{"id":594,"date":"2021-10-08T08:37:43","date_gmt":"2021-10-08T08:37:43","guid":{"rendered":"https:\/\/hoteliersweb.com\/News\/?p=594"},"modified":"2021-10-08T08:39:34","modified_gmt":"2021-10-08T08:39:34","slug":"four-seasons-resort-bali-at-jimbaran-bay-has-appointed-a-new-resort-manager-executive-sous-chef-a-head-chef","status":"publish","type":"post","link":"https:\/\/hoteliersweb.com\/News\/articles\/594","title":{"rendered":"Four Seasons Resort Bali at Jimbaran Bay has appointed a new Resort Manager, Executive Sous Chef & a Head Chef"},"content":{"rendered":"

Four Seasons Resort Bali at Jimbaran Bay<\/a>\u00a0has appointed\u00a0Nicolas Senes<\/a>\u00a0to the new position of Resort Manager, providing additional leadership as the Resort continues to upgrade its facilities and experiences. Nicolas will be responsible for the Food & Beverage, Rooms and Engineering divisions, reporting to General Manager\u00a0Uday Rao<\/a>.<\/p>\n

\u201cIt has been an inspiration to work with Nicolas over the last four years in his capacity as Food & Beverage Director, and to have his strong leadership during a most challenging time,\u201d says Uday. \u201cHis creativity, energy and passion for training and developing staff ensures the highest standard of Four Seasons service, to deliver outstanding experiences for guests. I know he will make an excellent Resort Manager and bolster our team as we strive onwards and upwards.\u201d<\/p>\n

Nicolas has been with Four Seasons since 2004, when he started as an Assistant Steward Manager in Provence in his native France. Prior to Bali, he headed up food and beverage operations in Singapore and spent five years in China with Four Seasons Hotel Guangzhou and the former Four Seasons at Shanghai Pudong.<\/p>\n

\u201cNicolas\u2019 career as a Food & Beverage leader has spanned both urban and resort properties, and he\u2019s excelled in both environments,\u201d says Uday. \u00a0\u201cI\u2019m delighted to expand his responsibilities as Resort Manager at Jimbaran Bay. He brings so much value and energy to the role, and a passion for Bali, which has become his second home with his wife and daughter.\u201d<\/p>\n

Among other recent promotions at the two Four Seasons Resorts Bali at Jimbaran Bay and Sayan, two senior chefs have stepped up to executive roles:<\/p>\n

\"\"<\/p>\n

Made Adi Jaya \u2013 Executive Sous Chef at Four Seasons Resort Bali at Jimbaran Bay<\/b><\/p>\n

Made Adi Jaya<\/a>\u00a0has been appointed Executive Sous Chef as he takes on a Resort-wide role, reporting to Executive Chef\u00a0Phillip Taylor<\/a>. The pair oversee culinary operations across all outlets at the Resort: Sundara as the flagship restaurant overlooking Jimbaran Beach, Taman Wantilan\u2019s global cuisine with nine live cooking stations, Alu poolside caf\u00e9, Jala Balinese restaurant and cooking academy, In-Villa Dining, catering for weddings and events, and culinary adventures such as the\u00a0Ocean-to-Table<\/a>\u00a0\u201cday in the life of a Balinese fisherman\u201d excursion.<\/p>\n

Adi Jaya was promoted from his position as Chef de Cuisine at Sundara. His culinary career with Four Seasons started as a student intern in 1995, and he worked his way through the Resort\u2019s various restaurants and In-Villa Dining, becoming an indispensable part of the team. When Sundara\u2019s former Executive Chef Liam Nealon (now at Four Seasons Resort Chiang Mai) was asked by a journalist what the most important ingredient in his kitchen was, he answered without hesitation, \u201cMade Adi Jaya.\u201d<\/p>\n

Adi Jaya\u2019s early mentor at the Resort was celebrity chef Vindex Tengker, who gave him a strong foundation in modern Indonesian cuisine. He also trained under top chefs in Korea and at the Michelin-starred French and Chinese restaurants at Four Seasons Hotel Hong Kong, broadening his knowledge of flavours and techniques to bring back to Bali.<\/p>\n

\"\"<\/p>\n

Wayan Sutariawan<\/b>\u00a0\u2013 Head Chef at Four Seasons Resort Bali at Sayan<\/b><\/p>\n

Wayan Sutariawan<\/a>\u00a0(Suta) has been promoted to Executive Sous Chef of\u00a0Four Seasons Resort Bali at Sayan<\/a>. As head chef of the resort, he oversees Ayung Terrace restaurant, Riverside restaurant, Sokasi cooking school, Jati Bar, In-Room Dining, and culinary experiences such as the Megibung dinner on the River Terrace and Chef-Guided Picnic in the surrounding wilderness.<\/p>\n

Suta, who was Senior Sous Chef before his promotion, joined Four Seasons in 2006. But his technical training \u2013 and his passion for authentic food \u2013 began at the age of 12 when he was adopted by his auntie and exposed to regional dishes from across Indonesia. He has just released a cookbook,\u00a0Cherished Recipes From My Childhood<\/a><\/i>\u00a0to share his favourite recipes, many of which are available for guests to enjoy at Ayung Terrace. It also contains \u201cforgotten\u201d Balinese recipes that Suta is on a mission to keep alive with the Chef\u2019s Table dinner at Sokasi cooking school. Along with his local expertise, Suta also brings strong international experience to the Resort\u2019s menus, having spent five years at Four Seasons Resort Maldives at Landaa Giraavaru.<\/p>\n","protected":false},"excerpt":{"rendered":"

Four Seasons Resort Bali at Jimbaran Bay\u00a0has appointed\u00a0Nicolas Senes\u00a0to the new position of Resort Manager, providing additional leadership as the Resort continues to upgrade its facilities and experiences. Nicolas will be responsible for the Food & Beverage, Rooms and Engineering divisions, reporting to General Manager\u00a0Uday Rao. \u201cIt has been an inspiration to work with Nicolas […]<\/p>\n","protected":false},"author":1,"featured_media":596,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-594","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appointment"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2021\/10\/BAL_1870_aspect16x9-mFG4LUiJxg9h.jpg","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/594","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=594"}],"version-history":[{"count":2,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/594\/revisions"}],"predecessor-version":[{"id":597,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/594\/revisions\/597"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/596"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=594"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=594"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=594"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}