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Lily Beach welcomes new pastry chef Rodrigue

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Lily Beach Resort and Spa Maldives has welcomed Rodrigue as its new pastry chef.

In an announcement, Lily Beach said Rodrigue joined its team in August. He has since wowed and impressed guests with his fantastic creations, especially his elegant, light desserts that taste and look fantastic, it added.

“Rodrigue and his creations are bound to become a firm favourite with all our visitors,” the announcement read.

Rodrigue graduated from the prestigious ENSP Yssingeaux (Alain Ducasse’s Pastry School) in his native France with a CAP Patissier, the French diploma in traditional French patisserie.

Accompanied by formal apprenticeships with some of France’s top pastry shops, Rodrigue was able to move away from France at the age of 20, where his talents and passion for the job saw him join the Sofitel hotel in Abu Dhabi.

Enjoying the opportunity to expand his skills sets on the international scene, and learn new techniques from the chefs around him, including Jeremy Grovalet, Rodrigue continued to grow and develop into a top class pastry chef.

Set on the island of Huvahendhoo in South Ari Atoll, Lily Beach is a 25-minute seaplane flight away from the main Velana International Airport. This five-star luxury resort, which perfected the Platinum All-Inclusive holiday experience, features 125 villas — both on land and over water — with private decks and open-air bathrooms with jacuzzis, canopy beds, glass floors and plunge pools. 

Lily Beach boasts four restaurants, including the Lily Maa open-air restaurant, which features panoramic lagoon views, an all-day buffet and a selection of 70 premium wines. The Tamarind Restaurant serves a fusion of Indian and Chinese cuisine, while the award-winning Les Turquoise D’Aqua restaurant offers a sumptuous fine dining experience, combining the thrilling contemporary cuisine with the peacefulness of the setting. There is also a teppanyaki restaurant and three bars.

In close proximity to some of the most amazing dive sites in the world, Lily Beach also offers a wide range of recreational activities and plenty of relaxation options.

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Domenico Carella and Fabrizio Margarita unite for innovative culinary experience at Patina Maldives

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Patina Maldives has announces an exclusive culinary pop-up, Ultra Milano by Domenico Carella, taking place from November 9th to November 13th, 2024. This exclusive experience will showcase the innovative culinary and mixology talents of Domenico Carella, a renowned figure in the food and beverage industry.

Carella has built an impressive career as a professional chef, bartender, and manager. With over a decade of experience, he has mastered the art of blending ingredients and flavours to create dishes that perfectly balance texture and taste. His culinary journey has taken him around the world, earning accolades such as Manager of the Year in Asia by “That’s Shanghai” in 2015.

At this event, Domenico Carella’s mixology will complement Fabrizio Margarita’s pizza artistry, reimagining dining with a sustainable flair at Veli Bar in Patina Maldives, Fari Islands.

Carella’s approach to food and beverage emphasises environmental respect and sustainability. His holistic vision ensures that all departments, from the kitchen to the bar, work harmoniously, aligning the procurement of raw materials to create a unified and sustainable operation.

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Michelin Chef Nino Di Costanzo’s exclusive residency at Four Seasons Maldives Landaa Giraavaru

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“People visit a restaurant to experience something unforgettable – a story, a feeling, a connection,” says two-Michelin-starred Chef Nino Di Costanzo. His approach to the new collaboration at Four Seasons Resort Maldives at Landaa Giraavaru brings a world of sensory interaction to life, even before the first bite is taken.

Starting November 11, 2024, the celebrated Italian chef will share his inventive culinary artistry from his renowned two-Michelin-star restaurant, Danì Maison, located on the island of Ischia. Recognised by Forbes as one of the “top ten restaurants not to be missed,” Danì Maison’s essence will be brought to the Maldives’ iconic Blu Beach Club, set within the Baa Atoll UNESCO World Biosphere Reserve.

