Cooking
Local culinary talents battle in first Adaaran Dhivehi Rahathah Challenge, Adaaran Club Rannalhi takes trophy
Four teams from all Adaaran resorts engaged in a tough battle Saturday to win the first ever Adaaran Dhivehi Rahathah Challenge trophy.
Associates from all five resorts run by Adaaran competed in resort level competitions held at Adaaran Select Meedhupparu on November 4 and Adaaran Club Rannalhi on November 8. The winners and runner-ups were selected to form four two-member teams that competed at the day-long grand finale held at Adaaran Select Hudhuranfushi on Saturday.
The local chefs and culinary enthusiasts prepared authentic Maldivian dishes using locally available ingredients such as tuna, coconut, papaya, bilimbi and noni fruit.
After two intense sessions of cooking and plating, the second team from Adaaran Club Rannalhi emerged victorious, with its members Yousuf Ali and Abdulla Zaheen taking the first ever Adaaran Dhivehi Rahathah Challenge trophy. The two teams from Adaaran Select Meedhupparu were named the second and first runner-up.
Speaking at the closing ceremony, Badhiya Gunatilake, the Chief Operating Officer at Adaaran Resorts, said the annual competition was introduced in order to explore traditional Maldivian cuisine and to bring them to the tables of guests who visit Adaaran resorts. It will in turn develop the talents of young Maldivian chefs and those who wish to pursue a career in food and beverage, he added.
“I’m so proud to be here. We’re strong believers in developing people. We really concentrate on making our raw cut diamonds into best cut diamonds,” Gunatilake said.
“We’re very proud of Maldivian culture and the tastes of Maldives. During this competition, I’ve seen our young associates passionately share stories about how their mothers cooked food and the different dishes they used to eat.”
Bjorn van der Horst, the Corporate Director of Food and Beverage at Aitken Spence Hotels and Resorts, hailed the participants’ talent and creativity as phenomenal. He noted the fusion of local ingredients and western plating techniques by the participants to give a modern look and feel to traditional Maldivian cuisine.
“An interesting aspect of Maldivian cuisine that we can explore in the future is the regional cuisine. There are subtle differences in the way traditional dishes are prepared across the atolls. Travellers can just come and explore the cuisine, let’s say in Baa atoll, Raa atoll or the southernmost Addu atoll,” the Michelin starred chef said.
Hemantha Ratnayake, a Consultant for the Rooms Division and Learning and Development Department of Adaaran Resorts, also highlighted the importance of promoting Maldivian cuisine to the guests.
“Many countries promote their cuisine. In countries like India and Thailand, their cuisine is more famous than the country itself,” he said.
Adaaran, a subsidiary of Sri Lankan blue chip conglomerate Aitken Spence, runs five resorts in the Maldives, including Adaaran Club Rannalhi, Adaaran Select Meedhupparu, Adaaran Select Hudhuranfushi, Adaaran Prestige Vadoo and Adaaran Prestige Water Villas.
Adaaran Select Meedhupparu is a fabulous four-star property located in the northern Raa atoll. Surrounded by powder soft beaches and sublime turquoise lagoons, the award-winning resort invites guests to surrender to their senses and bask in the majesty of the tropical island surroundings. Guests can relax in the sumptuous Mandara Spa and try their hand at a number of exciting water sport activities, including scuba diving, windsurfing and water-skiing.
The island of Meedhupparu is also home to Adaaran Prestige Water Villas, a five-star resort with 20 luxury water villas.
Set in the South Male Atoll, Adaaran Club Rannalhi has 100 standard bungalows, which are tastefully adorned with tropically themed furnishings and bedding, and 30 water bungalows that offer a luxurious experience comprising of a private sun deck overlooking the stunning aquamarine ocean. The resort features three spectacular dining venues and a host of recreational activities, including diving, snorkelling and water-skiing.
Located in North Male Atoll, Adaaran Select Hudhuranfushi is blessed with thriving vegetation and pristine waters, and offers 165 land villas and 37 ocean villas. Set in 83 acres of lush tropical beach on Lhohifushi island, the resort’s design enables it to blend into its surroundings.
Accessible by a short 15-minute speedboat ride from the main Velana International Airport, Adaaran Prestige Vadoo offers 50 water villas with private spas, plunge pools and a glass-bottomed bathroom lounge with a view of marine life. Guests can take a dip in the outdoor pool or spa pool or go for an in-room spa treatment.
