Federico Tidu, the Executive Chef at COMO Cocoa Island, brings a wealth of experience from Michelin-starred kitchens and Sardinian culinary traditions to one of the Maldives’ most serene and wellness-focused resorts. Known for his innovative approach and passion for creating extraordinary dining experiences, he leads the culinary team at Ufaa, the resort’s signature restaurant, to deliver an ever-evolving menu that celebrates local ingredients and holistic nourishment.

Our team had the privilege to sit down with him to delve into his journey—from discovering his love for cooking in a Michelin-starred restaurant to becoming a key player in the Maldivian culinary scene.

In this conversation, he shares his vision for blending tradition with creativity and his focus on sustainability and plans to redefine the dining experience at COMO Cocoa Island, ensuring it resonates with the island’s ethos of tranquillity and wellness.

You’ve had a remarkable journey from Sardinia to Michelin-standard kitchens and luxury resorts. What inspired you to pursue a career in the culinary world at such a young age?

I never envisioned myself pursuing a career as a chef in the beginning, nor was it something I had planned for. However, my first experience working in a Michelin-star restaurant completely changed that. The quality of the food, the precision of the techniques, and the incredible depth of flavours mesmerised me. I remember being blown away by the dedication behind every dish. It was unlike anything I had ever seen before, and it made me realize that this was something I wanted to immerse myself in truly. That experience sparked a passion for cooking that I had never expected, and from that moment on, I knew I wanted to dedicate myself to the culinary world and explore all the possibilities it offered.

What is one important lesson you’ve learned from working in some of the world’s best kitchens that you bring to your role as Executive Chef?

One important lesson I’ve learned from working in some of the world’s best kitchens is the value of discipline and precision. In those kitchens, every detail matters—whether it’s the technique, timing, or the balance of flavours. This level of attention to detail has shaped my approach as an Executive Chef. I’ve come to understand that consistency is key to delivering exceptional results, and that requires not only skill but a relentless commitment to excellence. It’s not just about creating beautiful dishes but about ensuring that every plate, every day, meets the highest standard. This discipline is something I bring to my team, inspiring them to uphold those same values in every aspect of their work.

COMO Cocoa Island is known for its focus on wellness and holistic experiences. Do you plan to integrate this ethos into the dining experience at Ufaa?

Absolutely! At Ufaa, the dining experience is deeply aligned with COMO Cocoa Island’s wellness and holistic philosophy. Personally, I believe that food is not only about indulgence but also about nourishment for the body and mind.

As the resort’s only restaurant, Ufaa (which fittingly means “happy” in Maldivian) has a unique responsibility to deliver consistently memorable experiences. To achieve this, we change the dinner menus daily, showcasing fresh, locally sourced ingredients while focusing on balanced nutrition.

Our approach incorporates wellness-driven elements such as superfoods, fresh herbs, and lighter, plant-based options. Many of these dishes are featured on our COMO Shambhala Kitchen menu, which is a selection of nutritionally calibrated dishes designed to nourish the body and mind.

These meals are thoughtfully crafted to be both delicious and restorative while ensuring that every meal enhances the guest’s stay, leaving them satisfied, rejuvenated, and deeply connected to the island’s ethos.

In your experience, what’s the best way to blend innovation with tradition? How do you plan to bring this balance to COMO Cocoa Island’s menus?

Blending innovation with tradition is about respecting roots while using creativity to push boundaries. My experience in Michelin-starred kitchens has taught me the value of precision and technique, while my Sardinian heritage instilled in me a deep appreciation for the simplicity and authenticity of traditional ingredients.

At COMO Cocoa Island, I aim to merge these influences by celebrating the rich, local flavours of both Sardinia and the Maldives, particularly through their shared connection to the sea. Both these destinations offer an incredible bounty of fresh seafood, and I see an exciting opportunity to highlight this with innovative techniques and modern presentations.

Our menus feature locally sourced fish and tuna, Maldivian rock lobsters, and octopus purchased from Maldivian fishermen. By focusing on sustainable, fresh ingredients, we create dishes that honour Maldivian traditions while introducing creative twists that elevate the dining experience.

What do you believe makes a truly memorable dining experience for guests, and how do you plan to elevate this at COMO Cocoa Island?

A truly memorable dining experience is about more than great food; it’s about creating a lasting emotional connection. At COMO Cocoa Island, I aim to elevate this by combining exceptional flavours, the island’s natural beauty, and thoughtful personal touches in every dish.

One of the most remarkable locations on our island is having a private beach dinner on our one-kilometre sandbank, where we host private beach dinners. This iconic experience by COMO Cocoa Island has been uniquely crafted and infused with our signature attention to detail.

I want guests to embark on a culinary journey that immerses them in the culture and environment of the island. By tailoring each experience to individual preferences and paying close attention to every detail—from presentation to service—I strive to ensure that every meal feels unique, meaningful, and unforgettable.

If you had to describe your culinary philosophy in just three words, what would they be and why

The three words would be “Quality”, “Passion”, and “Innovation.” Quality is the foundation of every dish, ensuring that only the finest ingredients and techniques are used. Passion drives my creativity and dedication to the craft, making each meal a true expression of my love for food. Innovation allows me to push boundaries, reimagining traditional dishes and introducing new ideas to create unique, memorable experiences.

What are your long-term goals as an Executive Chef, both for yourself and for COMO Cocoa Island? How do you envision your culinary legacy at the resort?

My long-term goals as an Executive Chef are to continually push the boundaries of culinary excellence, to mentor and inspire a talented team, and to create a lasting impact on the dining experience at COMO Cocoa Island.

For myself, I aim to keep evolving as a chef, learning from different cultures and techniques, and refining my craft to maintain the highest standards.

I want to leave a mark by fostering a strong team and a culture of innovation, ensuring that each guest’s meal is not just a moment of indulgence but a journey that connects them to the island and its natural beauty. Ultimately, I hope my legacy at COMO Cocoa Island will be defined by creativity, sustainability, and a deep respect for both tradition and innovation.