This Chef Becomes the First Maldives-Based Member of World Master Chefs Society

Wednesday 1st of September 2021

For the first time in history, a Maldives-based chef has been enlisted to the prestigious World Master Chefs Society. Executive Chef at Huvafen Fushi Maldives, Ashish Sharma Domee made it to the list alongside the likes of Michelin-starred chefs Daniel Clifford and Paul Croasdale.

Becoming a part of this global honorary society is testament to the exceptional quality of culinary offerings Chef Ashish leads across Huvafen Fushi’s tantalizing array of restaurants. Hailing from Mauritius, CHef Ashish has been building on his passion since the young age of just eight years, and has taken advantage of every learning opportunity that came in his way so far.

Chef Ashish graduated from Ecole Hôtelière Sir Gaëtan Duval in Ebène, Mauritius and Hotelschool The Hague, the aspiring young Chef’s dream came true with a two-year apprenticeship with Chef Robert Lalleman, Maitre Cuisinier de France, Chef & owner of the Michelin-starred Auberge de Noves. His long list of mentors spans across luxury kitchens in Mauritius, Seychelles, and the Middle East, including heavily Michelin-star decorated chefs.

Chef Ashish’s prime focus has been on perfecting the classical French and Mediterranean cuisine. The Maldives welcomed Chef Ashish in 2012, followed by his career taking him to famed destinations such as Thailand, Vietnam and Singapore, where he took sweet time to immerse in the Southeast Asian cuisine. He returned back to the shores of Maldives in 2016, and joined the team of Huvafen Fushi Maldives in 2020.

The resort of Huvafen Fushi where in literal translation, an island of dreams come alive, Chef Ashish has been plating dishes of perfection on a plate across six gourmet restaurants and bars from Salt, the resort’s renowned signature overwater restaurant serving modern Japanese cuisine with an alluring Latin twist, as well as showcasing his culinary creativity with the launch of Immerse…Latitude 4⁰, an intimate new bespoke underwater dining experience eight metres beneath the surface.