Gastronomy
Meet Two-Star Michelin Chef Heiko Nieder, an epicurious mind!
Maldives.net.mv – Anantara and Naladhu Maldives will welcome back Two-Star Michelin Chef Heiko Nieder to their kitchen for a two-night guest chef appearance in the first week of August 2015. Here Heiko speaks about how grow up to be a chef and his passion for cuisine.
When did you know you wanted to be a chef? My grandmother was a cook and she cooked wonderfully. As a child I would try to imitate her dishes, but I never actually wanted to become a cook myself. There was a risk of becoming thick…then while still at school I did the usual practical placement, working in the office for an import-export company. I quickly realized that I never wanted to work in an office, but the company was trading tea and vanilla, and those were the things that fascinated me. Shortly afterwards I helped a neighbour, who was a trained chef, to create a buffet. The work with food was so much fun and tasted so delicious…that’s when my decision was clear to become a Chef.
Name some inspirational mentors in your career and why? All my kitchen chefs have taught me so many things, and each of them has made an impression on me in one way or another. And from there, you find your own way… but every good cook who has his own style has inspired and motivated me!
How do you describe your signature cooking style? Light, modern cuisine with an extraordinary combination of flavours!
With two Michelin stars and “Germany’s Best Expatriate Chef” to your name, where does your creative inspiration come from? I never want to be bored in my place of work. And in that quest, I would like our guests to have some participation. The search and discovery of new creations and combinations using the best ingredients is always exciting, but it should never be experimental just for the sake of showing off. The result should always be as if the unusual finds a natural yet surprising harmony together.
What was most surprising about your first visit to Anantara in the Maldives in March this year? The knowledge, the enjoyment at the workplace, the quality of food and the work ethic of the whole kitchen team, from the Chef to the youngest member of the team, I was quite honestly extremely positively surprised. It was so much fun!
Is there a Maldivian ingredient or dish that has since then provided inspiration for your dishes? There is a dish with smoked fish, coconut and a few other ingredients. It was a joy to eat and it stimulated my own ideas for a few new creations too.
Which destinations have surprised you most as foodie hotspots? I find that in every country, every region has something for me to get excited about. There are great dishes to discover everywhere, you just have to find them, and when I do, I am the happiest person in the world!
Do you prefer to pair wine with food, or food with wine? I prefer to have the dish first and then seek a wine to pair it with. But that’s because we do it that way here on a daily basis. The guests choose first the food and then the wine. The other way around is also fun though, and I do that more at home or for special guests.
What can guests at Anantara in the Maldives expect from your forthcoming visit?
An evening that will make your holiday, in addition to the great location…the islands, the resort, the amazing personnel, the Maldives alone…. even more special and memorable!
To reserve one of 16 seats for the special event the first week of August, please contact the Anantara reservations office directly at reservations.maldives@anantara.com
Cooking
Domenico Carella and Fabrizio Margarita unite for innovative culinary experience at Patina Maldives
Patina Maldives has announces an exclusive culinary pop-up, Ultra Milano by Domenico Carella, taking place from November 9th to November 13th, 2024. This exclusive experience will showcase the innovative culinary and mixology talents of Domenico Carella, a renowned figure in the food and beverage industry.
Carella has built an impressive career as a professional chef, bartender, and manager. With over a decade of experience, he has mastered the art of blending ingredients and flavours to create dishes that perfectly balance texture and taste. His culinary journey has taken him around the world, earning accolades such as Manager of the Year in Asia by “That’s Shanghai” in 2015.
At this event, Domenico Carella’s mixology will complement Fabrizio Margarita’s pizza artistry, reimagining dining with a sustainable flair at Veli Bar in Patina Maldives, Fari Islands.
Carella’s approach to food and beverage emphasises environmental respect and sustainability. His holistic vision ensures that all departments, from the kitchen to the bar, work harmoniously, aligning the procurement of raw materials to create a unified and sustainable operation.
