Chef of the Year Harshal Kumar: Crafting culinary journeys at Hurawalhi, Kudadoo Maldives

Chef Harshal Kumar, the Cluster Executive Chef for Hurawalhi Island Resort & Kudadoo Maldives Private Island, was recently honoured as the Chef of the Year at Hotelier Maldives Awards 2024. This recognition marks an important moment in his career, which has been characterised by a continuous focus on precision, sustainability, and innovative approaches to guest experiences.

Harshal first arrived in the Maldives on January 2, 2014. The Maldives, known for its pristine beaches and unique environment, left a strong impression on him. He describes his initial experience of the islands as one defined by the natural beauty and tranquillity of the surroundings. This introduction to the Maldives planted the seed for what would later become a committed and focused career in this part of the world.

Harshal’s decision to pursue a career in the Maldives was motivated by a mix of professional aspirations and curiosity about the diverse cultural and culinary influences found here. The Maldives, as one of the world’s most sought-after tourist destinations, offered opportunities to work in high-end resort environments. According to Harshal, the combination of luxury tourism, exposure to various cultures, and the unique characteristics of the Maldivian culinary scene made it an appealing destination for a chef eager to explore new frontiers.

“Maldives is one of the world’s most popular tourist destinations, known for luxurious resorts, diverse cultures, and unique cuisines,” says Chef Harshal. “The fish here is the freshest you’ll get anywhere in the world, and working with such fragile ingredients pushes you to use the highest level of skill and accuracy.”

At Hurawalhi Maldives, Harshal’s responsibilities include managing culinary operations and setting the strategic direction for the food and beverage offerings. He is guided by a clear vision that emphasises sustainability, innovation, and consistency in delivering high-quality dining experiences. According to Harshal, sustainability is a guiding principle that goes beyond just food sourcing.

“Sustainability should not only focus on products or energy but should lead and be innovative in terms of food and beverage offerings with a focus on the environment and sustainability,” he notes.

Harshal plans to implement initiatives aimed at reducing waste, promoting environmentally friendly practices, and carefully selecting suppliers. Specific goals include reducing the use of plastic and packaging materials, reusing food trimmings and leftovers, and exploring sustainable materials for use across the resort’s food and beverage outlets. This approach aligns with broader global trends in hospitality, where eco-consciousness is becoming increasingly important to guests and operators alike.

One of the most distinctive features of Hurawalhi is its underwater restaurant, which is a key attraction for guests. Harshal highlights this offering as one of the defining elements that set Hurawalhi apart from other resorts in the Maldives. This venue is not only a focal point for the resort’s dining experiences but also a platform where Harshal and his team can showcase their culinary skills.

“The underwater sea restaurant is a one-of-a-kind experience that leaves a lasting impression on guests,” he explains.

The goal at Hurawalhi is to create a memorable guest experience through a combination of personalised service, unique dining options, and carefully curated activities. Harshal describes the approach as one focused on creating a “wow factor” across different aspects of the guest journey. Whether it’s through custom menus, thoughtful touches during a guest’s stay, or the design of exclusive dining experiences, the focus remains on exceeding expectations.

Harshal’s career has been shaped by navigating various challenges, particularly in meeting the diverse needs of international guests. The Maldives attracts visitors from around the world, each with distinct culinary preferences and expectations. Catering to this diverse audience requires a deep understanding of global cuisines and the ability to tailor dishes to suit different tastes.

“One of the biggest challenges is catering to every guest’s request. I need to have a good knowledge of every cuisine, especially when creating dishes that remind guests of their homeland,” says Harshal.

This adaptability is critical in an environment where guests expect a high level of customisation in their dining experiences. The challenge is compounded by the need to maintain consistency and quality across all offerings, while also managing the logistical complexities of sourcing ingredients in a remote location like the Maldives. Despite these obstacles, Harshal’s approach has been to remain focused on the core principles of culinary precision, attention to detail, and maintaining a keen awareness of guest preferences.

The hospitality landscape in the Maldives is evolving, with changing guest preferences and emerging industry trends influencing how resorts operate. Harshal has observed that the trend towards personalised service is becoming more pronounced. This shift towards a more guest-centric approach is evident in how resorts design their offerings, from tailored dining experiences to bespoke activities.

“The travel industry is leaning toward the personalised service trend where we have to cater to guests’ individual requests,” he notes.

The focus on experiential travel is another key trend that Harshal identifies. Guests are increasingly seeking out unique, immersive experiences rather than traditional luxury alone. In response, resorts like Hurawalhi are investing in creating exclusive experiences that go beyond what is typically expected in a high-end resort setting. This includes everything from interactive culinary events to sustainable dining options that align with the values of eco-conscious travellers.

Reflecting on his career journey, Harshal sees his role at Hurawalhi as a culmination of years of learning, growth, and dedication. His responsibilities as Executive Chef include overseeing the culinary operations at both Hurawalhi and its sister property, Kudadoo Maldives Private Island. This dual role provides an opportunity to influence the guest experience across different properties, each with its own distinct character.

For Harshal, one of the most rewarding aspects of his career has been the ability to craft memorable dining experiences in a setting as unique as the Maldives. He sees his work as a continuous journey, where each dish tells a story and contributes to a larger narrative of culinary excellence. His recent recognition as the Hotelier Maldives Awards Chef of the Year 2024 is, in his view, a significant milestone that validates the efforts of his team and motivates him to pursue new culinary ventures. Winning this award, according to Harshal, is another chapter in the ongoing story of his career, one that he views as both an accomplishment and a stepping stone towards future goals.

“I am truly honoured and deeply grateful to receive the Chef of the Year award from Hotelier Maldives 2024. This award is a testament to the unwavering support of my team and brings me renewed motivation to embark on new culinary ventures,” he reflects.

In offering advice to those looking to advance in the hospitality industry, Harshal emphasises the importance of passion, dedication, and a commitment to continuous learning. This philosophy has been central to his own growth as a chef and is a message he shares with those aspiring to reach leadership positions in the industry.

“Be passionate about your work, focus on basic skills, challenge yourself with new projects, and explore different parts of the world to learn about culture and cuisine,” he advises.

Harshal is focused on further enhancing the culinary offerings at Hurawalhi and continuing to implement sustainable practices. His vision for the future involves pushing the boundaries of what can be achieved in a luxury resort setting while remaining committed to environmental responsibility. With his recognition as the Hotelier Maldives Chef of the Year 2024, Chef Harshal Kumar is set to continue making an impact on the Maldivian culinary landscape, driven by a desire to innovate and elevate guest experiences.