Four Seasons Resort and Residences AMAALA at Triple Bay

Four Seasons Tenure

• Since 2026
• First Four Seasons Assignment: Regent Jakarta (formerly a Four Seasons hotel)

Employment History 

• Jumeirah Olhahali Island, Maldives; Mandarin Oriental Hyde Park, London; Mandarin Oriental, Canouan; Mandarin Oriental, Barcelona; Shangri-La Jakarta; Shangri-La Hambantota; Amilla Maldives; Carnival Australia, Sydney; Celebrity Cruise, Miami; Kingship Yacht, Hong Kong; Qatar Airways, Doha; London Hilton Park Lane; Cliveden House; Burj Al Arab and Jumeirah Emirates Tower, Dubai

Education 

• Bachelor’s degree in Hotel Management, Stiepar Yapari, Bandung, Indonesia

Birthplace 

• Jakarta, Indonesia

Languages Spoken 

• English, Sundanese, Japanese

“For me, food is an expression, a way to share blessings with others and show gratitude for what we experience together,” says Nurmaningsih Tejapermana, known as Nonky. As Executive Chef of Four Seasons Resort and Residences AMAALA at Triple Bay, she oversees culinary direction across multiple dining venues and guest experiences at the wellness-focused resort on the Red Sea coast of northwest Saudi Arabia.

Shaped by extensive international experience across hotels, resorts, cruise lines and aviation, Nonky brings a global perspective to her role. Dining experiences under her leadership include MAA Social, offering Middle Eastern specialties made with seasonal ingredients; ZAATAR Restaurant, inspired by the ancient spice trade of the Levant, Persia and the Arabian Peninsula; and ALMAA Pool Bar and Grill, positioned beside the resort’s main pool overlooking its 900‑metre beach.

Her responsibilities also extend to bars and lounges, in-room dining and business and social events across 1,000 square metres of meeting and event space. She works closely with a nutritionist to develop personalised menus aligned with the resort’s wellness philosophy and leads interactive cooking experiences focused on health-conscious techniques.

Leading a team of more than 54 chefs and 13 stewarding colleagues representing 22 nationalities, Nonky spends a significant portion of her time in the kitchen. Guided by a belief in developing leaders, she prioritises trust, encouragement and patience as foundations for growth. “My energy is best spent cooking and supporting the people around me,” she says.

Raised in a diplomatic family in Jakarta, Nonky travelled frequently from a young age and was influenced by her grandmother, a professional caterer, to pursue hospitality. She began her career as a commis cook on the opening team of Regent Jakarta, now Four Seasons Hotel Jakarta, before progressing to senior culinary leadership roles internationally.

Before rejoining Four Seasons at AMAALA, Nonky most recently led an opening culinary team at an island resort in the Maldives. At AMAALA, her focus includes presenting Saudi Arabian cuisine through a contemporary lens, highlighting shared regional elements such as grilled meats, grains, yoghurt and spices. “It’s a cuisine with depth and balance,” she says. “I would like to present it thoughtfully and introduce it to a wider audience.”