Executive Chef Derrick Walles Joins Amilla Maldives Resort

29 October, 2025

Nestled in the breathtaking Baa Atoll UNESCO Biosphere Reserve, Amilla Maldives has long been celebrated as a paradise where luxury meets nature. Known for its innovative approach to tropical living and commitment to sustainability, this island sanctuary has taken its culinary offerings to unprecedented heights with the appointment of Executive Chef Sean Derrick Walles. This strategic addition to the team reinforces Amilla's position as a leading gourmet destination in the Maldives, promising guests an extraordinary culinary journey that complements the resort's stunning natural surroundings .

The appointment signals Amilla's deepened commitment to mindful gastronomy and sustainable dining practices. As General Manager Morgan Martinello notes, "Welcoming Chef Derrick is a true reflection of our philosophy, 'In Harmony with Purpose.' 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" 

Meet Executive Chef Derrick Walles

With over 18 years of distinguished culinary experience spanning some of the world's most luxurious resorts, Chef Derrick brings a wealth of expertise to Amilla's kitchens. His impressive career includes leadership positions at acclaimed properties including Alila Villas Uluwatu in Indonesia, Soneva Fushi, Patina Maldives, and Velaa Private Island in the Maldives, along with Six Senses Zighy Bay in Oman and Six Senses Douro Valley in Portugal .

Hailing from Sri Lanka, Chef Derrick's culinary journey began with Hilton Colombo's Kitchen Apprentice Programme, where he developed the technical foundation that would launch his international career. His professional path has seen him progress through various roles at prestigious Maldivian resorts including Huvafen Fushi and Finolhu, where he advanced from Commis III to Junior Sous Chef, followed by Sous Chef positions at LUX* South Ari Atoll and Velaa Private Island .

A Stellar Culinary Background

Chef Derrick's career is marked by continuous innovation and excellence. Prior to joining Amilla Maldives, he served as Chef de Cuisine at Soneva Fushi, overseeing fine dining offerings and special events. He later joined the pre-opening team at Patina Maldives, where he played an instrumental role in setting up kitchens and crafting diverse menus ranging from Asian specialties to beachside grill and plant-based cuisine .

His accolades and recognition include earning Gold and Silver Medals at the prestigious Hotel Asia Culinary Challenge in the Maldives and the FHA Culinary Challenge in Singapore . These honors reflect his technical mastery and creative approach to gastronomy, which he combines with a genuine passion for mentoring and team development.

Chef Derrick Walles' Career Journey

The Derrick Walles Culinary Philosophy

Mindful Gastronomy and Plant-Forward Dining

At the heart of Chef Derrick's approach is what he describes as "mindful gastronomy" – a commitment to crafting memorable dishes that demonstrate respect for both the environment and the ingredients it provides . He has become particularly celebrated for his expertise in fine-dining vegan creations, utilizing fresh, locally sourced produce to develop plant-based dishes that stand equal to their traditional counterparts in sophistication and flavor .

"Every dish is an opportunity to combine creativity with care," Chef Derrick explains. "I am excited to share culinary journeys that celebrate freshness, sustainability, and the spirit of Amilla Maldives" . This philosophy aligns perfectly with the resort's ethos of thoughtful, authentic experiences and its commitment to environmental stewardship as an EarthCheck Gold Certified property .

Sustainability and Local Sourcing

Chef Derrick's culinary approach emphasizes conscious sourcing and building relationships with local suppliers. "We strive to be mindful and conscious of our practices, working closely with responsible and ethical suppliers to minimize waste as much as we possibly can," he notes. "Even though it is just a tiny step, we really think that every effort matters in the quest to build a more ethical and sustainable food industry" .

His time in Bali further shaped his appreciation for working with local producers, where he enjoyed "inviting them into the kitchen for demonstrations, fostering a deeper connection with the produce we work with" . This hands-on approach to understanding ingredients from source to plate informs his menu development and culinary storytelling.

Dining at Amilla Maldives

Diverse Culinary Venues

Amilla Maldives offers guests an exceptional variety of dining experiences across seven restaurants, three bars, a wine cellar, in-villa dining, and garden pop-ups . Each venue presents a unique ambiance and culinary focus, from the authentic Italian cuisine at Barolo to the fresh Japanese offerings at the overwater Feeling Koi restaurant, where guests can watch marine life dart beneath the deck while enjoying exquisite sushi and sashimi .

The resort's Baazaar dining concept provides a vibrant, flexible approach where guests can choose from five different dining rooms – including Chill`d Cafe, Joe's Pizza, Barolo, East, and Fresh – and order from any menu while sitting anywhere in the complex, whether indoors or by the pool . This innovative setup allows for complete culinary freedom in a lively, social atmosphere.

The Amilla Dining Advantage

What sets Amilla apart from many Maldives resorts is its revolutionary "Dine Around All Inclusive" package, which provides guests with unprecedented access to all seven à la carte restaurants on the island . Unlike other resorts that restrict guests to repetitive buffet dining or charge substantial premiums for specialty restaurants, Amilla allows visitors to enjoy a truly diverse culinary journey throughout their stay .

As one guest reviewer enthused, "So many other resorts (including another we stayed at after Amilla) restrict you to the same buffet restaurant every day, and charge a huge premium to dine at their à la carte restaurants. Amilla really was that much better!" 

What This Means for Amilla Guests

Innovative Menus and Personalized Dining

With Chef Derrick at the culinary helm, guests can look forward to innovative menus across all of Amilla's dining venues, featuring carefully curated vegetarian, vegan, low-carb, and gluten-free options . The resort has long been celebrated for its bespoke menus tailored to various eating lifestyles, and Chef Derrick's expertise in plant-forward cuisine will further elevate these offerings.

The culinary team is particularly skilled at creating tailored meal plans for individual preferences and dietary requirements, ensuring every guest enjoys an optimized dining experience regardless of their culinary preferences or restrictions . This personalized approach to hospitality extends to Amilla's unique Katheeb service, where dedicated guest experience managers provide individualized attention throughout each stay .

Enhanced Culinary Experiences

Beyond the restaurant offerings, guests can anticipate curated garden pop-ups that highlight the resort's commitment to homegrown produce through its Homemade and Homegrown initiatives . Amilla takes pride in its on-island gardens, which include vegetable patches, herb gardens, a banana plantation, hydroponic garden, mushroom hut, and coconut processing facility .

These enhanced culinary experiences form part of what makes Amilla particularly special – the ability to combine five-star luxury with genuine environmental consciousness. As one reviewer noted, "At Amilla, recognized as the resort leading the charge on sustainability, with dining initiatives that go beyond the more standardized veggie and herb gardens..." 

Conclusion

The appointment of Executive Chef Derrick Walles marks the beginning of an exciting new culinary chapter for Amilla Maldives. His exceptional background in luxury resort cuisine, combined with his passionate commitment to sustainable practices and plant-forward gastronomy, positions him perfectly to enhance Amilla's already impressive dining offerings.

For prospective guests, this development signals an even more compelling reason to choose Amilla for their Maldivian getaway. The combination of world-class accommodations, breathtaking natural surroundings in the UNESCO Biosphere Reserve, and now elevated culinary leadership creates an unparalleled luxury experience that satisfies all the senses while honoring the environment.

As Chef Derrick himself puts it: "I am truly excited to be a part of this dynamic team, and I'm looking forward to collaborating and contributing to our collective success" . For those planning a visit to the Maldives, Amilla with Chef Derrick at the culinary helm promises not just a vacation, but a transformative gastronomic journey that will create memories lasting long after your footprints in the sand have washed away.

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