Food

Executive Pastry Chef — Eddy Dhenin

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Having obtained his professional qualification at the prestigious Lycée Michel Servet in his native France, Eddy trained under top pastry chefs at Michelin-star restaurants in France before moving to Washington, D.C. where he completed his Culinary Art Master Degree. His Four Seasons career began in 2006 in Dublin and took him to Costa Rica as Executive Pastry Chef before his move to Bali.

His imagination and passion for his craft are highlighted in the creative and extensive selection on Sundara’s sweets menu, which are on display at the open dessert station in the restaurant’s main dining room. From his signature lemon pie to lemongrass crème brûlée, Valrhona truffles and ropes of homemade marshmallow, Eddy makes dessert an essential part of any meal.

www.fourseasons.com/jimbaranbay

Bali Pocket Magazine