Dhigali Maldives has announced a new culinary collaboration with celebrated chef and restaurateur James Walters, the creative mind behind London’s acclaimed Arabica. In February 2026, Walters will transport his vibrant, modern Middle Eastern cooking to the Maldives, offering guests the rare chance to savour his signature dishes against Dhigali’s island backdrop.

Over three evenings – 24th, 25th and 26th February, Chef Walters will take the helm of Battuta, the resort’s signature restaurant. Guests will have the rare opportunity to enjoy a specially curated menu designed and cooked by Walters, showcasing the flavours, ingredients, and dishes that have earned Arabica its reputation as one of London’s most beloved Middle Eastern restaurants.

Across the three-night takeover, Walters will showcase his distinctive approach to layering spices, balancing textures, and reimagining traditional dishes. From vibrant market-inspired plates to refined interpretations of classics, the menu will celebrate the bold spices, vibrant flavours, and rich culinary traditions of Lebanon, Syria, Jordan, Turkey, and beyond; each reflecting his passion for storytelling through food, combined with the relaxed elegance of Battuta’s setting.

Three-Night Menu Highlights:

• Day 1: Flavours of the Aegean: A journey through the sun-kissed dishes of Greece and Turkey, with small plates designed for sharing and connection.
• Day 2: Levantine Feast: Bold, sun-drenched flavours of the Eastern Mediterranean, bringing together the best of Levantine cuisine.
• Day 3: Lebanese-Inspired Feast: A celebration of the rich, aromatic dishes of Lebanon, crafted for family style dining

“We’re thrilled to welcome James Walters to Dhigali. His food brings a sense of place, culture, and creativity that aligns perfectly with the experience we want our guests to enjoy. This collaboration will offer something truly memorable for anyone visiting the resort during this time,” commented Christian Szabo, General Manager of Dhigali Maldives.

“Battuta is a beautiful space, and I’m excited to bring the flavours I love to Dhigali. Each menu I’ve created for these three nights is inspired by the vibrant, sun-soaked dishes of the Eastern Mediterranean, from Greece and Turkey to Lebanon and the Levant. I want guests to feel the warmth, the aromas, and the stories behind every dish, and to share a sense of connection and celebration around the table,” said Chef James Walters, Arabica.

For guests visiting in February, this collaboration promises an unforgettable experience. Walters’ bold, evocative flavours meet Battuta’s lush, island jungle setting. Inspired by the travels of Ibn Battuta and nestled within Dhigali’s verdant heart, the restaurant offers a culinary journey that carries Arabica’s heritage across to the shores of the Maldives.

Dhigali Maldives offers 7 nights in a Deluxe Beach Bungalow on Premium All Inclusive. The price based on 2 adults sharing is from £5,058 per villa, includes seaplane transfers. For reservations, please visit the resort’s website.

At Sun Siyam Vilu Reef, Maldivian cuisine is celebrated not simply as nourishment but as an expression of island heritage and identity. Among its most significant traditions is the preparation of Kandu Kukulhu, the Maldives’ signature rolled tuna curry. Rooted in local custom and passed down through generations, the dish forms the centrepiece of the resort’s weekly Maldivian cooking classes, offering guests an intimate introduction to the flavours, techniques, and narratives that shape the islands. As part of the resort’s signature culinary journey, it brings Maldivian culture to life through authentic tastes and thoughtful storytelling.

Deeply embedded in local tradition, Kandu Kukulhu reflects centuries of craftsmanship and care. At Vilu Reef, the cooking class is led by the resort’s Maldivian chefs, who demonstrate each stage with the precision and intuition inherited through long-standing practice. Guests learn how to slice the tuna, layer it with aromatic spices, and bind the rolls with coconut or pandan leaf. As the curry gently simmers in coconut milk, its aroma fills the air, offering a vivid portrayal of everyday island cooking—an experience that resonates long after the final tasting.

Kandu Kukulhu, which translates to “chicken of the sea,” is a quintessential Maldivian tuna curry and a powerful tribute to the nation’s enduring connection to the ocean.

