Vakkaru Maldives appoints Ruwan Nalindra as new Executive Chef
Vakkaru Maldives has announced the appointment of Ruwan Nalindra as its new Executive Chef. Bringing more than 25 years of international culinary experience across luxury hotels, private islands and fine-dining destinations, Chef Ruwan assumes responsibility for all culinary operations across the resort’s portfolio of restaurants and bars, including Amaany, Isoletta, Onu, Cabana, Lagoon Bar and Anguru Teppanyaki. His approach emphasises precision, authenticity and respect for ingredients, shaping dining experiences that are considered and distinctive.
Chef Ruwan joins Vakkaru Maldives following a senior leadership role as Executive Chef at Six Senses Kanuhura, where he led multi-venue culinary operations during the resort’s successful transition into the Six Senses portfolio. His career also includes senior culinary positions with Four Seasons Resorts in the Maldives and Seychelles, developing extensive expertise in ultra-luxury resort dining, private island operations and VIP hospitality.
Throughout his career, Chef Ruwan has collaborated with Michelin-starred chefs, including Jasper Kock and José Pizarro, and has cooked for members of royal families. These experiences have informed a culinary style that blends classical technique with creativity, seasonality and thoughtful execution. He is also recognised for his commitment to talent development, having co-developed and implemented the Maldives’ first structured culinary apprenticeship programme, supporting the professional growth of local chefs, many of whom now lead kitchens across the country’s luxury hospitality sector.
Commenting on the appointment, Teddy Wiryawan, General Manager of Vakkaru Maldives, said the resort was pleased to welcome Chef Ruwan at a key moment in its culinary journey. He noted that Chef Ruwan’s passion for quality, creativity and craftsmanship, together with his global experience and collaborative leadership style, aligns with the resort’s commitment to refined and authentic luxury.
Since joining the resort, Chef Ruwan has begun to make an impact across its dining offerings. Enhancements to the breakfast experience at Amaany include refined presentation, a renewed focus on freshness and balance, and interactive, globally inspired menus with local influences. He has also started refreshing the menus at Isoletta, introducing seasonal ingredients and contemporary interpretations of Italian classics.
Reflecting on his appointment, Chef Ruwan said the resort’s philosophy of mindful luxury, respect for nature and attention to detail closely aligns with his own values. He added that he looks forward to creating dining experiences defined by quality, seasonality and craftsmanship, while supporting and developing the teams that bring each culinary concept to life.
