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Ekasit Andaris joins Lily Beach as Tamarind restaurant’s new chef

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Ekasit Andaris has joined Lily Beach Resort and Spa Maldives as the head chef at the resort’s Tamarind restaurant.

Ekasit Andaris’ dream to become a chef started when he was a young boy, admiring his family cooking Thai food.

After obtaining his certification of professional Thai Cuisine, Ekasit Andaris started working as a chef at the Blue Elephant Cooking School and Restaurant in Bangkok. Willing to share the delights of Thai food overseas, Ekasit Andaris left Thailand and subsequently worked in Oman, Taiwan, Egypt, India, Malaysia and the UAE.

In 2015, Ekasit Andaris reached new heights, becoming the Thai Chef De Cuisine at a Banyan Tree Hotel and Resort in Indonesia.

“With over 10 years of experience under his chef’s hat, Ekasit Andaris recently joined the Lily Beach team,” the resort said, in an announcement.

“Make sure you taste some of Ekasit Andaris’ already popular dishes in Tamarind. Our insider’s tips include the prawn red curry, and for dessert, the sticky rice with coconut milk and mango.”

The Tamarind restaurant at Lily Beach Resort and Spa Maldives. PHOTO/ LILYBEACH

Lily Beach has recently expanded Tamarind restaurant’s à la carte menu with a greater range of Asian dishes such as stir-fried chicken with cashew nuts, and sweet and sour prawns. With a flavour rich menu offering a great selection of appetisers, main dishes and sweets as well as the Lazy Susan set menu, there is really something for everyone.

Dining in Tamarind is included in Lily Beach’s Platinum Plan.

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. 

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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Joy Island hosts first Gourmet Week with Chef Roberto Valbuzzi

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Joy Island has successfully hosted its first Gourmet Week appointment with the young and talented Chef Roberto Valbuzzi from 30 September to 9 October 2023.

The well-known Italian television personality Chef Valbuzzi strives to combine contemporary cooking techniques with family-passed culinary traditions to produce culinary masterpieces in the Lake Maggiore region. As a result, he was given the title of Territory Ambassador on the Gambero Rosso 2023/2024 Lombardy guide.

Arrival of Chef Valbuzzi has delighted the guests of Joy Island with a culinary experience that was inspired by Crotto Valtellina, creating menu items that resonates with his artistic persona. Ranging from typical Italian “Sciatt” to dishes that mix tradition and innovation, the aim is above all to enhance Italian food and wine heritage, well represented in Joy Island which even boasts a dairy in the resort.

The Cocoon Collection gastronomic weeks events always pledge an unforgettable culinary experience, loyal to Italian tradition and philosophy but full of creative ideas.

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Kandolhu Maldives announces extraordinary collaboration with renowned Chef Yoni Saada

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Celebrated for his expertise in Contemporary Mediterranean cuisine, Chef Yoni Saada will be gracing the island from 13th -18th November 2023. During his stay, he will be showcasing a series of exclusive culinary events at Olive, one the five enticing restaurants on offer on the island, for our guests on the island.

Yoni Saada, the son, and grandson of esteemed Marais butchers, ventured into the culinary world early on at 19, he started by pursuing studies of cuisine and bakery at Ferrandi in Paris. In 2006, at 25, he opened his very first restaurant “Osmose”, and became renowned after participating in the TV show Top Chef show in 2013. The same year, he opened “Miniatures”, a semi-gourmet restaurant of French tapas. In 2014, his new project “Bagnard” was selected Project of the Year by the Gault & Millau guide. Yoni Saada also received the 2014 Young Talent prize.

This extraordinary collaboration with Chef Yoni Saada continues with the resort’s dedication to creating unforgettable moments for our guests, assuring a culinary experience that stands unparalelled. Moreover, a handpicked array of Chef Yoni Saada’s exceptional creations will become a beloved addition to the Olive menu, extending the opportunity for future guests to relish and savour his culinary mastery long after the exclusive event has concluded.

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Hurawalhi Maldives announces exclusive collaborations with Michelin-star Chef Dominik Kappeler

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Hurawalhi Maldives, the adults-only paradise located in the Lhaviyani Atoll, is set to welcome Michelin-star Chef Dominik Kappeler to collaborate with Hurawalhi’s very own Executive Chef Harshal Antil to create culinary masterpieces at Hurawalhi’s world famous 5.8 Undersea restaurant.

Chef Dominik Kappeler, chef and owner of Munich’s celebrated dining destination Showroom, was born to a restaurant-owning family and in the culinary world his name is synonymous with excellence and innovation. The bespoke menus will incorporate local ingredients picked from Hurawalhi’s organic gardens and will emphasise Kappeler’s playful style with an elevated twist to inspire discerning palates.

“I am honoured to be the guest chef at Hurawalhi Maldives. The beauty of this tropical paradise is a perfect canvas for our culinary creations,” says Chef Dominik Kappeler, “Collaborating with the talented Chef Harshal Antil and the remarkable team at Hurawalhi promises to be an unforgettable experience, and I am eager to bring a taste of Showroom to the resort.”

Apart from this exciting culinary partnership, Hurawalhi Maldives will host Sommelier Christophe Pelaud showcasing a palette of Moët Hennessy exquisite selection and Sommeliere Dora Dzurjak. Together with Hurawalhi’s resident sommelier team, they will curate a delightful selection of champagnes and wines from around the world to impeccably complement Chef Dominik Kappeler’s menus.

Sommelier Christophe Pelaud is originally from France and travelled all over the world gaining over 35 years of experience including training in several three Michelin star restaurants in Paris. Sommeliere Dora Dzurjak started her career in Budapest’s hospitality scene, today she has over 15 years of professional experience.

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