Coco Collection has partnered with Colin Clague, the award-winning Executive Chef of Rüya Dubai, on a very special chef residency to bring Turkish cuisine to the shores of Coco Bodu Hithi.

Chef Colin will be creating two fantastic dinners for guests at the resort’s overwater seafood restaurant, Aqua, on August 11 and 15 as well as a special masterclass on August 13.

With six restaurants and bars, Coco Bodu Hithi offers a variety of exquisite cuisines, taking inspiration from the Maldives and further afield. Colin’s exclusive six-course tasting menus will reflect his creations at Rüya Dubai, showcasing Anatolian flavours with a local twist.

August 11 – menu:

• Amuse-bouche: Borek (Filo-wrapped feta cheese with carrots, zucchini, and walnuts)
• Pre-starter: Levrek (Seabass sashimi with mustard, apple, and shaved radish)
• Starter: Yer elmasi corbasi (Jerusalem artichoke soup with smoked eggplant purée
• Seafood: Grilled Tiger Prawn (Pickled fennel butter)
• Main: 300-Day Grain Fed Beef (Turkish coffee & isot rub and crispy za’atar potatoes)
• Dessert: Firin Sutlaç (Traditional Anatolian rice pudding with raspberries, rose ice cream, and lokum)

August 15 – menu:

• Amuse-bouche: Isli patlican (Smoked eggplant purée with walnuts, crispy coated eggplant crisps)
• Pre-starter: Tuna (Raw tuna, antep pistachio purée, puffed Turkish chilli rice)
• Starter: Lamb Manti (Tomato, roast garlic, yoghurt, and thyme)
• Seafood: Zeytinyagli ahtapot (Marinated grilled octopus, black eyed beans, and apple vinaigrette)
• Main: 24-Hour Slow Cooked Short Rib (Turkish chilli BBQ glaze, spiced konya chickpea purée)
• Dessert: Orange & Almond Revani (Orange and almond cake with orange caramel, and fennel ice cream)

Chef Colin got his first exposure to the disciplines and rigorous of the professional kitchen in London, all the while travelling extensively throughout Europe and the Middle East. Some of his notable achievements include being on the pre-opening team of the prestigious Burj Al Arab in Dubai, and Executive Chef of award-winning Japanese izakaya restaurant, Zuma, in both London and Dubai.

Chef Colin was also in charge of the pre-opening and opening of Michelin-starred restaurant Pollen by Chef Jason Atherton, before moving to Q’bara, where Chef Colin won several awards from “Chef of the Year” to “Chef’s Chef” by Pro Chef Middle East and What’s On magazines.

In 2016, Chef Colin joined Rüya Dubai, a new Anatolian restaurant with the aim of elevating Turkish cuisine to a global level. In 2018, Rüya expanded to open its sister restaurant in London.

“I first moved to the Middle East to open the prestigious Burj al Arab hotel, then later in 2007 to open Zuma Dubai, and never left! After Zuma, one of the restaurants I opened was the award-winning Q’bara restaurant, a modern Levant restaurant, serving modern interpretations of Middle East classics. Through Q’bara I met my future business partners, Rasim and Umut Ozkanka, who said that this is exactly what they wanted to do with Turkish food, and that’s why we created Rüya. Our aim is to put Turkish food right up there with the other great food cultures of the world,” Chef Colin said, about his inspiration.

Through the years, Chef Colin’s dedication and passion saw him acquire extensive industry experience that spans the globe.

Chef Colin’s upcoming residency at Coco Bodu Hithi promises to showcase best quality ingredients to create sublime flavours executed with simplicity and finesse.

Coco Bodu Hithi, the flagship property in Coco Collection’s portfolio, is a chic retreat where you reconnect with yourself, your loved ones and the wonder of the natural world. Translating island life into contemporary sophistication, the resort, which is accessible by a 40-minute speedboat ride from the main Velana International Airport, offers 100 villas that are surrounded by the calm view of the lagoon and the soothing sound of the waves.

With seven restaurants and bars, Coco Bodu Hithi celebrates and offers a variety of exquisite cuisines, taking inspiration from the Maldives and further afield.

An award-winning wellness zone on stilts over the clear water, Coco Spa is a sanctuary for the soul. Mindful of the healing properties of nature and the ocean, the spa is designed to retreat for an escape, whether a massage in one of the eight treatment rooms or yoga on the pavilion overlooking the ocean and beach. With a range of products from the Paris label Thémaé combining the healing properties of tea, therapists at Coco Spa are trained in techniques to treat the mind, body and soul. An overwater gym within the zone inspires guests to keep up with their regime of active well ness when away on a holiday.

To book your exclusive dinner by Chef Colin, please contact reservations@cococollection.com

Vakkaru Maldives has announced plans to host a series of exclusive culinary experiences with Chef Marcel Thiele.

Chef Marcel, a MasterChef and Spicehunter certified international high-end gastronomy expert, will be at Vakkaru from July 10-13, where he will be hosting a series of exclusive dining experiences and cooking classes with a focus on sustainable and ethical culinary practices.

Chef Marcel has created a bespoke menu for Vakkaru inspired by what he calls the, ‘Mother Earth Principle’. Centred around the Hippocratic belief, “Make the food your medicine before the medicine becomes your food”, the ‘Mother Earth Principle’ follows Dutch cuisine and uses a minimum of 80 per  cent plant-based ingredients and a maximum of 20 per cent animal-based products in each of its dishes.

At Vakkaru, Chef Marcel will incorporate locally sourced organic produce from the island’s very own organic farm.

“Indulge in a bespoke culinary experiences with Chef Marcel Thiele, a certified MasterChef and Spicehunter® & International High-End Gastronomy Expert of Koppert Cress. Take delights in the six-course dinner designed exclusively for Vakkaru Maldives. Using premium yet sustainable ingredients, the menu reinforces the resort’s commitment to developing a sustainable operation through using locally produced ingredients and farm-to-table initiatives,” the resort said, in an announcement.

Located in the UNESCO Biosphere Reserve of Baa atoll and accessible by a 25-minute seaplane flight from the main Velana International Airport, Vakkaru is a secluded tropical island resort blessed with timeless ocean views, white sandy beaches and nurtured by nature. The resort offers guests a holistic approach to unassuming luxury and unforgettable experiences. Drawing on the rich traditions of the locale, design elements are focused on traditional Maldivian style and fused with the finest natural elements. The result is the creation of amazing spaces for guests to connect with each other and the environment around them.

Whether travelling on a romantic break or with family and friends, the resort offers a superlative choice of accommodation types, including family rooms. Each of the 125 beach and overwater villas and suites have a natural aesthetic and sense of privacy.

