Balancing tradition and innovation: Award-winning Chef Ahmed Jameel on leading Tapasake at One&Only Reethi Rah

By Maaish Mohamed and Mariyam Saliya Mohamed

When asked about the origins of his culinary journey, Ahmed Jameel reflects not on a professional kitchen, but on his home. “My passion for cooking started at home. My mom was an amazing cook and her ability to bring her own unique flavours to every dish truly inspired me as I always admired the way she prepared food with so much love and creativity.” While his family was primarily engaged in the marine industry, he felt compelled to take a different path. “Initially, I followed a different path, like most of my family. We were involved in the marine industry, working on supply boats and passenger vessels, so during school holidays, I would help on our family boats. But over time, I realised I wanted to do something different, something that would break away from the norm and make a mark in a new field. That’s when I decided to pursue a career in the hospitality industry, becoming the first in my family to do so.” His professional journey began when he joined Four Seasons Resort Maldives at Kuda Huraa as a culinary apprentice, an opportunity that marked the official start of a career he has pursued with persistence ever since.

The early years in a professional kitchen were not easy. “To be honest, it was a tough start. In the first few weeks, I didn’t enjoy working in the kitchen much as it was physically demanding, with long hours on my feet and a fast-paced environment that was completely new to me. I even questioned whether I had made the right choice.” However, support from colleagues made the difference. “Everything started to change once I connected with the team. The chefs began to guide me, share their knowledge, and support my learning. That’s when I truly started enjoying the work.” Exposure to new ingredients, techniques, and the chance to cook alongside experienced chefs built his confidence. Meeting chefs from different parts of the world left a lasting impression. “Those early experiences taught me the importance of teamwork, resilience, and always being open to learning that have shaped who I am as a chef today.”

Mentorship played an important role in his development. Among those who influenced him most was Chef Andreas. “At the very beginning of my career, Chef Andreas played a key role. He gave me many great opportunities to learn and encouraged me to explore new techniques and cuisines. His support during those early years laid the foundation for my passion and discipline.” Specialising in Italian cuisine under Chefs Stefano and Daniel deepened his understanding of flavour and technique. But the turning point came when he pursued Japanese cuisine. “It looked very refined, detailed, and full of culture. Not long after, a position opened in the Japanese kitchen, and I immediately took the opportunity. This was when I met Chef Hiro from Hokkaido, who became a major influence on my culinary journey.” Working under Chef Hiro was a test of endurance. “He was a very tough chef to work with and many others could not handle the pressure and gave up. But I made the decision to stay and learn. Over the years, he taught me the true essence of traditional Japanese cooking and helped me refine my skills in both classic and contemporary styles.” Later, Chef Andrew added another layer to Jameel’s repertoire by introducing him to modern Japanese fusion. “He introduced me to innovative fusion styles, blending Japanese techniques with elements of Spanish and Peruvian cuisine. That experience opened my eyes to the endless creative possibilities within modern gastronomy.”

One of the most pivotal moments in Jameel’s career was choosing to stay with Chef Hiro. “Looking back, being patient and committed during that time was the best decision I made in my professional journey. Through the challenges, I learned discipline, precision, and deep respect for the craft. Eventually, we developed a strong connection, and he taught me not only the techniques of traditional Japanese cuisine but also how to push myself beyond my limits. That period truly shaped who I am as a chef today and gave me the confidence to pursue excellence in everything I do.”

At One&Only Reethi Rah, Jameel faced the challenge of reopening Tapasake, one of the resort’s signature dining outlets, under immense pressure. “Reopening a restaurant, especially one with the operations and a reputation like Tapasake, definitely came with a lot of pressure. But at the same time, the team and I were extremely excited and motivated about the project.” With just three days of handover during the busiest season, Jameel relied on organisation, teamwork, and precision. “We had to be extremely organised from day one, planning everything down to the last detail, from menu creation and execution to service flow and kitchen logistics. Our strategy was simple but effective: we focused on teamwork, clear communication, and precision in preparation. Within just five days, we had already increased our covers significantly, while maintaining consistency and guest satisfaction.”

