Amilla Maldives has welcomed Executive Chef Sean Derrick Walles, bringing over 18 years of distinguished culinary experience to the island paradise.

Chef Derrick has held leadership roles at some of the world’s most luxurious resorts, including Alila Villas Uluwatu (Indonesia), Soneva Fushi, Patina Maldives, and Velaa Private Island (Maldives), Six Senses Zighy Bay (Oman), and Six Senses Douro Valley (Portugal). Throughout his career, he has been celebrated for his expertise in mindful gastronomy, crafting fine-dining vegan creations using fresh, locally sourced ingredients. His approach ensures every dish is not only memorable but also reflects a respect for the environment and the produce it provides.

Honoured with multiple awards, including Gold and Silver Medals at the Hotel Asia Culinary Challenge (Maldives) and the FHA Culinary Challenge (Singapore), Chef Derrick combines technical mastery with a passion for creative gastronomy and team development. His focus on plant-forward fine dining and conscious sourcing aligns seamlessly with Amilla Maldives’ ethos of thoughtful, authentic experiences.

“Welcoming Chef Derrick is a true reflection of our philosophy, ‘In Harmony with Purpose,’” said Morgan Martinello, General Manager. “His dedication to sustainability, fresh, locally sourced ingredients, and plant-forward culinary artistry elevates every guest experience and reinforces our commitment to mindful, responsible hospitality.”

“Every dish is an opportunity to combine creativity with care,” said Chef Derrick. “I am excited to share culinary journeys that celebrate freshness, sustainability, and the spirit of Amilla Maldives.”

Guests can look forward to innovative menus across the resort’s seven restaurants, three bars, a wine cellar, in-villa dining, and garden pop-ups, including carefully curated vegetarian, vegan, low-carb, and gluten-free options, as well as tailored meal plans for individual preferences.