The Maldives National University (MNU) is proud to announce the outstanding achievements of its students at the Hotel Asia International Culinary Challenge, where eight MNU students earned multiple awards across a range of competitive culinary categories. The achievements, including gold, silver and bronze awards, runner-up positions and Merit recognitions, demonstrate the talent, dedication and technical capabilities of MNU students and reflect the University’s commitment to developing skilled, confident and industry-ready graduates.

At MNU, practical learning, professional mentorship and industry exposure form an important part of preparing students for successful careers. Participation in professional culinary competitions provides students with opportunities to apply the knowledge and skills gained through their studies, challenge themselves against professional standards, and develop creativity, precision and confidence in a competitive environment. These achievements further demonstrate the impact of MNU’s focus on connecting academic learning with real-world professional practice.

Mohamed Haikal Hussain of MNU’s Faculty of Hospitality and Tourism Studies received the Most Promising Young Maldivian Chef – BBM Rising Talent Award, one of the seven major awards presented at the Hotel Asia International Culinary Challenge. Haikal also secured 2nd Runner-Up in the Young Chef category and Bronze in the Perfect Omelette/Egg Benedict Style category, demonstrating versatility across multiple culinary disciplines. Under the guidance of his mentors, Zulaikha Reesha Rashaad, Aminath Shaanee and Aishath Sobaha, Haikal presented an Asian-inspired dish that combined authentic flavors, balanced colors and innovative presentation, demonstrating strong technical ability and culinary creativity.

Aishath Sama secured Gold in the Maldivian Dish category and Bronze in the Perfect Omelette/Egg Benedict Style category. With guidance from her mentors, Aminath Shaanee and Aishath Sobaha Hussain, Sama demonstrated versatility across both categories. Her Maldivian dish brought together traditional Maldivian flavors and contemporary presentation while retaining its authentic flavor profile. Her performance in the Perfect Omelette/Egg Benedict Style category further demonstrated precision, consistency and technical culinary skills, earning recognition from the international judging panel of the World Association of Chefs.

Mohamed Haisham Lhomir secured 1st Runner-Up in the Perfect Omelette/Egg Benedict Style category and Bronze in the Hot Cooking Beef category. Guided by Zulaikha Reesha Rashaad, Aminath Shaanee and Aishath Sobaha, Haisham demonstrated strong culinary technique, precision and creativity across both categories. His preparation of Omelette and Eggs Benedict, alongside his execution in the Hot Cooking Beef category, reflected his technical ability, attention to detail and confident approach to culinary practice.

Visaama Abdulla of The Maldives National University secured two silver medals at the Hotel Asia International Culinary Challenge, competing in both the Maldivian Dish and Perfect Omelette/Egg Benedict Style categories. In the Maldivian Dish category, Visaama showcased her creativity by blending authentic flavours of the southern Maldives with finesse and contemporary culinary techniques, celebrating Maldivian culinary heritage through her presentation under the guidance of her mentors Aminath Shaanee and Aishath Sobaha. In the Perfect Omelette/Egg Benedict Style category, she demonstrated precision, technique and confidence in preparing classic egg dishes, earning further recognition from the competition judges.

Suha Hussain secured Silver in the Young Chef category and received Merit in the Perfect Omelette/Egg Benedict Style category. Under the guidance of Aminath Shaanee and Aishath Sobaha, Suha demonstrated versatility and creativity through dishes that combined distinctive flavors, thoughtful presentation and strong culinary technique. Her achievements reflect her developing skills and potential as an emerging culinary professional.

Aishath Raheel Hussain Aleel secured Silver in the Hot Cooking Beef category and received Merit in the Perfect Omelette/Egg Benedict Style category. Guided by Aminath Shaanee and Aishath Sobaha, Aishath Raheel demonstrated culinary versatility through a contemporary-style beef dish that combined creativity with balanced flavors profiling. Her skillful execution and presentation reflected strong technical ability and an innovative approach to contemporary cuisine.

Ibrahim Farish Ahmed secured Bronze in the Young Chef category and Silver in the Perfect Omelette/Egg Benedict Style category. Under the guidance of Zulaikha Reesha Rashaad, Aminath Shaanee and Aishath Sobaha, Farish demonstrated technical skills, precision and creativity across both categories. His performances reflected growing confidence and the development of the professional competencies required in the culinary industry.

Aishath Uyoon Fazeel received Merit recognition in both the Young Chef and Perfect Omelette/Egg Benedict Style categories. Under the guidance of Aminath Shaanee and Aishath Sobaha, Uyoon demonstrated creativity, precision and a strong passion for culinary flavors. Her performances reflected a thoughtful approach to flavor, technique and presentation, highlighting her potential as an emerging culinary professional and her ability to perform confidently in an international competitive setting.

The achievements of MNU students demonstrate the University’s commitment to quality education and skills development, particularly in disciplines where practical competencies and professional experience are essential. By creating opportunities for students to participate in industry competitions and receive guidance from experienced mentors, MNU continues to strengthen the connection between education and employment while supporting students in developing the skills required by the hospitality and tourism industry.

The achievements also contribute to several interconnected United Nations Sustainable Development Goals (SDGs). They advance SDG 4: Quality Education through experiential learning, skills development and professional mentorship; SDG 8: Decent Work and Economic Growth by preparing students with industry-relevant skills and supporting pathways towards meaningful employment in hospitality and tourism; SDG 9: Industry, Innovation and Infrastructure through creativity, innovation and technical excellence in culinary practice; SDG 5: Gender Equality by providing equitable opportunities for students to develop and demonstrate their professional capabilities; and SDG 17: Partnerships for the Goals through engagement with industry professionals, international competitions and wider professional networks.

The success of MNU students at the Hotel Asia International Culinary Challenge is a proud reflection of the University’s continued efforts to nurture skilled, innovative and professionally capable graduates. MNU remains committed to providing students with opportunities that extend learning beyond the classroom, enabling them to develop practical expertise, gain industry exposure and contribute meaningfully to the growth of the Maldivian hospitality and tourism sector.