Europe and Asia. Now leading The edge, he reflects on how thoughtful spaces, responsible practices, and genuinely attentive service shape what luxury in Bali means today.
Q: What inspired you to pursue a career in hospitality, and how did your early experience shape your leadership style?
A: My career began in Europe, where I immersed myself in both front-of-house and kitchen operations. Those early years were pivotal, teaching me the high standards and intense dedication that hospitality demands. I later moved through various hotel departments, from reception to restaurant management. This diverse experience shaped my approach to leadership, ensuring I remain a hands-on and guest-focused manager today.
Q: You have worked in luxury hotels in Asia and Europe. What unique lessons did each region teach you about hospitality excellence?
A: In Europe, I learned a great deal about timing, precision, and discipline, where hospitality is often defined by structure and consistency. Moving to the Asia-Pacific region introduced a different perspective, one shaped by passion, close teamwork, and a strong focus on delivering an exceptional guest experience.
Q: What drew you to The edge, and what are your top priorities as general manager here?
A: Look around, and you will understand the appeal. This property is remarkable. Standing on the cliff edge and working with such an outstanding team were major reasons I was drawn to The edge. It is a truly distinctive place, defined not only by its dramatic location but also by its signature venues, including oneeighty° and The cave by Chef Ryan Clift. As general manager, my priority is to ensure our guests leave happy while maintaining and continually elevating our service standards and overall experience. At the same time, we are placing strong focus on sustainability, aiming to achieve recognised sustainability awards this year. It has become one of our key objectives moving forward.
Q: How do you balance operational excellence with creating memorable moments for guests?
A: The key is having clear systems in place for operating the property and implementing our standards. When this is combined with engaging guest activities, it creates balance. For example, we offer a tennis court, a bowling club, cooking classes, and a variety of other experiences that enhance the overall stay.
Q: Can you share an example of a guest experience at The edge that you are most proud of?
A: There have been many moments, but one stands out. A couple arrived recently feeling quite stressed after a delayed flight and a complicated journey to the property. By the time they checked out, their mood had completely changed, and they left genuinely happy, sharing very positive feedback with the team. Seeing that shift from tension to contentment was incredibly rewarding for all of us.
Q: How do you approach innovation in hospitality, particularly in areas such as sustainability, F&B, and personalised offerings?
A: Innovation should never be forced. It grows naturally when the whole team contributes ideas and works collaboratively across departments. In weddings, for example, we regularly introduce new concepts while continuing to upgrade different areas of the property. This year, we are also placing strong emphasis on sustainability by improving systems to reduce electricity use and lowering both water and energy consumption.
Q: What trends in luxury hotels and hospitality are you most excited about, and how is The edge positioning itself to embrace them?
A: One of the key trends today is a growing desire for space, tranquillity, and a slower pace of travel. The edge is well-positioned to respond to this shift, offering expansive surroundings and a variety of beautiful spaces where guests can truly unwind, relax, and disconnect.
Q: Finally, what book, philosophy or mentor has had the greatest influence on you personally or professionally?
A: My own book has had the greatest influence on me. After nearly 20 years in hospitality management, I wrote it to reflect on the experiences and lessons that have shaped my career. Titled From Koh Samui to Bali, the book traces my journey through the industry, beginning in Koh Samui almost two decades ago, then moving to Vietnam and Hong Kong, and culminating in Bali, where I am today.
Asia Dreams Volume 58
The edge
Jalan Pura Goa Lempeh, Pecatu
Bali 80361, Indonesia
T: (+62) 3618470700
IG: @theedgebali
