Sirru Fen Fushi – Private Lagoon Resort Promotes Girish Sharma to Director of Culinary
- Girish Sharma has been promoted to Director of Culinary at Sirru Fen Fushi – Private Lagoon Resort after more than two years leading its culinary team.
- He oversees four dining concepts and has organised four-hands collaborations with Michelin-starred chefs, drawing on Maldivian traditions and local ingredients.
- In his new role, Sharma will develop dining programmes, pursue further chef collaborations and focus on training the culinary team.
Girish Sharma will lead the next phase of menu development and chef collaborations at Sirru Fen Fushi – Private Lagoon Resort following his promotion to Director of Culinary. He has spent more than two years overseeing the resort’s restaurants, developing menus and leading its culinary team.
Sharma’s career spans fine-dining kitchens and luxury island resorts. At Sirru Fen Fushi, he has worked across four dining concepts: international dishes at Raha Market, Japanese fusion at Kata, Mediterranean-inspired cuisine and seafood at Azure, and Southeast Asian cuisine at Spice Box.
Sharma has also helped organise a series of four-hands dining collaborations at the resort with Michelin-starred chefs Tristan Brandt, Valentino Cassanelli, Jean-Philippe Blondet, Heiko Nieder and Karim Khouani. The collaborations have given the resort’s kitchen team opportunities to work with visiting chefs and learn new techniques.
His menus draw on Maldivian culinary traditions, using local seafood, coconut and ingredients such as kashikeyo (screw pine) in contemporary dishes.
As Director of Culinary, Sharma will continue to oversee the resort’s restaurants, develop its dining programmes and pursue further collaborations. He will also focus on developing the culinary team through training and knowledge sharing.
“I believe every restaurant should have its own personality while sharing the same commitment to quality and excellence. Our culinary identity should never stand still. Through evolving menus, creative dining experiences and special chef collaborations, we continue to bring new experiences to our guests while preserving what makes each restaurant unique.”
