October 20 is International Chefs Day, celebrating the vital role chefs play in the culinary world. This year’s theme, “Growing Great Chefs,” highlights the need to develop future culinary talent. In the Maldives, where tourism drives the economy, chefs are central to delivering exceptional guest experiences. From crafting gourmet dishes at luxury resorts to promoting sustainability, chefs play a pivotal role in the Maldives’ thriving hospitality industry.

Food has become a key part of the Maldivian tourism experience. Visitors not only seek beautiful scenery but also memorable culinary adventures. Maldivian resorts offer diverse dining experiences, ranging from European fine dining to authentic local flavors, thanks to the creative efforts of chefs. Local cuisine, featuring tropical ingredients and fresh seafood, is increasingly popular among tourists, with dishes like mas-huni, garudhiya, and fihunu-mas offering a taste of the islands’ culture.

However, a shortage of local chefs limits the availability of authentic Maldivian culinary experiences in resorts, as international chefs often dominate resort kitchens. Addressing this gap presents an exciting opportunity for Maldivians to showcase their heritage through food.

The demand for local dishes is growing, but more local chefs are needed to meet this demand. Despite the rise in interest, a shortage of culinary training opportunities and limited participation of Maldivians in professional kitchens remain challenges. To cultivate local talent, investment in education, formal culinary training, and internships is essential.

Some resorts have started offering training programs to help young chefs develop skills, promoting culinary careers as prestigious options. By focusing on nurturing local chefs, the Maldives can ensure its cuisine evolves and continues to attract global travelers. Investing in local culinary talent is key to maintaining the country’s luxury destination status and preserving its cultural identity.