The Nautilus Maldives Welcomes Christopher Terry As Executive Chef

Article published at: May 4, 2024 Article tag: Asia–Pacific
The Nautilus Maldives Welcomes Christopher Terry As Executive Chef
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The Nautilus Maldives is excited to announce the appointment of Christopher Terry as Executive Chef, infusing its cuisine with a global flair and a passion for simple, authentic flavours. A native of Antigua and Barbuda, Chef Chris Terry’s culinary repertoire spans the diverse tastes of Mediterranean, French, Caribbean, European, and Asian cuisines, making him the perfect match for the eclectic and unscripted dining experiences at The Nautilus.

With a career that spans over 15-years across the Caribbean, United Kingdom, and the USA, Chef Christopher has honed his craft in some of the world’s most esteemed luxury brands, including Aman, Rosewood Resorts, and Sandals Resorts. His exceptional skill has earned numerous accolades, such as the Artisan Award at the Antigua & Barbuda National Youth Awards and Young Chef of the Year by the Antigua Hotel’s and Tourist Association.

Thyme restaurant

Chef Christopher is a firm believer in working with the highest quality ingredients, focusing on local produce, and bringing out genuine flavours through simplicity. His culinary philosophy is a seamless fit with The Nautilus’s commitment to offering not only exceptional experiences but also true taste journeys.

Under his guidance, The Nautilus’s guests can look forward to exploring Zeytoun’s focus on the aromatic herbs and spices of the Wider Mediterranean, Ocaso’s artful blend of Japanese cuisine and precision with a modern Latin American twist, and Thyme’s comforting international cuisine, from Asian to Mediterranean flavours. Chef Christopher’s creations promise to be a reflection of pure, unadulterated ingredients paired thoughtfully.

Zeytoun restaurant

Equipped with a degree in Culinary Arts and a Wines and Spirits certification, Chef Christopher brings a spirit of curiosity and passion for culinary innovation to The Nautilus. Inspired by the archipelago’s rich natural bounty and pristine ingredients, he aims to enhance The Nautilus’s menus with some of his signature Caribbean-infused creations.

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