Four Seasons Resort Langkawi Welcomes Jude Fernando as Executive Chef

Four Seasons Resort Langkawi announces the appointment of Jude Fernando as its new Executive Chef. A Four Seasons veteran with more than 20 years of international experience, Chef Jude takes the reigns of the Resort’s diverse culinary program, including Malaysian mainstay Ikan-Ikan, beachfront favourite Kelapa Grill, and new north Indian restaurant HAVA.

“We are thrilled to have Chef Jude leading our team,” says General Manager Ivan Giles. “His passion for storytelling through food aligns perfectly with our vision of creating exceptional moments and memories for guests.”

Blending global inspirations with local ingredients, Chef Jude crafts dining experiences that are authentic yet innovative. Menus honour gastronomic heritage while also drawing inspiration from his years abroad. As he explains, “Food reflects a timeline of culture. It connects us to tradition, but recipes evolve through generations.”

A native of Sri Lanka, Chef Jude’s passion for cooking was nurtured in his mother’s home, where the soulful curries and fragrant spices of his homeland left a lasting impression. After earning his culinary certification, he embarked on a career that would take him from the tropical shores of the Maldives to the English countryside to the heart of Zurich’s fine dining scene.

In 2002, he joined Four Seasons Resort Maldives at Kuda Huraa as a commis chef, marking the start of an exceptional journey with the brand. He served as Banquet Chef during the opening of Four Seasons Hotel Mumbai in 2008, then returned to the property as Executive Chef in 2011 – a full-circle moment in his career. His tenure has also included time at Four Seasons Hotel Hampshire and Four Seasons Resort Maldives at Landaa Giraavaru, allowing him to expand his culinary approach and hone his ability to navigate different cultures. During his tenure with Four Seasons, he has been promoted 11 times, evolving into a leader known for inspiring excellence.

Now at Four Seasons Resort Langkawi, Chef Jude ensures each restaurant delivers a distinct and immersive experience. Led by his vision, chefs prioritize local, seasonal ingredients, utilizing the island’s bounty of fresh produce and aromatic herbs. He also encourages teams to experiment with new flavours while remaining rooted in authenticity: “I want guests to feel a sense of place with every bite. Our aim is to bring something familiar yet completely new to the table.”

At Ikan-Ikan, heritage Malaysian recipes come to life in a beautiful home-style setting, while Kelapa Grill offers seafood and premium cuts, grilled to perfection over charcoal and flame. HAVA showcases north Indian specialities crafted with house-made spice blends and slow-cooking techniques; Serai unveils flavours inspired by the Mediterranean coast; and Rhu Bar serves up tropical cocktails with the best sunset views in Langkawi. Guests can also explore a selection of memorable culinary experiences, including private beach barbeques, gourmet dinners in the villa, and interactive classes at Lesung Batu Cooking School.

Chef Jude brings a renewed focus on sustainability at Four Seasons Resort Langkawi, with the team on a mission to strengthen partnerships with local farmers, expand zero-waste initiatives, and minimize plastic use in kitchens. These steps go hand in hand with Chef’s emphasis on creativity and personalization, all in service of creating a meaningful connection with diners. “What excites me most about being a chef is the journey of a dish. From farm to table, from tradition to innovation, and from the kitchen to the guest’s memory,” he shares.