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.”