Following a season of culinary collaborations, Kandolhu Maldives has announced that Executive Chef Fabrizio Zanetti will visit the resort this October for a series of dining events.
The resort said the programme would offer guests an opportunity to experience Zanetti’s cuisine through a number of exclusive dining experiences.
Originally from St Moritz, Zanetti has led the kitchens at Hotel Suvretta House in St Moritz for more than a decade. The five-star Suvretta House, built in 1912 by Swiss hotelier Anton Bon, recently opened a new 4,670-square metre spa for the 2025-2026 winter season.
Zanetti has also worked at Michelin-starred establishments including Baur au Lac in Zurich and Savoy Grill in London. His work has been recognised with 17 points in the Gault-Millau Guide 2025 and the Mérite Culinaire Suisse award. In 2024, he was also named Gault-Millau Rising Star of the Year.
The collaboration at Kandolhu Maldives will begin on Wednesday, 14 October, with a three-course à la carte lunch at The Market.
A four-course dinner will follow on Saturday, 17 October, at Olive Restaurant. The evening will begin with a meet-and-greet with Chef Zanetti before dinner is served.
On Wednesday, 21 October, Olive Restaurant will also host a five-course Wine and Dine event, which will include a personal introduction from the chef.
Kandolhu Maldives said each evening event at Olive Restaurant would be limited to 22 guests, offering an intimate dining setting overlooking the Indian Ocean. The resort has encouraged guests to reserve early for the programme.
Baros Maldives is set to host a curated Earth Day experience titled Earth Day in Bloom on 22 April 2026, offering guests an evening programme centred on sustainability, nature and locally sourced ingredients.
The event will begin at 6:30pm at the resort’s Chef’s Garden, where guests will be welcomed with a Garden Spritz before taking part in a guided tour of the garden. The tour will introduce participants to local herbs and island-grown produce cultivated on the property.
As part of the programme, guests will be invited to plant their own herb, contributing to the garden while engaging in an activity aligned with environmental awareness. The experience will continue with a garden dinner starting at 7pm, featuring a menu designed around fresh, seasonal ingredients sourced from the island.
An optional pairing of organic wines will also be available, providing an additional element to the dining experience.
The event is priced at USD 175 per person, excluding applicable service charge and taxes. Reservations can be made through the resort’s butler service.
The initiative reflects Baros Maldives’ focus on sustainability-led guest experiences, integrating environmental awareness with culinary offerings and on-island activities.
Kuredhivaru Resort & Spa presents a new chapter in destination dining with the launch of its Secret Garden concept, a thoughtfully designed experience that brings guests into a secluded setting surrounded by nature, soft lighting, and carefully curated details.
Tucked away in a quiet corner of the island, Secret Garden is created for those moments that deserve more than a traditional dinner. The space is styled with flowing drapes, warm candlelight, and natural greenery, creating a calm and intimate atmosphere that feels both personal and special. It is a setting that invites guests to slow down, connect, and enjoy the evening at their own pace.
At the centre of the experience is a seven-course menu, crafted to guide guests through a balanced journey of flavours. Each course is presented with care, with live cooking moments adding a sense of theatre and interaction throughout the evening. The service remains attentive yet discreet, allowing the experience to feel seamless and uninterrupted.
Guests can choose between two tailored offerings. The Romantic Escape focuses on the dining experience itself, complemented by a beautifully arranged setup and personalised service. For those looking to extend the evening, the Ultimate Romance Experience adds thoughtful touches such as a welcome glass of champagne, a private cinema moment under the open sky, in-villa breakfast the next day, and special bed decoration to complete the occasion.
The concept also allows for additional customisation, from floral arrangements to bespoke messages and decorative details, giving guests the flexibility to shape the evening around their celebration, whether it is a birthday, proposal, or simply a meaningful time together.
With Secret Garden, Kuredhivaru continues to expand its dining experiences beyond traditional venues, offering guests something more personal and immersive. It reflects the resort’s approach to hospitality, where every detail is considered, and each experience is designed to feel natural, effortless, and quietly memorable.
For any reservations or inquiries, guests are encouraged to contact the resort at Resort.Kuredhivaru.Reservations@ennismore.com or +960 6563000.
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