Four Seasons Resort Langkawi Welcomes Aby Abraham as Pastry Chef

Four Seasons Resort Langkawi announces the appointment of Aby Abraham as Pastry Chef. Bringing a strong set of confectionary credentials, Aby takes charge of the Resort’s extensive pastry and bakery offerings across four restaurants, a destination bar, in-room dining and special events. Making the move from glitzy Kuwait to laidback Langkawi, he is excited to bring a fresh perspective to the confectionary program at the vibrant beachfront retreat.

“Dessert is the grand finale of every meal,” says Aby, sharing his personal philosophy. “It’s the final course, which means most people will certainly remember it. A bad dessert can ruin an otherwise wonderful dining experience, whereas an exceptional one concludes the journey on a high note.”

Aby started baking at a young age with his mother, thus discovering a natural inclination for “making people happy with dessert” – which remains his core motivation to this day. After gaining early experience at multiple hotels in Mumbai, he joined a luxury hospitality brand in Dubai. He then made the move to Doha, honing his skills and working his way up the ladder before joining Four Seasons Hotel Kuwait at Burj Alshaya, where his flourishing tenure as Pastry Chef was marked by boundary-pushing innovation, high-profile events and an outstanding mentorship program.

Now, in Langkawi, he feels a comforting sense of familiarity, with the island’s lush vegetation and laidback rhythms evoking memories of his childhood home in Kerala, India. Malaysia’s culinary abundance offers boundless inspiration, with Aby drawing on seasonal ingredients and traditional techniques to evoke a powerful sense of place through his creations.

For Aby, the kitchen is like an innovation lab. Paying attention to every little detail is key: “We have to be meticulous when choosing, preparing and adding ingredients. Ratios and temperatures need to be just right, with small adjustments at different stages of the recipe.”

But beyond the science is an element of artistry – and this is what lies at the heart of Aby’s creative process. Led by his imaginative vision, the team at Four Seasons Resort Langkawi incorporates unique local flavours and exciting food trends, giving their desserts and baked goods a fresh twist. Guests can look forward to a delicious array of delights, from French viennoiseries and pastries to tropical fruit sorbets and traditional Malay sweets.

Also on the menu are classic desserts from different cultures, with Aby’s personal favourite being the Gajar Halwa, a sumptuous Indian carrot pudding enriched with ghee, milk, sugar, cardamom and cashews.

“Precision, passion and patience – you need all three ingredients to create great pastry,” says Aby, summing up his approach to bringing a delectable new sweetness to dining journeys at Four Seasons Resort Langkawi.