Cooking
Maldives to compete for first time at Asian Pastry Cup
A three-member team is set to represent the Maldives for the first time at the Asian Pastry Cup.
Chef Aminath Hameed from Conrad Maldives Rangali Island, Chef Ibrahim Fareed from Soneva Fushi and Chef Indra Kumar Limbu from Hulhulé Island Hotel (HIH) will compete in the event, held from April 24 to 25 at the Singapore Expo during Food and Hotel Asia 2018.
Their participation is sponsored by leading resort supplier Bestbuy Maldives Pvt Ltd (BBM) and Maldives Exhibition and Conference Services (MECS).
“I believe that it’s a golden opportunity for us to compete in an international platform like this. We as team Maldives will take the full use of this opportunity and look forward to winning or bring a certain level of knowledge into the Culinary Industry. I’d like to thank BBM and MECS for their continuous support throughout this journey,” says Chef Aiminath Hameed.
“Our aim in this prominent Asian competition is to bring honour to our country. I would like to truly thank my family, Soneva Fushi kitchen team, BBM and MECS management and everyone who has helped for this opportunity,” says Chef Ibrahim Fareed.
Commenting on their participation, Chef Indra Kumar Limbu states: “It will be a great experience to meet world-class chefs to exchange ideas and it will help me to grow more to achieve the goals of becoming a world-renowned chef. Finally, I would like to express my heartfelt gratitude to my Hotel, Chef Ravi and BBM for their support.”
The Asian Pastry Cup is a competition held in the same format as World Pastry Cup, one of the most prestigious culinary competitions for pastry chefs. Each team consists of three individuals – two of which will create the showpieces, chocolate cakes and plated desserts, and a jury member who will be part of the judging, which is led by the founder of the World Pastry Cup Gabriel Paillasson.
Associated with the “Club Coupe du Monde”, the Asian Pastry Cup is the official selective platform in Asia to the World Pastry Cup in Lyon. The Asian Pastry Cup aims to:
- Ignite creativity and interest in culinary art,
- Raise the status of the pastry industry in the region,
- Provide a platform for communication and education for pastry enthusiasts in Asia; and,
- Promote the best Asian Pastry Chef of the year from the region.
BBM together with MECS, the organisers of the the annual Hotel Asia Exhibition and International Culinary Challenge, believe in invigorating the skills of the local chefs and improving the Maldivian culinary industry, and have taken this initiative to sponsor the team at the Asian Pastry Cup for the very first time. Apart from this, they have sponsored local chefs to various other competitions in Dubai, Singapore and Hong Kong.
BBM and MECS also take a very keen interest to impart knowledge, skills and latest techniques to the chefs in the island nation, and has conducted a series of Masterclass Workshops of the topmost figures in the global culinary industry such as award-winning Michelin-starred chefs, Bocuse d’Or winners, Culinary Olympic Champions and professors in gastronomy just to name a few.
“For the past few years, we have set our goals to improve and set forth the culinary industry of the Maldives by grooming Maldivians and giving them an opportunity to showcase their skill and artistry in international platforms,” says Mohamed Mazloom, the CEO of BBM.
“We have set the stepping stones in the right direction to further develop the Maldivian Culinary industry into world-class.”
A special training programme will also be conducted at the Hulhulé Island Hotel from March 9 to 12 by award-winning Pastry Chef Leslie Teong and world-renowned Chef Alan Palmer. The four-day training camp will expose Maldivian chefs to the latest techniques and methods of the Pastry.
Ravi Fruit, one of the official founding partners of the Asian Pastry Cup, is represented in the Maldives by BBM who would be jointly hosting this training with MECS.
Cooking
New year of culinary excellence at Coco Bodu Hithi
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.
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Jumeirah Olhahali Island partners with L’Olivo for Mediterranean gastronomic journey
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.
Cooking
Dusit Thani Maldives launches SALA, plant-powered dining 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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