Gili Lankanfushi has appointed Aldo Cadau as the island’s new executive chef.
Cadau joins the Gili Lankanfushi team in an exciting phase of the island’s gastronomic journey, as he spearheads developments in the resort’s restaurants, news of which will be announced in spring 2018.
He will oversee operations of the main restaurant and Gili Lankanfushi’s other dining destinations.
These include By the Sea, a Japanese fine-dining restaurant specialising in exquisite sushi, Fini Foni, a poolside ice cream parlour, and the Overwater Bar, in addition to destination dining experiences and in-room villa dining.
Hailing from Sardinia, Cadau’s culinary passion started in his mother’s kitchen, helping her make fresh pasta, pastries and bread.
His father reared pigs and sheep and taught him how to make prosciutto sausages and cheese, instilling the importance of food’s provenance from a very early age.
Inspired by his upbringing, Cadau continued his culinary journey and trained at the Hotel Institute in Arzachena, Italy.
Bringing a wealth of international influences and impeccable standards of service to Gili Lankanfushi, Cadau looks forward to introducing sand oven cooking techniques to the island, the first of its kind in the Maldives, inspired by the subterranean cooking techniques he learnt in the Middle East.
David Stepetic, general manager of Gili Lankanfushi, said: “Having worked with Aldo previously, I am very excited for him to bring his wonderful culinary – talent and culture to the island.
“He has an intrinsic respect for food and ingredients while being a natural creative, always delivering memorable dining experiences for his guests.
“We look forward to working with him to grow Gili Lankanfushi’s reputation as one of the Maldives finest gourmet destinations.”