Appointment of Girish Sharma as Director of Culinary at Sirru Fen Fushi
Sirru Fen Fushi - Private Lagoon Resort in the Maldives has recently appointed Girish Sharma as the Director of Culinary of the resort, considering his valuable contribution to the culinary operations of the resort over the past two years. Girish Sharma has served with Sirru Fen Fushi for over two years now, where he has taken charge of the food operations of the resort along with the menu planning and the management of the culinary staff. This is owing to the fact that Sharma played a vital role in developing the dining concepts of the resort and maintaining the quality of its food and beverages.
Sharma boasts of rich experience from hospitality houses and high-end fine-dining restaurants around the world. His experience ranges from fine dining to luxury island resorts, where he has developed a unique approach towards cooking, menu planning, and ingredient selection. In Sirru Fen Fushi, Sharma supervises a number of restaurants, including Raha Market that specializes in serving international cuisine; Kata restaurant which is a blend of Japanese cuisine; Azure which provides Mediterranean and seafood dishes; and Spice Box which is specialized in Southeast Asian cuisine. Each one of these venues runs independently with its own menu and concept of dining.
During his time, Sharma has arranged collaboration with renowned chefs from around the world through organizing four-hands dining experience. In this regard, there has been collaboration with Michelin star chefs Tristan Brandt, Valentino Cassanelli, Jean-Philippe Blondet, Heiko Nieder and Karim Khouani. This has allowed Sharma not only to get exposed to various styles and cooking methods but also exchange knowledge with other chefs of the resort.
Sharma has also been interested in making use of ingredients available in Maldives in creating modern dishes. He makes use of seafood and coconut as well as kashikeyo and screw pine to connect international cuisine with Maldivian cuisine.In the role of a newly appointed Director of Culinary, Sharma is going to be responsible for managing different aspects related to the culinary side of the resort including menu creation, dinning experience, training of the employees as well as chef collaborations.
Discussing his leadership philosophy, Sharma said that “Every restaurant must have its unique personality but at the same time should show dedication to excellence. Our culinary identity must not remain constant. With innovative menus, unique dinning experiences and collaborations with visiting chefs, we continue to offer unique experiences to our guests while keeping each restaurant special.”This appointment is a continuation of the culinary development strategy of Sirru Fen Fushi that includes the development of the culinary staff as well as creation of unique dining options through innovative menus and collaboration with international chefs.
