Meet the Chef: Chaitanya Raghava Sharma, Culinary Director at OZEN RESERVE BOLIFUSHI in the Maldives | Publisher Luxurylifestylemag 

With over two decades of culinary leadership across the Indian subcontinent and the Maldives, chef Chaitanya is a passionate advocate for flavour, precision, and operational excellence. As director of culinary at OZEN RESERVE BOLIFUSHI, he has become the quiet architect of one of the Maldives’ most celebrated gastronomic destinations, a sanctuary where global cuisines meet island elegance.

His Maldivian journey with began in 2016, when he joined the pre-opening team of Maadhoo island, as master chef of western cuisine, playing a pivotal role in launching the iconic M6m underwater restaurant. His exceptional performance led to successive promotions – first to executive sous chef, where he was awarded Manager of the Year, then to executive chef, overseeing culinary operations across five outlets.

In 2020, with the introduction of THE OZEN COLLECTION, he transitioned to OZEN RESERVE BOLIFUSHI as executive chef, managing four speciality restaurants, in-villa dining, and destination dining experiences.

His career before the Maldives was forged in the kitchens of two of India’s most esteemed hospitality names: nearly five years with Oberoi Hotels and Resorts across the country, followed by eight years with Four Seasons Hotels and Resorts in Mumbai. A graduate of IHM Ahmedabad with a Bachelor of Science in Hotel Administration, he has since earned certifications in leadership, conflict resolution, and Serve Safe – credentials that complement his instinctive ability to build high-performing teams and elevate culinary standards.

Today, chef Chaitanya continues to define the art of luxury dining, one plate, one island, one unforgettable meal at a time. We caught up with him to find out more about his career, influences and why sticking to the authenticity of a dish is important.

Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?

I am a chef, a father, a husband, and a son. Professionally, I owe a lot to the teams and leaders I have worked with over the years – they believed in me and gave me the space to grow. Personally, none of it would have been possible without the support and sacrifices of my family. They are my foundation.

What or who inspired you to become a chef?

I have always loved creating things. From a young age, I knew I did not want a job that felt repetitive. My mother’s cooking sparked something in me, and my curiosity for different flavours and cuisines did the rest. Every day in the kitchen feels different – that is what keeps me going.

Who has been your biggest influence to get you to where you are today?

I have been lucky to work with many chefs and leaders who have shaped me. Each one taught me something valuable – about technique, about discipline, and about how to lead with kindness. I would not be the chef I am today without them.

What’s your signature dish?

Over the years, there have been a few, but one dish I always enjoy making is Spaghetti Carbonara with crisp guanciale and a finishing touch of Cacio e Pepe.

What are the most important considerations when crafting your menu?

I always think about the availability and quality of ingredients, the authenticity of the dish, the mix of nationalities we serve, the concept of the restaurant, and the skills of the team. All of these factors come together before I put a single dish on the menu.

Do your personal preferences influence the menu at all?

Not really. I prefer to stay true to the authenticity of a dish and respect what our guests enjoy. It is not about what I like – it is about what feels right for the plate and the person eating it.

How would you describe your cooking style?

Simple, clean, and honest. I believe every ingredient should have a voice. When a dish is overcomplicated, those voices get lost.

Do you have a favourite time of year or set of ingredients that you look forward to working with?

I do not have one favourite season, but I always enjoy working with fresh, seasonal produce. It brings better flavour, colour, and freshness to the plate – and often better value too.

What is your favourite ingredient to create with?

Basil, garlic, and chillies. They are simple, powerful, and full of character.

What would you be doing if you weren’t a chef?

Probably architecture, design, or something creative. I have always been drawn to building and shaping things.

What is your favourite dish to cook at home?

Pasta. Any kind, really.

When are you happiest?

At work, I am happiest when the team achieves something we have worked hard for. At home, I am happiest when I am surrounded by my family.

What is your favourite piece of kitchen equipment?

A good knife. It is the simplest and most essential tool – one I rely on every day.

When you’re not in the kitchen where can you be found?

In a quiet corner with a cup of tea and music or sharing tea with friends.

What’s your favourite takeaway or comfort food?

Pasta. Always – simple, easy to make tasteful.

Where is your favourite place to dine?

Anywhere with good food and a comfortable atmosphere. I am not really drawn to formal dining – I prefer places where you can relax and enjoy the meal.

What do you think is the most over-hyped food trend?

Anything that becomes popular just because it looks good on social media. Sometimes people are drawn to what is trendy rather than what actually tastes good or has real substance.

What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour? 

Local produce is fresher, more cost-effective, and easier to source. Because it travels less, it retains more of its natural flavour. That said, in the Maldives, we rely on imports for about 90 per cent of what we use, so we work with what is available and in season.

How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?

I start by looking at what can be sourced locally. Then I consider quality, supply consistency, and cost. Once those are clear, I build the dishes around the ingredients. I avoid repeating the same ingredient across multiple dishes, so each plate feels unique. The recipes are simple, practical, and built on strong mise en place.

How would you describe the food you create at THE OZEN COLLECTION to someone who’s never experienced your kind of food?

Our food is clean, simple, and full of flavour. It satisfies both the appetite and the soul.

What’s your favourite flavour combination?

Garlic, chilli, and basil. Simple, bold, and unforgettable.

What is the USP of your restaurant?

SAFFRON – Thalis – perfect when craving spices
Vista del Mar – International dishes
ORIGINꓱ – Degustation and wine paired menus
SANGU BEACH – Assorted mezzes and smoky grills
Soyi – Flavourful handpicked Pan-Asian dishes

What do your future plans entail?

To keep learning, keep creating, and keep leading with heart. I want to continue growing as a chef and as a person, and to keep sharing that journey with the people around me.

Website: theozencollection.com

All imagery credit: OZEN RESERVE BOLIFUSHI