Starting his career in 2001, at Four Seasons Culinary Apprenticeship Programme, after which he focused his skills in cold kitchen at Four Seasons Resort Maldives at Kuda Huraa for the first 3 years, and another 4 years as a Sushi Chef in Four Seasons Resort Maldives at Landaagiraavaru. He then got the opportunity to move to Egypt, Sharm El Sheikh as a Japanese Chef where he introduced the first Kaiten Sushi (Conveyor Belt Sushi) service to that city. This service became popular amongst customers and set a new benchmark for the competitors.