Four Seasons Resort Langkawi, Malaysia

Four Seasons Tenure

• Since 2002
• First Four Seasons Assignment: Four Seasons Resort Maldives at Kuda Huraa

Employment History

• Four Seasons Hotel Mumbai; Haritha Villas & Spa, Sri Lanka; Four Seasons Resort Maldives at Landaa Giraavaru; Four Seasons Hotel Hampshire; Four Seasons Resort Maldives at Kuda Huraa

Education

• Culinary Certificate, National Apprentice and Industrial Training Authority, Sri Lanka

Birthplace

• Colombo, Sri Lanka

Languages Spoken

• English, Sinhalese, Dhivehi

A Four Seasons veteran with more than 20 years of international experience, Jude Fernando is driven by a deep commitment to craftsmanship and excellence. His career has taken him across continents, from the Maldives to India to the UK, shaping an authentic yet innovative kitchen philosophy.

At Four Seasons Resort Langkawi, Jude oversees the entire culinary experience, from relaxed beachfront grills to elegant fine dining. Led by his vision, the dynamic team delivers exceptional meals while ensuring each restaurant maintains its distinct identity. With an approach rooted in seasonality and storytelling, Jude curates menus that honour gastronomic heritage while drawing inspiration from his years abroad. “Food reflects a timeline of culture,” he says. “It connects us to tradition, but recipes evolve through generations.”

Born in Sri Lanka, Jude’s passion for cooking was ignited in his mother’s kitchen, where he was surrounded by the bold spices and layered flavours of his homeland. After earning his culinary certification from the National Apprentice and Industrial Training Authority, he embarked on a career in luxury hospitality, quickly rising through the ranks thanks to his meticulous attention to detail and natural leadership skills.

In 2002, Jude joined Four Seasons Resort Maldives at Kuda Huraa as a commis chef, marking the start of an extraordinary trajectory that would see him promoted 11 times within the organization. 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.

As Executive Chef, Jude’s vision is clear – to create dining experiences that connect guests to the beauty and culture of Langkawi island. His style is influenced by the discipline of European techniques and the depth of Asian elements, resulting in dishes that are both deeply personal and universally appealing: “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.”

Jude is deeply invested in mentoring his team, ensuring they are equipped not just with technical skills but also the adaptability to handle unexpected challenges. Fostering a kitchen culture of creativity and collaboration, he encourages chefs to highlight fresh, local ingredients and experiment with bold flavour profiles. “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.

He also champions sustainable practices such as working closely with local farmers, reducing food waste and minimizing plastic use. Under his inspiring leadership, culinary experiences at Four Seasons Resort Langkawi create a sense of connection that goes far beyond the plate.