2016年8月1日 marks the one-year anniversary of Outrigger Konotta Maldives Resort. If you've missed the stunning resort photos across Instagram, here's what you need to know: Konotta is one of the most exclusive private island resorts in the Indian Ocean. And as if that's not reason enough to visit, consider its fascinating reefs, over-water bungalows, and gourmet dining offerings - all of which are simply unrivaled.
Today Chef Wayan, Executive Chef at the resort, gives us a little taste of the dining experience, which revolves around island-caught fish and international flavors.
Chef Wayan, we understand you're originally from Bali, Indonesia. What brought you to the Maldives?
The Maldives was always one of my dream destinations to work. In June 2013, I started working for my first resort in the Maldives. I really enjoy working in this part of the world and decided to stay.
When did you know you wanted to be a chef?
I wanted to be a chef since elementary school! I liked to cook at home for my brothers and sisters when my mother would go to work. After high school I decided to study at the Hotel and Tourism Institute Bali, focusing on Food Production.
What has been your greatest inspiration?
My mother - the way she cooks for her children with such love. And, my former Executive Chef Willi Wilson from Australia. We worked together in 1989 at a resort in Bali, I told myself one day I would be as accomplished as him.
What’s your favorite dish or type of cuisine to eat?
My favorite dishes are Gado – gado, Ikan Bakar, from Indonesia. I also love pastas and Italian cuisine.
What are your favorite ingredients to work with?
Here in the Maldives, it's all the fresh seafood we have to offer like yellowfin tuna and Maldivian lobster.
What type of cuisine can guests of Outrigger Konotta Maldives Resort expect?
Here at the resort, we showcase a mix of Western, Asian, and local cuisines. But, we're also very flexible with our guests - as long as we have the ingredients, we always try to accommodate!
Do you have a signature dish at Outrigger Konotta Maldives Resort?
I would say it's the baked whole chicken in salted charcoal. This dish typically has to be ordered 24 hours in advance for us to prepare. It's served with wild mushroom panchetta stuffing, sous vide baby veggies and a truffle consomme. A must try!
In your opinion, what makes the Maldives, and this resort specifically, such a unique getaway?
The Maldives is extremely beautiful! Here are the resort, we have a luxury yacht, over-water villas, hydro pools, Teppanyaki table, and an amazing staff... what's not to love?
And finally, what do you do for fun when you’re not in the kitchen?
On my days off, I enjoy fishing and snorkeling in these beautiful waters! The Maldives is truly one of the best scuba spots in the world.