Sardinian Chef’s Culinary Journey in the Maldives

Sardinian Roots in the Maldives overview

Chef Federico Tidu draws on his Sardinian roots to create a unique seven-course tasting menu at COMO Cocoa Island, blending traditional recipes with local Maldivian ingredients and modern techniques.

Important details from the source

• Executive Chef Federico Tidu describes his Sardinian childhood on the shores of the Mediterranean Sea, and the simple philosophy that guides his cooking.
• Federico Tidu is Executive Chef at COMO Cocoa Island in the Maldives.
• He earned a Diploma in Culinary Arts and Restaurant Services, before gaining experience at a series of Michelin-starred restaurants.
• His career has taken him to Italy’s Tivoli Restaurant and Hotel Tyrol; Sydney’s Pilu at Freshwater, Limone Dining and the Chef Hat-awarded Jonah’s Restaurant; and Tokyo’s Bvlgari Restaurant.
• My childhood home in Cagliari, Sardinia, was a busy one.
• I was the eldest of three brothers and it was my job to set up the kitchen for lunch each day.
• I remember coming home from school at lunchtime, putting my bag away, and getting going.
• I’d boil the water for pasta, work out how much salt to use, and measure out tomato sauce.
• I must have been six or seven years old, and the terracotta-tiled floors were soon splattered with my efforts, much to my mother’s dismay.
• It was a normal Sardinian upbringing: cooking played a huge part in our lives, especially at the weekends.

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