An indulgent selection of dining choices await guests in four restaurants and two bars, with several ingredients hand-picked from the island’s very own organic farm. The beachfront Amaany restaurant specialises in international cuisine, and serves breakfast and dinner. Isoletta overlooks the garden and specialises in Italian cuisine, while Vakku is a beach restaurant that specialises in international cuisine and serves dinner. Overlooking the garden, Onu specialises in Asian cuisine and serves dinner.

Extensive Parrot Fish Club facilities offer tailored activities for children aged between three and 12 years. Indoor play and activity areas have been designed to capture the imagination, and the outdoor exploration space features a children’s pool.

For further information & reservations, contact via guestservice@vakkarumaldives.com.

Meeru island Resort & Spa has introduced a new menu at its Asian Wok Restaurant.

The kitchen team has collaborated to present an exciting new menu at the popular overwater restaurant. The new menu includes amazing seafood and curry dishes that are bound to please.

“You can expect delicious dining at great value. I encourage you to have at least one memorable meal at Asian Wok Restaurant during your holiday in Meeru,” Scott Bowen, General Manager at Meeru, said, in an announcement.

The Asian Wok Restaurant offers guests Teppanyaki hot plates cuisine.

The Teppanyaki table at the Asian Wok Restaurant seats eight guests and overlooks Meeru’s lagoon for an exciting and unforgettable experience of Japanese cuisine in the Maldives. Your choice of dishes can be selected from the restaurant’s a la carte menu to be prepared fresh, in a theatrical display and to be served right from the teppan hot plate.

Located in the North Male Atoll and accessible by a 55-minute speedboat ride from the Maldives main Velana International Airport, Meeru is one of the largest resorts in the Maldives, offering its guests a variety of facilities and affordable to superior accommodation.

Dhigali Maldives has introduced a new modern Asian fusion dinner menu at its Jade restaurant.

The new menu features an amazing selections of dishes that has its origins in Southeast Asia, with cuisines and flavours from major Asian cities that are known for their unique taste. These dishes are prepared fresh by chefs with the same ethnic background and served in a breath-taking contemporary environment.

“As the sunsets, the restaurant transforms into a unique setting complementing a fusion of flavours from Asia. Enjoy a dining experience that is contemporary, simple and showcases the creativity of Dhigali Maldives,” an announcement by the resort read.

The all-day dining Jade restaurant at Dhigali is a welcoming hub ideal for quick snacks and light bites during the day. Here, guests can enjoy dining amidst cool breeze, glimmering waters and ocean views.

Dhigali sits in the remote Raa atoll and can be reached by a scenic seaplane journey of just 45 minutes from the main Velana International Airport. Alternatively, guests can take a domestic flight to either Ifuru or Dharavandhoo airport, followed by a speedboat ride to the resort — a journey of about 70 minutes.

The island itself is corralled by 20 Beach Bungalows and 33 Deluxe Beach Bungalows to the south, and 62 Beach Villas which line the north and southwestern beaches. Nestled under a canopy of palms, these beach front sanctuaries provide luxurious intimacy, effortlessly marrying the interior and exterior. Outside, guests can spend their days relaxing in the private deck’s day-bed or opt for one of the 21 Beach Villas with Pool which include a private plunge pool overlooking the sparkling Indian Ocean.

Dhigali’s overwater bungalows dot the island’s azure perimeter. Extending from the southeastern side of the island is a jetty hosting 24 Water Villas, each one rising out of the lagoon on stilts. Similarly, from the southeast of the island snakes a further jetty housing 16 larger Lagoon Villas with Pools.

The singular Dhigali Suite is the pride of the island, featuring an opulent master bedroom, open-air bathroom, beachfront infinity pool and wide sundeck. With sublime ocean views and intuitive luxuries, the Dhigali Suite comes with its own bar and personal butler service, offering pure tropical peace.

Dining experiences at Dhigali are innovative and authentic, with the style and atmosphere of each restaurant reflecting the cuisine. There is a particular focus on fresh Asian dishes, including the specialist Asian restaurant Battuta. Capers is the main restaurant, whilst there is also an upscale Deli, all-day dining at Jade, and freshly grilled meats and fish at Faru. At sunset, guests can make their own way to the upper level of Haali sunset bar with a cocktail in hand.

The Dhigali Spa is a green retreat in the middle of the island, featuring daybeds, an outdoor pool and 12 modern, minimalist treatment rooms that cocoon guests in absolute stillness. Therapies offered by the spa draw on indigenous traditions to heal and reenergise the body and mind, while guests have the opportunity to prolong their visit in the steam room and relaxation lounge, or pamper with a pedicure and a manicure.

In addition to PADI-certified diving, snorkelling and a range of water sports, Dhigali offers island hopping adventures to nearby islands to explore local culture. Access to the UNESCO Biosphere Reserve of Hanifaru Bay in the nearby Baa atoll is available, allowing guests to discover the largest seasonal groupings of manta rays, a variety of stunning corals and huge schools of tropical marine life, as well as the opportunity to spot whale sharks.

Kandolhu Maldives has appointed David Napier as its Executive Chef.

Hailing from the renowned wine country of Hawke’s Bay in New Zealand, it comes as no surprise that Chef David is extremely passionate about both food and wine. His most recent ventures saw him as owner of a food and wine consultancy, with prior co-ownership of an acclaimed ‘Chef Hat’-awarded restaurant in Christchurch — all accomplished at a very young age.

Chef David’s recent stints also include the Mandarin Oriental and Berkeley Hotel in London, where he had the opportunity to hone his skills alongside the teams at Michelin-starred establishments like Heston Blumenthal’s ‘Dinner by Heston Blumenthal’ and ‘Marcus’ by Marcus Wareing.

“This pedigree, along with standout wine knowledge are sure to lend invaluable insights to the Kandolhu experience for future guests, allowing us to build on our already fabulous culinary offerings – and raise the bar even higher,” the resort said, in an announcement.

“Join us in congratulating David on his new appointment! And stay tuned for new menus, concepts, and other delicious updates!”

Ringed by an intricate yet stunning coral garden teeming with colourful reef fish, Kandolhu is a patch of paradise hidden in the North Ari Atoll and accessible by a 25-minute scenic seaplane flight. A member of the Small Luxury Hotels, Kandolhu is cleverly arranged to offer maximum privacy yet all within the space of only 200 square metres. The resort offers just 30 villas in five different styles — Jacuzzi Beach Villas, Pool Villas, Duplex Pool Villas, Ocean Villas and Ocean Pool Villas — that feature local architecture with modern interiors.

