SWEET START TO 2021 AT FOUR SEASONS JIMBARAN BAY (Indonesia)
New Pastry Chef joins world-class culinary team |
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SWEET START TO 2021 AT FOUR SEASONS JIMBARAN BAY (Indonesia)
New Pastry Chef joins world-class culinary team |
Category: Asia Pacific - Indonesia - Careers
- Appointments
This is a press release selected by our editorial committee and published online for free on 2021-01-26
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.
At just 26, Thomas may be young in years, but not on experience. He began his chef apprenticeship at the age of 15 and enjoyed the refinement and precision required for pastry cooking. He progressed to several Michelin-starred restaurants in Europe, working in competitive and demanding environments, but it was at the family-owned Mr & Mrs Renou patisserie in Switzerland where he found his true mentor.
“This was the best. I was one of only three people working there, not like at big pastry shops that have 40 chefs each specializing in one thing,” said Thomas. “Mr Renou is very famous, having achieved the prestigious MOF award (Meilleur Ouvrier de France) as France’s best craftsman. He became my mentor. One of the cakes on our menu at Four Seasons is a memory of my time working with him – the Fraisier Strawberry Cake.”
A sentimental soul, Thomas’ sweets are like a collection of personal memoirs, each inspired by a story from his childhood or a place he’s travelled. The “It’s About Thyme” Apple Tatin remembers the classic dessert that his French grandmother used to make, while Thomas has added an unusual twist of thyme in honour of his Spanish grandmother, who grew the herb in her garden and used it in many savoury dishes.
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