Dusit Thani Maldives Celebrates Culinary Excellence at Chef Symposium 2024
Thursday 19th of December 2024
The Maldives recently celebrated a significant moment in its culinary evolution with the first-ever Chef Symposium 2024, organized by the Chef’s Guild of Maldives, the country’s exclusive member of the World Association of Chefs Societies. The event, held under the theme of advancing the culinary arts, brought together culinary professionals, innovators, and leaders from across the nation to share knowledge, collaborate, and inspire the next generation of chefs.
Among the event's key figures was Pastry Chef Mohamed Abdulla from Dusit Thani Maldives. His participation highlighted the resort’s ongoing dedication to culinary excellence and innovation, as well as its support for the country’s culinary development.
The symposium featured two insightful panel discussions:
Panel 1: Challenges Faced by Maldivian Chefs
Culinary professionals discussed the unique challenges faced by chefs in the Maldives, focusing on overcoming workforce issues, skill development, and the balance between maintaining local authenticity and adhering to global standards.
Panel 2: Introducing Maldivian Gastronomy to Guests
This session explored how Maldivian chefs can elevate the nation's culinary heritage to international guests, emphasizing the importance of storytelling, using locally sourced ingredients, and offering a unique, immersive dining experience.
The event also included three impactful keynote addresses:
Jordi Noguera Pey, Executive Chef and Co-Founder of FOC Group, spoke on “The New Role of the Chef in the 21st Century”, focusing on how chefs today are creators, educators, and preservers of culinary traditions.
Andrew JW Muller, Culinary Advisor and Certified Master Chef, delivered a talk on “Sustainable Culinary Practices for a Greener Plate”, urging chefs to incorporate eco-friendly practices into their work.
Afeef Hussain, Executive Coach and Hospitality Leader, gave a motivational address on leadership, highlighting the importance of personal growth and leadership skills for shaping the future of the culinary industry.
In addition, the Chef’s Guild of Maldives marked its 10th anniversary, with a special video presentation titled “Decade of Excellence” showcasing the Guild’s achievements and its contributions to the culinary community over the past decade.
The event also introduced several exciting initiatives:
Young Chefs Club: A mentorship program aimed at guiding and inspiring aspiring chefs in the Maldives.
Chefs Guild of Maldives Website: A new digital platform to connect the Maldivian culinary community and promote its talents.
CHEFDOM Vol. 001: The first edition of an annual magazine from the Chef’s Guild, focusing on innovations, trends, and the talents of local chefs.
Representing Dusit Thani Maldives, Pastry Chef Mohamed Abdulla shared his expertise, emphasizing his passion for culinary innovation. His participation underscored the resort’s commitment to supporting the local culinary scene.
“It was an honour to be part of such a landmark event,” remarked Chef Abdulla. “The Chef Symposium not only highlights the incredible talent in the Maldives but also provides a platform for collaboration and growth.”
The symposium concluded with a renewed commitment to advancing the culinary arts in the Maldives, with a strong focus on sustainability, innovation, and local heritage. Dusit Thani Maldives congratulated the Chef’s Guild of Maldives on the success of the event and reaffirmed its dedication to supporting initiatives that promote culinary excellence in the region.
As the Maldives continues to grow as a culinary destination, the symposium marked a key moment in the country’s gastronomic journey, inspiring chefs to innovate while preserving the rich traditions of Maldivian cuisine.