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.
This November, Hideaway Beach Resort & Spa will welcome acclaimed Japanese Chef Kanji Kobayashi, owner-chef of Villa Aida in Wakayama Prefecture, for two exclusive evenings celebrating the artistry, seasonality and refined traditions of Japanese cuisine.
Taking place on 10 and 14 November 2026, the intimate culinary experience will feature a meticulously crafted six-course fine dining menu, offering guests the opportunity to discover Chef Kanji’s distinctive approach to Japanese gastronomy in the spectacular surroundings of Hideaway.
At the heart of Chef Kanji’s culinary philosophy is a deep respect for nature and the Japanese tradition of appreciating ingredients at their finest moment. Each course will showcase carefully selected seasonal produce through refined techniques and elegant presentation, creating a harmonious journey of flavour, texture and craftsmanship.
From delicately prepared seafood to thoughtfully composed signature creations, the menu will bring together authentic Japanese culinary traditions with Chef Kanji’s contemporary expression. Each dish will reflect a balance between simplicity and sophistication, allowing the character and seasonality of the ingredients to take centre stage.
The exclusive dinners form part of Hideaway’s commitment to creating exceptional gastronomic experiences, bringing distinguished culinary talent to its private island retreat in Haa Alifu Atoll. Against a backdrop of pristine beaches, lush tropical surroundings and the Indian Ocean, the evenings promise an intimate celebration of food and artistry.
With a limited number of seats available on each evening, advance reservations are highly recommended.
For gourmands, admirers of Japanese cuisine and travellers seeking an extraordinary addition to their Maldivian escape, Chef Kanji Kobayashi’s six-course dining experience at Hideaway promises two memorable evenings where seasonality, craftsmanship and Japanese culinary heritage come together in paradise.
Nestled within the lush tropical vegetation of Dhonakulhi Island, Hideaway Beach Resort & Spa offers an exceptional island escape where luxury, privacy and personalised hospitality come together. With a diverse collection of restaurants and bars offering exquisite international cuisine and intimate private dining experiences, the resort caters to every culinary preference. Beyond gastronomy, guests can enjoy an extensive range of recreational activities, including tennis, padel, pickleball, golf, diving and exhilarating watersports, complemented by rejuvenating treatments at Hideaway Spa. Surrounded by pristine white-sand beaches, turquoise lagoons and abundant natural beauty, Hideaway places guest happiness at the heart of every experience, ensuring that each stay is filled with memorable moments, thoughtful service and endless opportunities to explore, unwind and indulge.
For bookings, please click here.
Park Hyatt Maldives Hadahaa has announced the first chapter of its newly launched Masters of Food & Wine Series, A MICHELIN-Starred Culinary Journey Through the Seasons, welcoming acclaimed Cantonese master Executive Chef Ku Chi Fai for two exclusive dining experiences on 2 and 5 October 2026. The event marks the official opening of the season-long exclusive dining experiences, bringing internationally celebrated chefs to Our Living Island from October 2026 through April 2027.
Taking place during Chinese Golden Week, the inaugural chapter, “A Celebration of Prosperity, Family and Culinary Heritage,” invites guests to discover one of China’s most distinguished culinary traditions through an exceptional six-course menu paired with premium wines.
Making his first-ever appearance in the Maldives, Executive Chef Ku Chi Fai brings more than four decades of culinary expertise and a legacy of excellence shaped by a lifelong dedication to Cantonese gastronomy. As the founder of MICHELIN-starred The Beijing Kitchen, he has led the restaurant to earn seven consecutive MICHELIN Stars and eight consecutive Black Pearl One-Diamond Awards, establishing it among the region’s most acclaimed dining destinations.
Renowned for his mastery of traditional Cantonese techniques, Chef Ku’s cuisine reflects a harmonious balance of heritage, precision and innovation. His approach honours the integrity of exceptional ingredients while elevating them through meticulous craftsmanship and contemporary refinement.
“We are honoured to welcome Executive Chef Ku Chi Fai to Hadahaa as the first guest chef of our Masters of Food & Wine Series,” said Anshul Sharma, General Manager of Park Hyatt Maldives Hadahaa. “His remarkable achievements and dedication to preserving the rich traditions of Cantonese cuisine make him the perfect chef to commence this extraordinary culinary journey.
