Thirteen chefs from Baros Maldives have won the highest number of medals and awards at the recently concluded Food and Hospitality Asia Maldives (FHAM) International Culinary Challenge and Exhibition 2017.
The annual event, organised by the Chefs Guild of Maldives in association with the Chefs Guild of Sri Lanka, enables chefs to demonstrate their skills before a panel of international judges. A total of 67 resorts in the Maldives represented by 564 competitors took part in this year’s edition.
Ibrahim Nathif won two top awards — trophies for Most Outstanding Chef in Maldives and Best Maldivian Chef — as well as five gold medals.
Nathif, 32, has worked at Baros for 13 years, and currently cooks in the resort’s fine dining Lighthouse Restaurant. As a result of his success, he has been selected to represent the Maldives at the Malaysian Culinary Challenge in February 2018.
Chef Ibrahim Nathif. PHOTO/ BAROS
Another top award was won by KYM Gunasekara who emerged as the Best Young Chef. He is 24, and has worked at Baros for three years.
“The record haul of medals comprises five gold, 12 silver and eight bronzes,” a statement by Baros read.
“The categories in which the chefs won reflect the multi-cuisine choices presented in the resort’s three restaurants, and special occasion dining. These included hot cooking of meat, seafood and poultry, biriyani, plated desserts, breads and pastries, Maldivian dish and wedding cake.”
According to Baros, more than 40 chefs work at its three gourmet restaurants as well as catering for off-island dining on a sandbank, lagoon deck or local Dhoni sailboat cruises. Also available is In Villa Meal Service in each of the resort’s 75 elegant overwater and beachside villas, the resort said.
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.
Following his first visit earlier this year, award-winning Danish chef Jesper Koch returns to Vakkaru Maldives from 26 October to 5 November 2026, bringing the next chapter of his collaboration with the resort directly to guests.
Chef Jesper first visited Vakkaru in July, spending nearly two weeks working closely with the resort’s culinary and service teams. Centred on knowledge sharing and collaboration, his time on the island laid the foundation for this autumn’s programme and a series of dining experiences created for guests.
At the heart of his second visit will be three five-course tasting-menu evenings on 29 October, 1 November and 3 November, held at Vakkaru Reserve, the resort’s award-winning wine cellar. Home to one of the Maldives’ most exceptional wine collections, Vakkaru Reserve spans 680 Old and New World labels and has been recognised with Wine Spectator’s Best of Award of Excellence for six consecutive years.
Working alongside the resort’s culinary team, Chef Jesper will bring together his Danish and Nordic culinary roots with the flavours and character of the Maldives, incorporating local ingredients, produce from Vakkaru’s Organic Farm, locally sourced seafood and regional influences where they naturally complement each dish. Separate wine and non-alcoholic pairing options are also being developed to accompany the menus.
The programme will begin on 27 October with a cocktail reception, offering guests the opportunity to meet Chef Jesper and welcome him back to the island before the series of dinners begins.
For Chef Jesper, his return is an opportunity to build on the connection established in July. “My first visit gave me the opportunity to spend time with the team, exchange ideas and experience the spirit of Vakkaru first-hand. Returning now feels like a natural continuation of what we started. I am looking forward to being back in the kitchen and, most importantly, to sharing our work with guests through these dinners.”
Teddy Susanto Wiryawan, General Manager of Vakkaru Maldives, added: “Chef Jesper’s first visit allowed us to establish a strong connection and lay the foundations for this collaboration. His return now brings that work to our guests. These evenings will offer them the chance to experience his distinctive approach to cooking and discover what can emerge when two culinary teams come together with a shared passion for hospitality.”
Regarded as one of Denmark’s most influential gastronomic figures, Chef Jesper brings more than three decades of experience spanning hospitality, gastronomy and entrepreneurship. He is known for combining Nordic culinary traditions with contemporary techniques and a distinctive approach to flavour.
His career has earned him wide recognition, including leading Restaurant Syttende to Michelin recognition, being named Danish Chef of the Year, representing Denmark at the Bocuse d’Or competition, receiving an Honorary Diploma from the Danish Gastronomic Academy, and being recognised as “Chef’s Chef” by the Danish Gastronomy Foundation. He is also widely known as a long-standing judge on the Danish edition of MasterChef.
Set within the UNESCO Biosphere Reserve of Baa Atoll, Vakkaru Maldives continues to bring new perspectives to its dining experiences through collaborations with leading culinary talent from around the world. Chef Jesper’s return marks the next stage of a partnership that began with an exchange of ideas and now comes to life at the table.
