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.

This Diwali, The St. Regis Maldives Vommuli Resort invites guests to embark on an extraordinary culinary journey led by acclaimed Indian chef Surjan Singh, affectionately known as Chef Jolly. Returning to the resort from October 28 to 30, 2026, Chef Jolly will host a series of immersive dining experiences while collaborating with the resort’s culinary team to further elevate the guest experience at Cargo, the resort’s jungle-inspired dining venue celebrating the diverse flavors, cultures, and culinary traditions of the Indian Ocean.

Set amidst lush tropical gardens and illuminated by lantern light, Cargo draws inspiration from the historic spice routes and rich gastronomic heritage that connect the shores of India, the Maldives, and Sri Lanka. Through contemporary techniques, refined presentation, and thoughtfully sourced ingredients, the venue offers a modern interpretation of Indian Ocean cuisine, transforming each dining experience into a journey of discovery.

Working alongside Christian Pedersen, Executive Assistant Manager of Culinary and Food & Beverage, Chef Jolly has curated a menu that honours regional traditions while embracing a contemporary perspective. Together, they have crafted distinctive dishes that showcase the depth, vibrancy, and complexity of Indian flavours, inviting guests to rediscover familiar tastes through a sophisticated and modern lens.

“Diwali is a celebration of light, togetherness, and the joy of sharing a meal,” says Chef Jolly. “Through this collaboration, we wanted to create experiences that honour the depth and diversity of Indian cuisine while embracing the unique spirit and natural beauty of the Maldives.”

Recognised for his appearances on MasterChef India and a culinary career spanning more than three decades, Chef Jolly is celebrated for bringing regional Indian cuisine to life with warmth, creativity, and contemporary flair. His international experience across leading hospitality and restaurant concepts has established him as one of India’s most respected culinary ambassadors.

Curated to coincide with the Festival of Lights, this exclusive program of events invites guests to experience Chef Jolly’s culinary philosophy through a collection of intimate dining experiences, interactive masterclasses, and bespoke menus that celebrate the enduring richness of Indian cuisine in the unparalleled setting of the Maldives.

Diwali Culinary Highlights with Chef Jolly

As part of the Diwali activation, Chef Jolly brings a series of curated culinary experiences to The St. Regis Maldives, using Indian cuisine as a connecting narrative across distinct dining settings.

Festival of Lights Set Menu | Cargo
At the heart of the celebration is Cargo’s Indian menu, featuring refined three course and five course set menus inspired by Diwali traditions across India. Designed as a modern interpretation rather than a traditional offering, the menus emphasize aromatic spices, balance, and contemporary technique.
Available from October 30 to November 8, 2026

Chef Jolly Wine Dinner | Decanter
A one evening dining experience presenting a six course Indian menu paired with exceptional wines, highlighting the depth and versatility of Indian flavors in a refined, intimate setting.
October 29, 2026 | 19:30 – 22:30

Master Cooking Class with Chef Jolly | ALBA
A hands-on culinary masterclass where guests will discover the art of Indian cooking, from spice blending to flavor development, guided by Chef Jolly himself.
October 30, 2026 | 13:00 – 14:30
Complimentary | Limited to 8 guests

Together, these experiences celebrate the spirit of Diwali through exceptional cuisine, meaningful connections, and memorable moments, reinforcing the resort’s commitment to culinary excellence while establishing Cargo as a destination for modern Indian Ocean gastronomy.

For more information and details, please visit www.stregismaldives.com.

Milaidhoo Maldives will welcome Chef Laurence Tan, Head Chef of Michelin-starred JAG in Singapore, for two culinary experiences on the island in October.

Tan’s interest in cooking began at home, inspired by his parents and by preparing and sharing food with his family. After experimenting in the family kitchen, he went on to attend culinary school before joining The White Rabbit in Singapore in 2016, where he began developing his professional career.

He later worked at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Tan developed an approach centred on precision, seasonality and the integrity of individual ingredients.

He progressed from Chef de Partie to Junior Sous Chef and later Sous Chef. When Gillon took on an international consultancy in Taiwan, Tan assumed leadership of the JAG kitchen.

He is now Head Chef of the restaurant, which retained its Michelin star in 2026, reflecting the consistency and quality of its cuisine under his direction.

During his visit to Milaidhoo, Tan will introduce guests to elements of JAG’s culinary philosophy while sharing some of the techniques and ideas that shape his cooking.

On 16 October, he will conduct an intimate cooking class, giving guests an opportunity to learn directly from him and explore his approach to ingredients, technique and flavour.

The following evening, on 17 October, Tan will host a five-course dinner limited to 16 guests.

The menu will begin with Hiramasa crudo with tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque will precede Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.

Dessert will feature a dark chocolate parfait with buckwheat ice cream and tonka bean. A preserved lemon sorbet will be served between courses, while the evening will open with a leek and potato croustade.

The collaboration reflects Milaidhoo’s culinary philosophy, which places emphasis on craftsmanship, curiosity, shared experiences and the role of dining in creating memorable moments.

The cooking class will take place on 16 October, followed by the five-course chef’s dinner on 17 October, with the latter limited to 16 guests.