How did your culinary journey lead you to become the Executive Chef at Royal Island Maldives Resort?

My journey in the culinary industry has been a long and challenging one, but it all began with a deep-rooted interest sparked by the stories of my two uncles, who were both chefs. Listening to them talk about their own journeys and their profound connection with food ignited a passion in me to become a chef myself.

However, my path was far from conventional, as I hail from the southernmost island in the Maldives, where educational opportunities were limited. At the tender age of 15, I began working at a resort as a plumber, and the General Manager brought me into the kitchen.

This pivotal moment opened the door to a world of learning and experience that I had longed for. Eventually, I pursued a formal education, earning a degree in Culinary Art Management, solidifying my journey to become a professional chef.

Can you share a childhood food memory that has had a lasting influence on your culinary journey, and how has it shaped your approach to cooking today?

In the past, there used to be a festival known as “12 Mahuge 12 Dhuvas” on our islands. My grandmother and our family would gather at our house to celebrate this occasion, and part of the tradition was cooking a variety of dishes, including Haluvidhaa.

One year, during the preparations for Haluvidhaa, an unexpected incident occurred that has stayed with me to this day. Despite our best efforts, the dish did not turn out as expected. It turned out that, by accident, we had used cut-up rubber instead of the intended Haluvidhaa ingredient. This experience taught me a valuable lesson – that appearances can be deceiving, and it’s important to rely on personal experience rather than simply accepting what we see or hear from others.

This lesson has influenced my approach to management and problem-solving. In my managerial role, I emphasize the importance of making the best use of available resources and not giving up when faced with challenges. This experience has also reinforced the idea that there is often a disconnect between theory and practicality. During my studies, my lecturers emphasized this concept, highlighting that what is written in textbooks may differ significantly from real-world situations. 

As a result, I consistently remind my staff that theoretical knowledge is essential but must be supplemented by practical application and adaptability to the specific circumstances at hand.

Can you give an example of a dish or menu that captures the spirit of Royal Island Maldives Resort? How do you ensure it creates a memorable dining experience for guests?

There is a remarkable and enduring dish on the menu- Avocado Souffle, which has been a staple for the past 25 years. The dish has remained a constant favorite among our guests, and its only evolution has been in its presentation. It’s worth noting that if you visit the Royal Island website, you will find a plethora of guest reviews praising the exceptional deliciousness of our food.

The introduction of themed nights has been a significant hit with our guests. Each night features a different cuisine, adding an element of excitement and variety to their dining experiences. 

One noteworthy metric that underscores our success in providing exceptional service and culinary experiences is our impressive rate of repeat guests, averaging around 30%. This statistic demonstrates that our guests genuinely love what we offer, particularly our food. It’s a testament to the consistently high standards we uphold at Royal Island.

If you were to create a dish that represents your personality, what would it be and why?

I always prioritize preserving the authenticity of the food I prepare. As Maldivians, we initially had limited resources, which underscores the importance of maintaining the original flavors even as we incorporate modern twists.

For instance, we introduced Grilled Masbaih not too long ago. To me, showcasing one’s personality involves letting their creativity shine through. In a changing world with access to more ingredients, Masbaih has also evolved. We now incorporate bilimagu for a touch of sweetness and sourness, along with mustard seeds to enhance the dish. The ultimate aim is to retain the essence of Maldivian cuisine while elevating and expanding upon its flavors.

The ability to create a dish without compromising its authenticity is a reflection of my culinary personality.

If you could invite three famous historical figures to a dinner party you’re hosting and cooking for them, who would they be, and what would you serve?

I would select our Chairman, Mr. Gasim Ibrahim, Chef Sobah, and Azza Rasheed. 

Mr. Gasim Ibrahim has a discerning palate when it comes to his preferred dishes, readily detecting any alterations. Therefore, my intention is to present him with his favorite meal, but made by Chef Sobah. 

For Chef Sobah himself, I would opt for a delectable Kandukukulhu prepared using Gabulhi. And Addu Bondi for Azza Rasheed. My rationale behind this choice is twofold: First, I’ve noticed Azza Rasheed’s presence on various platforms, and I’m intrigued by her perspective on food. Secondly, by bringing together these three distinct personalities over these carefully chosen dishes, I envision a dining experience that fosters engaging and stimulating conversations.