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Four Seasons' bartenders share tips on the best sips across Asia

Bartenders from Four Seasons Hotels and Resorts across Asia share insider's scoops on the local bar scene in KL, Bangkok, Seoul and more. ....

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What's New at Four Seasons Hotels in Southeast Asia

Properties in Bangkok and Bali have introduced new dining experiences, while a revamped spa awaits at the brand's Singapore outpost. ....

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Bali's Four Seasons Jimbaran Debuts "Cocktail Garden" Telu

By Contributor - April 20, 2021
The brand-new space serves as a dedicated venue for making sustainable tipples with a local twist.
Sufian Mahmoud, head bartender at Four Seasons Jimbaran. (Photo: Ken Seet/Four Seasons)
Ahead of Earth Day on April 22, Four Seasons Resort Bali at Jimbaran Bay has unveiled Telu, a âherb and cocktail gardenâ where Singapore-born head bartender Sufian Mahmoud will lead zero-waste bar workshops, offering a behind-the-scenes look at the popular sustainable cocktails served at the propertyâs Sundara Beach Club. These creative drinks include Madeâs Margarita, which uses every part of a local Kintamani orange.
The latest addition to the seaside all-villa property comes seven months after the debut of the Healing Village Spa. Telu is a standalone open-air venue built with repurposed and upcycled materials, which also features a cellar for storing Balinese ....

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Thomas Bouledin Joins Four Seasons Bali at Jimbaran Bay as Pastry Chef

Thomas Bouledin Joins Four Seasons Bali
at Jimbaran Bay as Pastry Chef
(28 Jan 2021)
The Four Seasons Resort Bali at Jimbaran Bay has
appointed Thomas Bouledin, as Pastry Chef.
Thomas, 26, brings Michelin-star credentials and his
French-Spanish heritage to the resort’s culinary team.
Thomas began his chef apprenticeship at the age of 15
and enjoyed the refinement and precision required for pastry
cooking. He progressed to several Michelin-starred restaurants in
Europe, working in competitive and demanding environments, but it
was at the family-owned Mr & Mrs Renou patisserie in Switzerland
where he found his true mentor.
“This was the best. I was
one of only three people working there, not like at big pastry ....

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