Soneva Fushi Takes Dining To New Heights with Celebrity Michelin Star Chef

Maldives Promotion House – Fringed by white sand beaches that shelve gently into the azure blue sea, with remoteness, Soneva Fushi is a luxury resort that unites the natural reality of Maldives with luxury.

More importantly Soneva Fushi recently brought in a new Executive Chef. The famous Michelin stars chef Bjorn van der Horst has plied his trade across the world in some of the world’s finest restaurants including Eastside Inn, La Noisette and The Greenhouse in London.

During his work at the The Greenhouse, it gained Michelin stars. Gaia, Picholine and the Russian Tea Rooms in New York are all among the places he has worked in. More impressively Bjorn spent his apprenticeship in France in the kitchens of Paul Bocuse and others and developed his skills in the restaurants of the renowned Alain Ducasse group.

At Soneva, Bjorn will be overseeing a whole programme of development and will be particularly focusing on creating distinctive and unique dining experiences for the island’s three primary dining locations, Ever Soneva So Down To Earth, Fresh in the Garden, and By the Beach.

The main restaurant, Ever Soneva So Down To Earth, will be transformed with a brand new concept of northern Mediterranean cuisine that places the emphasis on informal, family-style sharing of food. Guests will be encouraged to order for the table from a selection of “Mezze” dishes for two, three, four or more people.

Meals will be served in a new Maldivian “Champa” (hut), which will seat 120 guests with an open kitchen and high ceilings. This exciting new style of dining is schedule to be launched at the end of August.

The fine dining restaurant, Fresh in the Garden, is now focusing on more modern Maldivian cuisines, or timeless recipes handed down from generation to generation translated into contemporary dining using modern cooking methods and presentation techniques.

However they will also have a sprinkling of Sri Lankan and Southern Indian flavours. Soneva aims to source 90% of all ingredients from the organic garden itself and other islands in the archipelago, to create a genuinely carbon neutral gastronomic experience, a true reflection of the Maldives.

From September onwards, By the Beach, will offer an exciting Asian tapas adventure. From a vast menu diners will be able to choose five, seven or even nine dishes arriving as and when they are ready with portions of a typical tapas size, accompanied by a complimentary list of wines and sakes by the glass.

There are also plans afoot for a new beach Champa, revised in-villa menus and even an ayurvedic menu on the turtle Champa.

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