Chef Adil: A leader in the culinary profession

Words by Jumana

It all started when a young Adil joined the legendary Four Seasons Apprenticeship Program. Fast forward several years and there is no denying that he is not only a pioneer and tastemaker in the Maldivian culinary field, but a true leader with laser-like focus.

After moving to Vakkaru, He also worked in properties of Universal Resorts – Farufushi and Dhigali . Lucky for us in the greater Male’ area, Chef Adil has moved into the big city for now. He is currently molding the menu and bringing his signature detail-oriented style to the beautiful panoramic heights at Salt Cafe’ and Restaurant.

“Fine dining is something that gives me a lot of pleasure, I think it comes from the family itself because my father was an artist. For me, I could be inspired by scenery even, but mostly I draw my inspiration from ingredients”

Diversity is the name of the game. Chef Adil believes that diversifying one’s skillset is a matter of character and personal effort.”In the kitchen I have worked every section there is. From the beginning even, I had my sights set on being a very diverse chef”. It is a personal choice of any aspiring chef to specialize in terms of cuisine such as in pastry and baking or catering.

He devoted four years to being an avid student of Japanese cuisine but decided to broaden his horizons. “Even if I become a Japanese Chef de cuisine (Head Chef), my success will be limited. But when you can work everywhere and have the ability to cook every cuisine, you raise your value, you are more accepted”.

The humble Chef also noted the importance of seeking help wherever you can, “If I’m not good at something, I would invite someone who has mastered it and I would seek help”. He noted how he used to collaborate with a pastry chef earlier when he wasn’t the most confident with it. “The end product cannot be compromised”.

“When it comes to fine dining, it’s not everyone’s play because not everyone is that detail oriented. In the kitchen I am very much into homemade items. You gain three things through this. One, you save a lot. Two, your skills will improve and Third, the taste is a thousand times better”

He noted the importance of condiments and flavors being homemade and with uncompromising quality.  As such, you will find that the barbeque sauce, mayonnaise and any smoked delicacies are all lovingly prepared on-location. Chef Adil also does not believe in adding a dish to the menu when quality ingredients are not in hand. “Whether I’m in a resort or hotel or restaurant, it does not matter. At the end of the day, I want to complete what I do properly. I think that is what will make you different from others and give you space within this competitive field”.

He hopes to bring this attitude and unwavering commitment to quality onto those who are fortunate enough to train under him. Chef Adil noted that the beauty of maintaining sustainability is through instilling these skills and empowering others and training them to carry the field forward.

When it comes to the technicalities of cooking, knowledge and a thirst for constant improvement is key, “I think in precision cooking, even if you are preparing garlic, there is a certain temperature that needs to be maintained. Then only the actual flavor and sweetness comes out”. He added that even the simple act of adding spices to a dish is all about timing, “… so you need to know and learn all of those details, even with advances in molecular gastronomy and making things technical like with the Sous Vide, you need to have these skills as a chef”