New & Innovative Guest Experience at Four Seasons Bali
Upcycling, zero waste and sustainability may be buzz words today, but they have long been at the heart of Four Seasons Resort Bali at Jimbaran Bay’s commitment to waste management – and now they have inspired an innovative new guest experience.
Launched on Earth Day (22 April), the ocean-front resort has launched Telu, an aromatic herb and cocktail garden that serves as a dedicated space for Head Bartender Sufian Mahmoud to lead zero waste bar workshops. The standalone venue celebrates Bali’s age-old traditions and natural resources, revealing how – with local ingredients, ancient techniques and a bit of imagination – a cocktail can become the ambassador of sustainability.
Telu’s launch marks the latest enhancement at the iconic all-villa resort following the opening of the new Healing Village Spa in September 2020 and the appointment of Pastry Chef Thomas Bouledin to expand the culinary team headed by Executive Chef Phillip Taylor.
“I am thrilled to announce the latest upgrade to our facilities and guest experience with the launch of Telu at Four Seasons Jimbaran Bay,” said General Manager Uday Rao. “We are actively preparing to welcome back guests with the utmost comfort and care, and can’t wait to once again showcase the best of Bali through the eyes of our Four Seasons experts.”
Telu’s open-air design features 100% repurposed and upcycled materials, and an Arak Cellar where Sufian’s next infusion matures in antique clay pots and upcycled glass bottles. Guests learn about the traditional uses and medicinal benefits of arak (Balinese rice wine) and forage with Sufian in the garden to pick their favourite spices and herbs before getting behind the stove with the former firefighter.
No, that’s not a typo; guests get behind the bar later. But first, they learn about Sufian’s unique culinary-approach to cocktail-making as he slow cooks liqueurs, simmers marmalade and infuses pure arak with the flavours of homegrown plants. An industry leader on sustainability in Bali, Sufian shares the techniques behind his ethos of ‘minimum waste, maximum flavour’ – from water and electricity consumption to local sourcing and a ban on plastic.
“Telu reveals the craftsmanship behind the cocktail experience that Sufian heads up at Sundara Beach Club, where Zero Waste cocktails are the most popular beverages. Now guests can learn recipes and expert tips to take home, along with tangible ways to reduce waste in their own kitchens,” said Nicolas Senes, Food and Beverage Director at Four Seasons Jimbaran Bay. “It’s a journey back in time that unlocks another layer of Balinese culture, as well as a vision of the future through the lens of sustainable bartending.”
Telu has capacity for up to 12 people to participate in private cocktail classes and up to 30 people for a cocktail party with all set-ups complying with Four Seasons global Lead With Care protocols. Open daily by appointment, the Zero Waste Bar Workshop is priced at Rp600,000++ per person.
