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Four Seasons Resort Koh Samui, Thailand

  • 219 Moo 5, Angthong, Koh Samui, Surat Thani 84140, Thailand

Shanmuga Raja Ravi

Executive Sous Chef
“I am committed to creating memorable dining experiences for our guests.”


Four Seasons Tenure

  • Since 2022
  • First Four Seasons Assignment: Current

Employment History

  • Shangri-La Boracay Resort & Spa; Fairmont Fujairah Beach Resort; Westin Abu Dhabi Golf Resort; Dubai Marriot Harbor Hotel & Suites; The Raffles Dubai; The Oberoi Amarvilas, Agra; The Park Hotel, Chennai


  • Hotel Management and Catering Technology, SISI Institute


  • Chennai, Tamil Nadu, India

Languages Spoken

  • English, Tamil, Hindi

Raised in the southern Indian coastal city of Chennai, Raja graduated from the SISI Institute with a degree in Hotel Management and Catering Technology. Beginning as commis I in a Mediterranean restaurant Azur, at The Park Hotel, Chennai in 2018, Raja’s kitchen skills saw him rise rapidly through the ranks. He rates his four years as chef de partie – first at the prestigious The Oberoi Amarvilas (Agra), The Raffles (Dubai), and the Dubai Marriot Harbor Hotel & Suites – as the ultimate crucible, where he forged his reputation.

Growing as a leader, his stint as preopening assistant sous chef at the Westin Abu Dhabi Golf Resort, and later overseeing their SACCI Italian Kitchen was a great success. His team-first attitude brought a multitude of awards and he took this winning formula with him to the Fairmont Fujairah Beach Resort, where as sous chef he spent two years recruiting, training and guiding their kitchen staff to greater heights.

An eastward shift in 2019 brought Raja to the Shangri-La Boracay Resort and Spa in the Philippines where he was chef de cuisine at their signature seafood restaurant Sirena. Overseeing a range of functions in this role, Raja has developed into a consummate "kitchen guru." “I am committed to creating memorable dining experiences for our guests,” he smiles.

After having fallen in love with the island life, Raja is excited to be spearheading the Pla Pla team.  Born seaside, Raja says, “I love the ocea.! I can spend most of my free time snorkelling and diving the reefs.” With vast and varied expertise in kitchen across the world, Koh Samui is a happy fit for both passion and hobby.