By While Reethi Beach has several delectable and varying dining experiences on the menu, it has come to be known over the years as one of those unforgettable experiences you crave long after you have left. The brains and brawn behind it lies in an entire team of aficionados dedicated to their craft, spearheaded by Executive Chef Farish Mukhtar.
A member of the prestigious World Master Chef’s Society, Chef Mukhtar has worked in five different properties within the past 19 years spent as one of the changemakers in the industry.
“I have worked with a lot of Michelin star chefs before in my previous properties, and I have gained a lot of knowledge from them that I am able to use in career development and growing within this industry”
He noted the specialty of Reethi Beach and expressed that this property was chosen especially because of its more natural and green concept with sustainability at its forefront. Chef Mukhtar also gushed about the beautiful island and its beaches with UNESCO Biosphere Reserve; Hanifaru Bay and home of the stunning dancing Mantas within reach.
“This is why most of the guests are traveling to Reethi Beach .. and you also get a lot of repeat tourists here. We have like 50 or 60% of the guests who are repeaters”
The Chef pinpointed that it is far from the price point that is drawing repeat guests and captured the essence of this phenomenon. He added that it is the food and service aspect that draws guests to the island in addition to the warm accommodation and activities such as diving in pristine waters.
He highlighted that food preparation and delivery in this industry are some of the more tough jobs in the industry. With the biggest department of the resort being food and beverage.
“Why I say this is because from when the guests arrive on day one – with different tastes, and different expectations, likes and dislikes, it all comes under food normally except serving the food. That means like a kitchen is under magnifying glass”
The resort’s dining services commence at 7: 30 am when breakfast starts, provided there aren’t any preparations for special excursions that day and ends late at night at 11: 30 pm at night when dinner winds down. The Chef’s work essentially ends way past midnight around 1:30 a.m.
“We are on duty.. always. One of the hardest jobs in this industry is being a Chef… because even after the duty is over we still have to do all the paperwork and all that for the next day’s smooth operation.”
The Chef remarked that although each and every day is different, each guest is of the utmost importance and added that it is most memorable for him when the guest feels that they are happy and satisfied with the service. He appreciates when guests specifically compliment the chef and adores the food.
“They say “This is the third or fifth time I have been in the Maldives, the first time at Reethi Beach. I have never had this kind of food or this kind of experience here”
Like any good leader, the Chef knows that the best asset you can have in this field is the staff. He believes that the staff are a quintessential part of the guest’s experience at a property and is therefore essential to present a united front as a team. Chef Mukhtar believes the future of the culinary industry isn’t going anywhere and noted that innovation is part of the time ahead. He also noted the importance of being original and creating your own presentations.
Loyal, repeat guests at Reethi Beach are familiar with the stunning stomping ground of the Reethi Gardens where an array of vegetation greet every visitor. The Chef’s vision also came to fruition at this location. When he joined, Chef Mukhtar noticed a lot of empty spaces that could be utilized on the island, one of which was the garden. While previously housing florals, the innovator in him soon called for “something better”.
“I was thinking I have to do something better for the sustainability of the island where we can cut down the cost of bringing the food items from outside”
Initially starting with a few lettuce seedlings here and there, the garden has now grown to the point where it now has a specialist attendant for all the food items. Chef Mukhtar expressed his enthusiasm at all the ways that importing regular food items have been cut down such as chillies and rocket leaves. From garden to table, the Chef is right in believing that guests can taste the difference where these food items are also guaranteed 100 percent organic and well-cared for.
A tried and tested industry expert now, the Chef notes all the hard work being done here and stresses that it is not just for himself and that the work involves benefits for the entire community and country as well.
“They all appreciate our hard work and everything that we are doing here, away from our families”
The father of three noted the immense support he received from family, who are keen to call and check in on each other during the busy days when he forgets to take meals himself. “They also call me and check in on me if I have dinner or lunch or breakfast when I am busy”. He especially remarked how his children who will often closely follow news of the island on social media and other sources and convey it to their father.
It is truly rare to find someone who encompasses seeing the bigger picture in terms of innovation and sustainability in this field. A man of many talents and many more hats, one of which is untiring dedication to his craft, we at The Arrival believe the sky’s the limit for this national jewel.