Walter Butti appointed as Cluster Executive Chef for Anantara Dhigu, Anantara Veli and Naladhu Maldives

1 Maldives (s) – Anantara has welcomed Walter Butti as Cluster Executive Chef at their three resorts in South Male Atoll. Chef Walter brings 22 years of international experience to his role in the culinary industry across Australia, Germany, Ghana, Switzerland, South Africa and the United Kingdom.

Having worked with highly regarded chefs such as Frédy Girardet, Jackie Donatz, Thomas Byrne and Werner Martin, Chef Walter brings an added dimension of interest and acclaim to the resorts.

In his role Walter oversees all culinary aspects of the food and beverage, including Baan Huraa, Origami, Dhoni bar and 73 degrees on Anantara Veli, Aqua Bar, Fushi Café, Terrazzo and the rebrand of Fuddan to Sea Fire Salt on Anantara Dhigu, The Living Room on Naladhu, as well as In-Room and Residence Dining and the signature Dining by Design private events for Anantara guests.

A native of Switzerland, Chef Walter brings his “Swissness” to the breakfast tables with Bircher muesli selections as well as specialty cheeses. Traditional cuisine is served in its purest form for French and Italian meals, fusion only in the technical presentation but not in taste, and light cuisine for healthy indulgences such as potato foam on eggs benedict in place of hollandaise sauce. Plenty of vegetables, pulses, quinoa and the herb garden full of fruit, spices and everyday goodness is how Chef Walter is directing his culinary team of 120 strong.

“My vision for this unique cluster of 3 resorts in one lagoon is to bring the guest’s dining experience to another level.” he says. “I’ve had the opportunity to work with some really inspirational chefs over the years. and I am looking forward to sharing some of this with Anantara and Naladhu guests.”

Guests staying at Anantara Dhigu, Anantara Veli and Naladhu Maldives will enjoy interacting with Chef Walter as he does his daily rounds through all restaurants.

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