Michel Eschmann
Director of Food and Beverage
Four Seasons Tenure
- Since 2024
- First Four Seasons Assignment: Four Seasons Resort Bali at Jimbaran Bay
Employment History
- The St. Regis Osaka, Japan; JW Marriott Dongdaemun Square Seoul, Korea; Grand Hyatt Kuala Lumpur, Malaysia; Grand Hyatt Erawan Bangkok, Thailand; Hyatt on the Bund Shanghai, China
Education
- MBA in Hospitality – EHL Hospitality Business School Lausanne
- Certificate of Higher Education & Training (Master Chef), Gastro Formation Weggis
- Chef Apprenticeship, Culinary School BBB Baden
- Culinary Apprentice, Restaurant Mueli Muelligen, Baden
Birthplace
- Baden, Switzerland
Languages Spoken
- Swiss-German (native), English (fluent), German (fluent), French (basic)
“Being Swiss, I tend to have high expectations of things,” says Michel Eschmann, Director of Food and Beverage at Four Seasons Resort Bali at Jimbaran Bay. It’s something of an understatement. A multi-award-winning chef and Olympic culinary champion, Michel is a stellar talent whose remarkable vision and drive have played a key role in crafting world-class dining experiences, from both the back and front of house.
His journey has been anything but predictable. Born in Baden, Switzerland, Michel discovered a passion for fine dining as a teenager while apprenticing at a family friend’s restaurant. Captivated by the creativity and challenges of gastronomy, he honed his skills through apprenticeships, culinary school and Master Chef training. Accolades were fast to follow: from World Champion at the EXPO GAST Culinary World Cup in Luxembourg to Chef of the Year and winner of the Swiss Culinary Cup. In 2004, he reached the pinnacle of competitive cooking, becoming an Olympic Champion at the IKA Erfurt Culinary Olympics, securing three gold medals with the Swiss national team. “It was my proudest moment because we proved that with teamwork, passion, dedication and hard work, anything is possible,” he says. “Some teams had everything – larger squads, better funding, experienced trainers – but we were just five, with two trainers. It didn’t matter; we had chemistry, we worked well together, trained at every opportunity, and pushed ourselves. And in the end, we won.”
This searing blend of skill and determination has accompanied Michel across the globe. He’s led the kitchens of multiple five-star establishments, including Hyatt on the Bund in Shanghai, JW Marriott Dongdaemun in Seoul, and Japan’s St. Regis Osaka. Driven to expand his impact beyond the kitchen, he transitioned from executive chef to director of food and beverage in 2022. Along the way, he’s sharpened more than just his expertise; training in Non-Violent Communication, the Science of Happiness, and Vipassana meditation has shaped a leadership style rooted in mindfulness, positivity and empowerment.
In his role as Director of Food and Beverage at Four Seasons Resort Bali at Jimbaran Bay, Michel blends culinary artistry with business leadership to shape the world-class dining experiences led by a world-class team. “I want to empower our team members to reach their greatest potential,” he says. As part of this challenge, Michel and his chefs explore Bali’s regional cuisine, discovering new ingredients and producers for the resort. “Four Seasons Jimbaran Bay is built on truly authentic dining,” he says. “Its heartfelt service and extraordinary Balinese flavours are unmatched – and I’m passionate about continuing to develop that.”
Michel also pushes his own limits when not at work. Thai boxing, scuba diving and deepening his meditation and mindfulness practice are all on the cards during his Bali tenure. Although there may just be another benefit of island life for this high achiever too: “The island lifestyle may help me slow down,” he reflects. “Bali’s nature, culture and way of life all support my journey of personal growth – something that has inspired me throughout my career. I’m excited to keep exploring the art of living life to its full potential in this beautiful part of Indonesia.”
