Having already made his culinary mark at Kudadoo Maldives Private Island, Executive Chef Edouard is now at the helm of Hurwalhi’s collection of restaurants too, adding yet another high-end luxury resort to his impressive resume.
Classically trained at the Paul Bocuse Institute in France, Edouard has travelled extensively, working in France, Australia, Spain, and French Polynesia since graduating in 2009. It is this wealth of diverse culinary experiences that he draws upon when creating his exquisite dishes, inspired not only by his training but also the places he has worked, people he has met, and dishes he has eaten. The secret to Edouard’s incredible cuisine is the high importance he places on respecting the ingredients and producers of those starting products and here at Hurawalhi we are incredibly fortunate to be able to source the very best ingredients from around the world, with meats from Australia, seafood from here in the Maldives as well as Europe and vegetables from France and Australia.
Whether dining under the sea at 5.8 Undersea Restaurant, sampling the melting pot of flavours and aromas at Canneli or enjoying Hurawalhi’s twist on fast food at our Junk Food Kitchen, maybe even a sizzling fusion of Asian cuisine and incredible views at Kashibo, Edouard’s dishes speak for themselves, upholding our reputation for fine dining across the island.