I am a Lecturer at the Faculty of Hospitality and Tourism Studies, Maldives National University. My academic and professional background is rooted in culinary arts, food and beverage, hospitality education, baking, and patisserie. I combine practical industry knowledge with teaching experience, focusing on hands-on learning that connects classroom theory with real hospitality operations.
My areas of expertise include international cuisine, baking, cakes and patisserie, food safety, menu planning, food and beverage, recipe development, culinary concepts, and food presentation. Throughout my career, I have contributed to culinary events, institutional functions, and large-scale food production. My professional achievements include planning and producing food for university events and special functions, developing menus and recipes for culinary and hospitality projects, and contributing to culinary consultancy and product development.
These experiences have strengthened my ability to help learners develop creativity, confidence, technical competence, and professional standards. I am committed to sharing practical knowledge and preparing future hospitality professionals for successful careers in the industry.
