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By Hariharan U
Published on May 21, 2026
Four Seasons Resort Bali at Jimbaran Bay has appointed Benjamin Halat as its new Executive Chef, marking the beginning of a fresh culinary direction for the luxury beachfront resort from May 1, 2026.
Chef Benjamin brings more than two decades of international culinary experience spanning Europe and Asia, having worked across acclaimed restaurants and luxury hospitality brands in Germany, Switzerland, Malaysia, Singapore, and Thailand. His appointment further strengthens the resort’s positioning as one of Bali’s leading luxury dining destinations.
Located along Bali’s sunset coast, the resort is known for its immersive culinary experiences across multiple dining venues including Sundara, the oceanfront signature restaurant recognised with a 2025 Global Recognition Award for luxury hospitality and sustainable innovation; Jala, serving authentic Balinese cuisine; Taman Wantilan, featuring live Asian and Western cooking stations; and TELU, the resort’s community-conscious cocktail bar.
Born and raised in Munich, Chef Benjamin began his culinary journey at the Michelin-starred restaurant of Hotel Königshof Munich at the age of 17. Over the years, he has collaborated with internationally recognised chefs while refining a culinary philosophy rooted in precision, creativity, craftsmanship, and innovation.
Prior to joining Four Seasons, he served as Executive Chef at Mandarin Oriental Savoy Zurich, where he contributed to the property earning the Gault&Millau Schweiz Hotel of the Year 2025 recognition following its reopening.
Commenting on his appointment, Chef Benjamin said he is excited to return to Asia and work alongside the resort’s culinary team to create dishes inspired by Bali’s rich food traditions and exceptional local ingredients.
Known for encouraging collaborative kitchen culture and culinary excellence, Chef Benjamin is expected to lead a new phase of gastronomic innovation at the Forbes Five-Star resort, where sustainability, local culture, and refined dining experiences remain central to the guest journey.
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