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Hideaway Beach Resort teams up with award winning chefs for exciting menu creation

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The culinary team at Hideaway Beach Resort and Spa Maldives have welcomed Marco D’Andrea, a Michelin Star experienced chef from Germany, who teamed up with Hideaway’s Executive Chef, Christoph Pentzlin. From 22nd November 2016 for 20 days, the island will be a melting pot of ideas and new creations and guests are invited to experience this delectable treat!

Marco is an award winning chef, best known for his innovative desserts and classics sweets. In 2014, Marco was awarded Pâtissier of the Year in Germany and has an impressive resume including posts at the Seven Seas Süllberg Hotel in Hamburg and the 3 Michelin star restaurant, Vendome in Bergisch-Gladbach, Germany.

Exciting new menus are on the agenda as this creative culinary duo invite guests to enjoy their signature afternoon tea, embark upon an exquisite dessert journey and delight in an exclusively prepared ‘Four Hands, eight course’ dinner menu.

Samsara Asian Fusion and Meeru Bar & Grill will be showcasing the ‘Four Hands’ menu which will encompass an array of exciting dishes – those who think a G&T belongs in a glass will think again once they’ve sampled the Gin and Tonic Oysters!

The Sunset Pool Café is the place to be for trying out the newly created ‘Sweet Desires’ menu, inspired by umami and delicately combining sweet and savoury ingredients and flavours. Combinations such as frozen goat’s cheese, orange pepper and olive oil will tickle your taste buds into hysteria.

If the thought of afternoon tea brings to mind dainty cucumber sandwiches, freshly baked scones topped with strawberry jam and clotted cream all served with a pot of English tea, you are in for a delicious break from tradition. The boundaries between sweet and savoury are no longer as clear-cut as they once were and the sweet-savoury surprises here are sure to redefine this classic.

When the new Four Hand Dinner or Sweet Desires menus leave taste buds yearning for more, guests can sample exclusively designed presentation boxes of hand crafted petit fours which promise to be the grand finale of delectable treats.

By the end of Hideaway’s exciting 20-day culinary journey Marco will have shared his expertise with the resorts chefs. They will have been trained in his techniques for making perfect sweet desserts; ensuring the legacy of Marco’s 20 day Hideaway tour will live on in the chocolate tarts and macaroons of the islands dessert tables!

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Jumeirah Olhahali Island welcomes Shimmers’ Chef Emanuele for exclusive culinary residency this July

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Jumeirah Olhahali Island has announced a culinary residency in collaboration with Chef Emanuele De Leo, Head Chef of the award-winning Shimmers at Jumeirah Mina Al Salam in Dubai. Taking place from 7 to 10 July 2025, this exclusive experience will bring the vibrant flavours of the Mediterranean to the Maldives through a specially curated tasting-style menu.

Following a stint as Sous Chef at L’Olivo at Al Mahara, the two Michelin-starred restaurant at Jumeirah Burj Al Arab, Chef Emanuele took up his position as Head Chef at Shimmers in 2023. There, he leads the kitchen, where his menu pays homage to his Sicilian heritage, while embracing bold, contemporary interpretations of classic Mediterranean cuisine. Under his direction, Shimmers has earned recognition from Gault&Millau UAE in 2025, a testament of the restaurant’s elevated dining experience and Chef Emanuele’s distinctive culinary vision. With a strong focus on seasonality, he draws inspiration from the freshest market produce, transforming each ingredient into flavour-driven, elegantly presented creations.

For his residency at Jumeirah Olhahali Island, Chef Emanuele has crafted a bespoke menu that fuses Greek influences with his Sicilian roots, showcasing refined coastal flavours and thoughtfully sourced seasonal ingredients. In true Shimmers fashion, the evening will be presented as a series of small, shareable plates, designed to bring guests together around the table. Highlights include a fresh cauliflower salad, zingy tuna tartare, and grilled octopus with Santorini fava. These are followed by indulgent mains such as slow-braised beef cheek paired with celery purée and red wine jus, alongside orzo with red prawns, lemon, and caviar. The experience concludes, with a duo of desserts: Greek yoghurt ice cream and orange crème brûlée, offering a refreshing and indulgent finale.

