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
Michelin-Star magic: Chef Igles Corelli to host exclusive culinary week at Lily Beach Resort

Lily Beach Resort & Spa has announce an exclusive culinary collaboration with renowned Italian chef and Gambero Rosso TV personality, Michelin-Star Chef Igles Corelli. This special event will take place from 11th to 18th August 2025, bringing Corelli’s award-winning expertise and distinctive culinary philosophy to the Maldives for an unforgettable gastronomic experience.
Chef Igles Corelli rose to national and international prominence during the 1980s and 1990s as the head chef of the legendary Il Trigabolo in Ferrara, where he earned two Michelin stars and played a pivotal role in ushering in a new era of Italian cuisine. He later founded La Locanda della Tamerice, which earned another Michelin star, and served as executive chef of Atman, further solidifying his reputation for innovation and excellence in the culinary world.
In 2012, Chef Corelli introduced the concept of Circular Cooking on the Gambero Rosso Channel—a zero-waste culinary philosophy that aligns seamlessly with Lily Beach’s commitment to mindful, ingredient-focused cuisine.
Lily Beach is internationally celebrated for its pristine natural beauty, five-star hospitality, and world-class dining experiences. With a wide array of restaurants and bars, the resort offers something to please every palate—from refined à la carte dinners and vibrant live cooking stations to fresh, global cuisine served in relaxed, beachfront settings. Culinary highlights include gourmet international buffets at Lily Maa and signature overwater Asian fusion at Tamarind, each meal elevated by breathtaking ocean views and genuine Maldivian warmth.
During his stay, Chef Corelli will conduct a full-day training session with the resort’s in-house culinary team, culminating in a one-night-only Signature Dinner for guests. In addition, he will curate a daily ‘Dish of the Day’ featured on AQVA Restaurant’s lunch menu throughout the week.
This collaboration reflects Lily Beach’s ongoing dedication to providing exceptional gastronomic experiences. Guests will enjoy the rare opportunity to explore the artistry of a chef who has shaped the course of Italian cuisine and inspired generations of culinary professionals.
Set against the stunning backdrop of the Maldives’ South Ari Atoll, this culinary event promises a week of elevated dining, innovation, and unforgettable flavours.
Drink
Tea meets tradition: The Art of Tea cocktail collection debuts at Mercure Maldives Kooddoo

In celebration of World Cocktail Day (May 13), Mercure Maldives Kooddoo has introduced ‘The Art of Tea,’ a curated menu of tea-infused cocktails crafted in collaboration with Art of Tea, the award-winning luxury tea brand founded by renowned Master Tea Blender and CEO Steve Schwartz.
This exclusive menu seamlessly blends organic small-batch teas with premium spirits and island-inspired ingredients, offering guests a slow, sensory cocktail experience.
Art of Tea is internationally recognised for its dedication to organic sourcing, sustainable practices, and hand-blended selections that honour both ancient traditions and modern wellness principles. While its teas are available throughout the day at Mercure Maldives Kooddoo, the new cocktail collection adds a fresh layer of discovery.
Steve Schwartz, Founder and Master Tea Blender at Art of Tea, explained, “At Art of Tea, we believe in the transformative power of tea. Bringing our handcrafted blends into the cocktail experience at Mercure Maldives Kooddoo is an invitation for guests to explore tea in a new, sensory way — where tradition meets innovation in every sip.”
Tea-based cocktails are not merely a twist on the familiar; they represent a transformation. The inclusion of tea introduces natural complexity, depth of flavour, and subtle health benefits, resulting in drinks that are both sophisticated and refreshing. Each blend offers unique tasting notes, ranging from floral to smoky, spicy to citrusy, balancing seamlessly with spirits and house-made syrups.
Featured Cocktails from The Art of Tea Menu
- Coco Bloom – White coconut tea, rum, Malibu, coconut and strawberry syrup, lemon juice
- Velvet Noir – Dark chocolate peppermint tea, vodka, triple sec, mojito syrup, lemon
- Sunrise Spiritz – Bright Eyed tea, gin, triple sec, lemon juice, sugar syrup
- Masala Mule – Masala chai tea, Armagnac, triple sec, sugar syrup, lemon
- Mint Mirage – Pacific Mint tea, beer, blue curaçao, mojito syrup, lemon
- Grey Royale – Earl Grey tea, whisky, cucumber and mojito syrup, lemon juice
Whether guests are sipping Velvet Noir at sunset, enjoying Coco Bloom under the palms, or winding down the day with Earl Grey and whisky, The Art of Tea menu offers an elegant way to pause, reflect, and experience something new, all with the Indian Ocean as a backdrop.
Cooking
Ifuru Island Maldives’ Social House introduces authentic Indian Thali experience

Ifuru Island Maldives has unveiled its newest culinary journey: the Indian Thali at Social House. This signature dining experience pays homage to the vibrant flavours, diversity, and cultural warmth of Indian cuisine, reimagined in the heart of the Maldives.
Inspired by Ayurveda’s Six Taste Theory, the Indian Thali is designed to provide a perfectly balanced meal that nourishes both body and soul. Guests can savour an array of authentic dishes that reflect India’s culinary soul, presented with the modern flair and island elegance that define Ifuru Island.

The Thali includes a generous spread of delights such as Jhinga Laziz, Butter Chicken, Boti Masala, Dal Makhani, Palak Paneer, Chana Masala, Tomato Rasam, served alongside Jeera Rice, Paratha, Mango Chutney, Masala Onion, Papadum, and a decadent Gulab Jamun Cheesecake.
“Crafting this Indian Thali has been a labour of love,” says Nadedja Bouacha, Executive Chef at Ifuru Island Maldives. “Each element is carefully prepared to honour India’s diverse culinary heritage while offering our guests a rich, comforting, and authentic experience in a setting as extraordinary as our island.”
The Indian Thali is now available at Social House, the resort’s popular dining venue known for blending global flavors with local flair and laid-back luxury.
Whether you’re a fan of Indian cuisine or a first-time explorer, the Indian Thali at Ifuru Island is a celebration of culture, taste, and mindful eating.
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