For further information about the resort, please visit vakkarumaldives.com or contact reservations@vakkarumaldives.com to make a reservation.
VARU by Atmosphere has unveiled the Kaagé Progressive Maldivian Cookbook, bringing the flavours and culinary heritage of the Maldives to life through an immersive new experience. As part of the island experience, guests can enjoy private cooking masterclasses, offering a hands-on connection to authentic local flavours and the opportunity to take home the beautiful cookbook as a memento.
At Kaagé, the award-winning speciality restaurant, guests embark on a culinary journey through the history and traditions of the Maldivian islands. Time-honoured local recipes are paired with modern culinary techniques, allowing the distinctive flavours of the Maldives to be recreated in kitchens around the world.
Held on 20th August, the exclusive cookbook launch event brought together journalists, culinary influencers and resort guests, who joined the resort’s chef team for an interactive masterclass. The session explored local ingredients including skipjack tuna, coconut and fiery Scotch bonnet chillies, offering participants an authentic taste of Maldivian culinary traditions.
“These immersive cooking classes are now a permanent part of your resort experience. Kaagé is a tribute to the vibrant culinary identity of the Maldives,” says Maurice Van Den Bosch, General Manager at VARU by Atmosphere. “Through our cookbook and masterclasses, we invite you to connect deeply with island culture. We look forward to sharing these traditions with you.”
VARU by Atmosphere is a naturally Maldivian island escape in North Malé Atoll, just a 45-minute speedboat journey from Malé. Blending authentic Maldivian culture with contemporary elegance, the resort offers an intimate island experience centred around warm hospitality, vibrant dining, wellness and immersive experiences. From its distinctive overwater villas and unique overwater cellar to its island-inspired cuisine and commitment to sustainability, VARU by Atmosphere celebrates the essence of the Maldives while offering a refined and relaxed tropical retreat.
The Kaagé Progressive Maldivian Cookbook is available exclusively to participants of cooking masterclass. To discover more or reserve your spot, visit www.varu-atmosphere.com or contact reservations@varu-atmosphere.com.
Alila Kothaifaru Maldives invites guests to discover the island as a dining destination, where distinct culinary concepts, thoughtful cuisine and extraordinary settings come together. From Japanese precision, Italian craft and the coastal flavours of the Middle East and Mediterranean to barefoot dining on a secluded sand cay and intimate meals in a private pool villa, each experience offers a different way to taste the island.
Across the resort, menus draw on local catch delivered by neighbouring fishermen, island-grown herbs, and fresh fruits and vegetables sourced weekly from a nearby producer, supporting local agriculture while reducing food miles. The resort’s multicultural culinary team also brings diverse perspectives to the table, with chefs and service teams trained to accommodate evolving dietary preferences and requirements, including vegan, keto, allergies and food intolerances.
Beyond the restaurants, The Shack, reached by a five-minute speedboat journey, offers picnics, sunset barbecues and bespoke twilight dinners on a secluded sand cay. Every Thursday, the Shack Flair Sundowner adds crafted cocktails and flair bartending against the colours of the Maldivian sunset.
“Our dining experiences are most memorable when the setting, menu and service come together seamlessly. We let the island inspire experiences that feel deeply personal, while reflecting how we care for our destination through supporting nearby producers, using more local ingredients and creating meaningful connections with place,” said Thomas Weber, General Manager.
Private dining extends this philosophy further. Floating Breakfast and Floating Lunch with Champagne bring indulgence to the privacy of a villa, while beach and villa settings can be transformed for proposals, family celebrations, barbecues and chef-led tastings, with menus personalised around individual tastes and dietary needs.
“Our culinary approach is about creating a sense of place through every plate. By incorporating locally sourced produce alongside local seafood and island-grown ingredients, we support the community while reducing the distance ingredients travel. With our diverse culinary team and continued training, we can also thoughtfully adapt menus for vegan and keto preferences, allergies, intolerances and other dietary requirements without compromising flavour, quality or creativity,” said Frank Wackerhagen, Executive Chef.
“The expectations of today’s guests are constantly evolving, and our role is to evolve with them. Our chefs and service teams welcome guests from different cultures and backgrounds, each with their own preferences and dietary needs. Our teams are trained to understand these requirements and adapt each experience thoughtfully, ensuring guests never feel they are compromising on flavour, quality or choice,” said Danilo Paolella, Director of Food & Beverage.
Together, the resort’s restaurants, destination dining settings and private experiences give guests the freedom to dine differently throughout their stay, from breakfast overlooking the water and leisurely island lunches to sundowners and dinners beneath the Maldivian sky. Selected experiences require advance reservation and are subject to weather, tide and operational conditions.
