Made Adi Jaya has been promoted Executive Sous Chef at Four Seasons Resort Bali at Jimbaran Bay in Badung
Made Adi Jaya has been appointed Executive Sous Chef as he takes on a Resort-wide role, reporting to Executive Chef Phillip Taylor. The pair oversee culinary operations across all outlets at the Resort: Sundara as the flagship restaurant overlooking Jimbaran Beach, Taman Wantilan's global cuisine with nine live cooking stations, Alu poolside café, Jala Balinese restaurant and cooking academy, In-Villa Dining, catering for weddings and events, and culinary adventures such as the Ocean-to-Table "day in the life of a Balinese fisherman" excursion.
Adi Jaya was promoted from his position as Chef de Cuisine at Sundara. His culinary career with Four Seasons started as a student intern in 1995, and he worked his way through the Resort's various restaurants and In-Villa Dining, becoming an indispensable part of the team. When Sundara's former Executive Chef Liam Nealon (now at Four Seasons Resort Chiang Mai) was asked by a journalist what the most important ingredient in his kitchen was, he answered without hesitation, "Made Adi Jaya."
Adi Jaya's early mentor at the Resort was celebrity chef Vindex Tengker, who gave him a strong foundation in modern Indonesian cuisine. He also trained under top chefs in Korea and at the Michelin-starred French and Chinese restaurants at Four Seasons Hotel Hong Kong, broadening his knowledge of flavours and techniques to bring back to Bali.
