The Four Seasons Resort Bali at Jimbaran Bay has appointed Phillip Taylor as Executive Chef.
just 32 years old, Phillip is one of the youngest executive chefs
in the Four Seasons hotel company globally.
Born in New Zealand and brought up in Australia,
Phillip started cooking on the night shift at a small but busy
café on Melbourne’s Lygon Street to support himself while studying
pharmacy at university. He loved the camaraderie in the kitchen,
the creative abandon of his early mentor, and the stories behind
different dishes. He realised he wanted to be a professional chef,
but completed his pharmacy degree before enrolling at culinary
“Food tells a story about people and culture,”
Phillip said. “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. It’s hard to imagine I could be selling
prescription drugs right now instead.”
He has spent the last 10
years crisscrossing the globe, each new destination opening up
exciting new explorations into flavours, textures and history. The
journey has led him to work under and alongside inspiring mentors,
and to explore different cultures through their food.
At Four Seasons Resort Bali at Jimbaran Bay, Phillip oversees the resort’s five
outlets including the signature Sundara; Taman Wantilan’s
international buffet with nine live action cooking stations; Jala
Cooking Academy and Balinese dinner venue; poolside café and
in-villa dining. He is also responsible for all banquet operations
for weddings and corporate groups.
“Phillip has achieved tremendous success
in his career so far, and we are delighted to have him on board,”
said Uday Rao, General Manager of Four Seasons Resorts Bali. “With
a background in classic French technique and Asian flavours, along
with experience as chef de cuisine at notable Michelin-starred
restaurants and specialty charcoal grills, he is the perfect fit
to enhance our culinary offering.”
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