Chef Nino’s vision for this cross-cultural culinary exchange blends the island traditions of Ischia with the natural beauty of the Maldives. Through this collaboration, Mediterranean flavours from his kitchen meet the local produce of Landaa’s gardens, creating an experience that unites the culinary traditions and natural richness of both islands. “It’s about two stunning nature-led islands coming together through a meeting of diverse culinary traditions grounded in soil, sea, and surroundings,” Chef Nino explains.

The collaboration extends to sharing expertise with the Blu Beach Club culinary team, with four of Blu’s chefs having already trained at Danì Maison. Guests will have the chance to experience Chef Nino’s unique dishes during two week-long residencies at Blu, from November 11–17, 2024, and again from February 13–19, 2025. Following these residencies, Blu will offer a specially curated menu by Chef Nino, available year-round to only two tables of four each evening.

At the heart of Chef Nino’s success lies his artistry: he visualises the emotional impact of a dish before he even envisions the food itself, with each ingredient and process in harmony with nature. This philosophy complements Landaa Giraavaru’s nature-inspired ethos, allowing for a collaborative journey with both guests and the Blu culinary team. For Chef Nino, the goal is to bring as much emotion and wonder to the plate as he does flavour.

His creative process begins six months before a dish arrives on the table, with each element carefully crafted to evoke a specific feeling. From the ingredients to the final plating, everything is considered, including the choice of plate, often designed by Chef Nino himself in Venetian glass or Italian ceramics.

Chef Nino also brings his careful sourcing approach to Blu, where he plans to use Landaa’s flourishing herb and vegetable garden to serve a Mediterranean-inspired menu. He views this approach as both a challenge and a rewarding aspect of the partnership, driven by the dedication of Landaa’s wider team. “The only way to progress with anything different or unique is for both sides to learn from one another and make it a collaborative process,” he says.

Raised amid the vineyards and olive groves of Ischia, Chef Nino’s childhood immersed him in a world of fine food, with family roots in fishing and farming. His career has since taken him from directorships at global IT Group restaurants to his acclaimed Danì Maison, where he presents an innovative take on authentic Campanian cuisine within the art- and nature-filled surroundings of his family home. Since opening in 2016, Danì Maison has earned two Michelin stars, four Hats by Espresso, and three Forks by Gambero Rosso.

“We are thrilled to welcome one of the world’s leading chefs to Blu,” says Armando Kraenzlin, Regional Vice President and General Manager at Landaa Giraavaru. “Partnering with Chef Nino will not only bring an extraordinary culinary experience to our guests but also provide our team with invaluable career insights.”

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Exclusive culinary journey with Chef Jereme Leung at Conrad Maldives Rangali Island

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Conrad Maldives Rangali Island has announced the return of acclaimed Chef Jereme Leung for a four-day culinary journey at Ufaa by Jereme Leung, the Maldives’ first Chinese restaurant. From November 1st to 4th, guests will have the opportunity to experience Chef Leung’s latest culinary creations. Known for his blend of tradition and innovation, Chef Leung will be showcasing a variety of dishes that redefine modern Chinese cuisine, featuring everything from signature dim sum to seafood and barbecue specialties.

On November 2nd, guests can join a Dim Sum and Noodles Cooking Class, offering a hands-on learning experience led by Chef Leung himself. Limited to just eight participants, the class will explore the art of preparing traditional Chinese dishes. Throughout the event, Chef Leung will be available to meet and engage with guests during lunch and dinner, adding a personal element to this immersive dining experience.

“We are thrilled to have Chef Jereme Leung return to Conrad Maldives,” said Thomas Hoeborn, General Manager of Conrad Maldives Rangali Island. “His expertise and innovative approach to Chinese cuisine continue to set Ufaa apart as a culinary destination. Guests can expect fresh and exciting new dishes that will elevate their dining experience and showcase Chef Leung’s commitment to both tradition and creativity.”

This four-day event at Ufaa by Jereme Leung promises to be a highlight for food enthusiasts, providing exclusive access to the chef’s latest innovations and an immersive journey into modern Chinese gastronomy. Advance bookings are highly recommended for this exceptional dining experience.

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