Do you have a dish that holds a special place in your heart?
One of the fondest memories from my childhood is spending summers visiting my grandmother in the south of Spain, and I fell in love with Spanish cuisine. A particularly strong memory is of a gentleman called Ayo, who was famous for having the best seafood in town. His restaurant was on the beach, and he cooked over this huge fire pit. From my recollection, he had two dishes on the menu, one of which was a fantastic Paella, cooked daily by Ayo himself. It was so warm under the sun and near to the open fire that he used to wrap newspapers around his legs and arms to avoid burning. The second dish I remember clearly is Sardinas Fritas, simple yet delicious!
Looking back, I find it amazing that a chef could spend his entire life perfecting and cooking the same two dishes. It’s such a nostalgic memory for me, and I wish to bring my daughter there as soon as I get the chance.
As you continue to evolve as a chef, what fundamental values or principles do you prioritize in your culinary creations?
Describing the creative process behind crafting new dishes can be challenging, as inspirations often just come to me spontaneously. Typically, I experiment with ideas and make necessary adjustments to ensure they seamlessly fit into our menus. However, it goes without saying that the key to creating great dishes lies in the quality of the produce. Finding and sourcing top-quality ingredients is half the battle.
Living in Indonesia is an absolute delight for a European chef like myself. The opportunity to explore a diverse array of new ingredients is a real treat, and it naturally makes sense to incorporate these local flavors into our menus. I deeply appreciate the Nordic simplicity in cooking, which emphasizes a clean and minimalist presentation with a few high-quality ingredients. I enjoy blending this approach with a touch of Indonesia’s vibrant flavors.
Sustainability is another crucial aspect of my culinary philosophy. It’s vital to be mindful of what we use and how we work to minimize waste. Embracing a more modern way of cooking, where vegetables often take centerstage and portions of meat or seafood are reduced, is essential. I believe this is the direction the future of cooking must head towards.
If you were to write a cookbook detailing your life story through food, what recipe would best encapsulate your journey thus far?
If I were to write a cookbook detailing my life story through food, the recipe that would best encapsulate my journey would highlight my roots on the west coast of Sweden, known for its cold waters and some of the best seafood in the world. I feel right at home with the Jimbaran seafood market just outside Sundara restaurant.
I would create a fusion dish representing the diversity of experiences and flavors I’ve encountered. While I admire the simplicity of Nordic cooking, the access to fresh spices and flavors in Bali is tough to beat. Having worked in Jimbaran for several years, I’ve developed a deep connection to its vibrant fishing village. The daily catch brought in fresh from the ocean and the tradition of beachside grilling have profoundly influenced my culinary style. The dishes we serve at Sundara embody the blend of tradition and innovation in my cooking – honoring the simplicity and authenticity of Jimbaran’s culinary heritage while incorporating my own creative twists.
What recommendations would you give to diners at Sundara who wish to eat and travel mindfully in Bali?
When traveling, the highlight for me is always trying the local cuisine. In Bali, there are a lot of must-try Balinese dishes that you can find all over the island. For lunch, I recommend trying one of my favorites, Babi Guling (suckling pig) at Warung Panda Egi in Gianyar or Nasi Ayam Kedewatan at Ibu Mangku in Ubud.
For dinner, I would suggest Sangsaka in Seminyak or Mozaic in Ubud. Both restaurants showcase
Indonesian produce and cuisine in an upscale setting. Exploring these spots will give you a taste of Bali’s culinary richness and authenticity.
If you could embark on a culinary journey to any destination in the world right now, where would you go and what local dish would be at the top of your must-try list?
I would love to go to Japan. The country’s culinary culture and dedication to perfection in every dish are incredibly inspiring. While I don’t have a specific dish in mind, my focus would be on experiencing the best seafood Japan has to offer. I would love to explore the bustling local markets in Tokyo like Tsukiji, where the freshest catches of the day are showcased, and visit renowned restaurants and hidden gems alike to sample sushi, sashimi, tempura, and more. The extraordinary quality and meticulous preparation of Japanese seafood make it a dream destination for any chef.
David Gavin, Chef de Cuisine at Sundara, Four Seasons Resort Jimbaran Bay, blends 15 years of culinary expertise with Nordic simplicity and vibrant Balinese flavors Born and raised by a family of food enthusiasts in Gothenburg, Sweden, David pursued his passion for cooking from a young age. Regular visits to his uncle in Bali sparked his love for the island’s people, culture, and cuisine, leading him to move there. He quickly found work at the iconic Mozaic Ubud, the first Indonesian restaurant to be awarded membership in Les Grandes Tables Du Monde. At Sundara, David continues to innovate, delighting guests with his creative fusion of local ingredients and refined techniques in a sophisticated beachfront setting.
About Sundara
Experience the coffee wood smokiness, melt-in-your-mouth succulence, and the best local produce inspired by Jimbaran’s traditional seafood BBQs. Nestled at the water’s edge in a hidden enclave of Jimbaran Bay, Sundara has a nightly dinner menu presenting bold, fresh flavors that perfectly complement the fiery sunset views. Everything – even desserts – is layered with an element of wood, smoke, or fire. The culinary team slow-cook, house-smoke, and flame-grilled premium meats, market-fresh seafood, and plant-based dishes to perfection, infusing them with the distinct flavors of the Spice Islands. BBQ boards allow diners to share a wide variety of dishes from the sea, land, and field, served with house-made condiments.
All day dining: 11.00am to 1.00am
For more information or to make a reservation, visit here
About Four Seasons Resort Bali at Jimbaran Bay
With its idyllic setting, Four Seasons Resort Bali at Jimbaran Bay is the ultimate destination for a luxurious tropical escape. Celebrated as the Best Beach Resort in Indonesia at the Travel + Leisure Luxury Awards Asia Pacific 2023, Four Seasons Resort Bali at Jimbaran Bay is a sanctuary where luxury meets Balinese tradition. The award recognizes the resort’s exceptional family-friendly ambiance, effortless access to three miles of pristine beach, and its seamless blend of Bali’s rich culture with modern comforts. Guests are welcomed into a stunning Balinese village-inspired setting, complete with plush pool villas, diverse dining options, and robust programming. Situated on Bali’s southwestern coast, the resort offers a gateway to explore the island’s vibrant landscape and heritage, ensuring an immersive and heartfelt experience.
More about the hotel: https://www.fourseasons.com/jimbaranbay
