(28 Jan 2021)
The Four Seasons Resort Bali at Jimbaran Bay has
appointed Thomas Bouledin, as Pastry Chef.
Thomas, 26, brings Michelin-star credentials and his
French-Spanish heritage to the resort’s culinary team.
Thomas began his chef apprenticeship at the age of 15
and enjoyed the refinement and precision required for pastry
cooking. He progressed to several Michelin-starred restaurants in
Europe, working in competitive and demanding environments, but it
was at the family-owned Mr & Mrs Renou patisserie in Switzerland
where he found his true mentor.
“This was the best. I was
one of only three people working there, not like at big pastry
shops that have 40 chefs each specialising in one thing,” says
Thomas. “Mr Renou is very famous, having achieved the prestigious
MOF award (Meilleur Ouvrier de France) as France’s best craftsman.
He became my mentor. One of the cakes on our menu at Four Seasons
is a memory of my time working with him – the fraisier strawberry
Thomas is responsible for satisfying guests’ sweet
cravings across the resort including the signature Sundara beach
club; the Patisserie at Taman Wantilan with live action crepe
station; Jala Balinese restaurant; Alu poolside café, In-Villa
Dining; weddings and banquets.
“Thomas’ appointment further strengthens the culinary team and
enhances our guests’ dining experiences,” said Nicolas Senes, F&B Director of Four Seasons Jimbaran Bay. “He is
injecting new inspiration and ideas alongside our exceptional
Balinese chefs, under the leadership of Executive Chef Phillip
Taylor – who himself has a strong background in classic French
technique as chef de cuisine at Michelin-starred restaurants. We
are well-positioned to cater for the most discerning guests and
maintain the high standards for which Four Seasons Jimbaran Bay is