Four Seasons Hotel Kuwait at Burj Alshaya

Four Seasons Tenure

• Since 2023
• First Four Seasons Assignment:  Current

Employment History

• Hilton Fukuoka Sea Hawk, Japan; Grand Hyatt in Macau and Kuala Lumpur; The Leela Goa; The Leela Palace, New Delhi; Taj Palace in Hyderabad, and The Taj Mahal Hotel, New Delhi, India

Education

• Bachelor of Science in Hospitality and Hotel Administration, IHM Bangalore, India

Birthplace

• Bihar, India

Languages Spoken

• English, Hindi

Life could have gone in a multitude of directions for Ashutosh Kumar. A gifted polymath whose talents traverse everything from science to sports and singing, Ashutosh was originally set on an A-list career in engineering. Destiny had other plans, and Ashutosh channelled his fizzing creativity and restless curiosity into a stellar career as a pâtissier working in some of the world’s most iconic luxury settings.

Acclaimed for inventive concoctions that fuse technical precision with artistic flair, Ashutosh’s delicate creations also reflect his wildly playful and expressive character. “Patisserie is a unique marriage of science and art,” he says. “It gives you the creative freedom to work with amazing gifts from nature and bring joy to people. There are so many ways that one can innovate; it’s like a canvas where you can express ideas in the sweetest ways possible.”

Ashutosh’s inimitable approach has its roots in his upbringing in Bihar, India. Inspired by his mother’s traditional sweet-making, he began experimenting in the kitchen from an early age and once surprised his family by spontaneously creating carrot halwa from boiling milk that was about to burn. Torn between his multiple passions, Ashutosh impulsively decided to expand on his love of cooking and explore the world of hospitality. A degree in hotel management was swiftly followed by a series of celebrated tenures across India, Malaysia, Macau, Qatar and Japan, seeing Ashutosh hone his exceptional skills in award-winning five-star luxury hotels.

His ever-evolving experimentations with highly refined techniques allow Ashutosh to hone in on his belief that “simplicity is the ultimate form of sophistication" in haute patisserie. Drawing inspiration from nature and the artistry of famed French pastry chefs Pierre Herme and Frederic Bau, his alchemical delicacies appear simple from the outside, yet reveal exquisitely unexpected flavours, textures and sensations. From slow-roasted nutty pralines to elegant chocolate embellishment, Ashutosh’s creations sing with rich nuances of flavour and form, crafted with his signature eye for detail.

Ashutosh’s vibrant inventiveness is a perfect fit for Four Seasons Hotel Kuwait at Burj Alshaya where a homage to Kuwait’s cultural heritage meets boundary-pushing contemporary architecture, design and artistry. From Ramadan celebrations showcasing more than 40 different desserts and sweet stations, to the sumptuous chocolaterie and patisserie in Al Soor lounge, the Hotel elevates centuries-old sweet-crafting traditions to a modern art form.

In these innovative surrounds, Ashutosh’s creativity finds endless forms of expression. “The language of pastry is universal,” he says. “I love to fuse global influences with Kuwait’s regional flavours such as cinnamon, mint, Arabic coffee, pistachio and rose water, elevating classic sweets with original and unexpected twists.” His latest masterpieces of imagination include tahini truffles, date and saffron pralines and a mesmerising chandelier of beautiful sugar paste butterflies hanging in the lobby staircase for Valentine’s Day.

Driven to continually expand his horizons, Ashutosh draws inspiration from scientific documentaries on space exploration, his ever-growing collection of pastry books, and his passion for his beloved cricket. Throughout his personal and professional worlds, his animated kinetic energy shines through. “Life in patisserie is not routine,” he says. “We do something new every day, and this constant change is what drives me. I’m excited to keep pushing boundaries at Four Seasons Hotel Kuwait at Burj Alshaya and taking the Hotel’s cuisine in innovative new directions that delight and inspire.”