Sirru Fen Fushi appoints Girish Sharma as Director of Culinary
Sirru Fen Fushi – Private Lagoon Resort in the Maldives has announced the promotion of Girish Sharma to Director of Culinary, recognising his contributions to the resort’s culinary operations and development over the past two years.
Sharma has been part of the Sirru Fen Fushi team for more than two years, during which he has overseen the resort’s dining venues, developed menus and led its culinary team. His promotion follows his involvement in developing the resort’s dining concepts and maintaining standards across its food and beverage operations.
Sharma brings international experience to the position, having worked across hospitality establishments and fine-dining kitchens. His career has included roles in fine dining and luxury island resorts, where he has developed an approach combining culinary techniques, menu development and ingredient selection.
At Sirru Fen Fushi, Sharma oversees several dining concepts, including Raha Market, which serves international cuisine; Kata, specialising in Japanese fusion; Azure, offering Mediterranean-inspired dishes and seafood; and Spice Box, which focuses on Southeast Asian cuisine. Each venue operates with its own menu and dining concept.
During his tenure, Sharma has also facilitated collaborations with internationally recognised chefs through a series of four-hands dining experiences. These have included Michelin-starred chefs Tristan Brandt, Valentino Cassanelli, Jean-Philippe Blondet, Heiko Nieder and Karim Khouani. The collaborations have introduced different culinary techniques and approaches while providing opportunities for knowledge exchange among the resort’s culinary team.
Sharma has also focused on incorporating Maldivian ingredients and culinary traditions into contemporary dishes. His approach includes the use of locally sourced seafood, coconut and ingredients such as kashikeyo (screw pine), connecting international culinary techniques with elements of Maldivian cuisine.
In his new role as Director of Culinary, Sharma will continue to oversee the resort’s culinary direction, including menu development, dining experiences, staff training and collaborations with visiting chefs. His leadership approach emphasises knowledge sharing, teamwork and maintaining consistent standards across the resort’s kitchens.
Commenting on his approach to leadership, Sharma said: “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.”
The promotion forms part of Sirru Fen Fushi’s ongoing focus on developing its culinary team and expanding its dining offerings through menu innovation, professional development and collaborations with international chefs.
