The Maldives marked a significant moment in its culinary development with the inaugural Chef Symposium 2024, organised by the Chef’s Guild of Maldives, the country’s sole member of the World Association of Chefs Societies. The event, held under the theme of advancing the culinary arts, brought together culinary leaders, innovators, and professionals from across the nation to celebrate, exchange knowledge, and inspire future generations of chefs.
Among the participants was Pastry Chef Mohamed Abdulla from Dusit Thani Maldives, whose expertise and contributions reflected the resort’s dedication to culinary excellence and innovation.
The symposium featured dynamic panel discussions addressing challenges faced by chefs in the Maldives and exploring how to present Maldivian gastronomy to international guests. Culinary professionals engaged in meaningful dialogue about overcoming workforce issues, skill development, and maintaining global standards while preserving local authenticity. Discussions also highlighted the importance of storytelling, locally sourced ingredients, and unique guest experiences in elevating Maldivian cuisine.
Keynote addresses from global culinary leaders offered valuable insights. Jordi Noguera Pey, Executive Chef and Co-Founder of FOC Group, emphasised the evolving role of chefs as educators, innovators, and custodians of culinary traditions. Andrew JW Muller, Culinary Advisor and Certified Master Chef, urged the adoption of sustainable practices to align with global environmental goals. Afeef Hussain, Executive Coach and Hospitality Leader, inspired attendees to focus on leadership and personal growth in shaping the next generation of culinary innovators.
The Chef’s Guild of Maldives celebrated its 10th anniversary, showcasing a decade of dedication to culinary arts in the Maldives through a special video presentation titled ‘Decade of Excellence’. The event also included the launch of initiatives such as the Young Chefs Club to mentor aspiring chefs, an official website to connect and promote the Maldivian culinary community, and the inaugural edition of the magazine ‘CHEFDOM’, which highlights culinary talent and trends.
Pastry Chef Mohamed Abdulla represented Dusit Thani Maldives at the symposium, sharing his passion for culinary innovation. His participation underscored the resort’s commitment to nurturing talent and contributing to the Maldives’ culinary identity. Chef Abdulla expressed pride in being part of the landmark event, emphasising the symposium’s role in highlighting local talent and fostering collaboration and growth.
The event concluded with a renewed commitment to advancing the culinary arts in the Maldives, focusing on sustainability, innovation, and the preservation of local heritage. Dusit Thani Maldives extended congratulations to the Chef’s Guild of Maldives for its success and reaffirmed its dedication to supporting initiatives that promote culinary excellence.
