Four Seasons Resort Bali at Jimbaran Bay announces the appointment of Greg Bunt as Executive Chef. He’s bringing a dynamic, innovative energy to dining at the Resort.
Brand new to Four Seasons family, this Australian native most recently owned and operated three successful restaurants in Brisbane. Taking charge as Executive Chef of a major resort is a new challenge for Greg, but he’s definitely familiar with managing multiple venues and different teams.
“Serving our guests from 147 villas and nine Residence Villas makes this is a challenge,” he says with a good-natured laugh. “But it’s challenge I’m going to knock out of the ballpark.”
As Executive Chef, Greg oversees all the Resort’s dining venues, including the Italian-influenced Taman Wantilan and the Indonesian-focused Warung Mie, as well as coordinating In-Villa Dining and banquets.
“One of the most exciting challenges is creating the culinary experience for our new beachfront dining venue, scheduled to open in early December. We’ll be revealing details on the concept in August and we think it’s going to attract a lot of attention.”
Greg was born on the eastern coast of Australia in New South Wales and was drawn to being a chef by the excitement and fast pace of the kitchen environment. He trained first in Canberra and Sydney, then worked in Hong Kong and Macau, cooking in many Chinese and Thai kitchens, gaining knowledge and expertise with Asian cuisine.
In addition to building and opening seven restaurant venues, Greg has cooked on numerous Australian TV programs and competed in many international chef promotions. He loves to surf and play golf, which makes living in Bali even more appealing.
For dining at Four Seasons Resort Bali at Jimbaran Bay, Greg sees the theme of “simple, light and fresh cuisine” running through all the menus. “I love cooking with seafood, spices and all the seductive ingredients that surround us here in Bali. I want to explore local Balinese delicacies that might be unfamiliar to some guests. I believe in staying true to each country’s cuisine, never confusing flavours.”
Greg prefers a sensible approach to food presentation, but always with an element of surprise. “We’re always able to customize our cuisine for individual tastes, while ensuring the high Four Seasons standard of service to make sure all our guests enjoy a wonderful experience.”