Christof Egli

Luxury dining is an art, and I have dedicated my career to mastering it across some 
of the world’s most exclusive destinations. My name is Christof Egli, and I am writing 
to express my sincere interest in joining your esteemed hotel as Executive Chef. 
Originally from Switzerland, I discovered my passion for culinary arts at a young age, 
a passion that has since driven me to build an international career across luxury 
resorts and five-star properties.
My foundation began with a three-year apprenticeship, earning a Chef Diploma 
certified by the Swiss Government. Committed to continuous professional growth, I 
later completed advanced programs including a Master Certificate in Food and 
Beverage Management from eCornell and an International Hospitality Management 
MicroMasters from The Hong Kong Polytechnic University. The Luxury Management 
specialization within this program aligns perfectly with the standards upheld at your 
resort.
My professional journey has spanned continents and renowned establishments. I 
began my career in Switzerland, working in a small brigade where I learned the 
fundamentals of classic cooking. I advanced my skills at the Arosa Kulm Hotel, 
gaining experience across various sections including fine dining. At the Post Hotel 
Lake Louise in Canada, I contributed to an award-winning culinary team recognized 
for exceptional dining experiences.
My career then brought me to China, where I opened the Holiday Inn Wuhan and 
later organized a Swiss Culinary Promotion at Sofitel Shanghai, developing our own 
sausage recipe for the event. At Swissotel, as Executive Sous Chef, I led high-profile 
events, including functions attended by President Bill Clinton, and contributed to the 
successful opening of a Mediterranean restaurant.
My first Executive Chef role was in Vietnam, where I led the pre-opening of a 380-
room hotel. I later held positions in Jeddah, Jordan, and the UAE, catering for 
dignitaries, ministers, and royalty. Notable accomplishments include organizing the 
closing gala of the World Economic Forum, attended by global leaders and 
supporting a Ronan Keating concert organized by Etihad. During these years, I also 
hosted football teams during winter training seasons, earned frequent features in 
Time Out magazine for my Mediterranean restaurant and Friday brunch, and 
supported the Abu Dhabi Chef Association during its annual food competition.In the Maldives, I introduced innovative dining concepts such as the “no-menu” 
experience at Naladhu and collaborated with Michelin-star chefs to elevate the guest 
journey. During a complete resort buy-out by the Saudi Royal Family, I curated 
bespoke events and menus tailored to their preferences. At Kurumba Maldives, the 
first five-star resort in the country, I oversaw eight outlets, redesigned and costed all 
menus, and delivered high-level functions for the President’s Office. At Sun Siyam Iru 
Veli, I contributed significantly to the resort’s rebranding efforts. Most recently, at 
Centara Lagoon Maldives, I reunited with a former General Manager and helped 
successfully open two properties: Centara Mirage Lagoon, a high-end family resort, 
and Centara Grand, a luxury five-star hotel. Both properties are now fully operational 
with excellent guest satisfaction scores.
What sets me apart is my ability to blend creativity with meticulous execution, adapt 
to diverse culinary cultures, and consistently deliver exceptional dining experiences 
tailored to guests’ individual expectations. I am confident that my expertise in luxury 
hospitality, combined with my passion for culinary innovation, would enable me to 
contribute meaningfully to your resort.
Thank you for considering my application. I would welcome the opportunity to 
discuss how my experience and vision can support your continued success.
Yours sincerely,
Christof Egli 
Cluster Executive Chef

Professional Experience:
Oct 2024 – Present Opening Cluster Executive Chef
The Atollia by Centara
Opening team for two hotels in Maldives
Responsibilities & Achievements:
 Successfully opened Centara Mirage in November 2024 and Centara Grand
Lagoon in April 2025.
 Oversaw all pre-opening operations, including kitchen design, purchasing, and
recruitment of 90 chefs and 40 stewards.
 Opened multiple outlets: Suan Bua a Thai Restaurant, Acqua an Italian
Osteria, and Blue Fin a signature Grille Mediterranean Restaurant
 Menu Creation and costings for all outlets.
 Implemented food safety manuals and training.
 Setting up Procurement systems and Par stocks in the stores.
 Elevated guest satisfaction, resulting in Centara Mirage ranking in the Top 60
Maldives resorts on TripAdvisor within 9 months.
 Hosted annual GM conference and several private events.
 Planned CAPEX and small equipment budgets for upcoming year.
Oct 2023 – Oct 2024 Executive Chef
Sun Siyam Iru Veli
Premium all Inclusive 5 Star, Maldives
Responsibilities & Achievements:
 Achieved Travelers Choice Awards in 2024.
 Received a reward for Top 25 Best Luxury Hotels in Asia.
 Successfully changed all Menus in outlets.
 Raised TripAdvisor ranking to Top 30 in Maldives.
 Trained and coached a team of 34 chefs and 14 stewards.
 Revamped buffet concepts and expanded vegan options, aligning with Travel
life Gold Certification.
 Maintained guest satisfaction while reducing costs through strategic
procurement and par stock control.
 Delivered one of the best New Year’s Eve buffets, as praised by repeat guests.
 Organized the Festive season, with new style buffet set up on the beach

Education & Qualifications:
2020 – 2021 The Hong Kong Polytechnic University
MicroMasters in International Hospitality Management
Focus on management in luxury properties
2009 – 2010 Cornell University
Master Certificate in Food Service Management
1987 – 1990 Restaurant Hirschen Hinwil, Switzerland
Apprenticeship