Alila Villas Uluwatu is delighted to announce the appointment of Derrick Walles as its new Executive Chef, responsible for overseeing all aspects of the resort’s culinary, spanning four restaurants, bars and lounges as well as special occasions and events.
Chef Derrick’s culinary experience spans the highest echelons of luxury hospitality. Hailing from Sri Lanka, he began his culinary career over 15 years ago at Hilton Colombo, after completing the hotel’s Kitchen Apprentice Programme. He then spent a decade working at various luxury resorts in the Maldives, starting out at Huvafen Fushi and Finolhu, where he rose through the ranks from Commis III to Junior Sous Chef. This was followed by Sous Chef positions at LUX* South Ari Atoll and Velaa Private Island.
In 2019, Chef Derrick joined Soneva Fushi as Chef de Cuisine, overseeing its fine dining offerings as well as private dining and special events. In 2021, he joined the pre-opening team at Patina Maldives, setting up the kitchen and crafting new menus for the resort’s outlets, ranging from Asian to beachside grill and plant-based cuisine. Prior to joining Alila Villas Uluwatu, he served as Executive Sous Chef and Acting Executive Chef at Six Senses Zighy Bay, nestled on Oman’s Musandam Peninsula.
“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”, says Chef Derrick. His expertise lies in understanding diverse palates and crafting customized culinary experiences, with fine dining and plant-based creations a strong focus for his culinary passions.
In his new role, Chef Derrick looks forward to curating distinctive experiences for guests inspired by Uluwatu’s picturesque location surrounded by jungle and sea, utilizing locally sourced and organic garden produce. These include a fresh Mediterranean-inspired menu at Cire restaurant and diverse breakfast offerings rich in nutritional value, upholding the resort’s commitment to indulge guests in luxury well-being.