Heart, Purpose and Vision: Four Seasons Resort Maldives at Kuda Huraa Appoints Eduardo Gandia Martinez as New Executive Chef

Central to the ethos of Eduardo Gandia Martinez is the “art of cooking with heart and purpose.” It’s a value he learned from his grandmother in his native Spain that has guided him through an ambitious 12-year career. Now, in his new role as Executive Chef at Four Seasons Resort Maldives at Kuda Huraa, Eduardo is set to bring heart, purpose and a Mediterranean respect for ingredients to the resort’s award-winning culinary scene.

A dynamic leader who thrives on creative experimentation, Eduardo honed his culinary talent across some of Spain’s most celebrated Michelin-starred restaurants. His fusion of Med-inspired soulfulness and refined excellence was developed under maestros including Quique Dacosta, Francis Paniego, Martin Berasategui and Fran Martinez. Eduardo then went on to shape the dining experiences at leading global hotels including Hilton Malta, Malta; Hilton Mallorca Galatzó, Spain and Alila Jabal Akhdar, Hyatt Corporation, Oman. Luxury hospitality enabled Eduardo to embrace a wider range of operations, from larger teams to project management. It proved to be the perfect match for his natural drive and energy.

A deep appreciation for the finest natural produce has its roots in Eduardo’s Spanish childhood. Growing up in a family of farmers and butchers, he has vivid memories of walking hand in hand with his grandfather through vibrant local markets and enjoying sandwiches his father prepared with the best cured meats and cheeses. It was his maternal grandmother Maria who most influenced his style though, with her ability to “create extraordinary flavours from humble ingredients.”

Ingredients—and their sustainability—are at the heart of Eduardo’s vision in his new role at the Forbes Five-Star garden island of Kuda Huraa. “For me, sustainability is simply about respect for the product,” he says. “It means moving away from generic preparations that are replicated everywhere and instead embracing adaptation and creativity. Menus should be built around what is locally available, not the other way around.” In terms of the Maldives’ abundant ingredients, the ever-creative Eduardo doesn’t want “to leave a single one unexplored.”

Eduardo’s natural enthusiasm is equally matched by his forward-thinking leadership style. He’s grateful that times have changed from the traditional hierarchical kitchen management style. Supporting every member of his teams to shine, he uses a combination of “active listening, individual empowerment, and continuous development.”

Becoming a father has further deepened Eduardo’s inimitable dedication. He lives by the motto “Give your best, and the best will come back to you,” adding “whether it's for your family, colleagues, work, or guests, never hold back on what you can offer.”