Gastronomy
Six Senses Laamu hosts a trio of celebrity chefs for cxclusive culinary events in the Maldives
Maldives.net.mv – At a series of events during September and October 2013, Six Senses Laamu will be presenting a culinary coup, with three celebrity chefs introducing their respective unique cuisines. The dining events and learning experiences will be exclusively for guests of the resort.
Set in two periods, the first will be from 11th to 17th September and will feature the renowned TV chef and author Paul Merret, together with Anton Manganaro from London’s prestigious BAFTA 195 Piccadilly venue. They will create signature dinners at LEAF, and cooking classes at Zen.
The second sector of culinary events will be from 9th to 16th October 2013, and will feature Chef Joe Barza – innovative advocate of new Lebanese cuisine. He will also be presenting signature dinners at LEAF and a cooking class at Zen.
The venue for these memorable menus is LEAF restaurant, a symphony of rustic wood and palm-thatched roof perched above the resort’s organic garden. Maldivian fishermen and farmers are the source for many of the local ingredients. Guest participation at dinner is US$135++ per person.
Cooking classes will be held at Zen, on the upper deck of the unique overwater village, which also offers inspiring tropical vistas over the translucent lagoon waters. Class attendance is US$130 per person.
Special accommodation packages are offered, and for a minimum seven-night stay there is a savings of 15% off the best available rate, with breakfast included. An additional 10% savings applies to bookings made sixty days or more in advance of the arrival date. More details are available at http://www.sixsenses.com/
More about our Celebrity Chefs:
Chef Paul Merret has an impressive background in the restaurant world having worked with some of London’s top chefs, including Peter Kromberg and Gary Rhodes.
Paul’s media career began with a one off appearance on Channel 4’s Light Lunch. Since then Paul has been involved in many television projects including a ten-part BBC2 series named The Best, three series of Ever Wondered About Food on BBC1, Family Supercooks and most recently presenting Economy Gastronomy on prime time BBC2. Alongside this, Paul has been a regular contributor on Market Kitchen, ITV’s Sunday Feast, Perfect and Saturday Kitchen as well as appearing on both BBC Breakfast and GMTV.
Paul is also a keen author and his first book, Using The Plot was published in 2007. Economy Gastronomy followed, which has its foundation in the BBC Television series of the same name, which was hosted and written by Paul alongside Allegra McEvedy. Paul is currently writing his third book.
Paul now owns and runs The Victoria Public House – Dining Room and Hotel near Richmond Park in West London, which won Best London Gastro Pub 2011 in the Great Pub Awards.
Chef Anton Manganaro started his culinary career at the Royal Garden Hotel with David Nichols, formerly of the Ritz and now at the Mandarin Oriental Hyde Park Hotel. Since then he has worked with many of the well-known chefs of our time, including Gunther Schlender of Rue St Jacques, Paul Gayler of Inigo Jones and The Lanesborough, as well as Gary Rhodes and Anton Mosimann.
For five years he worked with Paul Merrett at Interlude and the Greenhouse achieving a Michelin star. He also travelled the world working in private households before he headed up the kitchen at BAFTA 195 Piccadilly, where he has been head chef for the last 7 years.
Anton prides himself in using only the freshest, and most seasonal ingredients and supports many charities and organisations to promote wellbeing in farming and sustainability. Whilst he enjoys the exciting innovations of contemporary cuisine, he places great emphasis on his classical background.
After 21 years in the industry he is very keen to pass on his knowledge to the next generation of up-and-coming chefs. He works with students of West Thames College who train alongside his team in the BAFTA 195 Piccadilly kitchen.
Chef Joe Barza is an innovative advocate of new Lebanese cuisine. He earned his degree at the School of Hotel Management in Beirut, Lebanon and has become a Master Chef specialising in Lebanese cuisine. He has more than twenty-two years of professional cooking and kitchen management experience, leadership qualities and professionalism, backed by a consistent record of achievement.
Trained by Pierre Pomel, Marc Veyrat, Jean-Pierre Jacob, Pierre Marin and Chicho Sultano, Joe Barza has become a teaching instructor himself as well as a training and development specialist.He has worked alongside Paul Bocuse, Alain Ducasse, Pierre Gagnaire, Joel Robluchon and Alfons Schuhbeck. In 2008, Chef Barza was the head of the delegation at the Bocuse d’Or.
