How did it all start? Share your culinary journey with us

I started my culinary journey at the age of 21 with Hyatt as a Commis Chef in the year 2007. I am a trained Teppanyaki Chef and my forte is in Asian Cuisine. Over the years, have explored the nuances of different world cuisines having been associated with brands like Hyatt, Marriott, Taj before joining The Residence Maldives at Dhigurah by Cenizaro.

What are your earliest memories of the kitchens you worked in

My culinary identity is deeply rooted in the heartfelt passion for cooking that I inherited from my mother. Growing up in a household where the kitchen was a lively hub of creativity and flavors, I was profoundly influenced by my mother's love for culinary adventures. From an early age, I found myself immersed in the aromas and techniques of cooking, observing her deft movements and innovative recipes that sparked my own fascination for the art of gastronomy. A career in food service is more than a job—it is an extension of my life.

A dish your patrons/guest love

Burrata & prawn carpaccio with shaved truffle, caviaroli is one dish that guest love experiencing.

What according to you does it take to become a successful chef?

Innovation and imagination are the keys to culinary excellence. Experimenting with new ingredients is the key to one’s innovation and development. I believe learning is an ongoing process and love to explore varied culinary avenues. It is imperative to conceptualize and design the menus ensuring each ingredient is met with passion and love in creating each plate to have a vibrant and subtle feel.

What advice would you give to a young culinary student?

It is very important to keep believing in your dreams. Becoming a “chef” is matter of pride and respect which you earn after rigorous hard work and dedication. It is not just a profession, it is an art. Once a chef –Always a Chef!!

If food could talk, which dish in your menu would have the most interesting story to tell?

Long before pizza became the global sensation it is today, ancient civilizations were already laying the groundwork. The Greeks, Egyptians, and Romans all had their versions of flatbreads topped with oils, herbs, and cheeses. These early iterations were simple yet satisfying, providing a glimpse into what would eventually evolve into one of the world’s favorite foods. From its humble beginnings in ancient civilizations to its status as a global culinary icon, pizza’s journey is a testament to the power of simple, delicious food.

If you were a vegetable, which one would you be, and why?

If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.