Chef Don Brandi Kumara Joins the Radisson Blu Resort Maldives Culinary Team as Executive Chef

Thursday 18th of February 2021

The most important lesson Chef Brandi learnt as a student was to be honest, passionate, caring, and helpful towards others during his Cookery Management Diploma in Ceylon Hotel School. He has stayed true to this belief for the past 17 years of his career, spent collaborating with top establishments across Asia and the Middle East.

Chef Brandi started his career in the kitchen as a Commis with Hilton Group in 2004. Since then, he has ranked up with experience in top-notch kitchens including including Hilton Worldwide, Marriott International, Anantara Dubai Palm Resort and Spa, and US Oceania Cruises Marina Ship.

Bringing his polished professionalism to the team of Radisson Blu Resort Maldives as the newly appointed Executive Chef, Chef Brandi is responsible for overseeing the resort’s three exceptional restaurants, four iconic bars including The Lab Cocktail and Wine Cellar, and in-villa dining. Under his expert supervision, will broaden the taste palate with many vegetarian menu options in all dining outlets and add the exciting elements with themed buffets and daily specials.

“Attitude is everything, I listen to my heart and do everything with passion that led me to become one of the youngest chefs in the industry”, quotes Chef Brandi. He has achieved significant accolades to show for his stellar career, including Gold Medals in Academic Award Hotel Asia Culinary Challenge in 2011 and 2012.

At Radisson Blu Resort Maldives, Chef Brandi will delight guests with diverse international cuisine at specialty fine-dining restaurants and quirky poolside bars on the island. He crafts exclusive epicurean occasions at The Lab Cocktail and Wine Cellar. Taking the guests for fun dining in informal settings, Chef and his team host a weekly barbeque dinner on the beach. Chef Brandi is ready to welcome guests to Radisson Blu Resort Maldives and transport them on a voyage of culinary discovery.