ERIC HENRI DROGUEUX
Executive Chef
Born in France, Eric is a bilingual and experienced chef whose career has spanned numerous luxury resorts and restaurants over different continents, working alongside esteemed Michelin-starred chefs. He began his education in Economics and Law at the Faculty of Gavy, building a foundation in cost management before following his passion for food.
Eric launched his culinary career at À la Pincée de Sel in France as Commis to the 1st Chef de Partie at La Boule on the iconic French boulevard of La Criosette; from here, he evolved through several management positions at five-star resorts.
Throughout his career, Eric has worked at luxury properties such as The St. Regis Bora Bora Resort, Le Domaine de Murtoli, The Park Hotel in Switzerland, and J.W. Marriott Phu Quoc Emerald Bay Resort and Spa in Vietnam. He perfected his skills in vacuum cooking, molecular and fusion cuisine, and the advanced notions of pastry, working with renowned Michelin-starred chefs such as Jean Georges, Jean-Marc Banzo, Mathieux Paccaud, Laurent Renard, and Nicolas Masse.
Eric now manages all restaurants at Hurawalhi Maldives, including the famous 5.8 Undersea Restaurant – the world’s largest all-glass undersea restaurant. He oversees a variety of cuisines, including the Asian street food inspired Kashibo restaurant and bar, buffet and à la carte Canneli Restaurant, and the indulgent Junk Food Kitchen with plenty of vegan options.
Prepared just for you
Select your ingredients and allow our chefs to create your dish
The dining experience at Canneli comes alive with various live cooking stations that heighten the flavours of the cuisine and whet your appetite with culinary treats freshly prepared on site. With a changing concept throughout the day, our chefs are on-hand to bombard your taste-buds with freshly cooked dishes just to your liking.
Organic & fresh
From the greenhouse to your plate
