David Peduzzi
Executive Pastry Chef
Four Seasons Tenure
- 2004–2018; now since 2020
- First Four Seasons Assignment: Four Seasons Resort Provence at Terre Blanche, France (formerly a Four Seasons hotel)
Employment History
- Four Seasons Resort Seychelles, Mahé, Seychelles; Four Seasons Resort Dubai at Jumeirah beach, UAE; Four Seasons Resort Sharm El Sheikh, Egypt; Four Seasons Resort Provence at Terre Blanche, France (formerly a Four Seasons hotel); Armani Hotel Dubai, UAE; Four Seasons Resort Bora Bora, French Polynesia; Four Seasons Resort Provence at Terre Blanche, France (formerly a Four Seasons hotel); Hôtel Restaurant Le Moulin de la Camandoule, France; Canut Thierry Patisserie; Canut Jean Patisserie
Birthplace
- Lure, France
Education
- Centre de Formation des Apprentis Les Arcs, France – Diploma CAP Pâtissier (Certificat d’Aptitude Professionnelle)
Languages Spoken
- French, English, Bahasa Indonesian
A masterful chef and passionate mentor, Executive Pastry Chef David Peduzzi brings more than 25 years of international pastry experience to Four Seasons Resort Bali at Jimbaran Bay. A 17-year Four Seasons veteran, he joins from Four Seasons Resort Seychelles, bringing a thoughtful approach shaped by creativity, technical precision and a genuine passion for developing talent.
Born and raised in eastern France, David grew up surrounded by the rich culinary traditions of the region. While he admits baking itself came later in life, childhood memories of traditional sweets and family gatherings around the table left a lasting impression. He still remembers watching his grandmother cook elaborate meals entirely from scratch, transforming everyday ingredients into moments of connection and celebration.
“At the beginning, pastry wasn’t really a passion,” David says with characteristic honesty. “I was searching for a professional path that suited me. The passion developed over time, when I discovered the discipline, precision and creativity of luxury hospitality.”
That discovery led him to Four Seasons in 2004, when he joined the opening team at Four Seasons Resort Provence at Terre Blanche as Pastry Commis. The resort sat just across the valley from his hometown in the south of France, making his first step with Four Seasons feel both personal and transformative.
Over the next two decades, David built an international career across six Four Seasons hotels and resorts in five countries, from France and Egypt to the United Arab Emirates, French Polynesia and Seychelles. Along the way, he became known not only for technical excellence, but also for his calm leadership style, eye for talent and commitment to mentoring young pastry chefs.
His experience includes several major hotel openings, most notably Four Seasons Resort Dubai at Jumeirah Beach, where he served as Executive Pastry Chef for four years. There, he oversaw one of the company’s largest food and beverage operations while leading large pastry teams across multiple dining concepts.
David’s creative style has evolved over the years. Earlier in his career, he specialised in intricate sugar showpieces and competition work, encouraged by mentors who pushed him towards technical mastery. Today, he gravitates more towards chocolate. “Chocolate gives more freedom,” he explains. “You can create faster, experiment more and keep evolving.”
For David, however, the greatest satisfaction comes from developing people. “The most important thing for me is to build a team that shines by itself,” he says. He believes in giving young chefs freedom, encouraging initiative and creating an environment where ideas can be openly shared. “My role is to support their growth in every way possible.”
Bali also represents a meaningful personal chapter. David met his Indonesian wife, Leily, in Dubai more than a decade ago, and the couple later spent several years living in Lombok. During that time, David embraced local culture and worked to improve his spoken Bahasa Indonesian.
Now joined by their newborn daughter Jennaira, the Peduzzi family is delighted to return to Indonesia. Away from the kitchen, David is an avid gardener and enthusiastic handyman, driven by the same patience, creativity and craftsmanship that shape his work as a pastry chef. At Four Seasons Jimbaran Bay, he now brings that spirit to the resort’s pastry program while continuing to mentor and inspire the next generation of talent.
