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Culinary Connoisseurs Bali: David Gavin – Chef de Cuisine at Sundara at Four Seasons Resort Bali at Jimbaran Bay

March 13, 2026

Tucked away in the peaceful neighbourhood of Jimbaran, Sundara at Four Seasons Resort Bali at Jimbaran Bay has captured hearts since it first opened. A refined restaurant, creative bar, and idyllic beach club, it features a long infinity pool overlooking Jimbaran Beach and the Indian Ocean. While the setting is undeniably beautiful, the true focus remains on the quality of the food and drink. The atmosphere is sophisticated yet relaxed, allowing guests to dine in comfort while still enjoying a sense of occasion.

Sundara’s Chef de Cuisine, David Gavin, is already well known on Bali’s culinary scene. His approach reflects a genuine appreciation for Indonesia’s rich produce and vibrant flavours. Drawing inspiration from local spices and ingredients sourced across the archipelago, David combines refined French techniques with authentic Indonesian recipes. Flame-led methods such as roasting, grilling, and smoking pay tribute to Jimbaran’s barbecue heritage. The result is a menu that feels both elegant and firmly rooted in place, celebrating local fruits, seafood, and spices in dishes that are thoughtful, balanced, and full of character.

E: What first inspired you to become a chef, and how has that journey led you to Sundara?

A: From a young age, I loved food. School was never really my path, so I approached one of the best restaurants in my hometown and began working in the kitchen at an early age. It felt as though I had found where I truly belonged. I started from scratch, learning the foundations of cooking, discipline, and respect for the craft. The camaraderie in that first kitchen was incredible, and I stayed there for three years before continuing my journey through various restaurants in Sweden and Norway. I have always felt a strong connection to Bali. I first visited as a child to see my uncle, and during one of those trips, I met the woman who is now my wife. Later, I was fortunate to join Mozaic in Ubud, where I spent many formative years deepening my understanding of Indonesian ingredients and culture. Eventually, that journey led me to Sundara in Jimbaran, where I continue to evolve both personally and professionally.

E: How has your international experience influenced the way you shape Sundara’s menu?

A: Having lived and worked in Bali for the past ten years, the island naturally influences our menu, particularly in terms of flavour. While our techniques and kitchen structure remain rooted in European discipline, the flavours here are bolder, brighter, and more expressive. Bali teaches you to cook with intensity, fresh herbs, vibrant spices, and lively acidity. It brings a different energy to the plate. The foundation may be European, but the soul of the food reflects where we are.

E: How would you describe your cooking style in a few words?

A: Product-driven. Locally connected. Bold in flavour, yet minimal and elegant in presentation. No matter where you cook, the most important thing is to use what is exceptional at that moment and in that place. Respect the ingredient, and let it speak.

E: How do you balance creativity with consistency in a busy beachfront kitchen?

A: Consistency comes from structure, training, and strong leadership. We invest heavily in coaching and mentoring to ensure every dish leaving the kitchen meets our standards. Creativity, on the other hand, grows naturally when you create an environment where ideas are shared. When new produce arrives, we discuss it as a team. Involving everyone in the creative process not only keeps the food exciting but also allows the team to learn and grow.

E: Is there a dish at Sundara that truly represents you? Why?

A: I would say our Crispy Baby Pig with charcoal-baked cabbage, caramelised snake fruit chutney, fresh dill, and pork jus represents me well. It is comforting, honest food made entirely from local produce.

E: Who has influenced your culinary journey the most?

A: In the beginning, the chefs I worked with shaped my understanding of dedication and work ethic in a professional kitchen. They taught me discipline and respect for the craft. Later, working with Chris Salans at Mozaic had a profound impact on me. His deep knowledge and appreciation of Indonesian produce, and his respect for the people behind it, broadened my perspective significantly.

E: How do you keep your ideas fresh in Bali’s dynamic dining scene?

A: At Sundara, we operate two distinct dining experiences. Our all-day dining menu focuses on comforting, classic European and Indonesian dishes executed with exceptional ingredients. In the restaurant, we focus on a modern, fire-driven menu where every dish is cooked over flame. That approach creates something distinctive, an experience that is uniquely Sundara. We constantly strive to evolve. Whether refining small details, developing new menus, launching concepts, or inviting guest chefs for collaborations, we never stand still.