Gastronomy

Conrad Maldives Rangali Island brings the best chefs and winemakers to its shores this year

Published

12 years ago

February 20, 2015

Maldives.net.mv – For decades, travellers have been coming to the Maldives in search of sublime sun and unrivalled natural beauty, but now Conrad Maldives Rangali Island gives another reason to tempt holidaymakers to its shores – their taste buds. This year, some of the world’s best chefs and winemakers are descending on the luxury resort to give guests an unparalleled dining experience with their gourmet gastronomy. Conrad Maldives Rangali Island continues to be at the forefront of destination dining with some 12 restaurants and bars all distinguished by the diversity of cuisine and uniqueness of settings.

A food destination of firsts, being the first to understand that a remote location need not prohibit fine dining and good wines, the resort continues to tantalise guests’ taste buds with the best food and wine experiences not seen before in the country. Whether it’s sipping handpicked wine presented by biodynamic burgundy pioneer Vincent Giardin, enjoying a teppan dinner of fresh lobster under the stars at Koko Grill presented by Conrad Tokyo teppan Chef Nobuyasu Kamiko or crossing the bridge of Chinese Art and French Wine at Ufaa by Jereme Leung; these are tempting experiences worth travelling for.

Krug Ambassade at Ufaa by Jereme Leung

The Maldives’ first authentic Chinese restaurant has been handpicked to become the islands nation’s first Krug Ambassade restaurant. Ufaa joins an elite international network of exceptional restaurants including the UK’s iconic Fat Duck and Murano, Dinner at The Mandarin Oriental and l’Hôtel Georges V in Paris. Leung’s carefully crafted authentic and contemporary Chinese flavours featured are a perfect complement to Krug Champagne’s philosophy of quality and timeless taste preferred amongst luxury travellers. Krug Grand Cuvée will be available by the glass and the bottle.

Conrad Tokyo features at Koko Grill

Guests will be treated to the cosmopolitan flavours of Tokyo in a meeting of two hotel greats. Head Japanese chef at Conrad Tokyo’s renowned Kazahana restaurant Nobuyasu Kamiko will showcase his culinary flair from March 2 to 15, 2015 at Conrad Maldives’ beach-front teppanyaki restaurant Koko Grill. Complemented with matching sake by Conrad Maldives head sommelier Kamal Malik, the eight-course menu is a must-try for the gourmet traveller and combines elements from Kamiko’s Japanese cuisine such as scallops wrapped with bamboo leaf and grilled lobster with shiro-miso denaku. The price for this one-off experience is $250 per person including eight courses and a glass of sparkling sake.

Vincent Giardin, producer of fine burgundies

Prepare your palate on March 30, 2015 as top burgundies from fine wine producer Vincent Giardin are showcased alongside a five-course dinner at The Wine Cellar, priced at $295 per person. Another five-course dinner with Vincent Giardin-paired burgundies is planned at over-water restaurant Mandhoo on April 2 for $255. Both evenings will be hosted by Marco Bruno Caschera, Brand Ambassador of the Vincent Giardin estate. With winemaking in his blood after being born into a family who have produced wines since the 17^th Century, Vincent prides himself on producing biodynamic fine wines with no pesticides, chemical fertilizers and weedicides. He harvests by hand and demands a high standard which propels him one of the best in the world.

Chinese Art meets French Wine at Ufaa by Jereme Leung

An artistic marriage of East meeting West, April 18, 2015 will mark Ufaa by Jereme Leung’s first winemaker dinner in collaboration with boutique winery Pont Des Arts, an exclusive, limited collection of wines created with the support of the finest winemakers from France and greatest artists from China. Presented by Thibault Pontallier one part of the duo behind Pont Des Arts, Pontallier, son of Paul Pontallier, Managing Director of Chateau Margaux will present a selection of wine from Bordeaux and Burgundy with vintages ranging from 2010 – 2012. Each vintage features art from renowned Chinese artists Zao Wou – Ki and contemporary artist Yue Minjun. The wine has been expertly been matched to a specially designed menu by Conrad Maldives Executive Chef and Ufaa namesake, Jereme Leung. Cost is $275 per person.

