The popular Cayenne Grill at Baros Maldives has reopened with an enticing new menu for intimate beachside dining in a natural setting.
In an announcement, Baros said tables are set in open-sided pavilions as well as under an enlarged thatched roof on an expanded wooden deck now extending over the tranquil waters of the lagoon. The surrounding tropical garden and the sound of the sea creates an ambience of island elegance for enjoying exquisite cuisine freshly prepared on demand, it added.
According to the resort, the new Cayenne Grill dining experience includes superb quality meat and the finest fish, freshly caught by local fishermen, cooked to perfection on the signature Coconut Husk Grill. New features are the special Butcher’s Block Menu of prime cuts of meat hand-selected from around the world, the freshest fish and shellfish dishes authentically prepared and artistically presented, the improved Teppanyaki Dining Hut, and the Cayenne’s signature “Grills of The World” Platters for Two, it said adding that newly introduced vegetarian creations are also available.
“Chefs in the re-modelled show kitchen conjure up Australian beef and New Zealand lamb dishes, barbecue lobster and prawns with flair, and cook local fish in Maldivian, Tandoori, Thai, Malaysian or Mediterranean style. The Platters for Two feature Maldivian, Mediterranean or Thai themed seafood, Indian Tandoori, or Asian Vegetarian,” the announcement read.
“The Teppanyaki Hut has the traditional style of seating around the chef’s counter where guests can marvel at the skill of the Master Teppan Chef expertly preparing meat, duck and seafood in Japanese style.”
According to Baros, to complement the Cayenne Grill dining experience, there is a range of sommelier-recommended fine wines by the glass or bottle and innovative signature cocktails as well as a tempting selection of desserts. Cayenne Grill is an à la carte restaurant with an informal approach to dining, supported by attentive and knowledgeable service and expert chefs, the resort said.
“This creates a relaxed mood typical of this tropical holiday island where fine food and good company prevail in a romantic atmosphere,” the announcement read.
Baros is a small coral island ringed by a sandy beach and a living house-reef, just 25 minutes by speedboat from the Maldives’ main Velana International Airport. It is an award-winning boutique resort renowned for discreet, personalised service excellence.
As a small leading luxury Maldives resort, Baros offers 75 tastefully designed Beach and Water Villas. With Beach Villas of classic elegance set in lush vegetation, and secluded Water Villas, many with private pools, Baros is one of the most romantic resorts in the Maldives, the perfect honeymoon getaway. Inspired by Maldivian traditions of heartfelt hospitality, Baros is a tropical island dream come true with fine cuisine and drinks served at three gourmet class restaurants, two bars, and a cigar and shisha lounge.
The recently rebranded spa at Baros, which will be open during the festive seasons as well, is located in a beautiful, lush tropical garden where serenity saturates the atmosphere, and is accessed by over-water stepping stones. It is a tranquil haven where complete well-being in body, mind and soul is made possible.
From 25 October to 3 November 2026, Alila Kothaifaru Maldives will welcome Chef Joshua Acquaviva, Head Chef of Pellico 3 at Park Hyatt Milan, for a ten-day residency at Pibati Sul Mare, the resort’s beachside Italian restaurant.
Working alongside Executive Chef Frank Wackerhagen and the island’s culinary team, Chef Joshua will present a selection of dishes shaped by his Italian heritage, with a particular affection for pasta and pizza — two traditions deeply connected to his Neapolitan roots.
Born in Naples in 1995, Chef Joshua knew from an early age that the kitchen would become his world. His career has since taken him through some of Italy’s most accomplished kitchens, including VistaMare at Hotel Il Fogliano, where he contributed to the restaurant earning its first Michelin star; two-Michelin-starred Kresios in Telese; and Il Faro di Capo d’Orso on the Amalfi Coast, where he spent four formative years as Sous Chef. In 2022, he joined Pellico 3 at Park Hyatt Milan and progressed from Chef de Partie to Head Chef within two years. Today, his cooking balances technical precision with a deep connection to Italian ingredients, memory and place.
At Alila Kothaifaru Maldives, that philosophy will meet a distinctly different landscape.
Rather than recreating Milan by the Indian Ocean, the residency will bring the two kitchens together through a shared respect for ingredients, technique and simplicity. Chef Joshua’s cooking will remain true to its Italian foundations while responding naturally to Kothaifaru, with carefully selected produce and herbs cultivated on the island bringing subtle freshness to the experience.