Kandolhu is home to five gourmet restaurants, boasting the highest restaurant-to-room ratio in the Maldives. The ambience and menu of each restaurant varies greatly: be entertained with a live show in Banzai, the Japanese teppanyaki, delight in an array of fresh seafood on offer in Sea Grill, sit back and gaze at the sparkling Indian Ocean from the Market or enjoy a romantic candlelit dinner in Olive with modern Mediterranean dishes on the card.

The intimate island resort has a spa, and offers a range of recreational activities, including diving, snorkelling, water sports and excursions.

Renowned for its one-of-a-kind dining experiences, Soneva is inviting guests to meet the Tastemakers – the dedicated, international line-up of skilled chefs and sommeliers who create culinary magic every day at Soneva’s world-leading luxury resorts in Maldives.

Premiering on July 16 and running until early December, the new Tastemakers film series will introduce members of the talented food and beverage teams across Soneva Fushi and Soneva Jani as well as Soneva Kiri in Thailand. It offers a rare behind-the-scenes glimpse into everyday life in Soneva’s bustling kitchens, as well as a fascinating insight into each Tastemakers’ personal journey, cooking style and gastronomic philosophy.

What makes a Soneva dinner an experience that will be remembered for a lifetime? It is a combination of the passion of some of the world’s best chefs and sommeliers working hand-in-hand with expert gardeners, fishermen and suppliers who provide the finest and freshest ingredients available.

Meet the Tastemakers – the individuals who together create a unique and unexpected dining experience that will take your breath away.

Chef Benz is the Thai chef named after her father’s favourite brand of car. Discovered by Soneva founders Sonu and Eva, Chef Benz’s unmatched ability to craft exquisite Thai dishes from even the humblest local ingredients has earned her a reputation as one of the country’s most innovative cooking talents.

Discover the intricate craftsmanship of guest chef Kenji Gyoten, scheduled to grace the kitchens of Soneva Fushi throughout 2019 and 2020. Renowned for mastering the ancient hontaegashi hand-flipping technique, he is the youngest Michelin-starred sushi chef in Japan, and one of only four Japanese chefs to be awarded a coveted three Michelin stars. Watching Chef Gyoten prepare sushi is comparable to a choreographed dance. The result is sushi that is so complex and so sophisticated it is a truly rare culinary experience.

From Soneva Fushi, find out more about one of the resort’s most-loved characters. Wearing a smile brighter than the morning sun, Sira has been serving up breakfast at Mihiree Mitha for more than two decades, and is famed for his mouth-watering hoppers, a breakfast treat from his Sri Lankan homeland.

Chef Sobah is proud of his Maldivian heritage. He is known for putting his own contemporary twist on Maldivian recipes handed down by his mother and grandmother. His original restaurant, Sobah’s, located on a deserted island near Soneva Fushi was the first resort restaurant in the Maldives to exclusively offer Maldivian delicacies. Chef Sobah now delights diners at Out of the Blue by Sobah with modern Japanese fare using fish caught fresh from the ocean that day.

Chef David knew the first time that he walked through the doors of a professional kitchen that he had found his place. From an early age he set his sights on working in the best kitchens in the world. To this day, he claims to have never worked a day in his life – his kitchen is his home and cooking is his passion.

Chef Priyantha is head chef at The Crab Shack at Soneva Jani, possibly the most romantic restaurant in the world. He grew up on a diet of lagoon crabs in Sri Lanka and now serves a menu inspired by the family recipes of Soneva chefs.

“Tell me who you are and I’ll tell you what you drink.”

Take a voyage of wine discovery with Soneva sommeliers whose expertise covers the globe and the rich history of wine.

Join Chef Ansari and his team as they take you on a gastronomical journey around the world. The menu provides a guide but the real magic happens when the chefs and guests meet, allowing the chefs to use their creativity and passion to produce a meal that will be remembered forever.

Chef Jenefer grew up foraging around her rural home in the Philippines. Her sense of adventure has never left her and now she uses her knowledge of botany and her skills as a chef to present plant-based dishes that look like works of art.

From humble beginnings, Chef Ravi used his wits and his charm to persuade those around him to teach him to cook. He has since worked in some of the best restaurants in the world. Visiting his restaurant Down to Earth is like walking into a family home where you will be greeted with a smile, a warm welcome and exquisite food cooked from the heart.

Chef Kichii Okabe blends Japanese tradition with an informality and playfulness that charms his guests. A Japanese grand master chef with a Michelin star heritage, he is on a mission to make people happy, and he knows good food makes people happy.

World-leading luxury resort operator Soneva runs two resorts in the Maldives, Soneva Fushi and Soneva Jani.

In 1995, the award-winning luxury resort Soneva Fushi set the standard for all desert island barefoot luxury hideaways in the Maldives. Located in the Baa Atoll UNESCO Biosphere Reserve, Soneva Fushi pairs Robinson Crusoe fantasy with intelligent luxury.

Sixty-two private villas with their own stretch of beach are hidden among dense foliage within touching distance of a pristine coral reef. Intuitive service is provided by Mr./Ms. Friday butlers.

Highlights include the open-air Cinema Paradiso, counting Saturn’s rings in the high-tech Observatory, the home-made chocolate and ice cream rooms, five hundred wines to choose from, six different restaurants and countless destination dining options. In November 2015, Soneva launched a floating villa concept, Soneva in Aqua, a treasure trove children’s Den and a multi-purpose facility encompasses a glass gallery, boutique and studio where guests can learn the art of glass blowing.

If the experiences are magical, the philosophy is simple: No news, no shoes. No pretensions either.

Opened in December 2016, Soneva Jani is Soneva’s newest property and the world-leading luxury hotel group’s second resort in the Maldives.

Soneva Jani is located on the island of Medhufaru within a 5.6 kilometre lagoon in the Noonu atoll, and has uninterrupted ocean views in all directions. The lagoon is 35 minutes by seaplane from Velana International Airport and one hour by speedboat from Soneva Fushi.

Meaning ‘wisdom’ in Sanskrit, Soneva Jani currently comprises 24 overwater villas and one island villa, with additional villas to be built in phase two. Five islands encircle the lagoon, each one with soft white sands and covered in rich tropical vegetation. Four of the five islands will remain untouched, making Soneva Jani the lowest density development in the Maldives. The overwater villas are spaced across the expansive lagoon, offering privacy and extensive views over the Maldives’ turquoise waters. The island villas will be tucked into the lush greenery, providing the ultimate privacy, and all within steps of the beach.

Soneva Jani’s main guest facilities are located at The Gathering, the heart of the overwater villas. This dramatic three story structure is home to the main dining outlets, in addition to the Soneva Spa, library, retail area and wine cellar. It is located next to the Maldives’ first overwater Observatory.