Balancing responsibilities across two outlets tested his skills further. While launching Tapasake, he also managed Hoshi, a pop-up Japanese restaurant. “Balancing both outlets required a high level of planning, time management, and teamwork. I made sure each team member understood their responsibilities clearly, and I stayed hands-on throughout the process to ensure consistency in both kitchens.”

Jameel’s philosophy of Japanese cuisine is rooted in simplicity and respect for ingredients. “For me, presentation and taste are at the heart of Japanese cuisine. I believe in creating dishes that not only taste exceptional but also reflect balance, elegance, and harmony on the plate. Careful attention to colour, texture, and arrangement is essential, as every element should complement the overall experience.” He emphasises sourcing quality ingredients. “One of the most important aspects of my approach is sourcing high-quality, seasonal ingredients. Using the freshest and most authentic ingredients allows the natural flavours to shine through.”

Guest relationships are another cornerstone of his work. “At One&Only Reethi Rah, we believe that creating amazing experiences and everlasting memories with our guests goes far beyond the food. It is about delivering a deeply personalised experience that makes each guest feel truly seen and valued.” Jameel highlights attention to detail, from dietary restrictions to seating preferences, as vital in building trust and loyalty. “We also focus on building genuine connections. Whether it’s a returning guest or a first-time visitor, we ensure they leave with not just a great meal, but a meaningful memory and that’s what keeps them coming back.”

Alongside creativity, business acumen is part of his approach. “In a high-volume luxury environment, maintaining strong business practices is just as important as delivering exceptional cuisine. Effective stock management, food cost control, and strict HACCP compliance are essential for both operational efficiency and protecting the resort’s reputation.” He employs robust systems and forecasting methods, while also leveraging menu design to balance creativity and profitability.

Leadership, to Jameel, means presence and empathy. “My leadership style is centred around leading by example, being hands-on, and staying connected with my team on a daily basis. I make it a priority to show empathy, involve team members in decision-making when appropriate, and ensure they feel heard and supported.” He believes training and development are equally important. “By creating a collaborative and supportive environment, I empower my team to take ownership, grow in their roles, and contribute to the overall success of the kitchen.”

Reflecting on his time at Reethi Rah, Jameel recognises how significant the journey has been. “I believe every chef in the industry dreams of one day running a world-class restaurant and for me, that dream became a reality with Tapasake. To be honest, I never imagined I would have the opportunity to manage a restaurant of this calibre, valued at over $30 million, entirely on my own. That responsibility and trust continue to inspire me every single day.” His 16 years at the resort reflect a loyalty that stems from shared vision. “This resort’s commitment to excellence, innovation, and unforgettable guest experiences aligns perfectly with my own culinary philosophy. My vision has always been to offer each guest who dines with us not just a meal, but a refined gastronomic experience, one that creates lasting memories.”

Collaboration across outlets is also central to his values. “When team members support each other across different outlets, it fosters smooth operations, promotes knowledge sharing, and ultimately elevates the guest experience. This approach has a direct positive impact on guest satisfaction, leading to glowing reviews and repeat business, which benefits the entire resort.”

Jameel, who recently won the Chef of the Year and BBM Chairman’s Special Award for Chef of the Year at Hotelier Maldives Awards 2025, remains focused on growth. “One of my key goals is to establish Tapasake as one of the best Japanese restaurants in the world. We recently updated the concept of Tapasake to offer a unique dining experience that blends traditional Japanese cuisine with Mediterranean influences. This innovative approach excites me deeply, and I am actively working on refining and expanding this unique concept.”

To young Maldivian chefs, his advice is clear. “For young chefs entering the culinary field, my key advice is to develop a strong foundation, embrace hard work, and cultivate a growth mindset. This means mastering the basic techniques, being open to learning from mistakes, and continuously seeking to improve. Above all, remember that opportunities are all around you, stay curious, stay humble, and never stop learning. With dedication and passion, the path to success will unfold.”