Matthieu Bertho

Director of Food & Beverage

After graduating from hotel school in Strasbourg and obtaining a Masters degree from La Rochelle University, it was a love for food and admiration for Alain Ducasse that prompted Matthieu to first pursue a career in the kitchen at the age of 18. However, he decided to move to the service side to maximise interaction and engagement with guests. Bringing over 13 years’ experience at 5-star hotels in his native France as well as China — most recently as Food & Beverage Director at Four Seasons Puxi Shanghai — he leads the team at Sundara as well as the resort’s entire Food & Beverage operations at Four Seasons Jimbaran Bay.

He can often be found in Sundara mingling with guests as he strives to understand their personal preferences and works closely with the culinary team to create memorable and dynamic dining experiences. Matthieu’s perfect Sundara day starts with a beach-front gazebo to chill out, grazing poolside for lunch and gazing at the Indian Ocean views and all the action in the Bay with surfers, stand-up paddleboarders, soccer games, sailing, kayaking, walkers, runners and more.

Then as the sun goes down, it’s happy hour time on the Terrace with live music, before moving to a table up on the Mezzanine level for dinner with elevated views, sampling an array of Modern Asian dishes through the unique Customized Dining concept.

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