Thomas Bouledin Brings Michelin-star Experience as New Pastry Chef at Four Seasons Resort Bali

Pastry Chef Thomas Bouledin joins the talented culinary team of Four Seasons Resort Bali at Jimbaran Bay to offer guests with unforgettable gastronomy experiences.

Thomas Bouledin Brings Michelin-star Experience as New Pastry Chef at Four Seasons Resort Bali

Pastry Chef Thomas Bouledin joins the talented culinary team of Four Seasons Resort Bali at Jimbaran Bay to offer guests with unforgettable gastronomy experiences.

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In this new year, Four Seasons Resort Bali at Jimbaran Bay welcomes Thomas Bouledin as new Pastry Chef, where his Michelin-star expertise and talent will captivate guests.

As in any five-star resorts, one of the most beloved appeals of Four Seasons Resort Bali at Jimbaran Bay is its extraordinary restaurant venues. Eat Vacation is delighted to share the good news of a new addition to the resort’s talented culinary team. This 2021, Thomas Bouledin brings his Michelin-star experience and French-Spanish heritage. At only 26 years old, he has garnered about 11 years of experience in the culinary world. Thomas had worked in a number of Michelin-starred restaurants across Europe, but met his mentor in a Swiss patisserie owned by the Renou family.

“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,” said Thomas. He reveals that the Fraisier Strawberry Cake, one of the cakes found in the Four Seasons menu, is in honor of his time working with Mr Renou.

Thomas Bouledin
2021 is off to a sweet start at Four Seasons Resort Bali at Jimbaran Bay with the appointment of Pastry Chef Thomas Bouledin, who brings Michelin-star credentials and his French-Spanish heritage to the resort’s world-class culinary team.

A gastronomic experience feels much more intimate if diners feel a personal connection with the chefs. For Eat Vacation, Thomas’ creations are an epitome of this. His sentimental inspirations provide a line-up of memoirs, from childhood memories to places he has travelled to. For instance, “It’s About Thyme” is an apple tatin recreation of his French grandmother’s classic recipe. The touch of thyme is a nod to his Spanish grandmother.

Additionally, the on-site herb and vegetable gardens, as well as Bali’s local farms, become the organic source for Thomas’ culinary arts. The Cloud Nine menu incorporates a range of fruits and spices, from the Bali banana and vanilla mousse to strawberry and orange blossom opera. For those who would like to get a taste of Thomas’ sweet menus, there are plenty of options throughout the resort. Head over to the Sundara beach club, Jala Balinese restaurant, Alu poolside café or even the Patisserie at Taman Wantilan.

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