
From quiet conversations to leading teams: Ali Shiyax at Patina Maldives, Fari Islands
Ali Shiyax, Restaurant Manager at Patina Maldives, Fari Islands, describes his journey into hospitality as one rooted in quiet observation and a deep appreciation for connection. “My inspiration began at home,” he recalls. “My parents loved preparing special meals for my father’s friends and colleagues, and I used to sit nearby, listening to their conversations. Each guest brought a different perspective, and I found myself deeply curious about their journeys.”
It was during his teenage years in Malé, observing his elder brother’s work in the food and beverage department of a resort, that Shiyax began to see hospitality not just as service but as a profession of human connection. “I saw how the industry shaped my brother — building his confidence, skills, and character. That’s when it truly clicked for me: hospitality is about creating moments of connection and making people feel seen and valued.”
Shiyax’s career began soon after his O-Level exams when his brother helped him secure a role at Adaaran Resorts. Working in the all-day dining restaurant, he quickly realised that food and beverage service demanded more than operational knowledge — it called for creativity and attention to detail. The opportunity to engage with guests and understand their expectations drew him in.
He later received apprenticeship offers from both Four Seasons and Hilton, ultimately choosing Hilton Iru Fushi (now Sun Siyam Iru Fushi). The structured training and the opportunity to earn his WSET Level 2 certification laid a solid foundation for his future growth. In 2013, Shiyax joined the pre-opening team at Velaa Private Island, where he was introduced to Forbes standards and promoted to Restaurant Captain. He also completed his WSET Level 3 certification and began mentoring junior colleagues. “That role helped me grow as a leader,” he says.
In 2021, Shiyax joined Patina Maldives, a decision that marked a pivotal shift. Although he was initially offered a supervisory role, the resort’s purpose-driven values and long-term vision aligned with his aspirations. “Since then, I’ve grown through continuous learning, completed my EHL diploma, and was promoted to Restaurant Manager. Each step has shaped me not just professionally, but personally.”
At Patina Maldives, Shiyax found a culture that prioritised authenticity and excellence. “Patina empowers each individual to bring their full self to work,” he says. “It’s an environment where you feel valued and inspired to grow.”
According to Shiyax, what makes the dining experience at Patina distinctive is the blend of thoughtful design, sustainability, and storytelling. “Each restaurant is more than just a place to eat — it’s a sensory journey. At Kōen, the Nordic-Japanese tasting menu is presented in a serene Japandi-inspired setting. Roots, on the other hand, focuses on plant-forward cuisine with locally sourced seafood.”
Every venue, he adds, is curated to deliver emotional experiences through cuisine, architecture, and service. “We don’t just serve meals; we create moments that leave lasting impressions.”
In 2024, Shiyax achieved a significant personal and professional milestone: earning a diploma from Ecole hôtelière de Lausanne (EHL), the world’s top-ranked hospitality management school. “This wasn’t just about gaining a qualification. It was about fulfilling a promise I made to myself,” he shares.
Having entered the industry straight after school, Shiyax had long wanted to pursue higher education. “When the opportunity came through Patina to study with VET by EHL, I knew it was my moment. This diploma isn’t just a certificate; it’s a symbol of perseverance, late nights, early mornings, and self-belief.”
Balancing studies with a full-time leadership role was demanding. “Time management and self-discipline became my strongest allies. What helped most was the support from my leaders and peers at Patina, and the fact that our trainers were also industry professionals who understood our work environment.”
The EHL diploma provided Shiyax with practical insights in leadership, service design, and emotional intelligence. “I learned how to anticipate guest needs and personalise service beyond expectations — something that’s crucial in a luxury environment like Patina.”
He also developed skills in structured thinking and operations analysis. “Whether it’s managing workflows or improving communication, the program gave me tools I use daily.” One of the most impactful areas, however, was people management. “I learned how to adapt my leadership style to individual strengths and build a culture of trust and accountability.”
These skills have had a direct impact on how he leads at Patina. “I now focus more on aligning daily operations with long-term goals, and I approach challenges using data, feedback, and empathy.”
Shiyax sees his future in continued leadership within hospitality. “I want to step into more senior roles where I can contribute more broadly to shaping guest experiences and developing high-performing teams. I’m also curious about learning and development, and even hospitality consulting.”
His interest in people development has grown over the years. “I’m inspired by my mentors who empower others. I’d love to contribute to initiatives that focus on training and coaching future professionals.”
Reflecting on industry trends, Shiyax notes the growing importance of wellness-oriented and plant-based cuisine. “Guests are more mindful today — they want food that aligns with their well-being and values.”
He also highlights immersive dining experiences as a growing trend. “It’s about storytelling, design, and emotional connection — not just the dish.” Sustainability, he adds, is another key shift, with resorts adopting zero-waste practices, using local ingredients, and reducing carbon footprints.
“There’s also more young local talent entering the industry. Their fresh perspectives are helping elevate the Maldives on the global culinary map.”
As a team leader, Shiyax believes in creating an environment built on trust and shared purpose. “I lead by being present, listening, and recognising individual efforts. One piece of advice I carry with me is from my former F&B Director, Julio: ‘Compassion and accountability should be balanced.’ That defines my approach.”
He also focuses on celebrating progress, investing in training, and fostering autonomy. “When team members feel empowered, their motivation becomes self-driven.”
For a restaurant team to succeed, he emphasises collaboration, adaptability, emotional intelligence, and a genuine passion for hospitality.
For Shiyax, the most rewarding aspect of his role is witnessing the growth of his team. “There’s a unique joy in seeing someone who started off unsure of themselves grow into a confident professional. At Patina, I’ve seen several teammates evolve into leaders. Knowing I played a role in that development is something I truly value.”
To those entering the hospitality industry, Shiyax offers clear advice: “Start with the right mindset. Be curious, stay humble, and remain open to learning. Take ownership of your growth — seek mentors, ask questions, and take on challenges.”
He acknowledges that the path can be long, but says resilience and consistency are essential. “Success takes time. Stay grounded in your values and lead by example. And most importantly, believe in your own potential.”
Ali Shiyax’s career journey — from a quiet observer of conversations in his family home to a restaurant leader at one of the Maldives’ premier resorts — illustrates how curiosity, dedication, and continuous learning can shape a meaningful career in hospitality. Through his work at Patina Maldives and his recent academic achievement, he continues to contribute to the industry while paving the way for the next generation of local talent.