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Vakkaru Maldives to host ‘Going Beyond Chocolate’ experience with Harrods London’s Alistair Birt

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Vakkaru Maldives has announced plans to open its shores to Alistair Birt, Head Pastry Chef of Harrods London, in October.

Guests on the island from October 22-25 will be in for a treat as they embark on a journey to discover this ancient food of the Gods with Alistair through a series of experiences curated exclusively for Vakkaru Maldives. From “Bean-To-Bar Chocolate Masterclasses” and “Cacao Cocktails” overlooking the Maldivian sunset, to a “Chocolate Degustation” and an afternoon in the sun with Alistair’s “Chocolate Ice Cream Pop-up Parlour”, Vakkaru Maldives will transform into an immersive chocolate playground for guests of all ages.

As an Ambassador for Cacao Barry — a gourmet brand of the Barry Callebaut group, which is a world-renowned chocolate producer for professionals since 1842 — Alistair will be using Cacao Barry chocolates and the recently discovered ruby chocolate by Barry Callebaut — the first new type of chocolate in 80 years — for this exclusive island experience.

Alistair’s rise in the culinary world began in 2010 when he won the Royal Academy of Culinary Arts’ Annual Awards of Excellence. During his time with renowned British chocolatier William Curley, Alistair rose through the ranks to become Head Chocolatier and went on to represent the UK at the 2015 World Chocolate Masters Final. In 2015, Alistair was awarded the coveted Acorn Award — a 30 under 30 award for individuals making waves in the hospitality industry.

In 2016, Alistair joined Harrods, the world-famous department store in Knightsbridge, London, as Head Pastry Chef. He oversees a large talented pastry team and multiple award-winning outlets. He is heavily involved in the continued roll out of Harrods’ new food strategy and the historic food halls redevelopment programme where he completely redeveloped over 200 lines of bakery and patisserie items.

Now successfully training and coaching his own team into competitions, Alistair is developing the next generation of young chocolatiers and pastry chefs. Very recently, one of his protégés at Harrods, Benjamin Dufour, won the 2019 UK & Ireland Junior Chocolate Masters competition under his coaching.

October 22: Bean-To-Bar Chocolate Masterclass at Vakkaru Reserve

Hosted in an intimate setting at Vakkaru Reserve — the resort’s wine cellar surrounded by rare and vintage wine — this very exclusive masterclass by Alistair will take guests on a journey through the origins of chocolate from around the world; from the preparation of the beans in the cocoa plantations to the roasting of cacao beans. Guests will also learn about conching — a process where cacao butter is mixed under heat into a fine chocolate liquor — and tempering — a crucial step to achieve the perfect gloss and shininess of chocolate.

Vakkaru Reserve. PHOTO/ VAKKARU

Throughout the masterclass, guests will also learn more about Cacao Barry’s commitment to “Thriving Nature”, a sustainability programme addressing the challenges facing the cocoa industry where the brand is on a mission to become carbon neutral by 2025 by creating enough of an impact to offset its carbon footprint. Cacao Barry’s goal is also to become forest neutral by that time by eradicating deforestation in the supply chain and participating in reforestation efforts in cocoa-producing areas.

Its core range, Purete, is how Cacao Barry best expresses this commitment where 100 per cent of its cocoa is sourced sustainably and is traceable. For every kilo of Pureté sold, a premium goes towards training farmers to protect plantations and increase their income in partnership with the Cocoa Horizons Foundation.

Salted caramel chocolate tart by Alistair. PHOTO/ VAKKARU

Ending the masterclass on a sweet note, Alistair will work with each guest to create their very own personalised chocolate truffles using Cacao Barry’s line of Origins: the Mexique 66 per cent Origin Dark Chocolate Couverture, the Tanzanie 75 per cent Origin Dark Chocolate Couverture, and the Ghana 40 per cent Milk Chocolate Couverture.

October 23: Cacao Cocktails at Lagoon Bar

Whilst overlooking a surreal Maldivian sunset at the resort, sip on chocolate-infused cocktails like the “Cocoa Old Fashioned” made with cocoa nib-infused whiskey, bitters, sugar and a twist of orange, or the “White Chocolate Pina Colada” made with Cacao Barry’s Zéphyr 34 per cent White Chocolate, white rum, coconut cream and pineapple, or take the plunge with the “Plantation Fever” made from chocolate liquor, dark rum, lime juice and chipotle syrup cocktail.

Guests will also have the option of trying Alistair’s take on the classic Margarita with his “Frozen Chocolate Margarita”, a cocktail laced with delicious chocolate liquor, tequila, cream, orange and lime.

Also on the list will be the refreshing “Chilled Mint Chocolate”, made with Cacao Barry’s Tanzanie 75 per cent Origin Dark Chocolate Couverture, mint infused milk and vanilla, making it the perfect mocktail for members of the resort’s Parrotfish Club – Vakkaru’s exclusive club for very special guests between the ages of 3 and 12.

