Jocelyn Argaud has taken on the role of executive sous chef at the Four Seasons Resort Bali at Sayan. Click Image to Enlarge
A native of Lyon, France, Jocelyn was initially drawn to cooking by watching his mother in the kitchen. That inspired his culinary passion and, at the age of 16, he started as a kitchen apprentice in a local restaurant. Over the years he has worked in leading establishments in Paris, St. Petersburg, Dubai and southern California.
One of several highlights in Jocelyn’s distinguished career was a three year period in the kitchens of the Royal Palace of Qatar
, serving the royal family as the French and international specialty Chef. There he prepared numerous dinner parties for visiting politicians and dignitaries, and served also as the executive sous chef for the royal wedding of a Qatari princess and prince.
For the past two years, Jocelyn has been executive sous chef at Four Seasons Resort Maldives at Kuda Huraa.
Commenting on his move to Four Seasons
, he said: “I appreciate the company’s investment in its employees, providing opportunities for growth and development, and the consistent respect for the Golden Rule – treating others as you wish to be treated yourself.”
“My wife and I have always wanted to work in Bali,” says Jocelyn, “and now this has become an exciting reality for us. We love the peace and tranquility of Sayan. We’re looking forward to exploring the countryside by bike and travelling all over Bali to learn more about its culture.”
With a background in fine French and international cuisine, Jocelyn will add his own elegant dash to Sayan’s authentic Balinese dishes. “I love the different spices and tastes of Bali and I look forward to gaining a better understanding of Balinese cuisine.”
The Frenchman says his favorite local dish is babi guling
– suckling pig roasted over a coconut husk fire. It’s a frequent specialty at Four Seasons Resort Bali at Sayan,
served during the Ubud Night Dinner at Ayung Terrace.
He will supervise the Resort’s three main dining venues: Ayung Terrace
for Asian-inspired and Indonesian specialties; the Riverside Café
for casual fare during lunch and a Mediterranean cuisine during dinner; and the Jati Bar f
or tropical cocktails and light snacks.
Jocelyn will be enhancing the menu with his own French influence, always with a Mediterranean twist. One of his personal specialties is milk-fed veal with morels. “I’m hoping to bring more of a farm-to-table focus by using the very best of Balinese ingredients and working with the local farmers.”
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