Cooking
Six Senses Laamu crafts out-of-the-ordinary experiences on land, underwater
“Welcome to Six Senses Laamu! To make your stay most comfortable we have assigned one of our Guest Experience Makers (GEMs) to look after you during your holiday with us.”
These are the first two sentences guests hear when arriving at the private island of Olhuveli in the Maldives. A system is in place to ensure each guest is provided with unique “crafted experiences” as part of the brand’s core values.
The latest crafted experiences from the resort comes in line with two other Six Senses values of sustainability and pioneering wellness.
This time the newest arrivals to the island are a flock of 24 chickens from two neighbouring islands, and their reservation at the resort is made for a long stay. Before their arrival the flock was vetted by Raymond Rochester, a guest and visiting veterinarian. They were given a warm welcome by the resort hosts and upon arrival, in line with guests experience, they are assigned a Chicken Guest Experience Maker (Chicken GEM) available to help make their stay comfortable. Their accommodation is located at the newly built organic Kukulku Farm. Kukulku is the word for chicken in the local language of Dhivehi.
The newest arrivals to Six Senses Laamu are assigned a Chicken Guest Experience Maker (Chicken GEM) dedicated to making their stay comfortable.
Resident Manager Frans Westraadt along with Sustainability Manager Megan O’Beirne supervised the preparation of the Kukulhu Farm. It includes a state-of-the-art chicken gym facility, a multi-level installation with terracing steps for exercise sessions and handmade nests that follow the fundamental philosophies of the Sleep With Six Senses programme.
In line with the resort’s zero-waste philosophy, the chickens’ meals are comprised of the best leftover organic food on the island, and in return the kukulhus provide guests with fresh, organic eggs. This is another clever addition to the highly nutritious and delicious meals offered at the various restaurants at the resort. Organic free-range chicken eggs contain one third less cholesterol, one quarter less saturated fat, two times more omega 3 fatty acids, and more vitamins when compared to eggs from caged chickens.
Organic, free-range chicken eggs at Six Senses Laamu contain less cholesterol and saturated fat, more omega 3 fatty acids and more vitamins compared to eggs from caged chickens.
Similar to how responsible and caring the resort treats their chickens, the 10-member marine biology team of Six Senses Laamu has pioneered a wellness programme for the colonies of corals that inhabit the house reef around the island.
Seven hundred and forty carefully selected coral fragments of more than 10 different species from the house reef have been placed in a mid-water coral nursery. Just as it is the resort’s mission to help people reconnect with themselves, others, and the world around them, these corals will enjoy some rest and relaxation until they are grown large and strong enough to be replanted on the house reef.
This project came into action in an effort to enhance the restoration process of bleaching effected coral reefs following the 2016 El Niño.
Reefs in the Laamu atoll were affected albeit fortunately less when compared to some other parts of Maldives which experienced bleaching of nearly 70 percent of reefs. According to field experts, the natural recovery process of mass bleaching events can take up to 15 years and the marine team at Six Senses Laamu is dedicated to creating the best environment to facilitate the recovery process.
The lucky corals which were chosen to be sheltered in the mid-water nursery have a higher chance of getting more food to coral polyps, the organisms living in them, due to the high water flow in the area. Every week they receive pampering and cleaning treatment from the marine team, and are given the opportunity to grow without the stress of possibly being eaten by the predators.
“Located in the one of the most isolated corners of Maldives, Six Senses Laamu is staffed by a responsible and caring team. Whether it is a kukulhu, a coral polyp, a green turtle occasionally coming ashore for nesting, or visiting guests from far away lands, the team will ensure everyone is given an all-encompassing, uniquely crafted experience,” an announcement by Six Senses read.
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.
Coco Collection, one of the highly recognised Maldivian-owned hospitality brands, is set to kick off 2025 by welcoming the globally celebrated Pâtissier, Chef Joanna Artieda, from 27 to 29 January, and Whole Hog BBQ’er, Chef Jord Althuizen, from 24 to 26 February, to Coco Bodu Hithi in North Malé Atoll.
Chef Joanna, a culinary virtuoso with years of expertise, has earned acclaim for her remarkable achievements and artistry. This includes receiving the first woman title of Best Spanish Chef in 2016, Madrid Fusion honour for two consecutive years, and to be titled as 1 of the 10 desserts that set trends in the World in Pastry Revolution Magazine in 2019. Further she acquired her last two honours, the 2022 Navarra Award for Gastronomy and the 2022 Best Pastry Chef Award.
At the end of 2019, she published her first book, “Sweet 12” (the world’s first digital book dedicated to seasonal products), a true creative tool with high hopes of innovating the traditions of sweet cuisine creation.
This collaboration ensures to feature the captivating fresh flavours of the island while artfully crafting an array of delectable sweets and mouthwatering small bites complemented with different flavours for guests of all ages – an exciting way to welcome the auspicious Year of the Dragon!
While Coco Bodu Hithi is known for its stunning barbecues under the stars, Coco Collection is honoured to welcome Chef Jord during the most romantic time of the year. Notable for his Whole Hog BBQ’er title in 2014, Chef Jord has won multiple awards for authoring four best-selling BBQ cookbooks (of the year award 2016 and 2017). Guests are invited for exquisite dining experiences at the resort as he puts forth a master of the grill and backed with his skill of perfection with an unforgettable dining experience, especially for the couples.
Recognised with multiple honours recently, Coco Collection aims to provide a unique culinary experience each day with incredible varieties. With Michelin Star chefs regularly visiting to create exquisite dining experiences for its guests, complementing the work Group Culinary Director and Michelin Star awarded chef, Martin Cahill, reflecting the resorts commitment to service and highly regarded gastronomic offerings.
