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A new chef arrives at ““Four Seasons Resort Bali at Jimbaran Bay” …and gives travellers a whole new reason to love this paradisiacal resort.

Written by Monte Mathews

A new chef arrives at ““Four Seasons Resort Bali at Jimbaran Bay” “…and gives travelers a whole new reason to love this paradisiacal resort.

In all honesty, once I’d arrived at my Ocean Villa at the Four Seasons resort on Jimbaran Bay, Inever wanted to leave!!

“Ensconced in this picture-perfect Four Seasons take on Balinese architecture, what possible reason would I? Behind a traditional Balinese door, in a private stone-walled garden, I had every creature comfort imaginable. In a lush garden, my private swimming pool glistened, lounge chairs beckoned under their thatched roof. My canopy bed could wait for later. Perhaps after a soak in the enormous tub overlooking the frangipani growing in the courtyard. Or a quiet drink in my sitting area. A persimmon from the fruit bowl perhaps?”

No. What drove me from my personal paradise was hunger. I am sure it could have been happily satisfied with a call to Room Service. But then I would have missed all the options the Four Seasons lays out for its guests. No less than four restaurants awaited. And now, guests have a new reason to try every one of them. Four Seasons Jimbaran Bay has just greeted a new Executive Chef. Phillip Taylor arrived this past July. And he’s already made his mark across all the restaurants in Jimbaran Bay’s portfolio.

If Chef Taylor looks preternaturally young, it’s because he is. At just 32 years of age, he is one of the youngest Executive Chefs of all 112 Four Seasons properties. Born in New Zealand, raised in Australia, he started cooking to put himself through Pharmacy School in Melbourne. His passion for cooking didn’t keep him from finishing his degree. But it led him to culinary school and not to a Pharmacy. His rise was steady and swift. His culinary school provided a background in classic French culinary technique. This led to his becoming Chef de Cuisine at several Michelin-starred venues. For ten years, he crisscrossed the globe. In the end, he was particularly drawn to Asian flavors.

Chef Taylor is quoted as saying:

“Food tells a story about people and culture. Like a person, it has character, individuality, history, pride and serves a very important purpose. My biggest influence comes from travelling around the globe and exploring local cuisine with different chefs and Bali is a melting pot of talent and ingredients.”

Inspiration for Chef Taylor is right down the beach. The village of Jimbaran lies just to the north of the resort. From their villas, all of which overlook the sea, early risers at Four Seasons Jimbaran Bay are greeted with the sight of traditional Balinese fishing junking boats . They make their way across the bay where they unload their catches. Local Balinese women carry baskets of whole fish, prawns, squid, lobster, crabs, mussels and scallops into the Fish Market. Guests at the Four Seasons can join chef-guided tours of the Fish Market. As part of its Jala Cooking Academy, helmed by Bali Celebrity Chef Kristya Yuhda, the cooking school students bring their catch back to the school to prepare lunch. Meanwhile, Chef Taylor takes full advantage of the freshest fish imaginable as he puts his menus together for Four Seasons’ guests.

“The Chef has just launched a modern Asian Dinner menu at Jimbaran Bay’s Sundara Beach Club and Restaurant. Knowing the guests’ fondness for certain classics, these were kept. Chef Taylor has introduced some fascinating new flavors like blue cheese ice cream with Guava compote, a fresh-from-the-Jimbaran-Bay fishing boats seafood and sashimi platter with bamboo lobster, flower crab, king prawns, wild salmon, yellowfin tuna and snapper.   He’s also reinvented Bouillabaisse, a recipe he shared with us to share with you, which follows this article.”

In addition to Sundara, Chef Taylor’s also oversees Jimbaran Bay’s Taman Wantilan’s International Buffet with its nine live-action cooking stations, all in-suite dining and the hotel’s catering operations for banquets and weddings. At the hotel’s Jala Cooking Academy and Balinese Dinner venue, after Chef Krysta’s students have departed, Chef Taylor leaves the cooking to Bali’s Award-winning Chef Dayuand her all-female team. Their specialty is local recipes sourced from the fish market. The team cooks to order for freshness and their local flavors come shining through in dishes like Gegecok Timun Udang Panggang(Grilled Prawns on Cucumber Salad pictured above)

“Chef Taylor is already experimenting with Balinese ingredients. He has already produced his own recipe for Balinese Bouillabaisse. Snapper, Prawns, Octopus and Scallops are married in a version with an orange flavored sauce and tomato fondue. The Chef was kind enough to share his recipe. Still I can’t help feeling, I’d like to try the real thing the first chance I get to go back to Bali and the splendid Four Seasons Jimbaran Bay.”

Below, Chef Taylor’s recipe for Bali Bouillabaisse.


“Seafood Bouillabaisse” from Chef Phillip Taylor of Four Seasons Resort, Jimbaran Bay, Bali

                                   INGREDIENTS                                            QUANTITY PREPARATION AND METHOD
Salmon Bones & Head






Black Pepper


Red Chili

Olive oil

Orange Peel


White Wine


Orange Gel

Yuzu Juice

Sliced Ginger

Orange Juice





Tomato Fondue

Tomatoes (peeled, seeded, concasse)


Tomato Paste

Olive Oil



5 kg

150 gm

125 gm

38 gm

1 pc

200 gm

.5 tsp

2.5 g

2 pc

50 ml

1 pc

500 gm

500 ml

175 ml


80 gm

5 gm

465 gm

60 gm

1 pc

8 gm


2.5 kg

180 gm

3 Cloves


80 gm

10 gm

15 gm

Orange Gel

Soften gelatin in iced water.

Bring to boil agar, orange juice, yuzu juice, sliced ginger & honey whilst constantly stirring.

Add gelatin.  Strain into a tray and chill.

Once mixture is set as a jelly, cut into small pieces and blend to a very smooth puree.

Tomato Fondue

Saute garlic and onion in olive oil until soft without color.  Once soft, add tomato paste and caramelize. Add tomatoes, salt & sugar. Cover with baking paper and foil.  Cook in over for 1.5 hours at 180 Degrees.



Clean the fish bones, removing gills and eyes.

Chop the bones into 4 inch pieces.  Rinse under cold water for 1 hour.

Peel and wash all the vegetables, cut into 1 cm cubes.  Brown fish bones on non-stick paper.

In a pot sauté the vegetables with olive oil until soft. Deglaze with white wine.

Add tomato, vegetable tea and salmon bones.  Add cold water to cover the bones, simmer for 30 minutes.  Cover and allow flavors to infuse for 30 minutes. Remove bones.

Blend vegetable and stock until smooth. Pass through a fine strainer.  Adjust seasoning of the bouillabaisse with butter, sherry vinegar, salt and pepper.

Season and grill the scallops, octopus, prawns, snapper and calamari on the flattop.  Finish with lemon zest.

Garnish with dots of orange puree, betel leaf crisps & bronze fennel.




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Monte Mathews

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