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.
Lily Beach Resort & Spa has announced a culinary collaboration with Chef Grégoire Berger, chef and co-owner of the Dubai restaurant Kraken.
Known for progressive French cuisine influenced by the ocean, Berger has received a Michelin star in the Michelin Guide Dubai from 2022 to 2024. His restaurant has also been included among the World’s 50 Best Restaurants, while his work has received recognition through several international culinary awards.
Berger’s approach draws on the sea as a source of ingredients, ideas and presentation. His menus combine French culinary techniques with marine influences, with each dish developed around a narrative connected to the ocean.
As part of his visit to Lily Beach in August 2026, Berger will host a fine-dining dinner for a limited number of guests. He will also introduce a signature dish at AQVA Bar & Restaurant during the collaboration.
The programme forms part of Lily Beach’s efforts to expand its culinary offering and introduce visiting chefs and dining concepts to guests in the Maldives.
Located in South Ari Atoll, the resort will provide guests with an opportunity to experience Berger’s cuisine within its all-inclusive hospitality concept. The collaboration will combine his Michelin-recognised approach with the resort’s existing food and beverage programme.
Lily Beach Resort & Spa has established its hospitality offering around its premium all-inclusive model, supported by a range of dining venues. Its restaurants offer overwater dining, international buffet selections, seafood and Asian-inspired dishes.
The resort’s culinary programme is supported by the Platinum Plan, an all-inclusive package that includes dining experiences, a selection of wines and spirits, excursions and personalised services.
Through the collaboration with Berger, Lily Beach aims to add another dining experience to its guest programme while continuing to develop its position within the Maldives’ luxury hospitality market.
Meyyafushi Maldives invites guests to discover an exclusive culinary destination nestled six-metres beneath the surface and surrounded by coral reefs and the vibrant marine life of the Maldives, BUBBLE offers an immersive dining experience where culinary excellence meets the wonders of the underwater world.
More than a restaurant, BUBBLE is a journey – one where guests can savour carefully curated menus for breakfast, lunch and dinner while watching tropical fish, sharks and other marine species glide past panoramic underwater views. Combining innovative gastronomy, elegant design and the natural beauty of the ocean, BUBBLE has quickly become one of Meyyafushi’s most captivating experiences.
At the heart of this culinary concept is Chef Shiv Negi, Culinary Director of Meyyafushi Maldives. With over two decades of international culinary experience across some of the world’s most respected hospitality brands, Chef Shiv brings a wealth of expertise, creativity and leadership to the resort’s dining. Having held senior culinary positions with renowned names including Oberoi Hotels, Taj Hotels and other international five-star properties, Chef Shiv is known for creating memorable dining experiences that blend innovation with authenticity. Throughout his career, he has successfully led multicultural culinary teams, developed award-worthy dining concepts and championed exceptional guest experiences.
“BUBBLE represents everything we love about dining in the Maldives,” says Chef Shiv Negi, Culinary Director at Meyyafushi Maldives. “The setting is naturally spectacular, but our goal is to ensure that the cuisine is equally unforgettable. Every dish has been thoughtfully crafted to complement the experience, combining premium ingredients, refined techniques and a sense of discovery that mirrors the underwater world surrounding our guests.”
The menus at BUBBLE celebrate exquisite flavours while drawing inspiration from the rich bounty of the Indian Ocean. Guests can expect beautifully presented dishes showcasing fresh seafood, premium meats, seasonal produce and contemporary culinary artistry, all paired with attentive service and breathtaking surroundings.
BUBBLE forms part of Meyyafushi Maldives’ growing collection of distinctive dining experiences, which include Mediterranean cuisine at Thaana, Asian specialities at Alif, the Raa Wine Cellar, and immersive culinary journeys designed to delight. Beyond exceptional dining, BUBBLE also provides a unique and memorable setting for life’s most cherished moments, available for exclusive private events, romantic underwater proposals, intimate celebrations, and even underwater wedding ceremonies, creating unforgettable experiences beneath the surface of the Indian Ocean.
As one of the Maldives’ newest luxury island destinations, Meyyafushi redefines hospitality through unique and meaningful experiences and creating memorable moments for guests.
This December, Kandolhu Maldives is set to host an extraordinary gastronomic event in collaboration with celebrated German Chef Benjamin Peifer. Recently named Chef of the Year 2025 by Gault & Millau, Peifer brings his highly distinctive culinary vision to the Maldives. His signature approach masterfully blends traditional Japanese techniques with carefully selected regional ingredients, with all dishes prepared over an open fire to create intense aromas and complex flavour profiles.
Benjamin Peifer’s journey from a baker’s apprentice to a two-star Michelin chef has forged a unique path in the world of high-end gastronomy. At his restaurant, Intense in Wachenheim, he creates an original fusion where traditional Palatinate pub fare meets Japanese haute cuisine. His goal is to deconstruct regional tastes into their core components and reimagine them, resulting in dishes that are both comforting and excitingly new.
Peifer’s culinary style is deeply connected to his personal history. After an unfulfilling start as a baker, he found his calling in the restaurant industry, drawn to its creativity and immediate feedback. He honed his skills at establishments like Zum Schwanen and Ketschauer Hof before opening Intense in 2017 with his wife, Bettina, who serves as the restaurant’s maître d’ and sommelier. He is known for reinterpreting everyday ingredients with exceptional technique and imagination, aiming to showcase the potential of what is readily available.
The collaboration features two distinct evenings of epicurean excellence, both beginning with a personal Meet & Greet. The first event on Saturday, 26 December, presents a bespoke four-course dinner, while the second evening on Tuesday, 29 December, offers an elevated five-course Wine & Dine experience. In keeping with Chef Peifer’s “no menu, trust the chef” philosophy, guests are invited to embrace a spontaneous and immersive culinary journey.
Discerning travellers and epicureans are encouraged to secure their reservations early to partake in this perfect blend of Maldives luxury and Michelin-starred artistry.
-
Celebration1 week agoFinding your #JoyMagenta: Why the Maldives is the ultimate global capital for wellness
-
Awards1 week agoSun Siyam earns prestigious design accolades at International Property Awards
-
News6 days agoNiyama invites travellers to explore the Maldives with new summer escape package
-
News1 week agoSirru Fen Fushi unveils summer getaway offer for couples and families
-
News6 days agoOZEN RESERVE BOLIFUSHI and OZEN LIFE MAADHOO earn Tripadvisor Travellers’ Choice honours
-
Action6 days agoAnantara Dhigu partners with rrreefs on 3D-printed reef restoration project
-
News6 days agoFrom Shipwreck to Living Reef: Siyam World launches ambitious marine restoration project
-
News6 days agoGlobal Wellness Day at Joy Island features giant floating breakfast experience