His visit embodies the spirit of cultural discovery, passion, craftsmanship and excellence that defines the series.”
Created as a celebration of the seasons and meaningful moments throughout the year, the Masters of Food & Wine Series transforms traditional guest chef dinners into an immersive journey through global culinary cultures. Each chapter is inspired by a seasonal occasion and interpreted by a distinguished chef whose culinary philosophy resonates with the values of Our Living Island.
For his exclusive engagement at Hadahaa, Executive Chef Ku Chi Fai will present an exclusively curated six-course dinner showcasing the elegance and depth of Cantonese cuisine. Drawing inspiration from both his culinary heritage and the natural bounty of the Maldives, the experience will celebrate exceptional ingredients, timeless techniques and the art of gathering around the table.
EVENT DETAILS
Masters of Food & Wine Series | Chapter I
Golden Week: A Celebration of Prosperity, Family and Culinary Heritage
A Six-course curated dinner with wine pairing
Guest Chef: Executive Chef Ku Chi Fai
Date: 2 & 5 October 2026
Time: 7:30 PM onwards
Venue: Island Grill
Price: USD 249++ per person
Reservations are now available. Guests are encouraged to secure their places early for this rare opportunity to experience the artistry of one of China’s most celebrated chefs in the intimate surroundings of Hadahaa.
At Eri Maldives, becoming begins with experiences that invite guests to see the island differently, and art has always offered one of the most powerful ways in.
The resort welcomed Maldivian artist Ismail Maaish for a collaboration that turned a beloved island landmark into something new: Beach Shack, a humble beach bar set beside one of the island’s favourite stretches of reef, became a living canvas for the first time.
Sharing his creative process with guests as he worked, Ismail curated an original mural at Beach Shack over the weekend, inspired by the underwater world surrounding the island — a bow-tied, sunglasses-wearing octopus mixing cocktails amid schools of fish, echoing the plush octopus character that greets guests in their villas on arrival, and weaving local craft and cultural storytelling into the everyday rhythm of island life.
“At Beach Shack, I wanted to bring the energy of the house reef above the water and create something playful, distinctly Maldivian and connected to its surroundings,” said Ismail. “The ocean is part of everyday life here, and this mural celebrates the colour, movement and marine characters found just beyond the shore.”
With a background in architecture, Maaish works across ink, watercolour, acrylic and large-scale murals. His art balances structure with spontaneity, using bold colours and expressive characters to explore Maldivian folklore, island life, culture and identity.
“Through the Beach Shack Artist Takeover, we bring the essence of Eri as The Island of Becoming to life—a place where nature inspires creativity and every experience opens the way for discovery and connection,” said Haroon Mohamed, General Manager of Eri Maldives. “Together with Ismail Maaish and the KULA Initiative, we are proud to provide Maldivian talent with a meaningful platform while inviting guests to experience our house reef and island culture from a fresh perspective.”
The project was presented under Pulse Resorts’ KULA Initiative, which gives local artists a platform to share their work and cultural perspectives with a wider audience, keeping Maldivian creativity and heritage visible within contemporary island life.
It’s the first of the Beach Shack Takeovers, an evolving platform inviting artists and creative talent to reinterpret the venue through their own craft.
-
News1 week agoLe Méridien Maldives Resort & Spa celebrates World Wellness Weekend with three-day wellness programme
-
News1 week agoAman names Maldives debut Amanolu, with opening planned for 2028
-
Meditation1 week agoVilla Nautica expands wellbeing programme with holistic practitioner Adrianna Lawera
-
Action1 week agoHideaway Beach Resort combines running and wellness for World Wellness Weekend
-
Action1 week ago‘The Age of Legends’ takes over Siyam World Maldives this festive season
-
Action1 week agoThe Westin Maldives installs 100 Reef Stars, 1,500 coral fragments in house reef
-
Drink1 week agoEri Maldives launches Beach Shack artist takeover with Ismail Maaish
-
Cooking1 week agoInternational Chefs’ Day: Kabita Singh to cook live at Sun Siyam Olhuveli