1. Tell us a little bit about yourself

Ads By Six Senses Kanuhura

Born in Malé, I first discovered my love for cooking in Australian home economics classes during Years 9 and 10, where curiosity turned into a passion. Before my formal studies, I worked as a pastry helper, gaining hands-on experience that shaped my understanding of the kitchen. I went on to earn a bachelor’s in Culinary Management in Malaysia and completed an internship in a Japanese kitchen at Banyan Tree Kuala Lumpur. These experiences refined my precision, creativity, and approach to flavors. Today, as a chef at Dusit D2, I bring that same discipline and sharp palate to every dish I create, while passionately encouraging women to see professional kitchens as spaces for growth, leadership, and opportunity.

2. You joined dusitD2 Feydhoo Maldives during its pre-opening phase. What was your role in setting up the kitchen operations and working standards from the very beginning?

Joining DusitD2 Feydhoo Maldives during its pre-opening was my first exposure to a full-scale pre-opening challenge. I created the menu for Bo, our Japanese-Chinese fusion outlet, balancing traditional flavours with emerging trends. I also took on new responsibilities, like menu costing, which extended beyond Bo to other outlets, including the contemporary tapas restaurant Cocoon and the Thai restaurant Soi, a challenge that sharpened my understanding of food costing and operational planning.

Beyond the kitchen, I helped establish and standardise SOPs and workflows, trained the team on these standards, and followed through closely to ensure consistency and quality across all outlets. Combining my passion for photography with operational work, I captured images of every dish across the resort and created detailed pickup charts, including service standards, food descriptions, and allergens. These became essential for maintaining accuracy and consistency across all outlets.

Ads By Cinnamon Hakuraa Huraa Maldives

It was more than just setting up a kitchen, it was about building a foundation of excellence, fostering a culture of discipline and mentorship, and inspiring the team to perform at their best from day one.

3. Reflecting on 2025 so far, what single achievement do you consider your most significant, and why?

One of the most unforgettable moments of the year, and of my life, was stepping into completely new territory: representing Dusit D2 at the Hotel Asia 2025 competition. It was my first time competing, and I had no idea what to expect: the nerves, excitement, and anticipation were all overwhelming.

I entered three categories — Beef, Maldivian, and Rice. My personal highlight was winning gold in the rice category with my Gyudon rice bowl, along with silver and bronze in the other categories.

What made it truly special wasn’t just the medals, but the journey itself: long nights experimenting, endless tastings, and chasing perfection under pressure. It reminded me why I push myself in every dish and how curiosity, dedication, and passion can transform challenges into moments of pure joy, memories that stay long after the kitchen lights go out.

Ads By Maldivian - Island Aviation Services Ltd

4. In your current role, what does a typical day in the kitchen look like for you, and where do you feel your input matters most?

In my role as Chef de Partie at Bo, no two days are ever the same. On teppanyaki days, I take the lead at the grill, crafting dishes in front of guests and ensuring every bite is balanced and precise. I also make it a point to speak to diners afterward, checking if they enjoyed their meal, catering to special requests or food allergens, and making sure every guest feels seen and cared for.

Beyond teppanyaki, I immerse myself in the rhythm of the kitchen from monitoring daily operations, overseeing mise en place, and stepping in wherever needed. Handling the pass for the first time was a milestone in itself. The pass is the heartbeat of the kitchen, where each dish is quality-checked, plated, and sent out to the service floor. This is where timing, attention to detail, and consistency matter most, and where I feel my input has the greatest impact on the guest experience.

Every day in the kitchen is a blend of creativity, precision, and care. Whether I’m crafting a dish, guiding a teammate, or ensuring a guest’s dietary needs are met, it’s all about delivering excellence and turning every meal into a memorable experience.

5. What team achievement at dusitD2 Feydhoo are you the most proud of, and how does it reflect the team’s collective effort?

One of the team achievements I’m most proud of at Dusit D2 Feydhoo is winning Best Establishment at the Hotel Asia competition. It wasn’t just about those of us who competed, the entire team played a part. While we focused on preparing and practicing, others managed daily operations seamlessly, and the stewards stayed late to support us even after long shifts.

That experience was a true reflection of teamwork and dedication. It also became a moment of personal growth for me, showing how success is built on collective effort and how supporting and trusting your team can turn challenges into remarkable achievements.

6. How have your experiences in resort kitchens and Japanese cuisine influenced the way you lead and support your team now?

I’ve learned to observe, absorb, and carry forward the best practices from wherever I go. Whether it’s attention to detail, precision in technique, or the flow of operations. Japanese cuisine, in particular, has taught me the value of discipline, organisation, and consistency.

Leading and mentoring my team is a new experience, and I’m learning as I go. I focus on guiding them with care, encouraging curiosity, and ensuring everyone feels supported, so together we can maintain high standards while creating a collaborative and inspiring kitchen environment.

7. What are your top priorities for the next phase at dusitD2 Feydhoo Maldives, both for your personal growth and for your team’s?

For the next phase at Dusit D2 Feydhoo, my personal goal is to broaden my culinary expertise by honing my skills in Western and European cuisine. I’m particularly excited about taking on new challenges at our busy beach club, Midi, and learning to manage an operation of that scale. A step that will push me creatively and operationally.

For my team, my priority is to continue developing and strengthening everyone in the kitchen so each member can grow in skill, confidence, and leadership. I want to foster a culture where collaboration, precision, and passion are shared values, and where the team works seamlessly together to maintain excellence. By focusing on collective growth, I believe this next phase will elevate both my own development and the capabilities of the entire team, raising the bar for the resort and creating a kitchen that thrives together.

8. What are some realities of working as a woman in a professional kitchen that people outside the industry rarely see or understand?

One reality outsiders rarely see is just how tough it is to reach and sustain a role in a professional kitchen. The majority of staff in Maldives, especially in senior positions, are men, and over the years I’ve faced skepticism and doubt from colleagues. Staying focused, not letting it affect me, and pushing through for myself is a constant part of the job.

These challenges are ongoing. Women often have to prove themselves repeatedly. What outsiders may not see is the resilience, patience, and determination it takes every single day. That struggle is also what makes it empowering.  Every step forward is a reminder of our strength and the path we can create for the next generation of women in professional kitchens.