Jurgen Kulli

Four Seasons Tenure

• Since 2019
• First Four Seasons Assignment: Chef de Cuisine, Four Seasons Resort Maldives at Landaa Giraavaru

Employment History

• Four Seasons Explorer, Palau; Four Seasons Private Island Maldives at Voavah, Baa Atoll; Four Seasons Resort Maldives at Landaa Giraavaru; Arnolfo, Tuscany, Italy; Pavillon Ledoyen, Paris; La Bastiglia, Spello, Italy

Education  

• Five-year culinary program, Hotel and Professional Services Institute of Assisi (Umbria, Italy) 

Birthplace   

• Umbria, Italy  

Languages Spoken   

• Italian, English

"Like many children, my father was my superhero,” grins Jurgen Kulli, Executive Chef at Four Seasons Resort Koh Samui. For Jurgen, the kitchen was his fantasy world, and his father’s hands were magical instruments that transformed ingredients into masterpieces. This early connection to the culinary arts set the stage for his lifelong passion, which began at 14.

Italy’s sun-kissed landscapes and rich traditions play a significant role in shaping his culinary identity. "The scent of virgin olive oil, cherry tomatoes ripening under the sun, and the earthy aroma of fresh basil remind me of Italy's heart and soul," reminisces Jurgen, who hails from Umbria. "My favourite ingredient will always be extra virgin olive oil, and it is never missing from my kitchen!"

A reflection of his childhood, homeland, and its traditions, the chef’s cuisine is also deeply influenced by the experiences he has gathered from his travels around the globe. "A chef is an artisan, part of a greater puzzle where every piece has meaning and responsibility,” he feels. “From the farmer who nurtures the land, to the craftsman who shapes the chinaware, and the service team that serves the dish – every person plays a vital role in creating a harmony of emotions that becomes the guest’s experience." His philosophy extends beyond food, believing that when one personally knows the people behind the ingredients, it changes the way one views and treats them in the kitchen. "Each element, each person, adds a layer to the story we tell through food," he explains. The true reward, he says, is seeing guests return repeatedly. "That’s real recognition; when guests choose to dine at my restaurant and share the experience we have worked so hard to create," he notes.  

Jurgen’s formal culinary education began with a five-year course the Hotel and Professional Services Institute of Assisi in Umbria, Italy, with internships each summer. It was during this time that he had the privilege of working with Chef Marco Gubbiotti, one of Umbria’s most respected chefs. These formative years spent at a Michelin-starred restaurant were the launchpad for a successful career. In the capacity of sous chef, he was instrumental in opening new restaurants not only in Italy, but also Moscow. Eager to broaden his horizons, he undertook internships at prestigious Michelin-starred restaurants: Pavillon Ledoyen in Paris, under the guidance of Yannick Alléno, and Arnolfo in Tuscany, working alongside Chef Gaetano Trovato, with travels taking him across the world, where he continued to refine his craft.  

Joining Four Seasons in 2019 as Chef de Cuisine at Blu Restaurant at Four Seasons Landaa Giraavaru in the Maldives, Jurgen’s career quickly advanced. He took over the mantle of Executive Chef for Four Seasons Landaa, Four Seasons Voavah Private Island, Maldives, and was a part of the opening team of Four Seasons Explorer in Palau. His signature dishes range from Pigeon with Blackberry, Alkermes, and Shallots to “Undergrowth,” featuring Porcini and Chanterelle Mushrooms with Umbrian Black Truffle. “Now that I’m in Thailand, I’m excited to explore local ingredients such as river prawns, fresh herbs, and so much more,” he smiles.

Time off from the kitchen includes a backpack, ready to explore the world. "I’ve backpacked through Cambodia and Vietnam, and now I’m looking forward to discovering the remote corners of Thailand," he says, adding that travel continues to inspire his culinary journey, enriching his approach to both food and life.