Nurturing teams, nourishing guests: Culinary vision of Taylor Shearman at JOALI BEING

When Taylor Shearman stepped into the role of Executive Chef at JOALI BEING in June 2024, she brought with her more than a decade of experience in kitchens across the Maldives and beyond. Having first arrived in the country in 2016, she has been part of its rapidly evolving hospitality and culinary landscape, contributing to pre-openings, shaping menus, and building strong teams. Today, at JOALI BEING, she leads with a vision that combines culinary creativity, sustainability, and a deep respect for food as an essential part of wellbeing.

“For me, food has always been more than just sustenance,” Taylor explains. “I believe food can reconnect us to nature, awaken realisation and evoke a sense of gratitude.” Unlike her previous leadership roles, including at Jumeirah Maldives, Taylor describes JOALI BEING as a place where dining transcends the usual boundaries of breakfast, lunch and dinner. Every meal is designed to align with the island’s philosophy of transformative wellness. “At JOALI BEING, the food and dining experience is deeply intertwined with the surrounding environment, inviting guests to cultivate mindfulness and appreciation for the nourishment they are consuming. This profound connection to food and nature is what makes it different from my previous roles.”

Her approach is grounded in what she calls a “modern approach to nutrition personalised to one’s own wellbeing journey.” Menus are flexible and dynamic, designed to meet guests wherever they are. “Each person has a unique vision of wellness. There is no single approach, so our menus remain adaptable, allowing us to meet and even exceed expectations,” she notes.

The island’s main restaurant, FLOW, features three show kitchens that reflect this diversity: B’Well, focusing on meat and poultry; Su, highlighting pescatarian dishes; and Plantae, offering vegetarian and plant-based menus. “This variety ensures that every guest has options that resonate with their personal wellness aspirations,” Taylor explains. Sourcing is also central to her work. “Ingredient selection is a key focus in all that I do as a chef and as a lover of the environment. If possible, we source local. That might mean fish or lobster from Raa Atoll fishermen, Kopee Faiy or collard greens or moringa leaf from neighbouring islands, or fresh fruit from island farms. When we bring in products from abroad, we ensure our suppliers share our values and focus on ethical, environmentally responsible practices.” This balance between flexibility, locality and ethics shapes every dish that leaves her kitchen.

Taylor is no stranger to the challenges of creating culinary destinations in the Maldives. She was part of the pre-opening team at JOALI Maldives, where she helped establish standards and introduce dishes that remain on the menus years later. “That was my first pre-opening, and it came with a sense of excitement and urgency. You see progress quickly, and the push to ‘make it happen’ is energetic. It’s rewarding to see some of those dishes still there today.” By contrast, taking the reins at JOALI BEING meant entering an established operation. “Coming into a property that is already established is a whole different ball game. There’s a team in place, and standards that have been followed for years. Any changes take time. I focused on my team first. Without them, I cannot make a kitchen run. Creating stability and then adjusting standards to enhance efficiency was the starting point. Now it’s the creative stage, where we are changing menus and exploring new ideas.”

In the highly competitive Maldivian luxury resort sector, Taylor believes JOALI BEING’s strength lies in its integration of food and wellness. “We focus on wellbeing from the inside. Our four pillars – Microbiome, Skin, Mind and Energy – are at the forefront of all the food we produce. But wellness does not mean boring. Guests may want a nourishing dish one day and a grass-fed beef burger the next. Both are part of the experience.”

Taylor is recognised for her meticulous organisational skills, qualities she sees as essential for managing a diverse team and ensuring consistency across multiple dining outlets. are essential for managing a diverse team and ensuring consistency across multiple dining outlets. “If my team knows what is going on, my job is a lot easier. Communication is key. The more organised we are in the kitchen, the better the food will be. Having the time to put energy into what you’re making enhances the food. I don’t like to rush. Everything that comes out of my kitchen is made with heart and soul from my team.” She applies this same attention from sourcing to plating. “We thoughtfully produce the food from the very start at the sourcing stage to the end product plated for our guests.”

Taylor began her career as an apprentice chef in Australia before moving overseas, eventually working in the Caribbean and later the Maldives. Having risen to Executive Chef by the age of 24, she knows first-hand the challenges of developing within a demanding profession. “Anyone who knows me knows I bring in a lot of young chefs to any team I work in. I didn’t always have a chef who had time for me, so I make sure I have time for my team, whether it’s for work or personal matters. Growth and development are important. Some of my team members today were interns or commis chefs when I first came to the Maldives and are now in senior positions. That’s what leadership is about – passing on knowledge and giving people the best chance to succeed.”

Her commitment extends to creating space for women in kitchens. Currently, over one-third of the culinary team at JOALI BEING are women. “Our industry is tough, especially for women, so creating balance is important. Having women in the team brings different strengths, and together we are stronger. With both myself and my Executive Sous Chef being female, the only property in Maldives with this leadership structure, we’ve created a more empathetic and balanced team culture.”

Reflecting on her years in the Maldives, Taylor points to two significant changes: the growth of the industry itself and greater accessibility to global produce. “When I first came, it was much harder to get ingredients. Now I can almost get anything from anywhere at any time. That opens up new possibilities for creativity and guest experience.” Yet she also emphasises the need for balance in the country’s growth. “We need to be more sustainable in the way we expand. Maldives is limited in space and environment. Guests come for the reefs and the natural beauty, so growth must protect these assets and local culture.”

Asked about the most valuable lesson she has learned, Taylor replies: “Love what you do, day in and day out. With the hours we work, you have to love it. Empathy and compassion in leadership go a long way. Gone are the days of dominating, micromanaging leadership styles. Creativity is never-ending – you’re never too good to stop learning. Everyone has something to teach if you’re willing to listen.”

As luxury dining in the Maldives continues to evolve, Taylor sees wellness-focused cuisine as a permanent shift rather than a passing trend. “This is a lifestyle more people are adopting. It’s here to stay.” For her, the future lies in continuing to innovate while grounding every dish in purpose and connection. “Food should be joyful and fulfilling. It should nurture you, reconnect you with nature, and support your journey. That’s the philosophy we carry at JOALI BEING.”