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Six Senses Laamu appoints Stefan Goehcke as Executive Chef

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Six Senses Laamu has appointed Stefan Goehcke as its Executive Chef.

Appointed in November, Chef Stefan currently manages a team of more than 75 people who operate five kitchens on the island. Having worked with high-end brands, Stefan has gained a vast professional experience and skills in managing large teams.

“I am glad and delighted to work with a great team of young and talented local and international chefs here at Six Senses Laamu,” Chef Stefan was quoted in a statement, as saying.

Chef Stefan started the culinary career in his native Germany in 2001. After working under some of the finest chefs in Europe, Stefan’s expertise and services as a head chef were devoted to top resorts such as the InterContinental Danang Sun Peninsula Resort in Vietnam, Anse Chastanet and Jade Mountain resorts in St. Lucia as well as Gili Lankanfushi and Baros in the Maldives.

With his extensive knowledge of delicacies from around the globe and his experience of global cuisines, Stefan loves to incorporate local ingredients and the freshest produce from the island’s organic garden into each recipe.

A perfectionist by nature, contributing to the Six Senses values of using local and sustainable ingredients, Chef Stefan is determined to create the most memorable and tasty dishes for guests during their stay with Six Senses.

“Chef Stefan is an extremely passionate and creative chef and we are delighted to welcome him to the team. Known for his innovative ideas and focus on fresh and healthy cuisines, an executive chef of Stefan’s caliber will give a fresh new perspective to what we offer and provide a solid foundation for what is to come,” Marteyne van Well, General Manager of Six Senses Laamu, was quoted in the statement.

Six Senses Laamu is the only resort located in the Laamu atoll, which lies in the southern part of the Maldives. Surrounded by the Indian Ocean, the resort prides itself on its commitment to sustainable operations and development as outlined by Agenda 21 and Green Globe Benchmarking.

At Six Senses Laamu, most of the villas and facilities are built overwater. However, beach villas and on-land dining is an option. All villas offer a sense of privacy and seclusion, with an amazing view to the Ocean and Maldivian nature.

Six Senses Laamu offers a wide range of dining options, with cuisines from around the world, a swimming pool with a sunken bar, an ice cream parlour, an overwater wine cellar and a signature Chill bar. Many activities, excursions and options are available for everyone to enjoy, both overwater and underwater, in addition to the Six Senses Spa.

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Island-inspired plant-based delights await this January at Nova Maldives

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Each year, the number of people participating in Dry January continues to grow, with more individuals embracing this alcohol-free movement. Similarly, Veganuary is expected to reach new heights in 2025, surpassing the 25 million participants who took part this year, marking it as a record-breaking year for exploring plant-based foods.

Nova Maldives invites guests to celebrate Dry January and Veganuary 2025 with a variety of plant-based and alcohol-free offerings. These culinary experiences are designed to embody the wellness-focused and island-inspired lifestyle that Nova champions.

Throughout January, Nova’s expert mixologists will host interactive cocktail-making classes, providing guests with an opportunity to refine their skills while enjoying the resort’s tranquil surroundings.

Dining options during this special month include vibrant creations at Soul Kitchen and refreshing mocktails at Wink Bar. Featured dishes include the Maldivian Coconut & Vegetable Curry and Kopee Faiy Salad, both crafted from sustainably sourced local ingredients for an authentic taste of Maldivian culture. Among the alcohol-free beverages are the tropical Solis Sunset Cooler, inspired by the sunsets over South Ari Atoll, and the Cucumber Basil Fizz, a refreshing blend of basil and cucumber flavours.

For those wishing to recreate these dishes and drinks at home, Nova provides full recipes, encouraging culinary exploration inspired by island cuisine.

Featured Recipes:

  • Maldivian Coconut and Vegetable Curry (Tharukaaree Riha): This traditional Maldivian dish combines fresh vegetables with creamy coconut milk for a hearty, plant-based meal. The recipe highlights local ingredients and supports sustainable farming practices.
  • Kopee Faiy Salad (Kopi Fai): A refreshing side dish made with Kopee Faiy leaves, grated coconut, lime juice, and salt. Simple to prepare, this salad is a burst of freshness and complements any meal perfectly.
  • Grilled Eggplant and Tomato Stack with Herb Pesto: Enhanced with crispy slices of fried breadfruit, this dish combines the savoury flavours of grilled vegetables with a homemade herb pesto, offering a nutritious and satisfying option.

Signature Mocktails:

  • Solis Sunset Cooler: A tropical blend of passion fruit juice, lime, and coconut water, topped with soda for a refreshing finish.
  • Cucumber Basil Fizz: A vibrant mix of fresh cucumber and lemon juices with basil syrup, creating an invigorating beverage.

General Manager Abdulla Aboobakuru emphasises Nova’s commitment to showcasing authentic Maldivian cuisine, “At Nova, we’re passionate about presenting dishes rich in fresh, plant-based ingredients. With the growing global trend toward mindful eating and health-conscious choices, our new recipes not only highlight local produce such as coconuts, spices, and tropical fruits but also cater to those seeking sustainable and nourishing dining 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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