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Four Seasons Resort Bali at Jimbaran Bay

  • Jimbaran, Bali, 80361, Indonesia

Anil Kumar Naudiyal

Speciality Chef, Indian Cuisine
"I love seeing guests change direction and follow the aromas to the Indian station to order fresh-baked naan bread, tandoori lamb and my old family recipes of butter chicken and dahl. And then coming back for seconds!"


Four Seasons Tenure

  • Since 2018
  • First Four Seasons Assignment: Current

Employment History

  • Ramada Plaza Mumbai, Retreat Hotel Mumbai, Ramada Plaza Palm Grove, Bukhara Indian Lounge Shanghai, Shangri-La Shanghai

Birth Place

  • Dehradun, India


  • Dav Institute of Management, Faridabad

Languages Spoken

  • English, Hindi, Mandarin (conversational)

Although he came from a family of renowned cooks, when growing up Anil Kumar Naudiyal was never interested in becoming a chef. He completed a Bachelor of Science degree and started his career as a science teacher. His passion for cooking was sparked by his brother, a well-known chef in Mumbai, who spoke with such excitement about his work that Anil was inspired to follow in his footsteps. Anil’s story echoes that of the Resort’s Executive Chef Phillip Taylor, who completed a pharmacy degree before deciding to pursue a career in the kitchen.

As a chef, Anil applies his scientific training in a new and creative way. Upon joining Four Seasons Resort Bali at Jimbaran Bay, he set up an Indian specialty station for the relaunch of Taman Wantilan restaurant, which reopened following a major renovation with a new concept featuring nine live action cooking stations. Open for breakfast and dinner, Anil’s Indian Station is a guest favourite. He can often be found there baking fresh naan bread, grilling king prawns and succulent lamb chops in the tandoor, and encouraging guests to take second servings of family recipes including his top-rated butter chicken and dahl.  Ask him to make a pot of masala tea – so comforting it’s like being wrapped in a blanket!

Anil is also responsible for Indian cuisine across the Resort, with his specialty dishes featured on the Sundara and in-villa dining menus.