Pradeep Pathirana: Crafting culinary excellence, establishing team at Ayada Maldives

Pradeep Pathirana, Executive Sous Chef at Ayada Maldives, has established himself as a distinguished culinary professional in the Maldives’ luxury hospitality industry. His journey, spanning nearly two decades, reflects his dedication to honing his craft, his passion for creating memorable dining experiences, and his commitment to sustainability and team development.

Pradeep began his career in 2004, embarking on his culinary journey at an international hotel school in Kandy, Sri Lanka. Early on, he worked with experienced chefs and mentors who shaped his approach to the culinary arts. “I worked with good, experienced chefs, and I followed the guidelines and tasks they gave me. This foundation helped me build my career quickly,” he shares.

He started his professional journey at Jetwing Hotels, John Keells Hotels, and Swiss Hotels in Sri Lanka. These initial experiences gave him the opportunity to develop a solid understanding of the hospitality industry and culinary standards. In 2010, he moved to the Maldives, where he found a second home. “The Maldives is like my second home. I respect this culture, the small communities, and the unique challenges of resort life,” says Pradeep, who declined opportunities in other countries to continue working in the Maldives. Over the years, he climbed the culinary ladder, working at renowned properties like Six Senses Kanuhura Maldives, Coco Collection, Jumeirah Maldives, Sirru Fen Fushi Maldives, and Vakkaru Maldives before joining Ayada Maldives. His move to Ayada marked a significant turning point in his career, where he could truly push his culinary boundaries and share his vision with the world.

Pradeep credits his rapid rise to his disciplined work ethic and long-term planning. “Every two years, I got a promotion because I set monthly and long-term goals. I didn’t stay in one place until I achieved my targets,” he explains. His ambition and determination have been key to his success, as have the diverse experiences gained by working in various luxury resorts. These experiences equipped him with the knowledge and confidence to lead large teams and manage operations in world-class kitchens.

At Ayada Maldives, Pradeep leads a team of 49 kitchen staff across seven outlets. His role involves managing operations, ensuring food quality, and creating menus that cater to the discerning tastes of the resort’s international guests. “We do food testing before serving guests. When creating a new dish, we involve everyone, from chefs to owners, to refine it and ensure it meets the highest standards,” he says. This level of attention to detail and commitment to quality is central to the resort’s culinary philosophy, and Pradeep takes it upon himself to ensure that each dish is nothing short of exceptional.

Guest feedback plays a vital role in Pradeep’s process. “After every operation, one chef goes to each table to gather honest feedback. This helps us identify areas for improvement and ensures we deliver an exceptional dining experience,” he explains. This commitment to guest satisfaction has led to repeat visitors and rave reviews. The resort’s dining reputation continues to grow, not just because of the quality of the food but also due to the team’s proactive approach to service and continuous improvement.

One of the unique challenges of working in the Maldives is managing supplies, especially given the remote location of many resorts. Pradeep has developed strong relationships with local suppliers, particularly fishermen, to source fresh, sustainable ingredients. “We give opportunities to local fishermen and farmers. We get very fresh fish directly from them, which enhances the taste and quality of our dishes,” he shares. This commitment to using local ingredients aligns with Ayada’s sustainability goals and allows the resort to support the local economy. The fresh, high-quality produce sourced directly from these local suppliers plays a crucial role in crafting the distinctive flavours that guests rave about.

Pradeep’s dedication to sustainability extends beyond sourcing. At Ayada, he champions environmentally friendly practices, such as reducing plastic use and managing waste responsibly. “We segregate garbage, use compost machines, and ensure our chillers are well-maintained to minimise food waste,” he says. He also emphasises the importance of protecting the Maldives’ delicate ecosystem. “I remind my team daily to respect this country. Guests come here for its natural beauty, and it’s our responsibility to preserve it.” These practices have contributed to the resort’s efforts to lower its environmental impact, helping to safeguard the natural resources that make the Maldives a sought-after destination for travellers worldwide.

Staff development is another cornerstone of Pradeep’s leadership. He conducts daily, weekly, and monthly training sessions for his team, covering everything from basic cooking techniques to managing guest dietary requirements. “Training is essential. Without it, we can’t run a smooth operation. Every day, we train chefs to ensure they are equipped to handle challenges and deliver excellence,” he explains. By continually enhancing the skills of his team, Pradeep ensures that the kitchen runs efficiently and that the dining experience at Ayada remains top-notch.

Pradeep’s efforts to nurture young talent extend to opportunities outside the resort. Under his leadership, Ayada Maldives’ team participated in the prestigious Hotel Asia Culinary Challenge, earning nine medals, including two golds. “We trained hard and planned meticulously to bring fresh ingredients to Malé for the competition. It was the first time our young chefs participated, and they performed exceptionally well,” he proudly recounts. This achievement was a proud moment not only for Pradeep but also for his team, as it showcased their dedication, skills, and potential to excel on a global stage.

For Pradeep, every guest’s experience is an opportunity to innovate. He tailors dining experiences for long-stay guests to keep their meals exciting and personalised. “We don’t let guests get bored with the same menu. Our multinational team offers cuisines from around the world, and we are flexible in adapting dishes to their preferences,” he says. This approach ensures that guests leave with unforgettable memories of their stay, eager to return and experience new culinary delights on future visits. By offering personalised dining options, Pradeep adds a unique touch that helps Ayada Maldives stand out in a competitive hospitality market.

Pradeep is also deeply committed to his own growth. He recently completed a master’s degree in business management, a testament to his belief in continuous learning. “I keep developing myself and learning new things. If I learn something, I share it with my team so we can all grow together,” he says. This dedication to self-improvement reflects his broader approach to leadership—helping others grow while simultaneously expanding his own knowledge base.

Pradeep is focused on elevating Ayada’s culinary offerings further. Menu engineering, guest feedback, and industry comparisons are central to his strategy. “We compare our dishes with those from other resorts and strive to create the best. If a dish isn’t popular, we replace it with something better. Our goal is to deliver high standards and unforgettable dining experiences,” he explains. This commitment to constant improvement ensures that Ayada Maldives remains a top choice for discerning travellers seeking a unique culinary experience.