Facilities on the island include the overwater Cinema Paradiso, the Eco Centro Waste-to-Wealth centre, organic gardens, tennis courts, water sports champa and Zuhair’s Beach on a desert island in the lagoon.

To discover more about these chefs and to watch the rest of Soneva’s Tastemaker series, visit https://www.soneva.com/the-tastemakers/

Niyama Private Islands Maldives has announced the return of two Michelin-starred chef Heiko Nieder, who will be making his fourth guest appearance at the resort’s signature Edge restaurant.

For one night only, on July 20, Nader will serve up an exclusive five-course tasting menu paired with wine. Nader’s innovative flavour combinations are modern and light, and features dishes including lobster with melon and green curry as well as tangerine and agave with aji amarillo.

Hailing from Germany, Nader is the founding force behind The Restaurant at the Dolder Grand on Lake Zurich, where he was awarded two Michelin stars. The restaurant was also awarded 18 Gault Millau points in 2012, when Nader was named ‘Most Improved Chef of the Year’.

Niyama offers its guests haute cuisine in settings across two islands. Asian avant-garde in a treetop setting, Champagne breakfasts six meters below the ocean’s surface, tribal cuisine in the jungle and modern fine dining located half a kilometre from shore at signature restaurant, Edge.

Niyama offers more than a luxury retreat in the Maldives. Going beyond conventional concepts of lavish accommodation, sumptuous cuisines, and lavish services, Niyama presents every visitor with myriad opportunities to create their own exceptional island experience.

With twin islands Play and Chill, Niyama offers you the true luxury of choice, with everything expected from an island resort and so much more.

Chill is true to its name. You can discover new depths of relaxation at the Drift Spa, or take in a movie under the stars at the outdoor cinema. Just off the coast, enjoy a fine dining experience at Edge accessible only by speedboat, while Subsix invites you the world’s finest underwater seafood restaurant and night club.

Play provides delightful diversions for those looking for more active pursuits. On the water, you can kayak around the islands or discover why Niyama is amongst the hottest surfing destinations. Bicyclists can explore the island at their own pace, perhaps lured by the aromas from the chef’s spice gardens.

For more information, visit niyama.com or email reservations@niyama.com

Angsana Velavaru has announced plans to host multi-Michelin winning Chef Rolf Fliegauf for an exclusive guest appearance in November.

The two-Michelin starred chef brings his unmatched cooking finesse to Velavaru’s AZZURO overwater restaurant during a course of three gala dinners and two cooking classes from November 20-25.

Switzerland’s most decorated chef and Europe’s youngest Michelin star recipient, Chef Rolf is best known as the founder of the prestigious Ecco Ascona and St. Moritz restaurants in Switzerland, where his work twice earned him a two-star rating. His impact on the world of fine cooking has not gone unnoticed, with a critic from German national weekly Welt am Sonntag calling him “one of the greatest chefs of his generation”.

Herr Fliegauf’s first inkling that he was destined for the culinary arts came at an early age, having spent much of his childhood peering into pots and absorbing the craft in the kitchen of his parents’ restaurant.

With a penchant for experimentation with texture and temperature, Chef Rolf embraces the fundamentals of haute cuisine while remaining close to the principles of popular cuisine – an approach he calls “purist aroma cuisine”.

“Aroma cuisine means that every ingredient retains its original flavour,” he explains. “By combining the different components, I am able to optimally accentuate all of the flavours.”

Despite having come of age and flourished on Euro-centric cooking, the German-born chef has expanded his culinary horizons to include an appreciation for regional fare: “Not so much the ingredients, but it’s the techniques… the tradition of serving a progression of smaller dishes. I love the Asian way of eating”.

Velavaru or ‘Turtle Island’ is located in the pristine Dhaalu atoll, and accessible by a 40-minute seaplane flight from the main Velana International Airport. This 113-villa resort offers 79 island villas and 34 InOcean Villas, revealing spectacular views and direct access to the Indian Ocean.

Spoil your taste buds with fresh ocean picks at the overwater Funa restaurant, or sample international delights at Kaani. Drop in at Kuredhi bar for an exotic cocktail or two as the stars sneak into the sky.Wine and dine in the privacy of your villa, or savour romantic moments with dinner on the beach. Take off to a secluded island with a picnic basket, where powder white sand and turquoise waters set the stage for an unforgettable experience amidst the natural splendour of the Maldives.

Indulge in a myriad of Asian-inspired spa treatments at Angsana Spa. Soak in the tranquil surrounds as our therapists deftly vanquish your world-weary strain and tension, leaving you rejuvenated, energised and radiant.

With guided snorkelling safaris, get your hands wet and join in the efforts to preserve the delicate balance between man and nature. Velavaru is a famed location for turtle-nesting and has its own Marine Lab, particularly committed to protecting marine creatures like the hawksbill and green sea turtles, and coral reefs.

Seating for this rare and exclusive dining event is unsurprisingly limited. Please make your reservations by calling +960 6760028 or e-mail reservations-maldives@angsana.com.

One&Only Reethi Rah is introducing new culinary and mixology experiences as well as inspiriting events for guests to discover.

Complementing the resort’s diverse restaurants and chic bars and lounges, these new innovations offer guests the opportunity to sip expertly blended cocktails from a floating bar in their own private pool, dance on a secluded sandbank to the sounds of Buddha Bar, and to savour a selection of artisan gins at the resort’s garden-to-table restaurant Botanica.

This November, One&Only Reethi Rah will host a pop-up of the world-renowned Buddha Bar, as DJ Ravin from Buddha Bar Paris, will be on the decks setting the vibrant atmosphere for which the collection of Restaurant-Bars and Beach Clubs are famed.

The pop-up launches on November 21 at Fanditha, One&Only Reethi Rah’s exotic beach restaurant and lounge — guests can relax on carpets in the sand, chill-out swing sofas or inviting day beds to watch the sun go down while enjoying a signature Buddha Bar cocktail as the rhythms of DJ Ravin fill the air. On November 22, the pop-up cruises to an idyllic sandbank with pure white sands surrounded by turquoise lagoon waters, for an exclusive afternoon of music, dancing, cocktails and stunning sunset views. The finale on November 23 will be a full moon party held at The Beach Club, where guests can enjoy music by DJ Ravin along with a selection of Buddha Bar cocktails, chilled champagne and a fine collection of vintage rums.

For the ultimate island hideaway experience, guests can now enjoy expert mixology in the privacy of their own expansive villa, as One&Only Reethi Rah launches ‘Tropical Hours’.

