Frank Ruidavet


The Director of Culinary at the St.Regis Bali, is a 30-year veteran of the culinary world.

Having done his apprenticeship with a two–star Michelin chef when he was just fifteen years old, Chef Frank has worked with many of the world’s most renowned chefs throughout his culinary career. After moving from France to the United States when he was twenty, Chef Frank worked in some of the country’s best kitchens including The Ritz Carlton New York, Top of the Park, The Ambassador Grill and Chez Josephine, to name a few.

“We offer TEALEAVES in all areas of our Food and Beverage operations, from our specialty restaurants to banquets. I believe TEALEAVES is an excellent product and it is always a pleasure working with such refined professionals as you. At Four Seasons, we are committed to quality and TEALEAVES delivers quality. The mutual love for TEALEAVES’ tea has formed more of a friendship than a business relationship.”

His position as an Executive Chef began with his move to Asia, where he was Executive Sous Chef at The Regent Kuala Lumpur in Malaysia, then as an Executive Chef for Four Seasons Resort Bali at Sayan, Four Seasons Resort Maldives at Kuda Huraa, Four Seasons Hotel Singapore and finally Four Seasons Hotel Amman. He spent over 10 years with Four Seasons Hotels and Resorts. He has since returned to Bali to join the team at the St. Regis.

Born and raised in France, Chef Frank enjoys jazz music, playing the clarinet and watching his two daughters perform ballet. He finds most of his inspiration in his travels, which give him the opportunity to learn local techniques, discover new flavours and go on an adventurous taste test. Chef Frank enjoys blending flavours from all around the world to make one remarkable creation.

Enjoy These Blends

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994