Jeremy Tourret – Executive Chef at Mövenpick Resort & Spa Jimbaran Bali

Jeremy Tourret – Executive Chef at Mövenpick Resort & Spa Jimbaran Bali

Culinary wiz Jeremy Tourret has developed a passion for cooking since he was a little boy. Now, as the executive chef at Mövenpick Resort & Spa Jimbaran Bali, he brings his illustrious experience and expertise to craft creative creations to satiate the appetite of discerning diners. 

Jeremy Tourret

E: How did you first get into the culinary industry? Has it always been your passion? 

A: Spending a lot of time in my grandma’s kitchen when I was a kid gave me a passion for cooking. The smell and taste of her cuisine and delicious dishes made me realise at eight years old that I wanted to be a chef in the future. I first started at culinary school in Paris when I was 14 years old. I spent one week at school and two weeks working in a restaurant to learn the basics.

 E: You’ve been in the culinary industry for quite a long time. How do you think the culinary scene differs from when you first started to now?

A: Media and social media have really brought the culinary scene to another level. Culinary TV shows also make it glamorous. However, when you work in the culinary industry, it’s not always the case. Often, young talent discovers another side of the industry that doesn’t necessarily reflect the dream portrayed by the media. It’s a beautiful job that requires passionate and dedicated people.

E: How would you define the culinary offerings at Mövenpick Resort & Spa Jimbaran Bali?

A: We are a family resort with multicultural guests, so our food offerings need to please everyone. We have just launched our new menu with more healthy options, vegetarian options, as well as authentic Balinese and Indonesian dishes like Bebek Goreng and slow-cooked beef tenderloin rendang.

E: As the executive chef, what do you think is the key to success in leadership?

A: The key to success in leadership is providing good support to my team, respecting and understanding their culture, and sharing my knowledge with them to help them grow in their young careers as chefs. I always create new dishes, displays, or culinary activities to keep them engaged and prevent boredom.

E: Where do you draw inspiration for your culinary creations?

A: I draw inspiration from everywhere – from what I eat, from what I see in the culinary scene, from the local ingredients available, from nature and landscapes. Literally, everything can inspire me and give me the opportunity to create my own dishes.

E: What is the most memorable or rewarding moment throughout your career?

A: All moments are memorable, but the most rewarding for me is seeing the happiness on my guests’ faces when they enjoy my cooking. That is the best reward for a chef.

E: What is the biggest challenge you’ve come across in your career, and how did you overcome it?

A: It was when I moved to New York and couldn’t speak English. It was a truly challenging experience. However, with time and perseverance, I overcame it. This experience gave me the opportunity to continue my journey as a chef and travel the world, ultimately bringing me to where I am now.

Beetroot Quinoa Salad

E: Any upcoming culinary projects for Mövenpick Resort & Spa Jimbaran Bali in the near future?

A: We have many projects in progress. After the pandemic, we are rebuilding and creating new à la carte offers, themed dinners, and new Mövenpick chocolate hours. We are constantly improving, and we are also renovating our rooftop, which will soon be the place to be in the Jimbaran area.

E: What advice would you give someone who wants to have a career in the culinary industry?

A: I would advise them to always have passion and love for what they do. The culinary industry is not easy, but if you fight for yourself, there is so much to offer and many rewards to be gained.  

Exquisite Taste Volume 40

Mövenpick Resort & Spa Jimbaran Bali

Jalan Wanagiri, Jimbaran

Bali 80362, Indonesia

T: (+62) 3614725777



IG: @movenpickbali