Available between 6pm and 8pm, a personal mixologist will prepare tropical cocktails blended with the world’s finest liquors, from Monkey 47 to Rémy Martin and Crystal Head Vodka, served in the seclusion of guests’ overwater or beach villa. An idyllic way to start to the evening, guests can sip delectable cocktails with the backdrop of lush palms, turquoise waters and stunning views of the Maldivian sunset as it drops behind the ocean. Guests can enjoy cocktails from their personal mixologist served on the soft white sands of their private stretch of beach, on their overwater terrace overlooking the ocean, or revel in the sheer decadence of a floating bar within their private pool.

In addition to in-villa mixologists, the resort has also introduced signature cocktails for each of the diverse restaurants to perfectly complement the restaurant menu and signature flavours. Cocktails include the herb-infused white rum based ‘Herb Garden’ at Botanica, the shaken passion fruit ‘Morrocapolitan Martini’ at Fanditha, and the Japanese Sake blended ‘Otahime Sama’ at Tapasake.

An innovative new gin bar and updated natural cuisine menu has also launched at Botanica, the resort’s garden-to-table restaurant located in a hidden candle-lit potager.

With 34 different gin varieties from artisan distillers around the world to select from, paired with ingredients straight from the Chef’s Garden, Botanica’s gin menu of refreshing and surprising flavours encapsulates the restaurant’s garden concept. The resort’s in-house mixologist has paired garden-grown botanicals to match the flavours of the individual gins to curate an exciting and inventive selection to complement the restaurant’s new menu, which focuses on natural cuisine and sustainably sourced produce paired with fresh herbs and vegetables from the Chef’s Garden.

Bringing a vibrant life and energy to the shores, the resort’s buzzing monthly White Parties take the concept of island chic to new heights. At the newly introduced Havana Nights, guests can dance the night away on the beach to rumba beats while savouring fresh Cuban mojitos and the finest cigars underneath the stars. An experience made truly memorable with sparkling lights illuminating the beach and warm ocean waters mere steps away.

“One&Only Reethi Rah is a resort that offers both incredible privacy and a buzzing life and energy. We have introduced a number of innovative and exciting new experiences for guests to make their stay even more memorable,” Jan B. Tibaldi, the General Manager at One&Only Reethi Rah, was quoted in a statement, as saying.

Set on one of the largest islands in North Male Atoll, the all-villa ultra-luxury One&Only Reethi Rah resort offers an unparalleled array of luxurious options to create an unforgettable holiday. Sleek and spectacular, with unprecedented privacy, One&Only Reethi Rah inspires extraordinary journeys for the soul. From extensive outdoor adventure options, including snorkelling and diving in the exotic underwater world, to the mesmerising One&Only Spa, guests are spoilt for choice.

The resort offers 122 thatch-roofed villas and a wide range of culinary experiences, including the Botanica restaurant, which offers the ultimate in organic garden-to-fork cuisine, and Rabarbaro, which offers genuine Italian fare, as well as a superfoods breakfast menu.

Guests at One&Only Reethi Rah can also enjoy an array of spa experiences, including private sunrise yoga classes on a secluded sandbank, a ‘Twilight Spa Rendezvous’ massage experience under the stars, ‘foot rehab’ – a concept created by the resident yoga instructor and the Bastien Gonzalez therapist which combines yoga and foot massage, Barber+Blade – a men’s grooming and shaving studio and a Spa Courtyard featuring a vitality pool, outdoor sauna and steam room.

Lily Beach Resort and Spa Maldives has reopened its Vibes Bar after a major upgrade.

On October 14, the resort invited its guests to a cocktail party to celebrate the reopening of Vibes Bar, with live cooking stations and Champagne, and the sound of live band Ambaa. During the cocktail party, repeater guests, together with the resort’s General Manager Patrice Aira had the honour to cut the red ribbon.

Sporting an all-new look, the Vibes Bar is now brighter, and has a larger deck with a new covered seating area and two swimming pools — one for the adults and a small one for children. Additional features include a floor fountain for kids to play and a waterfall in the main pool.

“You can enjoy lunch and afternoon snacks at Vibes, before joining our activities! Our sports activities are running again: we offer yoga, pilates and aqua gym in the mornings, aerobic, stretching, body balance and Zumba in the afternoons. Our live band Ambaa is playing every Wednesday and our DJ on Fridays,” an announcement by the resort read.

“Come and enjoy the new Vibes Bar!”

Set on the island of Huvahendhoo in South Ari Atoll, Lily Beach is a 25-minute seaplane flight away from the main Velana International Airport. This five-star luxury resort, which perfected the Platinum All-Inclusive holiday experience, features 125 villas — both on land and over water — with private decks and open-air bathrooms with jacuzzis, canopy beds, glass floors and plunge pools. 

In close proximity to some of the most amazing dive sites in the world, Lily Beach also offers a wide range of recreational activities and plenty of relaxation options.

W Maldives has announced plans to host an exclusive culinary experience with Chef Mads Refslund, co-founder the two Michelin-starred Noma restaurant.

Chef Refslund will be at W Maldives from November 23 to December 6 as the last stop on his Asia tour, which includes visits to W Singapore, W Koh Samui and W Bangkok.

The celebrity chef, who has been recognised as one of the most creative chefs in the world, will take over W Maldives kitchen for two interactive dinners based on the concept of fire and ice.

The ‘ice dinner’, which will take place at the Fish restaurant on December 5, will focus on cold and raw products to emphasise what is inherent in the very nature of the dish. Taking place at the Fire restaurant on December 6, the ‘fire dinner’ will be more smoke dominated and will bring back the memory of Chef Refslund’s grandmother cooking with wood and charcoal.

“We are honoured to welcome a world-renowned chef of such calibre as Mads Refslund to W Maldives and look forward to thrilling our guests with his culinary sensations as we continue with our series of visiting international chefs,” W Maldives’ General Manager Anuj Sharma was quoted in a statement, as saying.

A pioneer of New Nordic cuisine, Chef Refslund describes his philosophy to cooking as “bonding rawness”, which entails bringing our natural, organic flavours of ingredients without polluting the taste with excessive preparation or cooking.

Chef Refslund was co-founder of two Michelin-starred Noma restaurant in Copenhagen, ranked amongst World’s 50 Best Restaurants four times. Shortly after Noma’s inception, he opened his own establishment, MR, which also won a Michelin star. Now living in New York, where he previously helmed NYC’s ACME and launched the Nordic food craze in the city, Chef Refslund is preparing to open his own restaurant, which will reportedly be guided by the principles of fire and ice.

Located in the North Ari Atoll, W Maldives offers 77 escapes and suites located both ashore and overwater, including 28 Wonderful Beach Oasis, 46 Fabulous Overwater Oasis, three WOW Ocean Escape and one Extreme WOW Ocean Haven (the W brand’s interpretation of the Presidential Suite). Each chic and spacious escape features infinity plunge pool.