Italian Cooking, Shaped by Its Island Setting
Set beside the beach, Pibati Sul Mare takes its name from the Sanskrit word “Pibati”, meaning “to drink, absorb or imbibe”. The restaurant carries that invitation into a dining experience intended to be enjoyed at an unhurried pace.
Its menu centres on artisanal pizzas and handcrafted pastas, bringing together Italian classics and island-inspired flavours. Carefully selected ingredients and homegrown herbs lend freshness and character to the cooking, while the setting balances contemporary elegance with the ease of the coast. With the Indian Ocean beyond the table, Pibati Sul Mare offers a refined yet relaxed expression of Italian dining in the Maldives.
Throughout the residency, guests will also be invited to join intimate pizza-making sessions at Pibati’s counter. Limited to eight participants, each session will offer time to work with the dough, learn directly from the chefs and understand the details behind a well-made pizza. Where demand requires, staggered sessions will be arranged to preserve the personal nature of the experience.
“Welcoming Joshua to Kothaifaru is not about moving one restaurant into another,” said Thomas Weber, General Manager of Alila Kothaifaru Maldives. “It is about creating space for two kitchens to meet, with respect for what each place brings. Our guests will experience the craft of an Italian chef in a setting that belongs unmistakably to this island, with rare access to the people and thinking behind each dish. That intimacy, rather than formality, is central to our idea of luxury at Alila.”
The residency reflects Alila’s approach to experiences that are personal, rooted in place and shaped by genuine exchange. For the chefs, it creates an opportunity to share techniques, ideas and perspectives across two distinct kitchens. For guests, that exchange becomes tangible at the table — in the handling of the dough, the making of pasta, the use of an island-grown herb and the story behind a finished plate.
“Joshua and I share a respect for cooking that is clear, disciplined and rooted in strong foundations,” said Frank Wackerhagen, Executive Chef of Alila Kothaifaru Maldives. “At Pibati Sul Mare, we are fortunate to have a talented team of chefs who bring tremendous skill, care and character to the kitchen every day. This residency gives them the opportunity to work closely with Joshua, exchange ideas and build on their craft together. We will begin with the essentials — well-rested dough, pasta made by hand, sauces developed with patience and ingredients treated with respect — then allow Kothaifaru to come through naturally in the herbs, the produce and the way each dish is enjoyed beside the sea.”
For Chef Joshua, the residency is also an opportunity to return to the flavours that have accompanied him from the beginning of his career. Pizza and pasta remain central to his culinary identity, not simply as familiar Italian staples, but as expressions of technique, memory and generosity.
“Naples has shaped the way I understand food from the very beginning,” said Joshua Acquaviva, Head Chef of Pellico 3 at Park Hyatt Milan. “Pasta and pizza are part of that identity, and they remain at the heart of how I cook today. What excites me about coming to Kothaifaru is the opportunity to share those traditions in a completely different setting, while working alongside Frank and the Pibati team. Good cooking is also about exchange — learning from one another, respecting the ingredients in front of you and creating something guests can connect with.”
From the refinement of Pellico 3 to the natural rhythm of island life, the residency brings together two distinct expressions of hospitality through a common culinary language. It is a meeting of people and place, expressed through food that carries its heritage confidently while remaining open to its surroundings.
Chef Joshua Acquaviva’s residency at Pibati Sul Mare will take place from 25 October to 3 November 2026. The guest menu and pizza-making sessions will be subject to availability, with advance reservations recommended.
To reserve your place in advance, contact kothaifaru@alilahotels.com. Follow @alilamaldives on Instagram as Chef Joshua Acquaviva’s residency unfolds at Pibati Sul Mare.
This November, Hideaway Beach Resort & Spa will welcome acclaimed Japanese Chef Kanji Kobayashi, owner-chef of Villa Aida in Wakayama Prefecture, for two exclusive evenings celebrating the artistry, seasonality and refined traditions of Japanese cuisine.
Taking place on 10 and 14 November 2026, the intimate culinary experience will feature a meticulously crafted six-course fine dining menu, offering guests the opportunity to discover Chef Kanji’s distinctive approach to Japanese gastronomy in the spectacular surroundings of Hideaway.
At the heart of Chef Kanji’s culinary philosophy is a deep respect for nature and the Japanese tradition of appreciating ingredients at their finest moment. Each course will showcase carefully selected seasonal produce through refined techniques and elegant presentation, creating a harmonious journey of flavour, texture and craftsmanship.
From delicately prepared seafood to thoughtfully composed signature creations, the menu will bring together authentic Japanese culinary traditions with Chef Kanji’s contemporary expression. Each dish will reflect a balance between simplicity and sophistication, allowing the character and seasonality of the ingredients to take centre stage.
