Leonardo Valls Takes the Culinary Helm at The Ritz-Carlton Maldives, Fari Islands

With over two decades of global culinary expertise, Chef Valls promises an elevated dining experience at the luxurious resort.

The Ritz-Carlton Maldives, Fari Islands, proudly announces the appointment of Chef Leonardo Valls as its new Executive Chef, bringing a wealth of international experience and a keen eye for gastronomic innovation to the renowned establishment.

Valls embarked on his culinary journey in his native Chile, initially joining The Ritz-Carlton, Santiago, in 2003. During his five-year tenure, he played a pivotal role alongside Chef Tomás Olivera, contributing to the accolades and awards earned by the hotel’s Adra restaurant.

In 2008, Valls ventured across the globe to join the esteemed team at Hotel Arts Barcelona, a Ritz-Carlton property. Over a decade, he contributed significantly, aiding the Enoteca restaurant in securing its first and second Michelin stars (2010 and 2013) and eventually becoming the Executive Sous Chef of the culinary division.

Despite plans to join The Ritz-Carlton, Naples in Florida, as Executive Sous Chef in early 2020, the pandemic altered Valls’ course, leading him back to Santiago. However, the opportunity arose once more in 2021, as he assumed the role of Executive Sous Chef at The Ritz-Carlton Maldives, Fari Islands.

After a fruitful year in the Maldives, Valls returned to his roots, taking his culinary expertise to the AC Hotel by Marriott Santiago Costanera Center as Executive Chef. Here, he seamlessly blended his style with Spanish and other European influences.

Renato De Oliveira, General Manager of The Ritz-Carlton Maldives, Fari Islands, expressed enthusiasm, stating, “We’re thrilled to have Valls back in the Maldives, this time as our Executive Chef. His appointment marks the beginning of a new chapter in an already illustrious career, offering guests a unique culinary perspective.”