Four Seasons Resort Maldives at Kuda Huraa

Four Seasons Tenure

• Since 2025
• First Four Seasons Assignment: Current

Employment History

• Hilton Malta, Malta; Hilton Mallorca Galatzó, Spain; Alila Jabal Akhdar, Hyatt Corporation, Oman; Pula Golf Resort Hotel & Spa, Spain; Maca de Castro, Mallorca, Spain; Restaurante Martín Berasategui, Lasarte, Spain; Echaurren Gastronomico, Ezcaray, Spain; Maralba Restaurante, Almansa, Spain; Quique Dacosta, Denia, Spain.

Education

• UNED (in progress) – Business Administration and Management; Cebanc CDEA, San Sebastian, Basque Country – Kitchen and Management Degree

Birthplace

• Almansa, Spain

Languages Spoken

• Spanish (Native), English (Fluent), Catalan (Professional level)

Playful, passionate and deeply rooted in a sense of place – Eduardo Gandia Martinez’s cuisine is a fusion of Mediterranean soulfulness and Michelin-star refinement. From his native Spain to Oman and the Maldives, Eduardo’s dishes unite tradition and innovation, guided by sustainability and a profound respect for his ingredients.

Growing up in a family of farmers and butchers, Eduardo developed a rich appreciation for flavour early on. “From a very young age, I was surrounded by the finest local produce,” he says. “I have vivid memories of walking hand in hand with my grandfather through the local markets, tasting the ripest fruits of the season, and enjoying sandwiches my father prepared with the best cured meats and cheeses.” While his entire family shaped his love for food, his greatest inspiration was his maternal grandmother, Maria. She had a remarkable ability to create extraordinary flavours from humble ingredients. To this day, Eduardo carries her skill of effortless simplicity into his own cuisine. Above all, he says, “She instilled in me the art of cooking with heart and purpose.”

It's an art that Eduardo has made all his own. His dynamic talent was sharpened in some of Spain’s most celebrated Michelin-starred restaurants. Under the guidance of maestros including Quique Dacosta, Francis Paniego and Fran Martinez, Eduardo perfected the aesthetics, technique and storytelling of each dish. He quickly garnered acclaim for his blend of creative experimentation and execution to exacting standards. Tenures in the luxury hospitality industry followed, with Eduardo shaping the dining experiences at some of the world’s leading hotels.

Four Seasons Resort Maldives at Kuda Huraa marks a fresh chapter for this exhilarating talent. In his new role as Executive Chef, Eduardo is set to bring a unique take to the resort’s cuisine – with sustainability firmly at the fore. “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, Eduardo doesn’t want “to leave a single one unexplored.” He’s particularly intrigued by the local coconut and tuna, especially in its unique form as valhoamas (cured tuna). “I can already envision the endless possibilities they offer,” he adds.

Eduardo’s boundless creativity goes hand in hand with his forward-thinking leadership style. “The kitchen has traditionally been a highly hierarchical space where only one voice was heard. Thankfully, times have changed,” he says. “My leadership style is based on active listening, individual empowerment, and continuous development. These values create a culture that people genuinely want to be a part of.”

Outside of the kitchen, Eduardo is excited to immerse in the culture and beauty of the Maldives. With a young baby, many of his hobbies have been on hold for a while, but he’s eager to take them up again. “Tennis, fishing, snorkelling – and, of course, reading under a palm tree - I can’t wait to fully embrace island life,” he says.

This same verve and enthusiasm extend to every aspect of Eduardo’s work and life. “My ethos is simple,” he says. “‘Give your best, and the best will come back to you.’ Whether it's for your family, colleagues, work, or guests, never hold back on what you can offer.”