Career Milestones
More than a decade of professional culinary experience across India and the Middle East.
Built his career with globally recognised hospitality brands — Marriott International, Wyndham Hotels & Resorts, and RCP Hospitality.
Progressed to Corporate Head Chef, now overseeing the complete culinary operations across three brands: Ganbeii Microbrewery, Ello Hotels, and Son of Rooster.

Philosophy & Mentorship

Inspired by his father, Mr. Anil Abraham, who taught him discipline, patience, hard work, and respect for food long before he stepped into a professional kitchen. More than recipes, his father taught him that cooking is an expression of care, tradition, and hospitality.

Chef Sijo believes exceptional food comes from balancing tradition with innovation — respecting ingredients, preserving authenticity, and creating experiences guests remember. As he puts it: “People may forget what was on the menu, but they’ll always remember how the food made them feel.

Signature Creations

Renowned for his expertise in Kerala Coastal Cuisine, with a reputation for exceptional seafood dishes that blend traditional flavour with contemporary presentation and global technique.

Also accomplished across South Indian, Indian, Arabic, Chinese, and Contemporary Fusion cuisine.

“A signature dish isn’t created overnight. It is perfected through years of passion, experience, and countless moments behind the stove.

Current Role

Corporate Head Chef overseeing the complete culinary operations of Ganbeii Microbrewery, Ello Hotels, and Son of Rooster.

Known for leading kitchens that balance authentic tradition with modern innovation, delivering consistent, memorable dining experiences across every brand.