Chef Hassan Didi: Culinary journey from Maradhoo to Sun Siyam Olhuveli’s Executive Chef

Born and raised in Maradhoo in the southernmost Addu City, Hassan Didi has dedicated over four decades to the culinary industry. His career began at the age of 14, when he took his first job as a laundry assistant at Rannalhi Resort (now Adaaran Club Rannalhi Maldives) in 1982. From these humble beginnings, he has progressed to lead the kitchens at Sun Siyam Olhuveli Maldives as its Executive Chef.

During the formative years of his career, from 1986 to 1990, Hassan Didi worked in various roles at resorts such as Farukolhu Fushi, Thulhagiri Island Resort, Diamonds Thudufushi and Sandies Bathala Maldives. His responsibilities ranged from room boy to barman, waiter, and kitchen helper. These experiences gave him insight into different aspects of hospitality, but it was in the kitchen where he found his true passion.

In 1991, Hassan Didi joined Olhuveli Beach and Spa Maldives, now known as Sun Siyam Olhuveli, as a Commis Chef. His dedication and skill quickly led to his promotion as Assistant Acting Executive Chef. Managing two kitchens—one specialising in Japanese cuisine and the other in international dishes—he refined his culinary techniques and expanded his knowledge through training in Japan, Malaysia, and Thailand. These experiences helped shape his approach to food preparation and kitchen management.

By 2000, he had been appointed Executive Chef, overseeing culinary operations not only at Sun Siyam Olhuveli but also at Sun Siyam Vilu Reef. Today, he leads the kitchens across three islands within Sun Siyam Olhuveli: Olhuveli Main Island, Dream Island, and Romance Island.

Operating the culinary division across three islands presents logistical and operational challenges. Each island caters to different guest preferences, requiring a coordinated effort across multiple teams. Hassan Didi stresses the importance of teamwork, resilience, and dedication in managing these challenges.

“The key is ensuring consistency across all locations while accommodating the specific demands of each island’s guests,” he says. “It takes a strong team and efficient planning to make sure that each guest experiences the best possible service.”

One of his key focuses has been mentoring young chefs. He has trained and guided many individuals who have gone on to hold leadership positions in the hospitality industry. He believes in encouraging Maldivian youth to enter the culinary profession, emphasising the opportunities it offers for both professional growth and personal fulfilment.

Hassan Didi acknowledges the evolving nature of the culinary industry and has adapted his practices to keep pace with changing trends. He advocates for incorporating plant-based diets and sustainable cooking methods, balancing innovation with traditional Maldivian influences.

“Sustainability is not just a concept—it is a responsibility. We must integrate local ingredients and eco-friendly techniques into our work,” he explains. “It is important to evolve with global culinary trends while staying connected to our roots.”

He believes that aspiring chefs should continuously seek knowledge and growth. “Never give up, never stop learning, and always strive to improve yourself. Experimentation and new experiences are the keys to growth. There are no limits to what you can achieve—your creativity is your greatest asset along with your dedication.”

From his early days as a kitchen helper to his current role as Executive Chef, Hassan Didi’s journey reflects his persistence and adaptability. His work at Sun Siyam Olhuveli has not only contributed to the resort’s culinary reputation but has also inspired the next generation of chefs in the Maldives.

As he continues his career, Hassan Didi remains committed to upholding high culinary standards while mentoring and guiding those who follow in his footsteps. His story serves as an example of how dedication and continuous learning can lead to success in the hospitality industry.