Four Seasons Resort Langkawi, Malaysia

Four Seasons Tenure

• Since 2017
• First Four Seasons Assignment: Four Seasons Hotel Kuwait at Burj Alshaya

Employment History

• Four Seasons Hotel Kuwait at Burj Alshaya; Oryx Rotana Doha, Qatar; Jumeirah Rotana Hotel Dubai, UAE; JW Marriott Hotel Mumbai, India; Hotel Rang Sharda, Mumbai India; The Avenue Regent Hotel Mumbai, India

Education

• Diploma in Hotel Management, Asan Memorial Institute Madras University, India; Bachelor’s Degree in Commerce, University of Kerala, India

Birthplace

• Kerala, India

Languages Spoken

• English, Hindi, Tamil, Malayalam

“Dessert is the grand finale of every meal,” says Aby Abraham. “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 brings strong confectionary credentials to Langkawi, having perfected his craft over 18 years in the Middle East – a region known for its discerning clientele. Growing up in the scenic Indian state of Kerala, he 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 completing a bachelor’s degree and a diploma in hospitality management, Aby gained early experience at multiple hotels in Mumbai, followed by 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 programm.

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

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 Resort team incorporates unique local flavours and exciting food trends, giving desserts and baked goods a fresh twist. Offerings range across a delicious spectrum, from French viennoiseries and pastries to tropical fruit sorbets and traditional Malay sweets.

Guests are also treated to 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: “these flavours are universally appealing to diners from around the globe.”

During his leisure time, Aby enjoys cooking for his family and playing cricket, a sport that resonates with his Indian roots.