The Standard, Maldives promotes Nandakumar Dharuman to Director of Culinary
The Standard, Maldives has announced the promotion of Nandakumar Dharuman from Executive Chef to Director of Culinary.
Since joining the resort, Dharuman has played a key role in shaping the island’s culinary identity, blending authentic Maldivian flavours with the bold and playful spirit that defines The Standard brand.
In his new role, he will oversee the resort’s diverse portfolio of dining venues, including the signature Maldivian restaurant Guduguda and the freshly caught seafood venue BBQ Shak, while spearheading innovative culinary programming and sustainable sourcing initiatives across the property.
During his tenure as Executive Chef, Dharuman demonstrated a strong commitment to culinary standards and operational efficiency, while maintaining a focus on creativity. Under his leadership, the resort successfully launched several high-profile culinary activations and enhanced the overall guest dining experience.
As Director of Culinary, he will now lead the resort’s food and beverage strategy, with a focus on elevating service standards, mentoring emerging culinary talent, and further positioning The Standard, Maldives as a destination for global food enthusiasts.
The promotion reflects Dharuman’s passion, vision, and leadership within the resort’s culinary team. His approach goes beyond menu development, focusing on creating dining experiences that align with guests’ expectations for authenticity and discovery. The resort expressed confidence that, under his direction, its culinary offerings will continue to evolve and set benchmarks within the Maldivian hospitality sector.
The promotion comes at a significant time as The Standard, Maldives transitions to a Premium All-Inclusive resort concept, aimed at delivering a more seamless guest experience. Building on the recent opening of Onda, the resort’s Mediterranean restaurant, Dharuman will continue to guide its culinary development into 2026. Planned additions include a new Teppanyaki and Sushi concept, introducing Japanese culinary techniques alongside fresh island ingredients. These initiatives underscore the resort’s ongoing focus on strengthening its dining portfolio and enhancing the overall guest experience.
