Spice, soul, and zero-waste spirit

At Six Senses Zighy Bay, food becomes a conversation, one which you are warmly invited to.

In the hands of Executive Sous Chef Liliana, every dish carries a respect for tradition and the bold character of all the places she’s called home.

Raised in a family where food was a celebration, ritual, and source of belonging, she learned early that every gathering deserves its own culinary moment, and that nothing in a kitchen should go to waste.

“I grew up watching my grandmother make mole pastes on a metate stone and cook dishes that brought the whole family together,” says Liliana. “That’s what food should do: make us happy and truly enjoy the moment.” 

Her cooking philosophy remains as grounded as it is global: use everything, waste nothing, and honor each ingredient’s second life. It was an easy alignment with Executive Chef Walter Butti, himself a stalwart of sustainability, having spearheaded the brand’s first plastic-free kitchen at Six Senses Yao Noi. Together, they continue to expand the range of innovative dining concepts where, in the growing season, up to 90 percent of produce is grown at the property’s local farm in Dibba. 

“The ease with which we throw things away knowing that so many people go without food deeply disturbs me. Especially in this industry, where the customer must receive only the best, I make sure the dish presented is top quality, but I incorporate as much of the whole food as I can into the dish itself, avoiding waste.”

Another challenge has been to navigate a space where trust isn’t always freely given to women. “I’ve had people question how I reached an executive role at 41, when male chefs often hold those positions at 30 without anyone batting an eye,” she shares. It’s a constant proving ground, one where strength and focus are sometimes mistaken for being difficult. Yet it’s this same resilience that has shaped her leadership style and belief that kitchens thrive when everyone’s voice is heard.

Liliana arrived from Six Senses Krabey Island, Cambodia and she has found there are more similarities than differences. “For example, religion plays a significant role in both cultures, and from a culinary perspective, the use of spices is fundamental in both cuisines. Of course, the same is true in Mexico too. That rhythm and respect for food traditions is something I’ve come to appreciate and reflect in my cooking.”

Guests are already savoring her unique Latin touch, along with garden-fresh greens, spice-rich sauces, and beachside feasts under the stars. Don’t be surprised if you encounter Mexican tortillas, a layer of Omani muhammara (red pepper dip), Indonesian babi guling (suckling pig), Cambodian vegetable char kadao (sizzling stir-fry), or a Grenadian yellow chili sauce.

“Every country I’ve worked in has left a flavor in my cooking,” Liliana adds. “It’s never about one perfect dish. It’s about dishes that carry stories.”