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Belgian Chef Wout Bru to bring exclusive dining experiences to Meyyafushi, Fushifaru Maldives

Published

15 hours ago

October 18, 2026

m@ldives

Acclaimed Belgian chef Wout Bru will bring his distinctive culinary vision to the Maldives for an exclusive residency across Meyyafushi and Fushifaru Maldives from 31 October to 7 November 2026, featuring two special dining experiences in celebration of Meyyafushi’s first anniversary.

Renowned for his modern-classical culinary philosophy, Chef Wout combines contemporary techniques with Mediterranean influences, placing quality ingredients and their natural flavours at the heart of his cuisine. His distinguished career includes international recognition in France and Belgium, with Le Grand Verre receiving its first Michelin star in 2023.

Chef Wout will personally host an exclusive dinner at Bubble Underwater Restaurant at Meyyafushi Maldives on 2 November 2026, followed by a second dining experience at Raakani Restaurant at Fushifaru Maldives on 5 November 2026. Each dinner will take place on one evening only, featuring a specially curated menu by the chef. Both experiences will be open to in-house guests and outside visitors, including guests staying at the sister resort and those visiting from surrounding islands, subject to availability and advance reservations.

The residency will begin at Meyyafushi, a premium all-inclusive resort featuring 94 private-pool villas and suites and distinctive dining concepts, before continuing at Fushifaru, an award-winning boutique resort celebrated for its authentic Maldivian character, pristine beaches and vibrant marine life.

“Food has a unique way of bringing people together and creating memories that stay with us long after a journey ends. Welcoming Chef Wout Bru to our islands is a wonderful opportunity to celebrate Meyyafushi’s first anniversary while further elevating the culinary experiences we offer across both resorts. We look forward to sharing these special occasions with our guests and creating memorable moments that reflect our commitment to exceptional hospitality,” said Ahmed Siaar, Cluster General Manager of Meyyafushi and Fushifaru Maldives.

Through this collaboration, both resorts aim to elevate their culinary offerings, create memorable guest experiences and celebrate the connection between exceptional gastronomy and the natural beauty of the Maldives.

Meyyafushi Maldives:

Dinner date: 2 November 2026
Venue: Bubble Underwater Restaurant
Price: USD 450 net per person – 4 course wine pairing dinner
Reservations: reservations@meyyafushi.com
Website: www.meyyafushi.com

Fushifaru Maldives:

Dinner date: 5 November 2026
Venue: Raakani Restaurant
Price: USD 300++ per person – 5 course Michelin dinner
Reservations: reservations@fushifaru.com
Website: www.fushifaru.com

Both dinners are available to in-house guests and outside visitors, including guests staying at the sister resort and those visiting from surrounding islands, subject to availability and advance reservations.

Cooking

Milaidhoo Maldives welcomes Chef JKP for culinary workshop, wine-pairing dinner

Published

4 days ago

October 14, 2026

m@ldives

Milaidhoo Maldives is set to welcome award-winning chef James Knight-Paccheco, widely known as Chef JKP, on 11 and 12 December 2026 for two culinary events focusing on cooking techniques, culinary experiences and the exploration of new flavours.

On 11 December, Chef JKP will conduct a culinary workshop, offering guests the opportunity to cook alongside him, learn professional techniques and exchange ideas in the kitchen. The following evening, he will host a wine-pairing dinner featuring dishes prepared in his signature style, accompanied by wines selected by the resort’s resident sommelier to complement each course.

With more than 20 years of experience in the hospitality industry, Chef JKP has worked in Michelin-starred restaurants, luxury hotels and restaurant projects across the UK and the Middle East. Throughout his career, he has worked alongside renowned chefs including Raymond Blanc, Gordon Ramsay and Michael Caines. He is also the creator and host of The Chef JKP Podcast, which has recorded more than 6.5 million downloads.