Chef Barza has become a name synonymous worldwide with progressive Lebanese Cuisine. Globally recognised, with a perfect balance of passion, wittiness and creativity he brings a mix of tradition and modernism, elegance and warmth to Laamu’s dining experiences. He combines simplicity and innovation where he uses alternative ingredients instead of usual ones, to create new recipes.
JW Marriott Maldives Kaafu Atoll Island Resort welcomes an exceptional celebration of Vietnamese cocktail craftsmanship from September 17 – 19, as The Enigma Mansion brings its distinctive approach to modern mixology to the shores of the Maldives.
Recognised among Asia’s 50 Best Bars, The Enigma Mansion has been redefining the cocktail experience since 2022, blending Vietnam’s rich regional flavours with contemporary techniques and an unwavering commitment to hospitality. The bar ranked No. 93 on Asia’s 50 Best Bars 2025 list, alongside recognition from Top 500 Bars and Tatler Vietnam.
Leading the experience is Bien Ngoc Vu, known as Will — Co-Founder and General Manager of The Enigma Mansion. An award-winning bartender, entrepreneur, and beverage innovator, Will was crowned World Class Vietnam Champion in 2021 and is a multiple-time national bartending champion. His approach to cocktail craft is rooted in creativity, regional ingredients, and advanced techniques, helping shape the evolving cocktail culture of Vietnam while establishing The Enigma Mansion as a destination for innovative beverage experiences.
Joining Will is Jason Le Quang Truong, Head Bartender at The Enigma Mansion and a Saigon-based bartender celebrated for his inventive approach to modern mixology. At the heart of the bar’s beverage program, Jason brings together regional ingredients, refined presentation, contemporary techniques, and thoughtful flavour development to create distinctive cocktails that reflect the character of Vietnam.
Guests are invited to join this exclusive three-day showcase, where each evening reveals a new dimension of Vietnamese cocktail artistry. At Nikkei Bar, golden hour comes alive with an exclusive sunset activation and uniquely crafted cocktails that spark connection. The next evening unfolds in JW Garden, where freshly picked ingredients from the resort garden transform into refined creations. The finale at Wahoo Bar offers an elegant beachfront setting, where tropical cocktails meet a breathtaking horizon for a serene close to the experience.
“We are delighted to welcome The Enigma Mansion to JW Marriott Maldives Kaafu Atoll Island Resort. This collaboration reflects our commitment to curating exceptional beverage experiences that celebrate global craftsmanship,” said Arup Chakraborty, Director of Food & Beverage.“By bringing inventive cocktails to our signature venues, guests will experience not only creativity and innovation but also the artistry and passion that define world–class hospitality in the Maldives.”
This partnership invites guests to discover the artistry behind each pour through a distinctly contemporary lens. From the precision of modern techniques to the richness of regional ingredients, every cocktail becomes an expression of place, craftsmanship, and discovery.
For more information, please visit the resort’s official website.
JW Marriott Maldives Kaafu Atoll Island Resort is set to unveil a renewed identity for Riva on 30 August 2026, repositioning the restaurant as a Mediterranean dining destination under the culinary direction of Executive Sous Chef Cristiano Goattin.
Meaning “shore” in Italian, Riva’s new concept draws on the relationship between the Mediterranean and the Maldives, with a menu combining Mediterranean culinary traditions, Maldivian seafood and produce grown on the island.
Leading the culinary transformation is Italian chef Cristiano Goattin, whose career spans more than two decades across hotels, resorts and restaurants in the Gulf and Asia. His experience includes roles with Marriott, Jumeirah, Hilton and The Luxury Collection.
Drawing on his Italian background and international experience, Goattin has developed Riva’s menu around Mediterranean techniques, regional ingredients and produce sourced from the Maldives.
“Riva represents both a personal and professional journey,” said Goattin. “It is about bringing the spirit of Mediterranean to the Maldives in a way that feels genuine, rooted in place, and mindful of the environment. My goal is to create dining experiences that are simple, honest, and memorable, where guests can taste the connection between two shores.”
The menu places Maldivian seafood alongside Mediterranean ingredients including Greek olive oils, Sicilian lemons and aged balsamic, complemented by fresh herbs and greens grown at the resort’s JW Garden.
