Four Seasons Resort Bali at Jimbaran Bay announces Pasquo King as the new Executive Chef – taking charge of the popular Sundara beachfront restaurant and all the Resort’s dining venues, including the Indonesian-themed Taman Wantilan and the casual Pool Terrace Café.
With more than 17 years of experience in kitchens, this Australian native developed his culinary skills in some of his home country’s best restaurants. Most recently, he worked at high-profile hotels in Shanghai and Dubai. As Pasquo explains, “I’ve found I really enjoy the multifaceted nature of the hotel business – getting to experience different cultures and working with multinational teams. In a hotel or resort, I’m able to express my culinary ideas in many different avenues from restaurants and buffets to banquets and In-Villa Dining.”
This is Pasquo’s first role as full Executive Chef, moving up from Executive Sous Chef, and he’s thrilled at the opportunity. An Executive Chef’s job is to lead the kitchen team in creating a complete culinary experience for guests. The position is responsible for all food created on the property, for managing the quality and safety, as well as the financial and human resources aspects. Pasquo takes his new responsibilities seriously: “I have always believed that the Executive Chef must lead by example and spend as much time as possible cooking in the kitchen, teaching, training, coaching and mentoring his chefs.”
“I feel very excited and humbled to serve as Executive Chef of Four Seasons Resort Bali at Jimbaran Bay. The hotel already has an amazing international reputation, and we have many new and exciting offerings planned for 2015. I look forward to sharing them with our guests.”
Pasquo credits his grandmother for planting the idea to be a chef when he was very young. “I’m one of those fortunate people who has known what I wanted to do for as long as I can remember. I got my first job in a local hotel’s kitchen when I was 12 during summer holidays, and from then onwards I was working weekends in local cafés and restaurants.” He started his chef’s apprenticeship when he was 16, then studied at the Canberra Institute of Technology and joined the industry from there.
“I keep discovering that there is so much more to learn. Nothing inspires me more than food and the endless possibilities that it creates.” Pasquo is a big supporter of local cuisine. “I have a strong belief in working with local suppliers and producers to ensure that the product we use is locally sourced and fresh. We will also work to ensure we use organic, biodynamic and socially responsible produce. It’s important to me to support our local growers and producers to maintain a healthy local economy.”
Pasquo is particularly excited about the opportunity to live in Bali. “My wife is Indonesian and she has spent a lot of time here in Bali. She kept telling me I’d love it and I already do. I grew up surfing and I am eager to get into the water on a regular basis. Also, I think that the culinary landscape in Bali is now very mature. There is a lot of competition among local restaurants and that pushes all the chefs to innovate and strive for excellence. Being part of Bali’s dining scene right now genuinely excites me.”
