Niva Dhigali Maldives is delighted to announce the appointment of Ian Chambers as Executive Chef, effective October 2026. With more than three decades of international culinary leadership across 5-Star resorts and ultra-luxury cruise lines, he now leads every dining experience on the island. 

Ads By Six Senses Kanuhura

Eight venues, each entirely its own world. Capers opens to the ocean, its buffets shaped by the salt air and the changing light. Jade offers a serene à la carte exploration of Asian heritage and culinary tradition. Faru brings Mediterranean flavours to the shoreline - long lunches that soften, unhurried, into evening. Deep in the emerald quiet of the island, Battuta traces the ancient routes of Ibn Battuta through the spices of India, Sri Lanka, North Africa, and the Middle East. For those who wish to remain closer still, private destination dining and in-villa experiences extend the kitchen beyond its walls. 

Thirty years of kitchens, coastlines, and crossings. From the rain-softened hearths of Ireland and Britain to the heat of Dubai, the scattered islands of the Philippines and the open ocean itself. The Caribbean shaped his most recent chapter. At Sugar Beach, A Viceroy Resort in St. Lucia Forbes Recommended, Michelin Key - he led a team of more than 160 chefs across nine venues, private villa dining, beach service and bespoke VIP experiences. Before St. Lucia, he worked for Crystal Cruises, a 6-Star ultra-luxury line. He directed culinary operations across multiple restaurants, shifting time zones and an international clientele. At One&Only Royal Mirage in Dubai, he led premium dining through one of the most demanding culinary environments in the world - different cultures, different palates, the same exacting care.

It is this breadth of experience - different cultures, cuisines and kitchens - absorbed over decades that shapes the way Chambers approaches food. He describes his approach as: "Food should feel like it belongs somewhere. It should carry the weight of its ingredients, the memory of the place they came from, and the care of the hands that prepared them." 

This philosophy has guided every menu he has created. Menus shift with the seasons. Ingredients are sourced with care, dishes are composed with restraint, and a consistent standard of excellence. 

His leadership carries the same quality. The kitchen team, in his view, is not a workforce but a culture. He tends to it carefully, mentoring junior chefs, building succession from within, and creating kitchens where people grow rather than simply perform. It is an approach that takes longer. It also lasts longer.

Ads By Cinnamon Hakuraa Huraa Maldives

Commenting on the appointment, Hassan Saeed, Resort Manager of Niva Dhigali Maldives, said: "Ian's arrival brings a depth of experience and a genuine passion for craft that will shape something truly special here on our island. With his leadership at the heart of our culinary programme, we look forward to offering our guests a dining journey that is as memorable as the ocean surrounding them. His commitment to excellence, to the people in his kitchen and to the experiences on every plate, will define the next chapter of Niva Dhigali's story."

Discover more at www.nivadhigali.com