Four Seasons Resort Bali at Jimbaran Bay

Four Seasons Tenure

• Since March 2025
• First Four Seasons Assignment: Four Seasons Resort Bali at Jimbaran Bay

Education and Qualifications

• Food and Beverage Supervisory Skills, Hospitality-Training.org.uk, Aberdeen, Scotland; WSET Level 1 and Level 2 Award in Wines (QCF) WSET; Personal License SCQF Level 6, City and Guilds Aberdeen, Scotland; NVQ level 4 Hospitality Management (QCF), Hit Training, United Kingdom; Diploma in Hospitality Management, National Sports College; Sports High-School, Deva, Romania

Birthplace

• Romania

Languages Spoken

• Romanian, English

For Paul Minea, every great cocktail begins with three elements: craft, consciousness and connection. “Every drink should be crafted with intention, reflect a respect for ingredients, and connect emotionally with guests,” says the ever-creative Bar Manager at Four Seasons Resort Bali at Jimbaran Bay. “I believe that a truly exceptional bar program doesn’t just serve drinks, it builds meaning and memory.”

Guided by this philosophy, Minea’s celebrated mixology has propelled a dazzling career spanning award-winning bars, five-star hotels, and accolades in multiple international competitions. Yet it was never part of his plan.

A curious and creative child who loved to observe how things worked, Minea once dreamed of becoming a professional football player. But as life unfolded, he discovered a new passion for hospitality. Bartending became a space where his creativity could flourish, allowing him to tell stories and connect with others through liquid artistry. His natural flair and dynamism shone across acclaimed venues and competitions, earning him distinction as a 2024 IBA World Cocktail Championship Global Finalist and UKBG National Cocktail Competition winner.

Throughout Minea’s craft, storytelling and sustainability are constant threads. “Competing globally taught me discipline, precision, and the importance of narrative,” he says. “Every cocktail must have purpose as flavour alone isn’t enough; it needs a story that resonates.” This ethos comes alive in concoctions such as the White Pearl, a Martini-style gin blend, served in a seashell and garnished with a green olive coated in white chocolate. “The idea was to evoke a universal childhood memory, walking along the beach on a sunny day, feeling the sand between your toes. I wanted the drink to capture that moment of simple joy and nostalgia, blending flavour and emotion in one sip.”

In Minea’s new role at Four Seasons Resort Bali at Jimbaran Bay, sustainability takes centre stage. His inventive menus across Sundara and TELU highlight local producers, homegrown ingredients and zero-waste techniques. “I don’t see sustainability as a concept, but as a commitment,” he says. Driven by this philosophy, his characterful concoctions pay homage to Bali’s natural ingredients, from snake fruit to mangosteen and palm nectar. “I love translating those flavours through modern techniques while keeping their cultural integrity; essentially letting Bali’s soul speak through the cocktails.”

Four Seasons approach to sustainability resonates deeply with Minea. At TELU, the upcycled design and commitment to connecting each cocktail to real actions, from mangrove restoration to coral planting, exemplify this spirit. “In this way, sustainability becomes a natural, meaningful part of every guest experience and not a marketing tool,” he says.

A charismatic leader, Minea is passionate about building a shared vision within his team, shaping a culture of collaboration, innovation and empowerment: “I love the energy of building something from the ground up, supporting individuals to come together with different strengths, and seeing ideas evolve collectively into something extraordinary."

Beyond the bar, Minea’s irrepressible energy translates into cold-water swims, skydiving, football, and the occasional bungee jump. A passionate explorer, he also takes great pleasure in discovering Bali’s rich blend of creativity and spirituality, connecting with locals, learning about the island’s traditions and culture, and experimenting in the kitchen to bring new flavours and visions to life.