Lagoon Bar at Vakkaru. PHOTO/ VAKKARU

October 24: Chocolate Degustation at Vakkaru Reserve

Hosted by Alistair and Island Sommelier Stefanie Weisner, Alistair’s chocolate degustation menu is an experience for the senses with three bespoke chocolate desserts.

Starting off the dinner with some of Vakkaru Reserve’s signature dishes, Alistair’s desserts will then begin with “The Vakkaru”, a playful take on the coconut with a Maldivian mango compote centre to celebrate his week at Vakkaru, made using Cacao Barry’s Mexico Origin 66 per cent Dark Couverture Chocolate paired with a dessert wine. It will be followed by the Chocolate Moelleux Tart, a heart-warming chocolate moelleux tart made using Cacao Barry’s Tanzanie 75 per cent Origin Dark Chocolate Couverture, Maldivian chilli and spice-roasted pineapple, and served with a light sparkling wine.

Chocolate macaroons by Alistair. PHOTO/ VAKKARU

Alistair will end the indulgent night with his take on a classic British dessert – a ruby Eton Mess. The ruby is a completely new taste and colour for chocolate, born from the ruby cocoa bean – to achieve an intense pink colour with no additional colourants or fruit flavourings. Presented live on the table, in billowing curls of mist from dry ice, the Ruby Eton Mess promises a sensorial high for the epic end to an extraordinary dinner.

October 25: Chocolate Ice Cream Pop-up Parlour by the Pool

A limited-edition collection of Alistair’s bespoke chocolate ice cream will be made fresh on the island using ingredients from the resort’s organic farm. In an interactive and immersive experience, guests will be able to create their very own ice cream flavour using a combination of a very special chocolates.

Poolside dining at Vakkaru. PHOTO/ VAKKARU

This 2019, Vakkaru kicked off its collection of curated, ultra-immersive and cherishable guest experiences in partnership with guest experiences specialist, The Magnolia Creative Collaborations. The debut experience in August features Pilates pioneer Yasmin Karachiwala, who is fondly referred to as the “fitness guru to the stars”.

Guests can watch out for more experiences from culinary greats, wellness mentors and scent experts, as well as luxurious fashion collaborations and exquisite artisanal pop-ups. Through these experiences, Vakkaru Maldives aims to inspire guests to create timeless memories, effortlessly.

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.

To experience “Going Beyond Chocolate” with Alistair Birt, guests can book Vakkaru’s Beach Villas starting from USD 533++ or Over Water Villas starting from USD 612++ per night including breakfast for two persons. For reservations and general information, please visit vakkarumaldives.com or contact reservations@vakkarumaldives.com.

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W Maldives welcomes acclaimed ‘Dessert King’ Reynold Poernomo for Flavours Unscripted culinary takeover

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W Maldives is turning up the flavor dial this August with a high-profile culinary collaboration that is equal parts bold, artful, and wildly indulgent. As part of the resort’s Dare To Taste programming under the Flavors Unscripted series, W Maldives will welcome acclaimed chef and culinary creative Reynold Poernomo for a two-part takeover on August 10 and 12, 2025. This exclusive collaboration is set to redefine island dining—one plate at a time.

Born in Indonesia and raised in Sydney, Chef Reynold is no stranger to pushing culinary boundaries. A self-taught prodigy who rose to fame as a finalist on MasterChef Australia, he quickly became known as the nation’s “Dessert King” for his intricate, art-driven creations. In 2016, he co-founded KOI Dessert Bar with his family, which has since become one of Sydney’s most iconic culinary destinations with a cult following. The brand expanded in 2017 with KOI Dessert Kitchen, a production space that also hosts exclusive masterclasses and guest chef collaborations. Reynold’s approach to food is anything but ordinary—his plates are immersive, imaginative, and unapologetically bold. This August, he brings that same creative fire to W Maldives.

The main event unfolds on August 12, when guests will have the rare opportunity to experience Chef Reynold’s culinary artistry firsthand at FISH, the resort’s signature overwater venue renowned for its sustainable ocean-to-table fine dining. For one night only, Chef Reynold will present a specially curated three-course dinner inspired by island ingredients, global technique, and his unmistakable visual flair. Guests can expect bold plating, layered flavors, and a few unexpected turns—this is Reynold unleashed, Maldives-style.

As part of this exclusive collaboration, W Maldives presents Marriott Bonvoy Moments–a once-in-a-lifetime experience for members to bid on a Private Castaway Dining Experience with Chef Reynold, paired with a luxurious four-night villa stay in a Premier Overwater One-Bedroom Villa from August 9 to 13, 2025. The package includes roundtrip shared seaplane transfers from Velana International Airport, daily breakfast, and a one-time signature treatment at AWAY Spa for the bid winner and their guest.

The highlight of the stay begins on August 10, with an intimate starlit dinner on Gaathafushi, W Maldives’ private castaway island, where Chef Reynold will personally host and curate a bespoke tasting menu. On August 12, the duo will receive front-row seats to his culinary showcase at FISH. With only one package available, anticipation is high and competition will be fierce.

To mark the collaboration, Chef Reynold will also unveil an exclusive signature dessert, created just for W Maldives and available on the menu for six months following his visit. Daring, decadent, and destined to be the most photographed dish on the island, it is a lasting tribute to this unforgettable partnership.