The exclusive dinners form part of Hideaway’s commitment to creating exceptional gastronomic experiences, bringing distinguished culinary talent to its private island retreat in Haa Alifu Atoll. Against a backdrop of pristine beaches, lush tropical surroundings and the Indian Ocean, the evenings promise an intimate celebration of food and artistry.
With a limited number of seats available on each evening, advance reservations are highly recommended.
For gourmands, admirers of Japanese cuisine and travellers seeking an extraordinary addition to their Maldivian escape, Chef Kanji Kobayashi’s six-course dining experience at Hideaway promises two memorable evenings where seasonality, craftsmanship and Japanese culinary heritage come together in paradise.
Nestled within the lush tropical vegetation of Dhonakulhi Island, Hideaway Beach Resort & Spa offers an exceptional island escape where luxury, privacy and personalised hospitality come together. With a diverse collection of restaurants and bars offering exquisite international cuisine and intimate private dining experiences, the resort caters to every culinary preference. Beyond gastronomy, guests can enjoy an extensive range of recreational activities, including tennis, padel, pickleball, golf, diving and exhilarating watersports, complemented by rejuvenating treatments at Hideaway Spa. Surrounded by pristine white-sand beaches, turquoise lagoons and abundant natural beauty, Hideaway places guest happiness at the heart of every experience, ensuring that each stay is filled with memorable moments, thoughtful service and endless opportunities to explore, unwind and indulge.
Park Hyatt Maldives Hadahaa has announced the first chapter of its newly launched Masters of Food & Wine Series, A MICHELIN-Starred Culinary Journey Through the Seasons, welcoming acclaimed Cantonese master Executive Chef Ku Chi Fai for two exclusive dining experiences on 2 and 5 October 2026. The event marks the official opening of the season-long exclusive dining experiences, bringing internationally celebrated chefs to Our Living Island from October 2026 through April 2027.
Taking place during Chinese Golden Week, the inaugural chapter, “A Celebration of Prosperity, Family and Culinary Heritage,” invites guests to discover one of China’s most distinguished culinary traditions through an exceptional six-course menu paired with premium wines.
Making his first-ever appearance in the Maldives, Executive Chef Ku Chi Fai brings more than four decades of culinary expertise and a legacy of excellence shaped by a lifelong dedication to Cantonese gastronomy. As the founder of MICHELIN-starred The Beijing Kitchen, he has led the restaurant to earn seven consecutive MICHELIN Stars and eight consecutive Black Pearl One-Diamond Awards, establishing it among the region’s most acclaimed dining destinations.
Renowned for his mastery of traditional Cantonese techniques, Chef Ku’s cuisine reflects a harmonious balance of heritage, precision and innovation. His approach honours the integrity of exceptional ingredients while elevating them through meticulous craftsmanship and contemporary refinement.
“We are honoured to welcome Executive Chef Ku Chi Fai to Hadahaa as the first guest chef of our Masters of Food & Wine Series,” said Anshul Sharma, General Manager of Park Hyatt Maldives Hadahaa. “His remarkable achievements and dedication to preserving the rich traditions of Cantonese cuisine make him the perfect chef to commence this extraordinary culinary journey.
His visit embodies the spirit of cultural discovery, passion, craftsmanship and excellence that defines the series.”
Created as a celebration of the seasons and meaningful moments throughout the year, the Masters of Food & Wine Series transforms traditional guest chef dinners into an immersive journey through global culinary cultures. Each chapter is inspired by a seasonal occasion and interpreted by a distinguished chef whose culinary philosophy resonates with the values of Our Living Island.
For his exclusive engagement at Hadahaa, Executive Chef Ku Chi Fai will present an exclusively curated six-course dinner showcasing the elegance and depth of Cantonese cuisine. Drawing inspiration from both his culinary heritage and the natural bounty of the Maldives, the experience will celebrate exceptional ingredients, timeless techniques and the art of gathering around the table.
EVENT DETAILS
Masters of Food & Wine Series | Chapter I Golden Week: A Celebration of Prosperity, Family and Culinary Heritage A Six-course curated dinner with wine pairing
Guest Chef: Executive Chef Ku Chi Fai Date: 2 & 5 October 2026 Time: 7:30 PM onwards Venue: Island Grill Price: USD 249++ per person
Reservations are now available. Guests are encouraged to secure their places early for this rare opportunity to experience the artistry of one of China’s most celebrated chefs in the intimate surroundings of Hadahaa.
