Ahmed Niamh is the Executive Sous Chef at San Siyam Iru Veli, a 5-star luxury resort in the Maldives offering sleek, spacious rooms and the ultimate tropical retreat. He is also a culinary consultant who has worked with various hotels and resorts in the Maldives, helping to create and improve their menus and dishes. He is passionate about Maldivian cuisine, which is based on three main ingredients: coconut, fish and starchy foods.
Niam began her culinary journey at the age of 18 when she joined Sun Island Resort & Spa as a Kitchen Assistant, where she learnt the fundamentals of cooking and developed an interest in Thai fusion cuisine. She then moved to Taj Exotica Resort & Spa where she worked as Demi Chef de Partie, honing her skills in both the cold and hot kitchens, and was exposed to international cuisines including Indian, Italian, Japanese, Thai, Asian fusion and haute cuisine, grilled and steak.
“I’ve always loved cooking and learning new things. The chefs I worked with taught me a lot and encouraged me to pursue this career. I also enjoyed the challenge of creating food that met my guests’ expectations and tastes,” Niamh said.
After two years at Taj Exotica, Niamh joined Angsana Velavaru as Demi Chef Partie responsible for buffets, in-villa dining and private dinners. She then moved to Sheraton Maldives Full Moon Resort & Spa as Chef de Partie overseeing the operations of two outlets and two sections. She also participated in several culinary competitions where she won numerous awards.
“I think competitions are a great way to showcase my talent and creativity. It also helps me improve my skills and learn from other chefs,” Niamh said.
Niam’s career progressed further when she became Sous Chef at Sun Siyam Olhuveli and managed the operations of three outlets. She then moved to Sun Siyam Vil Reef where she continued in her role as Sous Chef and also introduced Maldives Nights where she cooked traditional dishes for guests. She then joined Anantara Dhigu Maldives Resort where she was responsible for the overall operations of the three outlets.
“I find the role of a sous chef to be extremely challenging – you have to supervise staff, ensure the quality and consistency of the food, plan the menu, control costs and deal with guest feedback. You also need to be creative, innovative and keep up with the latest trends and techniques,” Niamh said.
Niamh’s next stop was Vakkaru in the Maldives where he worked as a sous chef for two years and was responsible for the overall operations of five outlets. He then became a culinary consultant, working with several hotels and restaurants in the Maldives including Beehive Hotel, Ocean Dream, Rio and Kuramathi. He helped design and execute menus, train staff and improve standards and service.
In November 2023, Niamh will join San Siyam Iru Veli as Executive Sous Chef, focusing on Maldivian cuisine. Niamh aims to provide guests with memorable and authentic dining experiences using fresh, locally sourced ingredients.
“I believe Maldivian cuisine is very unique and diverse, reflecting the country’s history and culture. It is influenced by Indian, Sri Lankan, Arabic and Southeast Asian cuisines, but also has its own identity and flavour. I want to showcase the best of Maldivian cuisine and also create new dishes inspired by local ingredients and traditions,” says Niamh. “Cooking is an art and science, and requires passion and dedication. I am always looking to improve myself and learn new things. I also strive to inspire and motivate my team and create a positive and productive work environment. I believe teamwork is the key to success.”
At Sun Siyam Iru Veli, Niamh expresses his vision and culinary style. He also hopes to write a cookbook where he can share his recipes and stories. He hopes to be a role model and mentor to young aspiring chefs in the Maldives.
“Cooking is a way of life and I believe it brings me happiness and fulfillment. I am extremely grateful for the opportunities and experiences I have had so far and the support and guidance I have received from family, friends and colleagues. I also want to give back to the local community and industry, and contribute to the development and promotion of Maldivian cuisine,” Niamh said.
One of the ways Niamh promotes Maldivian cuisine to guests at Sun Siyam Iru Veli is by hosting a Maldivian Night every Friday in the main restaurant, a buffet-style dinner featuring a variety of dishes from different regions of the Maldives, including bosi mashuni (banana flower salad), kuruhi boakiba (spicy fish cakes), kandu kukulu (barracuda curry) and bondivai (rice pudding). Guests can also enjoy live music and cultural performances, including bodu beru and traditional dance.
“We believe Maldive Night is a great way to introduce our guests to the rich and diverse culture and cuisine of the Maldives. It is also a fun and interactive way to engage with our guests and share our stories and traditions. We have always received positive feedback from our guests, who appreciate the authenticity and quality of the food and entertainment,” said Niamh.
Another way Niamh introduces guests to Maldivian cuisine is by hosting cooking classes where guests can learn how to prepare Niamh’s signature dishes. Guests can also visit local islands to view and purchase the fresh ingredients that go into Maldivian cuisine. Niamh also shares tips and tricks on how to use spices and herbs, which are essential in Maldivian cooking.
“It’s always fun to see our guests’ enthusiasm and curiosity, as well as the satisfaction and pride they feel when they taste authentic Maldivian flavours,” Niamh said.
Niamh believes that San Siyam Iru Veli is in a different league among resorts in the Maldives when it comes to promoting local cuisine. He says the resort has a strong commitment and vision to support and celebrate local culture and cuisine, offering guests an unforgettable and authentic Maldivian experience.
“I believe Sun Siyam Iru Veli is a pioneer and innovator in promoting local cuisine. The resort has a high standard and diverse F&B offering, allowing our guests to enjoy not only Maldivian cuisine but also a variety of cuisines from around the world. Our chefs and staff are a dedicated and talented team who are passionate and proud of their work and culture. We also support and collaborate with the local community and local suppliers who provide us with the best and freshest ingredients,” said Niamh. “I believe Sun Siyam Iru Veli is a perfect example of how a resort can balance a blend of local and global cuisine to provide our guests with a unique and memorable experience.”
