---

When did you first fall in love with cooking?

I first fell in love with cooking not in a kitchen, but at local events in my hometown, where I would stand alongside the cooks and watch them. That curiosity soon became a passion, and I decided to pursue it formally by joining a hotel school: the Institute of Hotel Management Catering and Nutrition in Chandigarh, India.

How would you describe your culinary style?

I enjoy combining traditional techniques with modern presentations, creating food that is both comforting and refined.

What is your culinary vision for the menu at Sirru Fen Fushi?

My vision for the menus at Sirru Fen Fushi is to reflect both the natural beauty of the Maldives and the diversity of global flavours that we offer. I highlight fresh, locally sourced ingredients, especially seafood and island produce, while combining them with international techniques.

At Azure, fish is caught daily and served on a stunning sea-view deck overlooking the ocean, whilst Katya – the signature overwater restaurant – showcases an innovative fusion of Japanese flavours including robatayaki dishes, fragrant ramen, sushi, and sashimi, all freshly prepared at the chef’s counter and complemented by creative cocktails and traditional sake. Spice Box serves authentic Asian flavours with a special focus on Thai delicacies, signature dishes including Yum Goong soup and the classic Pad Thai.

Do you have a favourite dish on the menu?

My favourite dish on the menu is Hamachi Crudo, which we serve with our own island’s coconut gazpacho. I love it because it’s light, refreshing, and highlights local ingredients. The coconut adds a unique, tropical flavour that connects the dish directly to the island.

What is the most important lesson you’ve learned during your career?

The most important lesson I’ve learned in my chef career is to always stay humble. No matter how much experience you gain, humility keeps you open to learning, collaborating, and improving. It also helps build respect and harmony in the kitchen, which is essential for creating great food and a strong team.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

Currently, the hospitality sector faces challenges like staff retention, rising operational costs, and the demand for unique guest experiences. I tackle these by creating a positive and supportive kitchen culture, training staff to grow with the team, and designing menus that are creative yet efficient.

Which chefs have inspired you during your career?

I don’t have a single chef as an inspiration. I’m inspired by the experiences I’ve had in the kitchen, the chefs I’ve worked with during my career, and the entire kitchen team.

Which new sustainability initiatives are working well for you at the moment?

My approach to sustainability at Sirru Fen Fushi focuses on sourcing local, seasonal ingredients to reduce food waste and support the local Maldivian community as much as possible.

We are focusing on hydroponic and vertical gardening on-site to grow more produce year-round. We support the local community by sourcing from nearby islands, cultivating fresh produce in our chef’s garden, and responsibly sourcing seafood to protect the marine ecosystem. These initiatives make our dishes sustainable, fresh, and authentic.

What would you like your next project to be?

I’d love my next project to be an innovative herb garden restaurant, where there’s no menu. The chef selects dishes based on the freshest herbs and seasonal produce available each day, allowing for creativity while connecting directly with the ingredients and the garden itself.

What is your favourite dish, and who cooks it?
A very simple traditional dish called Patrode, a Himachali dish made with taro leaves layered with spiced gram flour, then steamed and lightly fried. My wife always cooks it whenever I go back home, and it’s a homely reminder of family and culture.