Amilla Maldives appoints renowned chef Sean Derrick Walles, celebrated for his creative flair and commitment to sustainable sourcing, as Executive Chef of the award-winning island resort’s diverse dining venues.
Amilla Maldives, the award-winning natural luxury resort nestled in the stunning Baa Atoll UNESCO Biosphere Reserve, has announced the appointment of Executive Chef Sean Derrick Walles. With nearly two decades of distinguished culinary experience and a sharp eye for creative menu innovation and sustainable sourcing, Chef Derrick brings a breath of fresh air to the resort’s acclaimed kitchens.
Chef Derrick, a decorated talent and a Gold and Silver medal winner at the esteemed Hotel Asia Culinary Challenge in the Maldives and the FHA Culinary Challenge in Singapore, has long been a trailblazer in the culinary world.
His signature dishes, whether it’s le petit croissant with avocado and smoked cod, Peruvian-style fish ceviche, or textures of tomato paired with aged balsamic and burrata foam, reflect a mastery of creativity and a commitment to dietary inclusivity—from vegan and gluten-free to keto and paleo.
Morgan Martinello, Amilla Maldives’ General Manager, highlighted the special synergy between the chef’s ethos and the resort’s vision: “Sean’s arrival marks a truly exciting new chapter for our kitchens. His passion for seasonal, sustainable ingredients aligns perfectly with our commitment to responsible luxury. Guests can look forward to innovative dishes that nourish not just the body, but also the soul.”
For Chef Derrick, the chance to helm Amilla’s culinary offerings is a dream realised. “Food is a language that brings people together, and at Amilla, I see a unique opportunity to celebrate the island’s abundance while respecting its delicate ecosystem. I’m eager to inspire our guests with menus that delight and satisfy every dietary preference, all while honouring our sustainable roots.”
Samantha Lee, Head of Guest Experience at Amilla Maldives, added: “Our culinary experiences have always been a highlight for visitors, and with Sean’s vision, we’re confident that the sense of discovery will only deepen. Whether it’s a family dinner or an intimate celebration, every meal is crafted to create lasting memories.”
Chef Derrick’s journey began at Hilton Colombo, and since then, he has gathered invaluable experience across luxury resorts from Bali’s Alila Villas Uluwatu to Soneva Fushi, Velaa Private Island, and Patina Maldives, delivering high accolades and gastronomic successes along the way.
But Amilla isn’t just about exquisite cuisine. Its 67 thoughtfully designed Pool Villas and Residences, all with private pools and indoor-outdoor living spaces, provide an idyllic retreat for couples, families, and groups. With activities ranging from football camps to dolphin cruises and a vibrant kids’ club, the resort balances luxury with a warm, welcoming atmosphere for every guest.
Recognised as a leader in responsible hospitality—recently named Forbes Travel Guide’s ‘Responsible Hospitality Partner of the Year 2025’—Amilla seamlessly blends luxury with sustainability, championing local communities and environmentally conscious initiatives.
For more on this remarkable eco-luxury haven, visit www.amilla.com.
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