Four Seasons Resort Bali at Jimbaran Bay

Four Seasons Tenure

• Since 2026
• First Four Seasons Assignment: Current

Employment History

• Mandarin Oriental, Zurich, Switzerland; Mandarin Oriental, Bangkok, Thailand; Resorts World Sentosa, Singapore; Mandarin Oriental, Kuala Lumpur, Malaysia; Mandarin Oriental, Munich, Germany; Le Grand Bellevue, Gstaad, Switzerland; Alois Dallmayr, Germany; Westin Hotel, Munich, Germany; Koenigshof, Munich, Germany

Birthplace

• Munich, Germany

Languages Spoken

• German and English

Curiosity, craftsmanship and continuous innovation define Benjamin Halat’s culinary career. From Michelin-starred restaurants to award-winning hotels across Europe and Asia, Halat has consistently pushed the boundaries to reinvent contemporary fine dining.

Born and raised in Munich, Halat’s love for food was nurtured in a family where meals were joyful celebrations of togetherness. At 17, he began his career in luxury hospitality with an apprenticeship at the Michelin-starred Koenigshof, a Luxury Collection Hotel. Over the next two decades, he honed his skills in high-end restaurants across Germany, Switzerland, Malaysia, Singapore, and Thailand. He has trained under – and collaborated with – celebrity chefs from across the globe. Most recently, as executive chef at the Mandarin Oriental Savoy, Zurich, he helped earn the reopening property the Gault&Millau Schweiz Hotel of the Year 2025.

While his foundations lie in the discipline and technique of French gastronomy, Halat is endlessly inspired by the culinary traditions of the places he has worked. He delights in evolving each menu naturally, reflecting the restaurant, its culture, and its environment. A dish earns signature status through consistency and the connection it creates with those who experience it. Equally committed to mentorship, Halat guides chefs to develop their own creative identities, fostering innovation and excellence in every kitchen he leads.

In his role as Executive Chef at Four Seasons Resort Bali at Jimbaran Bay, Halat oversees four distinctive dining venues: oceanfront Sundara Beach Club; culture-driven Jala; sustainability conscious bar TELU, and Asian-Western fusion restaurant Taman Wantilan. Enthused by the deep connection between Balinese cuisine, its land, and its cultural identity, he’s “excited to explore regional nuances and heritage and translate them into a contemporary vision.”

Seasonality, local sourcing and sustainability define the future of the industry for Halat. He’s driven by a belief that chefs need to lead in protecting natural resources and creating more conscious kitchen practices. Working with seasonal products not only ensures quality and flavour he finds, but also promotes creativity as dishes evolve based on availability. He’s enjoys exploring Bali’s terroir through ingredients such as coffee, chocolate, vanilla, local spices and tropical fruits – and especially Jimbaran Bay’s daily catch. Creating an authentic culinary experience is collaborative and begins with local respect and understanding. “I’m delighted to work alongside a team with a deep knowledge and instinctive connection to Balinese cuisine.”

Beyond exceptional dishes, Halat is passionate about creating spaces that feel “effortless yet special, where every guest leaves feeling cared for and connected.” It’s never just about the food but about the overall feeling, and he’s happiest when all the elements come together seamlessly. “The atmosphere sets the tone, the service creates comfort and trust, and the food delivers the memory.”

Outside the kitchen, Halat is enjoying discovering Bali’s vibrant culture and natural beauty. Together with his wife Khalidah and their daughter Maria, he enjoys spending time outdoors, hiking in the mountains, cycling, swimming, or simply relaxing at home. “Maria is dreaming about snorkelling and exploring the ocean. Khalidah and I love discovering Bali’s flavours - and I am determined to learn how to surf,” he says. “We are incredibly excited to begin a new chapter and be part of this wonderful community in Jimbaran.”