Thomas Bouledin Joins Four Seasons Bali at Jimbaran Bay as Pastry Chef

The Four Seasons Resort Bali at Jimbaran Bay has appointed Thomas Bouledin, as Pastry Chef.

Thomas, 26, brings Michelin-star credentials and his French-Spanish heritage to the resort’s culinary team.

Thomas 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 specialising in one thing,” says 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.”

Thomas is responsible for satisfying guests’ sweet cravings across the resort including the signature Sundara beach club; the Patisserie at Taman Wantilan with live action crepe station; Jala Balinese restaurant; Alu poolside café, In-Villa Dining; weddings and banquets.

“Thomas’ appointment further strengthens the culinary team and enhances our guests’ dining experiences,” said Nicolas Senes, F&B Director of Four Seasons Jimbaran Bay. “He is injecting new inspiration and ideas alongside our exceptional Balinese chefs, under the leadership of Executive Chef Phillip Taylor – who himself has a strong background in classic French technique as chef de cuisine at Michelin-starred restaurants. We are well-positioned to cater for the most discerning guests and maintain the high standards for which Four Seasons Jimbaran Bay is renowned.”

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