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New Executive Sous Chef at Four Seasons Resort Bali at Sayan

  • Published by Vedat
From preparing meals for royalty and international dignitaries, Jocelyn Argaud is now pleased to take on the role of Executive Sous Chef at Four Seasons Resort Bali at Sayan.

Jocelyn-ArgaudWorking together with the team, he will be elevating the level of cuisine at this award-winning retreat. The Resort was recently voted #2 on the list of the Top 20 Resorts in Asia and #41 on the Top 100 Hotels & Resorts in the World in the prestigious Condé Nast Traveler Readers' Choice Awards 2013.

A native of Lyon, France, Jocelyn was initially drawn to cooking by watching his mother in the kitchen. That inspired his culinary passion and, at the age of 16, he started as a kitchen apprentice in a local restaurant. Over the years he has learned and worked in leading establishments in Paris, St. Petersburg, Dubai and southern California.

A notable highlight of Jocelyn’s career was three years in the kitchens of the Royal Palace of Qatar, serving the royal family as the French and international specialty Chef. He prepared countless dinner parties for visiting politicians and international dignitaries, and served as the Executive Sous Chef for the royal wedding of a Qatari princess and prince.

For the past two years, Jocelyn has been Executive Sous Chef at Four Seasons Resort Maldives at Kuda Huraa. So what does he enjoy about Four Seasons? “I appreciate the company’s investment in its employees, providing opportunities for growth and development, and the consistent respect for the Golden Rule – treating others as you wish to be treated yourself.”
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