Published on : Tuesday, January 7, 2014
From preparing meals for royalty and international dignitaries, Jocelyn Argaud is now pleased to take on the role of Executive Sous Chef at Four Seasons Resort Bali at Sayan. Working together with the team, he will be elevating the level of cuisine at this award-winning retreat. The Resort was recently voted #2 on the list of the Top 20 Resorts in Asia and #41 on the Top 100 Hotels & Resorts in the World in the prestigious Condé Nast Traveler Readers’ Choice Awards 2013.
A native of Lyon, France, Jocelyn was initially drawn to cooking by watching his mother in the kitchen. That inspired his culinary passion and, at the age of 16, he started as a kitchen apprentice in a local restaurant. Over the years he has learned and worked in leading establishments in Paris, St. Petersburg, Dubai and southern California.
A notable highlight of Jocelyn’s career was three years in the kitchens of the Royal Palace of Qatar, serving the royal family as the French and international specialty Chef. He prepared countless dinner parties for visiting politicians and international dignitaries, and served as the Executive Sous Chef for the royal wedding of a Qatari princess and prince.
For the past two years, Jocelyn has been Executive Sous Chef at Four Seasons Resort Maldives at Kuda Huraa. So what does he enjoy about Four Seasons? “I appreciate the company’s investment in its employees, providing opportunities for growth and development, and the consistent respect for the Golden Rule – treating others as you wish to be treated yourself.”
“My wife and I have always wanted to work in Bali,” says Jocelyn, “and now this has become an exciting reality for us. We love the peace and tranquility of Sayan. We’re looking forward to exploring the countryside by bike and travelling all over Bali to learn more about its culture.”
With a background in fine French and international cuisine, Jocelyn will be bringing an elegant panache to Sayan’s authentic Balinese dishes. “I love the different spices and tastes of Bali and I look forward to gaining a better understanding of Balinese cuisine.” Without a doubt his favourite local dish is babi guling – suckling pig roasted over a coconut husk fire. It’s a frequent specialty at Four Seasons Resort Bali at Sayan, served during the Ubud Night Dinner at Ayung Terrace.
The Resort offers three main dining venues: Ayung Terrace for Asian-inspired and Indonesian specialties; the Riverside Café for casual fare during lunch and a Mediteranean cuisine during dinner; and the Jati Bar for tropical cocktails and light snacks. In addition, there are several weekly themed events, such as Rijsttafel Dinner, Lotus Pond Dinner and outdoor barbecues. A 24-hour In-Villa Dining menu is also available.
Jocelyn will be enhancing the menu with his own French influence, always with a Mediterranean twist. One of his personal specialties is milk-fed veal with morels. “I’m hoping to bring more of a farm-to-table focus by using the very best of Balinese ingredients and working with the local farmers.”
Dining at Four Seasons Resort Bali at Sayan promises to be more delicious than ever!
Source:- Four Seasons Hotel
Tags: Four Seasons Resort Bali
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