The exclusive dinner experience with Chef Emanuele is priced at USD 195 plus taxes per person. For more information or to reserve, visit the Jumeirah Olhahali Island website here.

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Cellar of quiet distinction: Vakkaru Reserve wins fifth Wine Spectator Award

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At Vakkaru Maldives, wine isn’t merely served — it is curated, conversed with, and quietly revered. This has led to the resort’s European wine cellar, Vakkaru Reserve, being awarded Wine Spectator’s Best of Award of Excellence for the fifth year — the only resort in the Maldives to have done so.

Vakkaru Reserve, an intimate, striking space at the heart of the island, houses 620 labels selected with care by Head Sommelier Retheesh Kakkareth Mohanan and Assistant Sommelier Vasantha Kumar Nadarajah. Some stars in the collection favour narrative as much as provenance: a Château Cheval Blanc Premier Grand Cru Classé A trio from 1983, 1985 and 1990; Château Mouton Rothschild Pauillac 2009; Krug Clos du Mesnil Blanc de Blanc Brut 2002 and Château Pavie 1982, each one a vignette of a time and place, waiting to be uncorked.

“Our intention with Vakkaru Reserve has never been to impress with excess,” says Teddy Susanto Wiryawan, General Manager of Vakkaru Maldives. “Instead, it’s about assembling a collection that invites reflection, wines that linger in the mind as much as on the palate. This fifth award is not a milestone, but a reminder to keep listening to winemakers, regions, and the guests who come here seeking something they can’t find elsewhere.”

In a setting where time is allowed to stretch and the pace remains unhurried, the wine experience is naturally immersive. Vakkaru’s cellar hosts guided tastings, bespoke pairings, and a distinctive offering — a Wine & Chocolate Pairing Experience, where artisanal chocolates crafted in-house are paired with wine labels in unexpected harmony. Think Yuzu and Matcha Bonbon with Sauvignon Blanc, or an Espresso Bonbon set against a Tawny Port, delicious, deliberate acts of indulgence.

Vakkaru Reserve remains a quiet benchmark for those who appreciate depth over display. In this place of timelessness, let your wine journey stand less on ceremony, and more on memory and discovery.

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Sommeliers and hospitality leaders to gather at Ifuru Island for exclusive Liquid Tasting Event

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Ifuru Island Maldives has announced the upcoming Raa Atoll Liquid Tasting, an exclusive gathering of sommeliers, F&B professionals, and hospitality leaders scheduled for 26 June 2025. This distinguished event is being presented in collaboration with The Liquid Concept, a premium beverage platform celebrated for its concept-driven approach to wine and spirits curation across the Indian Ocean region.

Established in 2021, The Liquid Concept delivers a comprehensive 360-degree beverage experience. Its portfolio includes fine wines, artisanal spirits, grower and grand marque Champagnes, vermouths, low- and no-alcohol alternatives, and innovative beverage solutions designed for hospitality and lifestyle destinations. The platform’s mission is to transform the beverage experience through purposeful curation, sustainable innovation, and immersive storytelling.

Set against the breathtaking backdrop of Ifuru Island, the tasting event will feature over 40 exceptional wine labels sourced from around the world. These selections, drawn from The Liquid Concept’s intentionally curated portfolio, invite attendees on a sensory exploration of diverse terroirs, winemaking philosophies, and compelling narratives.

Enhancing the tasting experience, guests will be treated to a specially crafted three-course menu, thoughtfully designed to complement and elevate the wine pairings. This harmonious fusion of food and beverage aims to showcase the artistry of hospitality and refined palate engagement.

As part of a shared commitment to innovation and sustainability, Ifuru Island and The Liquid Concept will also introduce the Bermar Wine & Champagne Preservation System during the event. This advanced technology enables the preservation of opened wines and champagnes, offering resorts a smart, eco-conscious solution to minimise waste and improve wine-by-the-glass service.

The Raa Atoll Liquid Tasting is an invitation-only event, poised to become a signature occasion that reflects Ifuru Island’s dedication to elevating the culinary and beverage scene in the Maldives.

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