Gastronomy
Two-Star Michelin Chef Heiko Nieder returns to Anantara and Naladhu Maldives

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. Delighting epicurean travellers staying at Naladhu, Anantara Dhigu and Anantara Veli Resort & Spa in South Male Atoll, Chef Heiko will create an exquisite nine-course tasting menu, served exclusively at The Living Room in Naladhu for two evenings.
The driving force since 2008 at The Restaurant in The Dolder Grand, Zurich, Chef Heiko is renowned for his fresh and innovative gourmet cuisine, and was awarded two Michelin stars in 2011. Further accolades include the Gault Millau since 2012 and for Chef Heiko personally in 2014 he was awarded the titles of “Best German Chef abroad” by Gault Millau Germany and “Le Grand Chef du Guide Bleu” by Guide Bleu 2014/15 for his culinary creations.
After training at the Hotel Vier Jahreszeiten (Hamburg ) Heiko Nieder went to Le Canard Josef Viehhauser in Hamburg in 1994, and in 1995 to the Zur Traube for Dieter L. Kaufmann, Grevenbroich. In 1997 he joined Vau in Berlin. In 2002, he came as a chef in the l’ Orquivit in Bonn, where he was awarded the Michelin Guide of 2005 with his first Michelin star.
“Having watched documentaries on Chef Heiko and after the distinct pleasure of his first guest dinner with us in March this year, I admire his dedication to perfection, being under pressure every day to deliver a two-star Michelin experience,” compliments Torsten Richter, Cluster General Manager of Naladhu and Anantara Resorts in South Male Atoll. “Chef Heiko has a contemporary plating style, which is in keeping with the elegant surrounds of The Living Room and timeless nature of Naladhu. It is an honour for us that Chef Heiko will be returning for special appearance, cooking solely for just 16 guests each night. It will be truly a memorable event, and one which places The Maldives high on the international map for culinary excellence.”
To reserve one of 16 seats for the special event, please contact the Anantara reservations office directly at reservations.maldives@anantara.com
Cooking
Flavours of Japan light up Maldives: Sun Siyam Iru Fushi’s International Chefs Day experience

Sun Siyam Iru Fushi will mark International Chefs Day with a week-long celebration of Japanese artistry and flavour from 20th to 25th October 2025. The resort will host acclaimed Japanese Chef Junichi “JT” Tanaka, owner of Binchō Tanaka, and Sake Sommelier Yasuyuki “Sakeyasu” Suzuki for an exclusive series of culinary experiences.
Originating from Japan’s Izu Peninsula, Binchō Tanaka reflects the quiet philosophy of Sumibi Kappo—a charcoal-inspired cuisine that embodies harmony with nature. At Iru Fushi, Chef JT and Sommelier Sakeyasu will present an immersive omakase experience where Japanese sake and tea converge with fire and fermentation beneath the Maldivian sky.
Chef JT, whose career spans Japan, Jamaica, New York, and Australia, is recognised for his soulful omakase creations that blend tradition, wellness, and artistry. Joining him, Sommelier Sakeyasu—America’s first certified sake sommelier and a prominent figure in New York’s dining scene—will curate refined pairings showcasing precision, balance, and craftsmanship.
Guests will enjoy two signature events: an Artisanal Sake and Craft Brew Tea Pairing Dinner at Islander’s Grill, and an intimate beachside dinner under the stars. Each will celebrate the essence of Japanese culinary mastery in a Maldivian island setting.
The collaboration will feature Binchō Tanaka’s refined dishes paired with the renowned sake of Tanaka Shuzo—who recently revived the traditional kimoto fermentation method after 67 years—and the innovative craft brew teas of Marushichi Seicha. Together, they will capture the spirit of Izu in the Maldives through a fusion of fire, fermentation, and leaf.
To commemorate International Chefs Day, Chef JT will also conduct an exclusive workshop for Iru Fushi’s culinary team, offering hands-on training and sharing his culinary philosophy to inspire creativity and elevate the resort’s gastronomic craft.
“At Sun Siyam Iru Fushi, we are proud to celebrate International Chefs Day not only by delighting our guests but also by investing in the growth and creativity of our culinary team,” said Abdulla Atham, Resort Manager at Sun Siyam Iru Fushi. “Welcoming Chef JT and Yasuyuki Suzuki to share their expertise is a true honour. Their passion for Japanese gastronomy perfectly complements our vision of delivering experiences that are authentic, inspiring, and crafted with heart.”
Part of Sun Siyam Resorts’ (r)evolution, Iru Fushi stands as the only resort within The Luxury Collection—a portfolio inspired by the elements and dedicated to delivering exceptional guest experiences.
Drink
Sirru Fen Fushi launches global mixology series ‘Behind the Bar’

