Chef’s Table

Gaushan De Silva discusses his inspirations and motivations.

What is your earliest memory of cooking?

I remember starting to cook for my family at the age of

10. Already then, I enjoyed the combinations of different spices, flavours and textures. At the time I never thought that it would become my career. However, slowly but surely my passion took me into hospitality, where I started as a kitchen helper at the age of 16.

Your culinary training took you all over the world. What are the most important lessons you’ve learnt about life and cooking?

I have learnt to do everything with love and passion. We can do wonders if we have passion for the work we do and for that we must know where our passion lies. No dish will be delightful if it is not made with love and passion.

Is there such a thing as a Maldivian taste profile?

Maldivian cuisine’s uniqueness arises from its reliance on abundant seafood such as tuna and its innovative use of coconut in various forms. Local spices (such as cardamom, cumin and cinnamon), cultural influences and traditional cooking methods add distinct flavours. Signature dishes such as mas huni and resourceful practices showcase its identity.

Because quality imported produce to the island is just as important to local produce, how does this impact your culinary vision?

Quality imported produce has pushed my boundaries to create and provide the best of the best quality food for our guests and it has helped me infuse the imported products with local ingredients to level up the cuisine.

Tell us about your ‘Maldives first’ philosophy.

It is about giving our guests a different kind of experience and something that gives a modern touch to the local cuisine. It helps us to keep our mind curious as well as to keep our passion alive for our culinary delights.