My cooking style is simply Modern European Cuisine, however the longer I stay in the Maldives the more it takes on the local flavours of the Indian Ocean.
What is your top recommendation you think guests should try or do while staying at Gili Lankanfushi?
My recommendation would be to enjoy every minute guests have on the island and to do as little or as much as they want, as most people will only visit the Maldives once in their lifetime, so I would encourage them to make the most out of it.
Personally, I would suggest for all guests to experience the destination dining – “Dine under the stars” concept we have to offer, where guests are able to dine at exquisite locations around the island, such as our very own “One Palm Island” and our floating “Castaway” platform.
When it comes to planning a menu, where do you begin?
Only one word explains it, seasonality. We look at what is available, what is fresh, what is at its very best. Inspiration for the menu comes easily, if you start from there.
What food trends or ingredients are you currently focused on?
We try to avoid specific food trends and define our own food focus based on the ever changing set of menus based on seasonal quality ingredients that never go out of style.
How do you select your ingredients and why?
As with every resort in the Maldives we have many suppliers, both locally and internationally, offering many different things. We try to select specific suppliers to supply the things that they offer best. By focusing on specific regional seasonality we can offer our guests some of the world’s best quality ingredients all year round.
Do you think we can promote Maldives as in a culinary destination?
Absolutely yes, as I mentioned earlier, there are many resorts, many chefs offering some completely fantastic cuisine here in the Maldives. We have access to some the world’s freshest markets, making the Maldives a wonderland for foodies.