Inspired to explore and indulge at Coco Bodu Hithi soon? Get ready to take advantage of the Discover Coco deals, which offer up to 40% savings on the spacious and comfortable villas. To reserve, contact reservations@cococollection.com and secure your extraordinary getaway.
From December 29, 2024, to January 2, 2025, Jumeirah Olhahali Island will host an exclusive chef pop-up at Shimmers, its all-day Greek and Mediterranean beachside restaurant. Presented in collaboration with Jumeirah Capri Palace’s renowned two-Michelin-starred restaurant, L’Olivo, this limited-time event will feature the vibrant flavours of Italy, set against the stunning backdrop of the Maldives.
The event will welcome Chef Salvatore Elefante, Executive Chef of Jumeirah Capri Palace, to lead this culinary experience. Hailing from Gragnano, Naples—a region famous for its pasta—Chef Elefante brings a modern and innovative approach to Mediterranean cuisine, blending authentic flavours with a contemporary flair. With an impressive career that includes roles at prestigious establishments such as De Russie in Rome and Hotel Rome in Berlin, Chef Elefante has been an integral part of Capri Palace’s culinary excellence since 2007. As the leader of the two-Michelin-starred L’Olivo, under the direction of Executive Culinary Chef Andrea Migliaccio, he also oversees Jumeirah Capri Palace’s other celebrated dining venues, Il Riccio and a-Ma-Re Capri.
“This collaboration allows us to extend our passion for Mediterranean cuisine to the stunning setting of Jumeirah Olhahali Island,” remarked Chef Andrea Migliaccio.
Chef Nonky Tri Wahyuni, Executive Chef at Jumeirah Olhahali Island, expressed enthusiasm for the partnership, stating, “We are thrilled to partner with Chef Salvatore for this unique celebration of flavours. His ability to combine heritage and creativity aligns beautifully with our vision to deliver exceptional dining experiences for our guests.”
The exclusive menu will offer a culinary journey beginning with a starter of delicate scampi, accompanied by zucchini, Colonnata lard, currants, and citrus fruits. This will be followed by tagliolini with red prawns, burrata cheese, sea asparagus, and oyster leaf. The main course will feature a signature lobster prepared ‘Caprese style,’ with tomatoes, marinated spring onions, rocket, and lemon-scented mayonnaise. The meal will conclude with a decadent dessert of wild berries, rice, cherries, raspberry confit, and almond cream. The experience is priced at USD 275 per guest or USD 400 with wine pairings, offering a luxurious festive indulgence.
This Michelin-starred pop-up is part of Jumeirah Olhahali Island’s broader festive program, which includes a curated three-week series of events designed to capture the island’s spirit and the warmth of the holiday season. Activities range from tree lighting ceremonies to bespoke gala dinners, aiming to enhance and elevate each guest’s holiday experience.
Dusit Thani Maldives is enhancing its culinary offerings with the launch of SALA, a plant-based restaurant that showcases nutrient-rich dishes prepared with locally sourced ingredients and produce grown in the resort’s organic gardens.
SALA is led by Executive Chef Jan Van de Voorde, whose career spans Michelin-starred establishments in Belgium and the Netherlands, as well as boutique health retreats in Ibiza. The restaurant offers a refined ‘plant-powered’ dining experience inspired by Chef Jan’s passion for organic, healthy cuisine and his expertise in blending European and Asian flavours with a focus on holistic well-being.
Chef Jan credits his time in Ibiza from 2020 to 2022 as the inspiration for SALA. During that period, he embraced plant-based cuisine and experienced its transformative impact on his health. According to Chef Jan, this way of cooking and eating revitalised his mind and body, leaving him feeling stronger, healthier, and more energised. He is now bringing this philosophy to Dusit Thani Maldives, offering guests flavourful dishes designed to nourish both the body and soul.
Aligned with Dusit’s Tree of Life sustainability program, which prioritises environmental preservation and community well-being, SALA adopts a ‘seed-to-plate’ approach. This philosophy underscores the resort’s commitment to achieving harmony between luxury and sustainability.
The menu at SALA features standout dishes such as Grilled King Oyster Mushroom served with pea puree and Creamy Mushroom Soup enhanced with white truffle oil. For a refreshing dessert, the Coconut Sorbet—crafted with locally sourced coconuts and seasonal berries—provides a health-conscious indulgence. Complementing the food are innovative beverages like the Kombucha Mojito and the Pineapple & Ginger Kefir, offering guests wellness-focused refreshment with probiotic and nutrient-rich ingredients.
Jean-Louis Ripoche, General Manager of Dusit Thani Maldives, emphasised the significance of SALA as part of the resort’s commitment to promoting sustainable, healthy living while delivering a world-class dining experience. Ripoche expressed confidence that the restaurant’s thoughtful menu and picturesque location would resonate with health-conscious travellers seeking transformative culinary experiences.
Located on the second floor of a Thai-style pavilion overlooking the turquoise waters of Baa Atoll, SALA combines Dusit’s renowned hospitality with an idyllic setting, creating the perfect environment for mindful dining, whether during a relaxed afternoon or an enchanting evening.
In celebration of SALA’s opening, Dusit Thani Maldives is offering the ‘Plant and Pamper Retreat’, a curated wellness experience that blends gastronomy, relaxation, and mindful living.
Available for direct bookings until March 31, 2025, with stays extending to October 31, 2025, the retreat includes daily breakfast at The Market Restaurant, lunch and dinner at SALA, a private yoga session, a 60-minute massage for two, and additional exclusive benefits.
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