Bali Not Only Sells Its Scenery, Gastronomic Tourism Becomes a New Drawcard

Bali’s tourism industry continues to grow by offering increasingly diverse travel experiences, including in the gastronomy sector. No longer relying solely on natural scenery and culture, several hospitality players are now strengthening their appeal through internationally-class culinary experiences.

One example is Four Seasons Resort Bali at Jimbaran Bay, which appointed Chef Benjamin Halat as Executive Chef from 1 May 2026. The arrival of the Munich-born chef becomes part of the resort’s culinary concept development.

Chef Benjamin has more than two decades of experience in the international culinary industry. He has worked at restaurants and hotels in Germany, Switzerland, Malaysia, Singapore and Thailand. Before joining Bali, he served as Executive Chef at Mandarin Oriental Savoy, Zurich.

According to the resort management, the gastronomy tourism trend is increasingly sought after by travellers who are looking for more personalised and authentic experiences during holidays. Bali is deemed to have strong capital due to its wealth of spices, seafood, and diverse local culinary traditions.

“Bali offers extraordinary local ingredients as well as a very rich culinary tradition. I look forward to the opportunity to create dishes that celebrate the beauty of this island,” said Benjamin in a statement on Monday, 18 May 2026.

The resort located in the Jimbaran area has several culinary concepts, ranging from Sundara seafood restaurant, Bali-style Jala restaurant, to interactive dining experiences at the Wantilan Garden.

Benjamin is known for a culinary approach that combines cooking skills, innovation, and sustainability principles. In the near term, he is said to lead the development of a new menu at Sundara and the sustainability-based gastronomy programme.

Strengthening gastronomic tourism is seen as one of the key strategies for Bali’s tourism industry to maintain competitiveness amidst the rising trend of experience-based tourism.

In addition to enjoying natural destinations, travellers are now also seeking culinary experiences with a story, connections to local culture, and a sustainable approach.