<p>Undertaking the inspiring journey of Chef Martin Davies, we got to see how difficult a life of a chef really is and the challenges that they are faced with every day.</p> <p>Kickstarted with his beginnings, we finally got to see the difficulties of a chef&rsquo;s life, as well as the highlights of his career.</p> <p>&nbsp;</p> <p><strong>What ignited your passion for cooking?</strong></p> <p>As far back as I can remember I was sitting in my grandmother&rsquo;s kitchen (It was one of those old country style solid stone work surface) watching her cook she made everything from bread to desserts, that&rsquo;s where it all began for me.</p> <p><strong>What or who has been the biggest influence in your cooking style?</strong></p> <p>I have worked for many great Chefs and cooking Guru&rsquo;s over my career but to mention a single one out would be impossible. I like to take as much knowledge from each one as possible but if I had to mention a specific chef, it would be the Roux Brothers. I started my career with them, and all my base recipes and technics are based around what they taught me.</p> <p><strong>How does catering for VIP parties in a renowned establishment such as the Dorchester differ from creating a VIP in-villa private dining experience at Six Senses?</strong></p> <p>Here at Six Senses we create an Emotional, crafted experience for the guest&rsquo;s getting to know them on a personnel level and blending the Food and Beverage offerings around the guest&rsquo;s and the environment to create unique form of hospitality. In a larger city Hotel you rarely get to leave the kitchen on most occasions.</p> <p><strong>What inspires the flavours for your ice cream and chocolate studio?</strong></p> <p>Everything around us, the colour of the reef, The sunset, The coral, The Maldivian aromas and spices. The simplicity and indulgence of ice cream is in itself inspiring, Fresh Lime and mint from the organic garden churned into a sorbet on a hot day is perfection.</p> <p>Take home some homemade fudge with a hint of Maldivian toasted coconut, is a great way to end your vacation here.</p> <p><strong>If you could source any ingredient irrespective of price what would it be and how would you use it?</strong></p> <p>I think good cheese! We get some great ones from around Europe but some are not that fresh when it arrives. A good cheese will change the entire taste of your favourite meal.</p> <p><strong>What has been the highlight of your career to date?</strong></p> <p>I was invited to cook at the James Beard house in New York, as one of NY&rsquo;S upcoming talent&rsquo;s show; that always strikes out. Also having great chefs like Alain Ducasse to choose the resorts where I&rsquo;m the Chef for a vacation, is probably the biggest honour a chef could have. Also one night Marco Pierre White came in as a late booking! I&rsquo;m glad to serve him and happy to say he loved it.</p> <p><strong>What is the greatest challenge when running a kitchen in the Maldives?</strong></p> <p>To be honest I can&rsquo;t think of one. It&rsquo;s been a true pleasure working in the Maldives. The day to day job of a chef is a challenge in itself but with the right leadership, mentoring, belief from above it&rsquo;s a great place to live and work.</p> <p><strong>Is there any one role a kitchen would struggle to operate without?</strong></p> <p>Yes, every role is critical in the kitchen; it&rsquo;s like a cog in a well-oiled machine: you remove one and it&rsquo;s not long before you breakdown.</p> <p><strong>What advice would you give to someone aspiring to be a chef?</strong></p> <p>Enter a kitchen with open eyes and ears, learn as much as possible and try not to rush, it&rsquo;s a lifelong career where you never stop learning. Be prepared to sacrifice your time and dedicate your energy and you will succeed.</p> <p><strong>What is your view on culinary competitions?</strong></p> <p>I think it was great to be part of the FHAM last year and did really well which in turn gave lot of credit to my chefs dedication as it takes hard work, passion and commitment.</p> <p><strong>What do you consider when designing a new menu or dish?</strong></p> <p>The ingredients, (locally sourced if possible, we have some influential farmerswithin our Atoll). Then making sure the menu is balanced and has a fresh, wellness feel, packed full of natural flavours, married along with an elegant cookery style and fun and quirky&rsquo; presentation.</p>