Four Seasons Resort Bali at Jimbaran Bay have appointed Greg Bunt as executive chef.
His first appointment with Four Seasons,
Bunt, an Australian native, most recently owned and operated three successful restaurants in Brisbane.
Looking forward to his first experience cooking in a luxury resort setting, Bunt said: “Serving our guests from 147 villas and nine Residence Villas makes this a challenge, but it’s a challenge I’m going to knock out of the ballpark!”
As executive chef, Greg oversees all six of the Resort’s dining venues, including the Italian-influenced Taman Wantilan
and the Indonesian-focused Warung Mie,
as well as coordinating in-villa dining and banquets.
Planning ahead, Bunt said: “One of the most exciting challenges is creating the culinary experience for our new beachfront dining venue, scheduled to open in early December. We’ll be revealing details on the concept soon and we think it’s going to attract a lot of attention.”
Born in New South Wales, Bunt was drawn to being a chef by the excitement and fast pace of the kitchen environment. Trained first in Canberra and Sydney, he has worked in Hong Kong and Macau, cooking in many Chinese and Thai kitchens, gaining valuable knowledge and expertise with Asian cuisine.
While building and opening seven restaurants, Greg has cooked on various Australian TV programs and competed in many international culinary events. An avid surfer and golfer, Bunt says he is very much looking forward to his Bali assignment.
For dining at Four Seasons Resort Bali at Jimbaran Bay,
Greg sees the theme of “simple, light and fresh cuisine” running through all the menus. “I love cooking with seafood, spice and all the seductive ingredients that surround us here in Bali. I want to explore local Balinese delicacies that might be unfamiliar to some guests. I believe in staying true to each country’s cuisine, never confusing flavors.”
Preferring a sensible approach to food presentation, but always with an element of surprise, Greg adds: “We’re always able to customize our cuisine for individual tastes, while ensuring the high Four Seasons standard of service to make sure all our guests enjoy a wonderful experience.”
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