Childhood Memories Inspire Maldivian Chef’s Sardinian Flavors

A Taste of Sardinia in the Maldives overview

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.

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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