“Sun Siyam Vilu Reef’s culinary story celebrates Maldivian heritage, moving beyond simply serving fresh seafood,” said Chef de Cuisine Mohamed Hameed, known as Chef Printey. “It is a connection to our islands, our people, and the traditions that shaped Maldivian cuisine. By sharing these methods, we bring our cultural narrative to life in the most sincere way.”

The cooking class forms a key part of the Maldivian Roots Signature Experience, which highlights the flavours, crafts, and cultural expressions that define the Maldives. It reflects Sun Siyam’s philosophy of celebrating island life through meaningful encounters and genuine Maldivian spirit. The experience is available to all guests at Sun Siyam Vilu Reef and can be booked in advance during their stay.

Bestbuy Maldives (BBM) brought together 100 chefs from leading resorts and restaurants across the country on 24 November for an exclusive culinary masterclass led by Italian One-Michelin-Star Chef Pasquale Palamaro. Held at Hulhule Island Hotel (HIH), the full-house session marked a key highlight of the ongoing “Mediterranean Soul, Maldivian Heart” culinary series presented by Atmosphere Hotels & Resorts in collaboration with BBM.

The masterclass formed the Malé City chapter of the broader programme, which features a lineup of events hosted at RAAYA by Atmosphere and VARU by Atmosphere throughout November 2025. The HIH masterclass served as a platform for professional development, skill exchange, and hands-on learning for chefs from some of the Maldives’ most distinguished culinary teams.

Chef Pasquale, celebrated for his work at Indaco Restaurant in Amalfi, guided participating chefs through a series of live demonstrations that reflected his signature philosophy—one that emphasises intuition, simplicity, and a deep respect for natural ingredients.

“Cooking, to me, is a dialogue with nature — an art of transforming simplicity into beauty. Bringing Indaco’s spirit to the Maldives is an opportunity to merge two coasts and two cultures through taste, technique, and emotion,” he shared during the programme.

Participants explored Mediterranean-inspired methods adapted to Maldivian produce, with Chef Pasquale showcasing dishes rooted in coastal heritage and contemporary craftsmanship. The session also encouraged discussion around ingredient integrity, sustainability-led cooking, and the evolving expectations of today’s luxury diners.

The fully subscribed masterclass reaffirmed BBM’s long-running commitment to cultivating professional excellence within the Maldives’ hospitality sector.

As the authorised distributor of globally renowned culinary and F&B brands, BBM has built a reputation for its Masterclass Series, which brings international expertise to local professionals through practical workshops and high-level training. This latest edition added a Michelin-starred perspective to the growing body of knowledge BBM continues to nurture across the industry.

Ali Afrah Hassan, Head – Human Resources, Administration & Corporate Affairs at BBM, highlighted the importance of consistent capacity building in the sector.

“This masterclass reflects our ongoing commitment to strengthening the skills of the Maldivian culinary community. By creating opportunities for chefs to learn directly from international experts, we help broaden professional exposure and support the industry’s growth. BBM will continue to invest in platforms that uplift local talent and contribute to raising the overall standard of hospitality in the Maldives,” he said.

The masterclass follows two immersive days at RAAYA by Atmosphere earlier in the month, where guests joined farm experiences, tasting sessions, and a hands-on workshop before a five-course dinner curated by Chef Pasquale. The series will continue with a 4-Hands Dinner at Kaagé on 27 November and a masterclass with a five-course dinner at NÜ on 28 November at VARU by Atmosphere.

Anupam Banerjee, Vice President, Food & Beverage at Atmosphere Core, emphasised how the collaboration bridges traditions and culinary ideologies.

“All our island resorts have long been recognised for their culinary offerings,” he noted. “Through Chef Pasquale’s artistry and our island-inspired ethos, we are crafting an evocative dialogue between Mediterranean and Maldivian gastronomies that not only captivates the palate but also champions environmental stewardship and celebrates the cultural richness of both regions.”

For attending chefs, the session offered more than demonstrations—it provided the rare opportunity to learn directly from a Michelin-starred figure whose approach blends innovation with a respect for locality. Many participants described the workshop as an opportunity to refine technique, discover new applications for familiar ingredients, and build valuable connections within the professional community.

With strong engagement and enthusiastic feedback from attendees, the masterclass stands as another milestone in BBM’s long-standing role in elevating culinary standards in the Maldives.