Komandoo welcomes new Executive Chef, Riccardo Rizzoli

PUBLISHED February 20, 2019

Originally from Piedmont in the north-west of Italy, where gastronomy and oenology are taken seriously (money cant buy you happiness, but it can buy you truffles and good wine, which is pretty much the same thing!), Riccardo brings a wealth of experience and a great deal of passion to Komandoo. He gained his first insights into the wonderful world of gastronomy at the early age of 12 when helping out at his fathers restaurant; there was no looking back for him, Riccardo wanted to become a chef himself! After his education in Genova, professional path led him from San Francisco and Sardinia to Milano, Maryland, Monte Carlo and Colombo, where he collaborated with the famous worlds oldest and largest gastronomic society, Chaîne des Rôtisseurs. He has been based in the Maldives the last 9 years.


Riccardo is a strong advocate of fresh, homegrown food, and makes full use of Komandoos greenhouse; basil, lemongrass, mint, spinach and rocket, along with other vegetables, herbs and spices are grown on the island (join our weekly tour to get more insights how the resort operates!), and our guests love the fact that we also make a lot of staples like pasta and ice-cream ourselves (you must try the green tea flavour!).

Riccardo and his teams culinary creations can be enjoyed at Aqua and Falhu restaurants, beach dinners and as in-villa service at Komandoo.


Riccardo has already made several fantastic improvements to the Falhu buffet, where daily even more variety if available, and is also working on a new menu for Aqua, so stay tuned to find out what culinary magic is coming to your favorite over-water fine dining restaurant, and keep your fingers crossed for Riccardo and his chefs at this years Food and Hospitality Asia and Hotel Asia competitions!


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