To print: Click here or select File and then Print from your browser's menu.

 

---------------------------------------------------------------------------
© 2011 - 2016 Bali Discovery Tours, All rights reserved.
This message originated from http://www.balidiscovery.com/
Find it online at http://www.balidiscovery.com/messages/message.asp?Id=3384
---------------------------------------------------------------------------

 

A Chef Salad Days in Bali

Klaus Kallweit Appointed Executive Chef of Four Seasons Resort Bali at Jimbaran Bay.

(9/9/2006) Four Seasons Resort Bali at Jimbaran Bay has appointed Klaus Kallweit as the Resortís Executive Chef, overseeing the Resortís five food and beverage operations and the kitchen team including the Resort's Cooking School.

Originally from Germany, Chef Kallweit commenced his career as apprentice chef in a small family hotel in Germany in 1988. He spent three years developing his skill before expanding his culinary experience when joining the international hotel company, Steinberger Hotel Axemannstein Bad Reichenhall. Chef Kallweit left his home country after spending five years with the company and his last position in Germany as Chef Saucier at the Hamburg property.

In May 1997, Chef Kallweit moved to London where he took an appointment as Senior Chef de partie at the Landmark Hotel London. After two and a half years in London, Kallweit then moved on to Australia to join Hyatt International as a Sous Chef, followed shortly thereafter with a promotion to Chef de Cuisine. During his two years tenure with Hyatt, he was awarded as Manager of the Year in 2001.

The next step of his culinary odyssey took Klaus to the United Arab Emirates when he joined Jumeirah Beach Hotel Dubai in March 2002. During his two years in the Gulf, Chef Kallweit oversaw a number of star-studded, high profile events.

Kallweit brings a wealth of culinary experience to his Bali position, having held several strategic roles in the international hotel chains for over 18 years. His most recent position was as Executive Sous Chef at the Four Seasons Park Lane London leading the operation of four food and beverage outlets, including six banquet rooms catering up to 600 people.