Wayan Angga Umaniasa

Sous Chef

Born and raised in the neighboring fishing village of Kedonganan, Angga literally grew up on fresh seafood barbecues cooked over coconut husks. He'd sometimes go out with his father on overnight fishing expeditions across Jimbaran Bay to catch snapper, calamari and prawns and then join his mother in the family kitchen where he learned all about traditional cooking techniques and ingredients. He joined Four Seasons Jimbaran Bay in 2007 as an apprentice chef; now as sous chef, he has an instrumental role in the Balinese, Indonesian and Asian flavours that add extra zing to Sundara's high-end barbecue menu.