There is a mixture of six bars and restaurants at W Maldives. Kitchen, the all-day dining bistro, and Fire, where guests have their choice of four different barbecues, provide menus for everyone’s palate. Swim up to the pool bar Wet and order a light lunch. There is even a dining option on the resort’s private desert island, Gaathafushi, or Fish, the resort’s specialty seafood restaurant set over the water and under the stars. Fifteen Below is the only underground club in the Maldives, with its own resident DJ and a sushi bar Sushi Beat.

Guests can also spoil themselves with a selection of over 125 treatments at the award-winning overwater Away Spa.

The ‘ice dinner’ costs USD 290++ per person, while the ‘fire dinner’ is priced at USD 210++ per person. For reservations, please contact the resort at reservations.wmaldives@whotels.com or on + 960 666222. 

The Far East restaurant at Kuredu Resort Maldives has introduced a revamped menu.

Executive Chef Paul and his team have made The Far East menu even better, allowing you to indulge in an even wider selection of regional delicacies and to enhance your meal with a cherry-picked choice of Japanese sake (insider’s tip: try the subtly fruity and refreshing Jozen Mizuno Gotoshi Sparkling Sake!), shochu (we love the lusciously sweet Shochu Lichiko Kogane No Imo!) and whisky, and Korean soju.

If just thinking about sampling Maldivian Reef Fish Sashimi, Maldivian Lobster Uramaki Roll, Coconut Fried Prawns and Thai Green Chicken Curry makes your taste buds dance, we better not even mention the Warm Green Tea Lava Pudding! And enjoying a good meal on the beach in the starlight in the Maldives is not too bad in and of itself either!

What’s more, if you fancy having a theatrical element added to your dining, you and your date will surely be fired up if you reserve a spot at the teppanyaki table!

Bringing together the very best Asian cuisine staples along with thoughtfully selected beverage pairing, dining at The Far East is undoubtedly an experience you should add to your Kuredu bucket list.

Located on a 1,800 metre by 325 metre remote island in the northern atoll of Lhaviyani, Kuredu is accessible by a 35-minute scenic seaplane flight from the main Velana International Airport. This 4.5-star resort has 383 rooms, including beach and water villas, making it the second largest resort in the Maldives.

The island boasts a dive and snorkel centre, a water sports centre, a spa, golf and tennis courses, a kids’ club, and an extensive choice of restaurants and bars. Kuredu guests can also dine in 5.8 Undersea Restaurant at the neighbouring Hurawalhi Maldives resort.

Veligandu Island Resort and Spa has introduced an enhanced All-Inclusive Plus package.

The enhanced package includes:

• Unlimited ‘all you can eat’ special snack menu including pizzas, burgers and ice-cream between 10am and 7pm, served in the Thundi Bar
• Unlimited ‘all you can drink’ blended drinks (milkshakes and smoothies)
• Minibar orange and mixed fruit juice
• Minibar assorted snacks

The package does not cover:

• Food from other resort restaurants, room service, the gift shops and excursions
• Beverages from room service, the gift shops, minibar items not listed above, sports centre and excursions
• Beverage not listed above, such as other liquors, liqueurs, selections from the wine list and fresh fruit juice
• Blended drinks and cocktails (premium brand spirits)

“At Veligandu Island Resort & Spa, a holiday is much more than the destination. The warm and attentive service of our team, the wide range of amenities, as well as the best value for money offered, all contribute to your perfect stay on our little part of paradise,” an announcement by the resort read.

“We genuinely appreciate your guest feedback, especially on travel platforms such as TripAdvisor and HolidayCheck, and your comments on social media platforms such as Facebook and Instagram. It is because we value your feedback so much that we are thrilled to announce the enhanced All Inclusive Plus package for our guests, starting from November 1, 2018.”

Fushifaru Maldives has appointed Francesco Cavarretta as its Director of Food and Beverage.

In his new position, Francesco will oversee the food and beverage operations, private dining and create curated dining experiences for all guests. He will introduce a new Italian dining concept and revamp the menu to keep traditional methods of cooking combined with fresh seafood from the sea, good quality produce and most importantly maintaining the balance of good taste and flavour.

“Following the Italian tradition of keeping things fresh and simple, guests will also be able to explore and taste traditional Divehi cuisine during their stay,” Francesco was quoted in a statement, as saying.

Francesco is an experienced chef with over 20 years of culinary experience in the food and beverage industry.

Born in the charming fishing hamlet of Pizzo, Calabria in 1975, Francesco’s journey started in 1998 when he left his hometown in search of an opportunity as a chef where he would be able to share his love of cooking after learning the traditional art of Italian home-cooking from his grandmother. Francesco honed his skills in the kitchen under Chef Alfredo Prostamo at Il Vicolo where he first became a Commis Chef.

Following his passion for food, he moved to the Canary Islands in Tenerife where he was given the opportunity to manage his kitchen and learn the basics of Spanish cuisine with tapas, paella and grilling fresh seafood. His next adventure took him to Livorno, Italy where he moved up the ranks to become the Head Chef and appeared on national television on ‘Taste of Channel 5’ to showcase his original Italian recipes.

Francesco’s yearn for international experience led him to Dubai and most recently to Phuket where he spearheaded major advancements both in and out of the kitchen as F&B Manager/Executive Chef and as a hotel owner.

“We are delighted to welcome Francesco to Fushifaru Maldives,” Ahmed Siaar, General Manager Fushifaru Maldives, said.

“His knowledge in the kitchen combined with his hands-on approach will allow him to satisfy our guests’ palates and offer unique dining experiences throughout the island.”

Only a 35-minute breathtaking seaplane flight away from Velana International Airport, Fushifaru Maldives is nestled between a national Marine Protected Area and three of the Maldives’ most iconic dive sites. Fushifaru Maldives is a with an endless promise of adventure, excitement, discovery and serenity all in one diverse landscape.

Merging quintessential Maldivian design with modern aesthetics, this boutique Maldivian chic resort’s 49 beach and water villas exude a sense of cosines yet luxurious in space and amenities. Each of the villas feature open-air bathrooms with indoor and outdoor showers, private verandas with dining areas and breath-taking views of the surrounding area – some villas feature private plunge pools.

Dining experiences focus on regional and international flavours to suit every taste and dietary requirement. Scrumptious breakfast buffets and palate pleasing international cuisine are offered at Korakali while flavourful Asian delicacies and mouth-watering varieties of freshly caught seafood can be savoured at Raakani. Signature cocktails and detoxtails are complemented by the best sunset views on island whilst lounging by the pool at Fanihandhi. A range of international dishes and snacks can be served straight to the privacy of your villa, 24 hours.

