EDOUARD DEPLUS
Executive Chef
Since graduating from the prestigious Paul Bocuse Institute, Lyon, in 2009, Edouard has worked his way around the world before landing the role of Executive Chef at Hurawalhi and Kudadoo. His journey began in France, before taking him to Australia where, in 2014, he became Chef de Cuisine at ‘The French Brasserie’ restaurant in Melbourne. In 2017, inspired to discover and widen his knowledge, he joined the exquisite restaurant ‘La Dama’ in Barcelona as Executive Chef. France was then calling once again and he returned to create and develop high quality culinary experiences for the opening of the first restaurant on the roofs of Lyon, ‘Maison Nô’ as Executive chef.
Edouard’s desire to join a luxury establishment subsequently paved way for an opportunity to join the St Régis Bora Bora Resort in French Polynesia before coming to Hurawalhi and Kudadoo. His talent, eye for perfection and inspired cuisine have been key to delivering the finest of dishes anywhere in the Maldives. With a cooking style influenced by his travels while at the same time keeping the techniques and knowledge of classic french dishes, Edouard places a high importance on respectfulness towards both the products and producers who allow him to create such exquisite culinary experiences for our guests.
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
