Four Seasons Resort Bali at Jimbaran Bay Appoints Phillip Taylor as Executive Chef

The Four Seasons Resort Bali at Jimbaran Bay has appointed Phillip Taylor as Executive Chef.

At just 32 years old, Phillip is one of the youngest executive chefs in the Four Seasons hotel company globally.

Born in New Zealand and brought up in Australia, Phillip started cooking on the night shift at a small but busy café on Melbourne’s Lygon Street to support himself while studying pharmacy at university. He loved the camaraderie in the kitchen, the creative abandon of his early mentor, and the stories behind different dishes. He realised he wanted to be a professional chef, but completed his pharmacy degree before enrolling at culinary school.

“Food tells a story about people and culture,” Phillip said. “Like a person, it has character, individuality, history, pride and serves a very important purpose. My biggest influence comes from travelling around the globe and exploring local cuisine with different chefs, and Bali is a melting pot of talent and ingredients. It’s hard to imagine I could be selling prescription drugs right now instead.”

He has spent the last 10 years crisscrossing the globe, each new destination opening up exciting new explorations into flavours, textures and history. The journey has led him to work under and alongside inspiring mentors, and to explore different cultures through their food.

At Four Seasons Resort Bali at Jimbaran Bay, Phillip oversees the resort’s five outlets including the signature Sundara; Taman Wantilan’s international buffet with nine live action cooking stations; Jala Cooking Academy and Balinese dinner venue; poolside café and in-villa dining. He is also responsible for all banquet operations for weddings and corporate groups.

“Phillip has achieved tremendous success in his career so far, and we are delighted to have him on board,” said Uday Rao, General Manager of Four Seasons Resorts Bali. “With a background in classic French technique and Asian flavours, along with experience as chef de cuisine at notable Michelin-starred restaurants and specialty charcoal grills, he is the perfect fit to enhance our culinary offering.” 

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