Heylhi Spa has five treatment rooms or sanctuaries that embody the spirit of rejuvenation; a concept inspired by the Cleaner Wrasse fish found commonly throughout the island’s reef. Designed with lush, green surroundings, the spa echoes its name Heylhi, which in Dhivehi refers to jungle-like vegetation found at the shoreline. Each treatment room resembles traditional Maldivian cottages, complete with outdoor garden bathrooms.

Vilamendhoo Island Resort and Spa has introduced an enhanced All-Inclusive Plus package.

The package includes:

• Unlimited ‘all you can eat’ special snack menu including pizzas and burgers from 10am to 7pm, served in Bonthi Bar and Sunset Bar
• Ice-cream can be enjoyed at Boashi Bar
• Unlimited ‘all you can drink’ blended drinks (milkshakes and smoothies)
• Minibar juice and assorted snacks
• One Dhangethi island excursion, scheduled regularly

The package does not cover:

• Food from other resort restaurants, room service, gift shops, minibar items and excursions not listed above
• Beverages from room service, gift shops, minibar items, sports centre and excursions not listed above
• Beverages not listed above, such as other liquors, liqueurs, premium selections of wine on the menu and fresh fruit juice
• Blended drinks and cocktails (premium brand spirits)

“Spend your days in tropical paradise with fewer worries and more value. Vilamendhoo Island Resort & Spa, the most popular resort for an unforgettable adventure, has made improvements to the All Inclusive Plus package, offering you the chance to enjoy more out of your experience,” an announcement by the resort read.

“Whether an intimate retreat with a loved one or fun vacation with family and friends, the All-Inclusive Plus package caters for your delicious buffet meals, a wide selection of beverages and fun activities to enjoy throughout your stay – the best choice for any holidaymaker.”

Located in South Ari Atoll and accessible by a scenic 25-minute seaplane transfer, Vilamendhoo is surrounded by a beautiful lagoon, an excellent house reef and long stretches of white, sandy beach. The resort offers accommodation in 184 rooms, including 30 Jacuzzi Water Villas, 30 Jacuzzi Beach Villas, 111 Beach Villas and 13 Garden Rooms.

Velaa Private Island has introduced a personalised approach to dining with their bespoke tasting menus.

As an innovative response to the autocracy that usually comes part and parcel with a dictated tasting menu, Velaa’s signature Aragu restaurant now features tasting menus based on each guests’ personal preferences. This new approach adds an element of choice to the gourmet tasting dining experience.

At first, guests select from a simple list of about 16 sustainable and quality ingredients from around the world. Diners can choose to do a flight of three or five products out of the ever-changing list of products, which range from locally-produced Maldivian Lobster, Island Coconut or Line-Caught Reef Fish to foreign- sourced Tasmanian Ocean Trout, Bresse Chicken or Japanese Saga A5 Tenderloin.

Then, lauded Chef Gaushan de Silva, who has previously worked at the two-Michelin-star Danish restaurant Noma and as the private chef to the royal family of Jordan, crafts an individual menu based on their favourite things.

“A lot of our guests wanted to enjoy a journey of a variety of flavours in different dishes, so we decided to implement this at Aragu restaurant,” Chef Gaushan said.

Tucked away within the collection of islands that form the northern Noonu atoll, Velaa Private Island is elegantly positioned to overlook enchanting vistas of a cerulean ocean. Its name derived from generations of sea turtles that flock there to nest and hatch; it is comprised of 47 private villas, houses and exclusive residences. The resort also includes a Romantic Pool Residence which can only be reached by boat.

At Velaa Private Island, all details have been considered: each villa comes with a personal butler, all services offered can be tailored to personal specifications. Attention to detail everywhere is also impeccable: stone pavements from the desert in Jordan, Indonesian flowerpots, luxury wood panelling from Borneo, and glimmering Italian marble.

Velaa Private Island offers endless exclusive opportunities. These unique offerings include the Maldives’ first and only snow room, the largest and most extensive wine collection in the region, one of the few Maldivian resorts with a private submarine, an extraordinary kids’ club conceptualised as the world’s ideal kids’ club by the owner’s seven-year-old daughter, and the only resort in Asia with a My Blend by Clarins spa.

Personalising and tailoring the entirety of the island depending on specific requirements, there is no limit to ensure the ultimate experience. Guests can sit back in the knowledge that the island’s highly trained and dedicated butlers will cater to each and every whim. Whether it is watching a spectacular fireworks display within the Maldivian night sky, dancing into the early hours with an Al fresco live music event, stepping aboard the island’s private yacht for a glamorous sunset cruise or enjoying a private, open air cinema night, anything is possible. Other interactive activities perfect for private groups include gourmet cooking classes with one of the resort’s chefs or wine tasting within the Maldives’ largest wine cellar.

For those looking to get involved in some Indian Ocean adventure, Velaa’s high-tech water toys, including the hover board, jetpack and fly board serve as the definitive adrenaline rush. While discovering the wonders beneath the island’s welcoming waters, guests can learn to dive or simply snorkel the coral rainbow.

Meeru Island Resort and Spa has introduced an enhanced All-Inclusive Plus package.

The package offers delicious meals at Farivalhu and Maalan buffet restaurants, as well as a wide selection of alcoholic and non-alcoholic beverages to enjoy throughout the stay. Exciting activities such as the Sunset Cruise, group snorkelling, windsurfing and golf driving range lessons provide ways for guests to make the most of their stay.

The enhanced All-Inclusive Plus package includes:

• Unlimited “all you can eat” special Snack Menu including pizzas, burgers and ice-cream from 10am to 7pm, served in Dhoni Bar, Hot Rock Bar and Uthuru Bar
• Blended drinks: milk shakes and smoothies
• Juice and assorted snacks from the mini bar
• One Dhiffushi excursion, regularly scheduled
• Daily (twice free) snorkelling trip to the house reef, regularly scheduled
• Free use of the nine-hole Pitch ’n Putt Golf Course (equipment included)

The package does not cover:

• Food from other resort restaurants, room service, the gift shops, excursions items not listed above
• Beverages from other resort restaurants, room service, the gift shops, the sports centre and excursions items not listed above
• Beverage not listed above, such as: other liquors, liqueurs, selections from the wine list and fresh fruit juice
• Blended drinks and cocktails (premium brand spirits)

“Meeru Island Resort & Spa maintains an outstanding reputation as one of the best all-inclusive resorts in the Maldives, where guests are afforded the luxuries of a carefree holiday experience. From November 1, you can enjoy new additions to our All-Inclusive Plus package with more value for money,” an announcement by the resort read.

