With an impressive track record in the global culinary landscape, Benjamin Halat steps into his new role as Executive Chef at Four Seasons Resort Bali at Jimbaran Bay, overseeing the property’s four dining outlets with a unique point of view, a personal connection to the locale, and equal attention to culinary quality and empowering people.
E: After a career spanning Europe and Southeast Asia, what brought you to Bali, specifically Four Seasons Resort Bali at Jimbaran Bay?
A: I’ve always felt a strong connection to Bali through my several visits on vacation. In addition, working in a resort environment was something I had long wanted to experience. It offers a completely different guest journey compared to city hotels, allowing for more meaningful and memorable experiences during a guest’s stay. Throughout my career, I’ve always admired and aspired to be part of Four Seasons. The opportunity to combine the brand’s culture, the beauty of Bali, and the fluid dynamics of resort operations made joining Four Seasons Resort Bali at Jimbaran Bay an easy decision.
E: Starting your career at such a young age in a MICHELIN-starred kitchen, is there a lesson from that experience that you still practice today?
A: Stay focused and always strive to be better than yesterday. Continuous improvement is essential in our profession, and maintaining a growth mindset is what allows chefs to evolve, inspire teams, and consistently deliver exceptional experiences.
E: You mentioned an excitement for exploring regional heritage, then translating them with your contemporary vision. What have you discovered about Bali so far?
A: I believe it takes time to gain a deep appreciation of a destination’s heritage and traditions. So, I am still taking the time to explore and truly understand the local culture during these first months. At this stage, my focus is on learning and understanding rather than reinterpreting. I am particularly looking forward to travelling to different regions of the island to discover local products, meet producers and artisans, and better understand their origins and stories.
E: Your view of food is largely influenced by your family. How do you infuse this into the dining experience at Four Seasons Resort Bali at Jimbaran Bay as well?
A: Family, to me, is about togetherness. In today’s world, time is probably the most valuable thing we can give loved ones, and dining has always been one of the best ways to connect. This is something I witness every day on property, from breakfast to late dinners. Seeing multiple generations gathered around the same table, enjoying one another’s company, is incredibly special. Our role is to create an environment where these moments can happen naturally through warm hospitality, great food, and memorable experiences.
E: What’s been the biggest challenge in being the figurehead of the dining programme at the resort?
A: The biggest challenge is maintaining consistency while continuously innovating to meet evolving guest expectations. By keeping close communication with each outlet and fostering a collaborative culture, we can ensure exceptional quality while keeping the culinary offering fresh and exciting.
E: What’s the process like developing the menu and recipes for the signature restaurant Sundara with Chef David Gavin?
A: It’s a highly collaborative process. We usually start by discussing products, ingredients, or sources of inspiration. Then, Chef Gavin creates a trial dish. After tasting and feedback from the team, we find ways to improve the dish. The final result is first introduced as a special, and if guest feedback is positive, it earns a place on the menu.
E: With a penchant for mentorship, what’s one thing you always emphasise when it comes to a young chef shaping their individual creative identity?
A: Master the basics first. Learn the fundamentals, handle the pressure of a busy kitchen, and understand the craftsmanship behind great cooking. Your personal style comes much later and develops over time through experience. Creativity is important, but true identity comes from mastering simplicity and consistency.
E: What’s one thing Four Seasons Resort Bali at Jimbaran Bay has that other places don’t when it comes to fostering a memorable dining atmosphere?
A: The stunning views, the relaxed atmosphere, and the resort’s deep connection to the local community all help create a truly memorable dining experience. But above all, it’s our people. Our team has a genuine passion for hospitality and often anticipates our guests’ wishes before they even have to ask, making every visit feel personal and unforgettable.
JIMBARAN OCTOPUS FROM SUNDARA BY CHEF DAVID GAVIN
INGREDIENTS:
Grilled Octopus:
- 100g octopus
- Olive oil
- Salt and pepper, to taste
- Zest and juice of 1 lemon
- Sea salt, to finish
Potato Espuma:
- 300g potatoes
- 1 sprig of thyme
- 100g sour cream
- 30g butter
- 100g milk
- Salt, to taste
Potato Crumble:
- 1 large potato
- Salt, to taste
Kemangi Purée:
- 100g kemangi (lemon basil)
- 200g salad oil, frozen
Kemangi Sauce:
- 100g olive pomace oil
- 100g Santagata 1907 extra virgin olive oil
- 125g fish stock
- ½ chilli pepper
- 175g white wine
- 10g chopped garlic
- 15g garlic confit purée
- 15g fennel
- Lemon juice, to taste
- 0.5g xanthan gum
- Salt, to taste
- 50g kemangi purée
Heirloom Tomato Salad:
- 40g heirloom tomatoes
- Olive oil
- Salt and pepper, to taste
- 3g shallot, sliced into rings
- Red wine vinaigrette
METHOD:
Grilled Octopus:
- Cut the octopus into individual tentacle pieces and freeze overnight.
- The next day, after defrosting, place on a perforated tray and steam at 90°C for two hours.
Potato Espuma:
- Boil potatoes with thyme and salt, then strain.
- Transfer to a Robot-Coupe and briskly blend with sour cream and butter. Avoid blending for too long as it will turn sticky.
- Place in a bowl and cover with plastic wrap before smoking with a smoke gun and coffee wood.
- Pass through a fine sieve, then season with salt to taste.
- Transfer to an espuma gun (culinary siphon), then keep warm until serving.
Potato Crumble:
- Peel and grate potatoes, then wash well in cold water to remove excess starch, then dry.
- Fry slowly at 150°C until light brown and crispy.
- Transfer to a paper towel to remove excess oil, then immediately season with salt.
- Be sure to replace the paper towels a few times to absorb any excess oil.
Heirloom Tomato Salad:
- Season the tomatoes with olive oil and salt, then place in a strainer directly over charcoal. Grill quickly for one minute to char the outside while keeping the interiors firm.
- Transfer to a bowl, then dress with the red wine vinaigrette. Top with shallot rings. Keep cool until serving.
Kemangi Purée:
- Blanch the kemangi for 10 seconds in boiling water, then immediately transfer to an ice bath. Then, squeeze out all the water.
- Place in a blender with the frozen salad oil and blend for two minutes.
- Transfer to a bowl and keep cool over an ice bath.
Kemangi Sauce:
- Sauté garlic, fennel, and chilli in some oil until soft and translucent.
- Deglaze with white wine, and reduce to half.
- Add in the fish stock and garlic confit purée, then bring to a boil.
- Slowly add the olive oils while blending with an immersion blender to emulsify.
- Adjust for seasoning with salt and lemon juice, then add xanthan gum for a thicker, more velvety texture.
- Fold in the kemangi purée and mix well to combine.
PLATING:
- Season the pre-cooked octopus with sea salt, pepper and olive oil. Grill over hot charcoal until a light crust forms, then remove from the grill and finish with one teaspoon of olive oil, lemon juice, and lemon zest. Plate immediately.
- Pipe the potato espuma into the centre of the plate and arrange the octopus around it.
- Add the grilled heirloom tomatoes.
- Spoon the kemangi sauce around the octopus.
- Finish with the potato crumble and freshly picked kemangi leaves.
Exquisite Taste Volume 52
Four Seasons Resort Bali
at Jimbaran Bay
W: fourseasons.com/jimbaranbay
IG: @fsbalijimbaran
