As we mark International Chefs Day today on October 20, 2024 we explore the journey of a chef whose inspiring path from dishwasher to Michelin star reflects the essence of culinary passion. Currently leading the culinary team at Coco Collection in the Maldives as the Group Culinary Director, Martin Cahill is committed to excellence and innovation, steering his culinary team toward exceptional dining experiences.
This interview delves into his culinary philosophy, signature offerings, and his focus on sustainability, providing a glimpse into the future of dining in this beautiful island destination.
I think every chef has a series of pivotal moments; I started at a very young age, washing dishes in the local hotel at 13 years of age. But for me, the turning point was when I first ran a kitchen striving for a Michelin star. (which I went on to achieve) The precision, the creativity, and the dedication it demanded truly shaped my approach to cooking. Achieving a Michelin star not only validated my years of hard work but also set a new standard for myself. It wasn’t just about creating extraordinary food; it was about consistency and building a team that shared the same vision. Now, in the Maldives, my experience influences how I mentor young chefs and elevate the dining experience. The Michelin star is a milestone, but it also teaches you that culinary excellence is a continual journey.
At Coco Collection, we focus on creating dishes that celebrate both the incredible bounty of the Maldivian seas and global influences. One signature dish is our Maldivian Lobster Brioche Roll, which combines the delicate sweetness of locally sourced lobster with an in-house made coconut brioche with lemon zest. Another is the Pan-Fried Local Tuna, Caponata, and Preserved Lemon Reduction, which blends local ingredients with subtle spices and techniques to bring out the freshness and complexity of the seafood. These dishes embody my belief in simple elegance, where ingredients are allowed to shine without being overwhelmed by complexity.
Sustainability is at the heart of everything we do here in the Maldives. Being on an island, we are naturally more connected to our environment and need to be self-sufficient. We strive to support local fishing communities and farmers. We source fresh reef fish, like grouper and tuna, directly from local fishermen, ensuring that our menu supports the local economy and promotes sustainable fishing practices. In addition, we use indigenous ingredients like coconut, breadfruit, and moringa, which have been staples in Maldivian cuisine for centuries, and we integrate them into contemporary dishes. Sustainability isn’t just a trend—it’s our responsibility, especially in a place as naturally beautiful as the Maldives.
Consistency is always challenging, especially when managing multiple outlets across resorts. Being in the Maldives adds another layer of complexity, with logistical issues like sourcing ingredients and ensuring they arrive fresh. That said, I am very hands-on, and I ensure that the chefs at each outlet are aligned in their training and understand the standards we must uphold, with consistency and recipes being the foundations for everything related to Food and Beverage at Coco Collection. I place a strong emphasis on systems and communication – daily briefings, quality checks, and continual staff training. We’ve built a kitchen culture where every chef, from junior to senior, understands that quality is non-negotiable and all the chefs have a voice, and I highly encourage this practice.
Guest satisfaction is paramount and often a challenge as the guests change in terms of expectations, but as a chef, it is crucial to preserve the authenticity and integrity of what we do. I always listen carefully to guest feedback and try to tailor experiences where possible. For instance, in the Maldives, many guests come expecting certain luxuries, like indulgent seafood platters or bespoke dishes. While we cater to those desires, I make sure that we never compromise on our culinary identity. Our food must tell a story; it’s about authenticity, seasonality, and a genuine sense of place. Striking this balance is delicate, but it’s also what makes the culinary experience here so unique. Recognised by Condé Nast Traveler Readers’ Choice Awards 2024 as one of the top resorts in the Indian Ocean, Coco Collection is committed to continually enhancing the service our guests receive every time they visit us.
Absolutely! We are constantly evolving and pushing the boundaries. One exciting project on the horizon is our Maldivian Culinary Immersion, where we will offer guests a deeper dive into the local food culture through cooking classes, market tours, and a chef’s table experience featuring traditional Maldivian flavours. Additionally, we’re working on enhancing our sustainability practices by introducing a zero-waste initiative in our kitchen, with many items coming from our in-house production at Coco Palm. This will be part of a larger effort to minimise our environmental footprint while still delivering world-class cuisine. It’s a challenging but rewarding direction, and I believe it’s the future when we can take guests on a culinary ‘tour de force’.
I must also mention that one of the efforts we make to enhance our guests’ culinary journey is continuing our celebrated chef residency programme, such as welcoming back the world-renowned sushi master, Chef Pepi Anevski, to Coco Bodu Hithi on 27–28 October 2024 and Coco Palm Dhuni Kolhu on 30 October – 1 November 2024.