“With the new additions, the All-Inclusive Plus package provides a range of food, beverages, snacks and activities to make your stay in the Maldives as carefree and unforgettable as possible.”

Located in the North Male Atoll and accessible by a 55-minute speedboat ride from the Maldives main Velana International Airport, Meeru is one of the largest resorts in the Maldives, offering its guests a variety of facilities and affordable to superior accommodation.

Hotel Asia International Culinary Challenge 2019 has been announced, with the biggest annual food and hospitality event in Maldives set to take place in October.

Organised by Maldives Exhibition and Conference Service (MECS) in association with Sri Lankan Exhibition and Conference Services (LECS) and Indian Exhibition and Conference Services (IECS), the Hotel Asia International Culinary Challenge 2019 will take place at the main convention centre of Dharubaaruge in capital Male from October 6-9.

The trade show is one of the key hospitality events in the Maldives, promoting the nation’s food, beverage, hospitality and tourism sectors. It has been endorsed by three bodies: Ministry of Tourism, Ministry of Economic Development, and the Maldives National Chamber of Commerce and Industry.

Leading resort supplier Bestbuy Maldives (BBM), which has served as the main sponsor of the event since its inception over a decade ago, is set to continue their support.

“Bestbuy Maldives remains not only a reliable supplier to the industry, but the company also provides opportunities for new talent to flourish and to showcase their talent,” a statement issued by BBM read.

This year, BBM is expected to reveal new additions to their extended portfolio of products. In 2018, the company launched two new products, Veliche and Da Vinci.

As with previous years, running concurrently with the exhibition will be the Hotel Asia International Culinary Challenge. BBM will be sponsoring a number of classes and corresponding prizes.

Endorsed by the World Association of Chefs Societies (WACS) and recognised globally as a World Chefs competition, the Hotel Asia International Culinary Challenge is an excellent opportunity for industry professionals to showcase their culinary talents and go head to head with their colleagues from some of the finest culinary establishments across the archipelago. The competition will be judged by a star-studded panel of international chefs, headed by veteran Swiss chef Alan Palmer.

Winners of the culinary challenge will receive amazing opportunities from BBM to take their skills to an international level.

BBM along with the brands they represent have sponsored these categories: Dress the Cake, Novelty Cake, Bread and Pastry Display, Dessert (Display), Tapas/Finger Food, Desserts, Hot Pasta Appetiser, Creative Asian Dish, Creative Sandwich, Team Challenge, Maldivian Dish, Young Chef, Tea Challenge, and Iced Mocktail.

BBM will also be sponsoring these main awards: Best Culinary Establishment, Most Outstanding Chef, Most Outstanding Pastry Chef, Top Maldivian Chef, and the Best Artist.

Leading resort supplier Bestbuy Maldives (BBM) has announced plans to host a Masterclass in Maldives with Michelin-starred Chef Bruno Mernard.

The Masterclass is to be held on September 28, at Hulhule Island Hotel.

During the Masterclass from 10am to 3.30pm, Chef Mernard will demonstrate a full course meal and showcase the incredible flavours that he can produce.

In addition to the culinary demonstration, Chef Mernard will conduct a Q&A session where the audience will get a unique opportunity to pick his brain and explore the immense pool of culinary knowledge a Michelin-starred chef has to offer.

With over 35 years of experience in the culinary industry, Chef Mernard is renowned around the world as one of the best in the industry with trhee Michelin Stars under his belt. Over 20 years’ experience in Asia and more than 15 years in Europe and the US, Chef Mernard now shares his experience across the world.

The Masterclass will be held free of charge and will be filled on a first come, first served basis. Limited places are available, with registration closing on September 12.

“If you’re a chef who is keen to expand your knowledge in the culinary industry, it is an absolute must for you to be present at this Masterclass,” a statement issued by BBM read.

“Bestbuy Maldives is also providing the opportunity to learn from the best and to showcase your own talent at the upcoming Hotel Asia event; be a winner.”

Meanwhile, the Hotel Asia International Culinary Challenge 2019, the biggest annual food and hospitality event in Maldives, will take place at the main convention centre of Dharubaaruge in capital Male from October 6-9.

The trade show is one of the key hospitality events in the Maldives, promoting the nation’s food, beverage, hospitality and tourism sectors. It has been endorsed by three bodies: Ministry of Tourism, Ministry of Economic Development, and the Maldives National Chamber of Commerce and Industry.

BBM, which has served as the main sponsor of the event since its inception over a decade ago, is set to continue their support.

Coco Collection has announced plans to welcome back highly renowned MasterChef Judge Monica Galetti to Coco Bodu Hithi this October.

At Coco Bodu Hithi, Monica will be hosting two delightful six-course dinners on October 22 and 25, as well as a masterclass on October 23.

Samoan-born, New Zealand-raised Monica moved to the UK in the late ‘90s to work alongside Michel Roux Jr at his two Michelin-star restaurant Le Gavroche. Today, she heads up Mere restaurant in London, serving up a fusion of South Pacific and French cuisine, and is also a judge on BBC Two’s MasterChef: The Professionals. Monica is also the author of two bestselling books: Monica’s Kitchen and The Skills.

Monica’s dinners and masterclass at Coco Bodu Hithi will be nothing short of a culinary journey, as she will be tapping into the island’s fresh seafood resources accentuated with the influence of her South Pacific heritage to create a unique menu, embellishing the resort’s award-winning restaurant Aqua’s reputation for great seafood.

Monica’s signature dish will also remain on the restaurant’s menu on a seasonal basis, ensuring that the future guests also get a taste of the specially designed menu.

Coco Bodu Hithi, the flagship property in Coco Collection’s portfolio, is a chic retreat where you reconnect with yourself, your loved ones and the wonder of the natural world. Translating island life into contemporary sophistication, the resort, which is accessible by a 40-minute speedboat ride from the main Velana International Airport, offers 100 villas that are surrounded by the calm view of the lagoon and the soothing sound of the waves.

With seven restaurants and bars, Coco Bodu Hithi celebrates and offers a variety of exquisite cuisines, taking inspiration from the Maldives and further afield.

An award-winning wellness zone on stilts over the clear water, Coco Spa is a sanctuary for the soul. Mindful of the healing properties of nature and the ocean, the spa is designed to retreat for an escape, whether a massage in one of the eight treatment rooms or yoga on the pavilion overlooking the ocean and beach. With a range of products from the Paris label Thémaé combining the healing properties of tea, therapists at Coco Spa are trained in techniques to treat the mind, body and soul. An overwater gym within the zone inspires guests to keep up with their regime of active well ness when away on a holiday.

To book your exclusive dinner by Monica, please contact reservations@cococollection.com