A contemporary twist on local flavours by Chef Rifzan

Category: Interviews

Chef Abdulla Rifzan has built his chef’s career inspired by his Maldivian roots. He chats with Lonumedhu about his journey, his passion for modern Maldivian cuisine and the story behind Kandu, at Patina Maldives.

Lonumedhu: Firstly, how did you get into cooking and becoming a Chef de Cuisine?

Rifzan: I was born and raised in Gemanafushi, in Huvadhoo Atoll (GA), where cooking and sharing meals have always been an important part of family life and local culture. Growing up, I was surrounded by simple, honest Maldivian cooking - watching my mother prepare dishes like huni roshi, garudhiya, and kulhimas. That early exposure sparked my interest in food, even before I understood it as a profession.

I began my career in a French fine dining environment, where I spent around seven years building a strong foundation. During that time, I had the opportunity to work with chefs from different parts of the world, including collaborations with Michelin-level chefs. Those experiences shaped my discipline, attention to detail, and understanding of technique. Step by step, with dedication and consistency, I progressed through the ranks to become a Chef de Cuisine.

Lonumedhu: The Kandu experience at Patina is one-of-a-kind. How did that concept come about?

Rifzan: Kandu is very personal to me. It is my first modern Maldivian concept, and it represents a journey, both culinary and cultural. The idea was to take the flavours I grew up with and reinterpret them using the techniques I learned through my career in fine dining.

We wanted to create something that truly tells the story of the Maldives, and goes beyond taste. Each dish reflects a different part of the country, from the northern atolls down to the south, highlighting ingredients, traditions, and stories unique to each region.

At the same time, we respect the authenticity of Maldivian cuisine. The goal is not to change it, but to bring it into a new light, using modern techniques, refined textures, and thoughtful presentation while preserving its identity and cultural roots.

Lonumedhu: It’s all the details. How did you learn your techniques that make the dishes look like a work of art?

Rifzan: The attention to detail comes from my foundation in French fine dining. That environment teaches you precision, consistency, and respect for every element on the plate. Over the years, working alongside different chefs and being exposed to various styles helped me refine my approach.

For me, presentation goes beyond making the food look good and appetising, it also is about telling a story. Every component, texture, and colour have a purpose. When you combine technique with meaning, the dish naturally becomes something artistic.

Lonumedhu: What’s the cuisine that you are most familiar with in cooking?

Rifzan: I would say I am most familiar with French cuisine in terms of technique, structure, and discipline. It built the foundation of my cooking style. However, at heart, my identity is Maldivian. Today, I combine those French techniques with Maldivian flavours, ingredients, and traditions to create something unique.

Lonumedhu: What’s a utensil that you can never go without?

Rifzan: A good chef’s knife. It is the most essential tool in the kitchen. With a well-balanced knife, you can do almost everything with precision and consistency.

Lonumedhu: What’s your go-to-food?

Rifzan: My go-to food will always be something simple and close to home - huni roshi with garudhiya or kulhimas. No matter where I work or what I create, those flavours always bring me back to my roots.

Lonumedhu: Any thoughts on Maldivian food culture today?

Rifzan: Maldivian food culture is evolving, and that’s a positive thing. There is growing interest in local ingredients, traditional recipes, and sustainability. However, I believe it is important that as we modernise, we do not lose the authenticity of our cuisine.

We have a very rich culinary heritage, and there is still so much to explore and document. It’s important for chefs to respect tradition while also finding ways to present it to a wider audience in a contemporary way.

Lonumedhu: What’s next? Advice for youngsters aspiring to be chefs?

Rifzan: For me, the journey continues. There is always more to learn, more to refine, and more stories to tell through food—especially when it comes to Maldivian cuisine.

For young aspiring chefs, my advice is to be patient and disciplined. Focus on building a strong foundation, learn the basics properly, and respect the process. Work hard, stay humble, and always be open to learning from others.

Most importantly, never forget where you come from. Your roots and your identity are what will make your cooking truly unique.