Sirru Fen Fushi – Private Lagoon Resort, celebrated for its wild luxury and immersive reconnection experiences, has announced the latest chapter in its Sirru Icon Series: Behind the Bar. Taking place from 18 to 19 November 2025, this global mixology showcase will bring together some of the world’s most acclaimed bartenders for a celebration of artistry, innovation, and craftsmanship in the world of cocktails.
Following the success of Pilates Escape, The Michelin Series, and Golden Week with Opium Bar Bangkok, this new experience invites guests to indulge in liquid artistry as internationally renowned mixologists transform the resort’s signature bar venues into stages of creativity, culture, and taste. The event will feature a curated cocktail selection inspired by Sirru Fen Fushi’s lagoon and coral ecosystem, accompanied by live music, inventive culinary pairings, and the island’s dynamic social ambience.
Building on the debut of Opium Bar Bangkok, Behind the Bar will welcome a distinguished lineup of mixology legends from Asia’s 50 Best Bars, including Colin Chia from Nutmeg & Clove in Singapore, Hidetsugu Ueno from Bar High Five in Tokyo, and Nick Wu from Bar Mood in Taipei. Each brings a unique approach to storytelling and sensory experience, offering guests an exclusive opportunity to savour world-class cocktails within an intimate Maldivian setting.
True to the resort’s ethos of purposeful living, the Behind the Bar series emphasises mindful indulgence and cultural exchange. Visiting mixologists will collaborate with Sirru Fen Fushi’s culinary and beverage team, integrating local herbs, lagoon botanicals, and sustainable methods to create drinks that embody the concept of wild luxury with conscience.
“Behind the Bar isn’t just about cocktails; it’s about connection, culture, and creativity. Every experience we create at Sirru Fen Fushi has a purpose—it’s our way of bringing people together through stories and craftsmanship,” said Gerhard Stutz, General Manager of Sirru Fen Fushi.
Cooking
Ifuru Island Maldives introduces Kai, blending Teppanyaki tradition with island spirit

Ifuru Island Maldives has announced the launch of Kai, a new addition to its culinary offering, introducing guests to an authentic Japanese teppanyaki dining experience infused with a Maldivian touch.
At Kai, guests gather around the communal teppan table to enjoy an evening of flavour, flair, and connection. Skilled chefs prepare the freshest seafood, meats, and vegetables with precision and artistry, transforming each meal into a captivating performance of slicing, flipping, and grilling before the guests’ eyes.
Derived from the Japanese words TEPPAN (鉄板), meaning “iron plate,” and YAKI (焼き), meaning “grilled” or “pan-fried,” teppanyaki is a celebrated culinary art that combines food and theatre. Kai brings this timeless tradition to life in an elegant, interactive setting where diners can complement their meal with sake, handcrafted cocktails, or fine wines.
Offering a Japanese-inspired tasting menu that balances tradition, creativity, and contemporary flavours, Kai invites guests on a refined gastronomic journey that celebrates connection and craftsmanship.
“Kai is all about shared moments and sensory delight,” said Marcel Sawyer, General Manager of Ifuru Island Maldives. “It’s a lively, interactive experience that perfectly complements our island’s spirit of joy and togetherness.”
Available as part of the resort’s Premium All-Inclusive offering with a supplement of USD 35++ per person, Kai promises an unforgettable dining experience set against the tranquil beauty of Ifuru Island.
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