Benvenuto! Samuele Baudoino

(1/22/2012)

Four Seasons Resort Bali at Jimbaran Bay is have appointed of Samuele Baudoino as Italian Chef de Cuisine.

With a history of working with the Four Seasons group since 2003 in London, Milan and Damascus, his Bali assignment will put him charge of the kitchen of the resort's Italian restaurant, Taman Wantilan.

Said Baudoino, “I am excited for the opportunity to re-invent Taman Wantilan and give it an identity that reflects my style of authentic cuisine.”

Born in the coastal city of Allasio near Genova, Italy, Chef Baudoino earned a Diploma of Culinary Technique from the Institute MM Giancardi in Italy and trained under one of Italy’s most influential chefs, Sergio Mei, during his Four Seasons tenure in Milan at Il Teatro Restaurant.

Chef Baudoino also held posts at two Four Seasons London restaurants; Quadrato Restaurant at Hotel Canary Wharf and Lanes at Hotel London before relocating to Four Seasons Hotel Amman to head the fine dining Italian Restaurant Vivace. His most recent Four Seasons posting was at Hotel Damascus where he captained the kitchen at the hotel's Circo Restaurant.

At Taman Wantilan Chef Baudoino will focus on light, authentic Italian dishes that are considered traditional ‘mama-style’ cuisine. “Our oceanfront location and relaxed resort atmosphere is perfect for this style of simple, fresh and flavorful cuisine. Without a doubt, seafood will feature on the menu as Bali has a spectacular variety of ocean fresh catches that are perfectly suited to the destination and my culinary style”.

Keeping things light is Chef Baudoino’s approach. “I believe the food should speak for itself. Olive oil and herbs are the most important ingredients to attain the authentic flavors found in traditional Italian dishes.”

One of Chef Baudoino's signature dishes is his Tuna Sicilian Style where the fish is marinated in balsamic vinegar and extra virgin olive oil and pan seared with a breaded crust of oregano, thyme, basil and garlic. Served with thin slivers of green apple and celery salad it is beautifully refreshing and light.

Goats Cheese and Mushroom Risotto is another signature dish of Chef Baudoino and one of his favorite things to cook. “I’m well known around the world for my famous risotto dishes and I invite everybody to come and try it for themselves”, he says.

Other menu highlights include his Pan Fried Beef Tenderloin with White Beans, Smoked Bacon and Rucola Salad, and an elegant Tender Cubed White Snapper Tartare layered with paper-thin strips of White Radish, Dill and celery.

Although Chef Baudoino's cuisine is light and casual he believes in “eating with your eyes” and presents his dishes as a visual feast as a complement to the total dining experience.

Chef Baudoino will also conduct Italian cooking classes at the resort's Cooking School, showing guests how to cook dishes with truly authentic flavors.

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