At Milaidhoo Maldives, the culinary experience draws inspiration from the island’s surroundings, Maldivian flavours and traditional cooking methods, combined with international influences introduced by the resort’s team of chefs. This approach encourages the exchange of culinary knowledge and techniques, allowing guests to explore local dishes, learn new cooking methods and engage with the chefs responsible for their dining experiences.

Located within the Baa Atoll UNESCO Biosphere Reserve, Milaidhoo offers a setting where dining experiences focus on personalised service and interaction between guests and culinary professionals. Chef JKP’s visit is intended to provide guests with opportunities to engage directly with the visiting chef, gain insights into his approach to cooking and experience his culinary creations.

The culinary workshop will take place on 11 December 2026, followed by the wine-pairing dinner on 12 December 2026.

Cooking

The St. Regis Maldives to host Chef Alexander Herrmann for November culinary residency

Published

1 week ago

October 10, 2026

m@ldives

The St. Regis Maldives Vommuli Resort welcomes the return of acclaimed German chef, restaurateur, television personality, and bestselling author Alexander Herrmann for an exclusive residency from November 19 to 23, 2026. As the visionary behind the two-Michelin-starred AURA by Alexander Herrmann & Tobias Bätz, Chef Herrmann will present a series of bespoke dining experiences that pay homage to culinary traditions through his innovative interpretation of contemporary gastronomy.

At the heart of the residency are two intimate six-course dinners personally curated by Chef Herrmann. The first will take place on November 19 at Decanter, the resort’s gold-toned underground wine cellar, followed by a second evening at The Whale Bar on November 23, set against the backdrop of the Indian Ocean. On November 20, guests are invited to join a masterclass at ALBA, where he will share the inspiration, techniques, and craftsmanship behind his acclaimed creations.

Chef Herrmann’s return is the latest chapter in the Tastemaker Series, which brings leading culinary talents to the island for intimate experiences shaped by individual craft, expertise, and passion. This residency takes on added significance as part of the resort’s 10th anniversary program, celebrating a decade of compelling gastronomy, meaningful moments, and personalized St. Regis service in the Maldives.

“As we celebrate the 10th anniversary of The St. Regis Maldives, we are delighted to welcome Chef Alexander Herrmann back to our island as part of our Tastemaker Series,” says Ozgur Cengiz, General Manager of The St. Regis Maldives Vommuli Resort. “Over the past decade, we have remained dedicated to creating exceptional experiences that connect our guests with inspiring talents from around the world. Chef Herrmann’s return reflects this vision, bringing together extraordinary culinary expertise, the timeless beauty of the Maldives, and the bespoke service that defines the St. Regis experience.”

As part of this collaboration, Marriott Bonvoy members have the opportunity to bid on An Exquisite Culinary Escape with Chef Alexander Herrmann through Marriott Bonvoy Moments. The package includes a four-night stay for two guests in an Overwater Villa with Pool from November 19 to 23, 2026 with daily breakfast at ALBA, a private six-course wine-paired dinner hosted by Chef Alexander, a signature massage and the Blue Hole Hydrotherapy Pool experience at Iridium Spa. Round-trip seaplane transfers from Velana International Airport are also included, creating a seamless luxury journey from arrival to departure.

Set on its own private island in the pristine Dhaalu Atoll, The St. Regis Maldives Vommuli Resort is a sanctuary defined by visionary design, timeless luxury, and the natural beauty of the Maldives. Its distinctive architecture that blends tropical modernism with inspirations drawn from the surrounding environment, while 77 elegantly appointed villas offer ocean vistas or serene tropical landscapes. Each stay is complimented by the signature St. Regis Butler Service, providing discreet and personalized attention to every detail.

Members can now bid on An Exquisite Culinary Escape with Chef Alexander Herrmann through October 22, 2026. For more information on Chef Alexander Herrmann’s Tastemaker Series residency and upcoming events, visit stregismaldives.com.