Among the dishes are Signature Seafood Stew and Half Lobster Tagliatelle, with the menu designed to combine traditional Mediterranean flavours with ingredients available locally and regionally.
The restaurant’s interiors have also been developed to reflect its Mediterranean direction, incorporating whitewashed textures, weathered wood and blue accents. An open-air deck provides an oceanfront setting for sunset dining, alongside indoor seating.
Srikanth Devarapalli, General Manager of JW Marriott Maldives Kaafu Atoll Island Resort, said the transformation forms part of the resort’s approach to developing its dining experiences.
“We believe that luxury is ever-evolving, and we are continually innovating our offerings to create experiences that feel fresh, meaningful, and deeply connected to our destination. At Riva, the sea becomes a bridge between two shores, bringing together the vibrant soul of the Mediterranean and the tranquil beauty of the Maldives. Through simple, honest flavors, warm hospitality, and unforgettable oceanfront settings, we invite guests to slow down, savor the moment, and celebrate life’s most meaningful connections,” said Devarapalli.
The renewed Riva will begin welcoming guests under its Mediterranean concept from 30 August.
Following his first visit earlier this year, award-winning Danish chef Jesper Koch returns to Vakkaru Maldives from 26 October to 5 November 2026, bringing the next chapter of his collaboration with the resort directly to guests.
Chef Jesper first visited Vakkaru in July, spending nearly two weeks working closely with the resort’s culinary and service teams. Centred on knowledge sharing and collaboration, his time on the island laid the foundation for this autumn’s programme and a series of dining experiences created for guests.
At the heart of his second visit will be three five-course tasting-menu evenings on 29 October, 1 November and 3 November, held at Vakkaru Reserve, the resort’s award-winning wine cellar. Home to one of the Maldives’ most exceptional wine collections, Vakkaru Reserve spans 680 Old and New World labels and has been recognised with Wine Spectator’s Best of Award of Excellence for six consecutive years.
Working alongside the resort’s culinary team, Chef Jesper will bring together his Danish and Nordic culinary roots with the flavours and character of the Maldives, incorporating local ingredients, produce from Vakkaru’s Organic Farm, locally sourced seafood and regional influences where they naturally complement each dish. Separate wine and non-alcoholic pairing options are also being developed to accompany the menus.
The programme will begin on 27 October with a cocktail reception, offering guests the opportunity to meet Chef Jesper and welcome him back to the island before the series of dinners begins.
For Chef Jesper, his return is an opportunity to build on the connection established in July. “My first visit gave me the opportunity to spend time with the team, exchange ideas and experience the spirit of Vakkaru first-hand. Returning now feels like a natural continuation of what we started. I am looking forward to being back in the kitchen and, most importantly, to sharing our work with guests through these dinners.”
Teddy Susanto Wiryawan, General Manager of Vakkaru Maldives, added: “Chef Jesper’s first visit allowed us to establish a strong connection and lay the foundations for this collaboration. His return now brings that work to our guests. These evenings will offer them the chance to experience his distinctive approach to cooking and discover what can emerge when two culinary teams come together with a shared passion for hospitality.”
Regarded as one of Denmark’s most influential gastronomic figures, Chef Jesper brings more than three decades of experience spanning hospitality, gastronomy and entrepreneurship. He is known for combining Nordic culinary traditions with contemporary techniques and a distinctive approach to flavour.
His career has earned him wide recognition, including leading Restaurant Syttende to Michelin recognition, being named Danish Chef of the Year, representing Denmark at the Bocuse d’Or competition, receiving an Honorary Diploma from the Danish Gastronomic Academy, and being recognised as “Chef’s Chef” by the Danish Gastronomy Foundation. He is also widely known as a long-standing judge on the Danish edition of MasterChef.
Set within the UNESCO Biosphere Reserve of Baa Atoll, Vakkaru Maldives continues to bring new perspectives to its dining experiences through collaborations with leading culinary talent from around the world. Chef Jesper’s return marks the next stage of a partnership that began with an exchange of ideas and now comes to life at the table.
For further information about the resort, please visit vakkarumaldives.com or contact reservations@vakkarumaldives.com to make a reservation.
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