Michel Eschmann has been appointed Director of Food and Beverage at Four Seasons Resort Bali at Jimbaran Bay, Indonesia
Bringing Olympic culinary artistry and vision to its world-class dining scene, Four Seasons Resort Bali at Jimbaran Bay announces the appointment of Michel Eschmann as Director of Food and Beverage. The multi-award-winning chef draws on more than 20 years crafting outstanding dining experiences from both the back and front of house to his new role at the five-star resort.
Overseeing the Balinese beachfront haven's ever-evolving gastronomy experiences across four restaurants and zero-waste bar TELU is a thrilling new adventure for the visionary chef and leader. A searing blend of skill and determination - along with mindfulness and meditation practices - have guided Michel through dazzling culinary awards in his native Switzerland to a glittering global career.
Michel credits his Swiss roots for his dedication to excellence. Born in Baden, he discovered a passion for fine dining as a teenager while apprenticing at a family friend's restaurant. Driven by creativity, he honed his skills through apprenticeships, culinary school and Master Chef training. Awards soon followed, from World Champion at the EXPO GAST Culinary World Cup in Luxembourg to Chef of the Year and winner of the Swiss Culinary Cup.
The ultimate accolade in competitive cooking came in 2004 when he became an Olympic Champion at the IKA Erfurt Culinary Olympics, securing three gold medals with the Swiss national team. "It was my proudest moment because we proved that with teamwork, passion, dedication and hard work, anything is possible," he says.
Before securing his first Four Seasons role in Bali, Michel's talent found a home in China, Thailand, Malaysia, Korea and Japan. He's led kitchen teams at multiple global five-star establishments, such as Hyatt on the Bund in Shanghai, JW Marriott Dongdaemun in Seoul, and Japan's St. Regis Osaka. In 2022, he transitioned from executive chef to director of food and beverage in order to expand his impact beyond the kitchen.
In his new role at Four Seasons Resort Bali at Jimbaran Bay, Michel seamlessly blends his natural culinary artistry with a leadership philosophy rooted in instilling confidence. A deeply mindful approach also comes into play: to maintain balance in a dynamic work environment, Michel draws on training in Non-Violent Communication, the Science of Happiness, and Vipassana meditation.
Michel Eschmann's new role sees him take on an array of world-class gastronomy experiences rooted in Balinese heritage at Four Seasons Resort Bali at Jimbaran Bay. Winner of an Award of Excellence in the Wine Spectator Restaurant Awards 2024, day-to-night beach club Sundara presents bold, fresh flavours inspired by Jimbaran's seafood barbecue culture. Specialty chefs prepare Asian and Western cuisines at vibrant live stations at Taman Wantilan, while Jala offers authentic Balinese dishes as well as culinary secrets at the Jala Cooking Academy. Upcycled and zero-waste bar TELU is the place to savour sustainable cocktails with proceeds supporting Balinese charities. For health-conscious guests, a menu crafted in collaboration with nutritionist Miles Price can be found at poolside cafe Alu.
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