Robinson Noonu’s reputation for hospitality is built on a multinational kitchen crew that delivers world‑class dining experiences. Led by Executive Chef Vinoj, the team comprises about forty chefs working in both the main and staff kitchens, supported by a stewarding staff of thirteen.
The kitchen reflects the Maldives’ multicultural character, with chefs from India, Sri Lanka, the Philippines and Bangladesh contributing a wide range of flavors and techniques. Chef Vinoj, who has been with the resort since its pre‑opening phase, draws on his heritage to create dishes such as the Vegetarian Sadya—a traditional feast of up to eighteen vegetarian items—as well as European specialties like torchon of foie gras with brioche, fruit compote and fine wine.
Executive Sous Chef Nuwan, who has been at the resort for more than two and a half years, blends local tastes like Chicken Kalupol Maluwa with European classics such as slow‑braised short ribs with creamy polenta. Executive Sous Chef Binu, who joined in October 2024, adds his expertise in lamb biryani with raita and pickles, alongside dishes like Osso Buco with saffron risotto.
Operating a kitchen on a remote island demands careful planning and coordination to keep a steady flow of fresh produce. During peak service, when 250–300 guests are served, the team handles roughly 80–90 kg of tuna each day.
Thanks to their creativity, passion and relentless commitment, the Robinson Noonu kitchen team consistently provides exceptional culinary experiences, bringing global flavors to the heart of the Maldives.
Source: visitmaldives.com
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