Food
Feast of flavours at Reethi Beach Resort for World Food Day
Reethi Beach Resort celebrated World Food Day with an unforgettable culinary event that treated guests to a galactic flavour bomb, leaving them full of gratitude and joy.
The resort’s main restaurant hosted an expansive festival of global cuisine, featuring a diverse array of dishes including Chinese, Spanish, French, Italian, Indian & Sri Lankan, Maldivian, Asian, Neptune, Island Grill, Tex-Mex, and Mediterranean. Guests expressed their thanks, with some quoting, “Right place at the right time!” as they savored every dish. The night was truly one to remember.
Guests remained seated throughout the evening, eagerly waiting to experience each cuisine. The atmosphere was filled with excitement and appreciation as one guest humorously remarked, “Unfortunately, there is so much to try!” The vibrant range of flavojrs and expertly prepared dishes, coupled with live saxophone music, created an electric ambiance that transformed the dinner into an extraordinary celebration.
Executive Chef Farish shared his thoughts on the event: “We wanted to take our guests on a culinary journey around the world, and seeing their joy as they explored each dish was incredibly rewarding. The team worked tirelessly to ensure every bite was perfect, and their gratitude means everything to us.”
Guests were treated to live cooking action stations, where chefs demonstrated their skills with flair, engaging with diners and adding to the lively, interactive experience. From fresh seafood to international grills, every dish highlighted the expertise of the culinary team.
General Manager, Valentin Osolos, reflected on the success of the night, saying: “This celebration truly captured the spirit of World Food Day: a night of indulgence and joy, where our guests came together over incredible food. We are proud to have created such a memorable experience for them.”
The combination of exquisite food, warm gratitude from the guests, and the festive atmosphere made World Food Day at Reethi Beach Resort an outstanding success, leaving guests eagerly awaiting more experiences like this in the future.
Drink
From champagne dinners to wagyu pop-ups: gourmet journey at One&Only Reethi Rah
One&Only Reethi Rah in the Maldives is set to welcome culinary enthusiasts to a unique journey of exclusive dining experiences this November and December. From refined Champagne and whisky dinners to indulgent Wagyu burger pop-ups at the resort’s lively Beach Club, guests will embark on a flavourful journey tailored to satisfy even the most refined palates.
Guests can immerse themselves in the sophisticated elegance of Drappier Champagne while overlooking the stunning Indian Ocean. Hosted by Michel Drappier, the 7th generation of the founding family, this evening offers insights into the 62-hectare vineyards where the iconic Drappier Champagne vintages are produced. The experience will be complemented by an exquisite pairing dinner and live acoustic music.
On the shores of One&Only Reethi Rah, guests are invited to explore the rich flavours of Glenmorangie Scotch Whisky paired with Australia’s famous Blackmore Wagyu. This evening will feature insights into Glenmorangie’s craft, led by the celebrated master distiller Dr. Bill Lumsden, and include guidance from wine and spirits expert Kamal Malik on the art of pairing.
This flavourful afternoon will spotlight Wagyu burgers featuring Rhônes, a rare, 100% grass-fed breed from award-winning Blackmore Wagyu. Typically reserved for the world’s most exclusive restaurants, Rhônes beef—limited to just 50 cattle annually—is available in the Maldives only at One&Only Reethi Rah.
At Reethi Restaurant, diners can savour exquisite sakes alongside breathtaking ocean views. With selections ranging from refreshing Naraman to aromatic Eisen, guests will enjoy a spectrum of balanced notes and flavours in the company of Michael Campion, Managing Director of the renowned Four Fox Sake.
The season’s culinary pinnacle will be a series of pop-ups led by chef Mauro Colagreco, bringing the celebrated flavours and techniques of Mirazur, the three-Michelin-star restaurant, to the shores of One&Only Reethi Rah. Taking place from December 21-28, the events will highlight locally sourced ingredients in line with Chef Mauro’s Circular Gastronomy philosophy, which harmonises haute cuisine with a profound respect for nature and local communities.
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