“There’s something electric about the Maldives—its textures, its moods, its light,” said Chef Reynold Poernomo. “This menu is my response to that. A dreamscape of flavor brought to life through technique, imagination, and a little island heat.”

Amila Handunwala, General Manager of W Maldives, added, “At W Maldives, we’re all about pushing boundaries—on the plate, behind the bar, and in the guest experience. Reynold brings a daring, creative energy that aligns perfectly with our vision. This isn’t just a dinner; it’s a story told in flavor.”

This collaboration is part of Flavors Unscripted, W Maldives’ platform for culinary expression where global tastemakers meet untamed island creativity and nothing is ever scripted. It is food without rules. Flavor without borders.

Tucked away in the heart of the North Ari Atoll and a 25-minute scenic seaplane journey from Velana International Airport, W Maldives is a bold luxury escape featuring 77 private villas—each with a plunge pool and unobstructed access to the Indian Ocean. Following a recent design refresh, the resort seamlessly blends contemporary luxury with the island’s raw natural beauty.

Members can now bid for a Private Castaway Dining Experience with Chef Reynold Poernomo and a four-night stay at W Maldives until July 21, 2025 through Marriott Bonvoy Moments.

Guests looking to stir things up in paradise can book the Stay, Dine, and Fly package, which includes daily breakfast, a three-course dinner, and roundtrip seaplane transfers. For more information, visit www.wmaldives.com or contact reservations.wmaldives@whotels.com.

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From garden to gourmet: Dusit Thani Maldives celebrates local, responsible cuisine

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Widely recognised as a premier luxury resort in the Maldives, Dusit Thani Maldives is redefining the concept of sustainable dining. Central to the resort’s culinary ethos is a strong commitment to sourcing ingredients locally and responsibly, crafting exceptional, globally inspired dishes that reflect the natural abundance of the Maldivian archipelago.

Located just a short stroll from the resort’s kitchens, the organic Chef’s Garden thrives with fragrant herbs, edible flowers, vegetables, and fruits. Ingredients such as lemongrass, basil, papaya, and chillies are carefully hand-harvested at peak ripeness, ensuring that vibrant flavour and freshness are brought directly to the plate.

All fish featured on the resort’s menus is sustainably sourced from within the Maldives, provided by local fishermen who utilise traditional, low-impact fishing techniques. Wherever possible, produce is also procured from Maldivian farmers—an approach that supports island communities, reduces carbon emissions, and celebrates the rich biodiversity of the atolls.

“Our approach is rooted in a respect for the land and sea,” explains Executive Chef Olivier Portret. “Every dish reflects the story of the Maldives—not just its flavours, but its culture and its people. We want guests to experience something truly meaningful with every bite.”

Guests can enjoy these thoughtfully sourced ingredients across a variety of dining experiences, from fine Thai cuisine at Benjarong, to freshly grilled seafood served al fresco at Sea Grill, or even through interactive cooking classes led by the resort’s culinary team.

Through this garden-to-table philosophy, Dusit Thani Maldives offers more than exceptional cuisine—it fosters a deeper connection to place, purpose, and the planet. This commitment not only sets the resort apart as one of the finest in the Maldives, but also as a destination where sustainability and luxury exist in perfect harmony.

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Savour July: Exceptional dining awaits at Barceló Nasandhura Male

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Located in the vibrant heart of Malé, Barceló Nasandhura is fast becoming a sought-after destination for dining, casual coffee catchups, and laid-back city experiences. This July, guests are invited to indulge in a series of exclusive promotions across the hotel’s distinctive food and beverage outlets, the perfect opportunity to discover what’s on offer.

At Oivaru, the hotel’s signature all-day dining restaurant located on the 3rd Floor, guests can treat themselves to an irresistible Chocolate Dessert Station, available during dinner service from 4th to 7th July only. A decadent addition to the renowned international buffet, it promises to satisfy every sweet tooth. To complement the dining experience, enjoy live music on selected evenings, creating the perfect atmosphere for a relaxed, flavorful night out.

To mark World Chocolate Day on 7th July, a special Chocolate Indulgence Station will be set up in the Nasandhura Lobby from 4 PM to 8 PM. Featuring free tastings and handcrafted desserts by the hotel’s renowned pastry chef, the experience is open to all guests and walk-ins. Guests can also purchase limited-edition treats while enjoying a beautifully styled chocolate-themed setup designed for sweet moments and social sharing.

Alimas Coffee Lounge is the ideal spot to escape the city heat. From 20th to 26th July, enjoy 10% off all ice creams, making it the perfect excuse to cool down with a sweet treat in style.

For those seeking elevated views and an unforgettable ambience, B.Heaven, the hotel’s rooftop lounge, offers signature mocktails and light bites, best savored with panoramic sunset vistas. On selected evenings, the energy rises with live DJ performances, making it the perfect setting to unwind, socialize, or celebrate under the stars.

This July, Barceló Nasandhura invites you to experience a taste of Malé’s most exciting culinary and social destination.

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