It is with great pleasure that we introduce you to the resort’s new Executive Chef, Riccardo Rizzoli, whose passion for cuisine and excellent guest feedback are already a telltale sign of Komandoo further developing as a resort with outstanding dining.
Originally from Piedmont in the north-west of Italy, where gastronomy and oenology are taken seriously (money can’t buy you happiness, but it can buy you truffles and good wine, which is pretty much the same thing!), Riccardo brings a wealth of experience and a great deal of passion to Komandoo. He gained his first insights into the wonderful world of gastronomy at the early age of 12 when helping out at his father’s restaurant; there was no looking back for him, Riccardo wanted to become a chef himself! After his education in Genoa, professional path led him from San Francisco and Sardinia to Milano, Maryland, Monte Carlo and Colombo, where he collaborated with the famous world’s oldest and largest gastronomic society, Chaîne des Rôtisseurs. He has been based in the Maldives the last 9 years.
Riccardo is a strong advocate of fresh, homegrown food, and makes full use of Komandoo’s greenhouse; basil, lemongrass, mint, spinach and rocket, along with other vegetables, herbs and spices are grown on the island (join our weekly tour to get more insights how the resort operates!), and our guests love the fact that we also make a lot of staples like pasta and ice-cream ourselves (you must try the green tea flavour!).
Riccardo has already made several fantastic improvements to the Falhu buffet, where daily even more variety if available, and is also working on a new menu for Aqua, so stay tuned to find out what culinary magic is coming to your favorite over-water fine dining restaurant, and keep your fingers crossed for Riccardo and his chefs at this year’s Food and Hospitality Asia and Hotel Asia competitions!