I Made Adi Jaya - Executive Sous Chef
“My passion is cooking Indonesian street food in a modern style – taking authentic flavours from all around the country and presenting them to our guests in a five-star setting.”
Adi Jaya’s culinary career with Four Seasons started as a student intern in 1995, after which he was offered a casual position at Four Seasons Resort Bali at Jimbaran Bay. He quickly impressed the senior chefs and secured a permanent position, working his way through the Resort’s various restaurants and In-Villa Dining and becoming an indispensable part of the team. When Sundara’s former Executive Chef Liam Nealon (now at Four Seasons Resort Chiang Mai) was asked by a journalist what the most important ingredient in his kitchen was, he answered without hesitation, “Made Adi Jaya.”
Adi Jaya’s early mentor was celebrity chef Vindex Tengker (then the Resort’s Executive Chef), who gave him a strong foundation in modern Indonesian cuisine. The Balinese native also trained under top chefs in Korea and at the Michelin-starred French and Chinese restaurants at Four Seasons Hong Kong, broadening his knowledge of flavours and techniques to bring back to Bali.
“I have had the opportunity to learn from top chefs around Asia as well as at Four Seasons Jimbaran Bay,” says Adi Jaya. “I love sharing this knowledge with our junior chefs to help them develop their own culinary styles, just as my mentors have guided me. I continue to learn new things every day to bring the flavours of Indonesia and Asia to life at the dining table.”
As Executive Sous Chef at Four Seasons Resort Bali at Jimbaran Bay, Adi Jaya reports to Executive Chef Phillip Taylor. The pair fuse their international and local experience to oversee resort-wide culinary operations: Sundara as the flagship restaurant overlooking Jimbaran Beach, Taman Wantilan’s global cuisine with nine live cooking stations, Alu poolside café, Jala Balinese restaurant and cooking academy, In-Villa Dining, catering for weddings, corporate events and private gatherings, and culinary adventures such as the Ocean-to-Table experience.