With more than 13 years in professional kitchens and 11 years working at Aitken Spence hotels, Executive Chef Amila Silva has built his career around a passion for food, people and the flavours of the islands. Having spent the past eight years in the Maldives, he has developed a deep connection with the destination and an appreciation for the extraordinary ingredients and culinary traditions that make it so special.

But for Chef Amila, being a chef is about more than what arrives on the plate.
Today, he is spearheading a three-year Master Chef programme in Raa Atoll, dedicated to educating, mentoring and inspiring the next generation of young chefs. It is a role he takes personally, with a genuine commitment to nurturing local talent and helping future culinary stars find their confidence, creativity and voice in the kitchen.

At Heritance Aarah, that means bringing together the vibrant flavours of his Sri Lankan heritage with the distinctive ingredients and traditions of Maldivian cuisine. The result is food that feels rooted in place, yet inventive enough to surprise a celebration of two cultures brought together by one chef.

His dedication has already earned recognition beyond the kitchens of Aarah. In 2025, Chef Amila was nominated for the Maldives Chef of the Year Award.

Taking a well-earned break from the kitchen at Ambula Overwater Restaurant, Chef Amila talked with The Luxury Travel Bible about his culinary loves, the inspiration behind his cooking, and why Heritance Aarah deserves a place on every food lover’s Maldives wish list.

Ambula Overwater Restaurant is the world's first Maldivian-Sri Lankan fusion restaurant. Where do you draw inspiration from when creating your dishes?
As a chef, local ingredients always inspire me to be creative & push the boundaries of fusion cuisine. 
Ambula Restaurant at Heritance Aarah offers a singular fine dining experience in the Maldives, celebrated as the world’s first Sri Lankan-Maldivian tasting concept. Suspended above the turquoise waters of the Raa Atoll, Ambula presents an eight-course experiential menu that brings together the culinary heritage of two island nations through contemporary interpretation, storytelling, and craftsmanship. The restaurant was awarded “Best Luxury Fine Dining Experience 2025” at the Luxury Lifestyle Awards, a global award program that selects, recognizes, celebrates, and promotes the best luxury goods and services worldwide.

What makes the tasting menu at Ambula such a unique and memorable experience for guests?
Tasting our dishes at Ambula is far more than simply tasting a dish - it is a journey that creates a truly unique moment of truth. Each course unfolds with distinctive tastes, vibrant flavours, and authentic aromas inspired by the culinary heritage of both Sri Lanka and the Maldives. Every element is thoughtfully crafted and beautifully presented, accompanied by stories that elevate the experience into something unforgettable.

What is your favourite dish to cook, and why?
Smoked tuna. It looks so simple and yet is full of complex flavours.



What is your favourite ingredient to cook with?
Mushroom based vegan dishes. It’s the best umami for vegans & vegetarians.

How would you define a 'great' meal?
A great meal, to me, is one made with love, compassion, and genuine care. When the dish placed before you reflects all of these qualities, that is when it becomes a truly great meal.

What do you consider to be essential to create a special dining experience?
A menu may be exceptional on its own, but without the right ambience and a genuine attitude of service, it will never transform into a truly special dining experience.

Food creates memories. Is there a dish that instantly evokes a favourite travel experience or destination?
It would probably be Masuni which is a coconut and tuna sambal with chilli. It is a staple Maldivian breakfast and instantly gives me a homemade, authentic island feel. 

Which item(s) of food sum up luxury for you?
True luxury is the result of every detail being perfectly in place. In my culinary world, every ingredient matters - each one harmonizing with our skill, passion, and genuine love for what we do.



If you could cook alongside any chef (living or from history), who would you choose and why?
Wherever I go, working alongside my team is always my first choice. For me, leadership is not just about the role I hold - it’s about the spirit we share. Our culture of teamwork and strong emotional connection has consistently shaped us into a truly winning team and I would always choose them to work with.

If you were stranded on a desert island, which three foods would you bring? How would you prepare them?
I would bring mushroom, tuna & tomato. The preparation method would be sundried, smoked & natural stone grilling 

Sarah Bryans 01/09/2026