Culinary Maldives with Chef Fathimath Umar

by Iyath Adam

For this time’s interview article, we sit down with Chef Fathimath Umar (Fathun) – an esteemed chef, Senior Lecturer in Hospitality and Culinary Arts and World Chef-certified judge in both culinary arts and pastry arts.

With her extensive experience in the industry for over three decades, we discuss about her time in the industry, her long history of teaching and all things she loves about food!

Lonumedhu: You’ve been in the culinary industry for more than 24 years. What sparked your interest in the field?

Fathun: I always enjoyed cooking, so right after I finished school, I decided to go forward in this field. My mother also cooked a lot, especially Maldivian food; there would be no major event in our island where my mother wasn’t brought to cook her dishes. And I learnt a lot from her, which I think sparked my passion for the field as well.

Lonumedhu: Tell us about your experiences as a chef.

Fathun:  My professional journey started at The School of Hotel and Catering Services (IHCS)—known then as Hotel School. Interestingly, my first job wasn’t in the kitchen but in front office operations, where I worked for over two years.

After getting married and having children, I started a home-based catering business for children’s birthday parties while caring for my own kids. Then, from 2003 to 2005, I joined Nasandhura Palace Hotel as a commis chef and later progressed to junior sous chef. At that time, Nasandhura was one of the most prominent venues in the Maldives, known for hosting large-scale events with an extensive menu. Working there gave me invaluable experience, not just in cooking, but also in managing teams. It was challenging, especially as a woman in a male-dominated industry, but I persevered.

A turning point came when I was offered a teaching position at the Faculty of Hospitality and Tourism Studies (FHTS). Around the same time, I pursued higher education abroad, earning my Higher Diploma in Culinary Arts in Switzerland and later a Bachelor’s degree in Hospitality and Culinary Arts in Manchester, UK. Even while studying, I made sure to gain practical experience by working in 3-star rosette fine dining restaurants including a Michelin-starred restaurant in Oxford.

After completing my Master’s degree in Hotel and Tourism Management from Oxford, UK, I returned to the Maldives, initially taking on a role as F&B Manager at Bandos Island Resort. However, my passion remained in the culinary area. So, when the opportunity arose, I went to work as an Executive Chef at Royal Island Resort & Spa. This role came with immense responsibilities, ensuring guest satisfaction, managing teams, training staff, and maintaining quality within budget.

Later I moved on to work again at the Faculty of Hospitality and Tourism Studies. Then, I joined Villa College as a senior lecturer to establish a culinary programme there.

Lonumedhu: You are a lecturer in the culinary field as well. How did you get into that?

Fathun:. When I first started working in resorts, I noticed very few Maldivians in culinary positions, I wanted to change that by nurturing local talent and empowering the next generation of chefs. Seeing Maldivian students excel in this field has been incredibly rewarding.  

Lonumedhu: How has the Maldivian culinary industry changed from back when you first started out as a chef?

Fathun: The industry has grown significantly, and I’m thrilled to see more Maldivians, particularly women, pursuing careers in culinary arts. There is still room for improvement, but we’ve come a long way from when I first started.

Lonumedhu: What’s your favourite dish or cuisine to make?

Fathun: I enjoy many cuisines, but Italian and Thai food are among my favourites. But my absolute favourite will always be Maldivian cuisine—it’s close to my heart, and I love exploring its rich flavours.

Lonumedhu: What do you think of how Maldivian food is promoted in the culinary field now?

Fathun: One of my biggest dreams is to see culinary tourism in the Maldives centred around authentic local cuisine. However, I feel that Maldivian food is not always presented in its true, authentic form—especially at resorts. While many places have designated ‘Maldivian Nights,’ the dishes often lack the depth of traditional flavours.

Some of the chefs love to present Maldivian fusion cuisine. Fusion cuisine is an exciting concept, but if we are to market Maldivian food, I believe, we must first preserve its authentic flavours and techniques. You can modernise the presentation, but the taste should remain true to its roots.

Lonumedhu: What’s your advice for up-and-coming young chefs and students?

Fathun: This is a demanding field, there are no shortcuts. Culinary arts are skill-based, meaning you need years of experience and hands-on training to truly excel.

If you have passion and perseverance, you can go far. Formal education helps you advance, but practical experience is just as important. You have to start from the bottom and work your way up-that’s how you build real expertise.

Lonumedhu: What are your career goals for the near future?

Fathun: I’m currently working on some exciting new projects. I will continue advancing the culinary and hospitality industry through education, mentorship, and professional development. With my extensive experience in both industry and academia, I aim to inspire and train the next generation of chefs and hospitality professionals.

Lonumedhu: Thank you so much for your time, Fathun. It’s been our pleasure to speak with you.