Drink
Lily Beach Resort to host exciting culinary highlights with Michelin-starred Chef Dominik Käppeler

Lily Beach Resort and Spa has announced plans to host an exciting series of culinary highlights with Michelin-starred Chef Dominik Käppeler this March and April.
From March 27 to April 8, the 30-year-old chef from southern German town of Göppingen will join forces with Lily Beach’s Executive Chef Lionel Pean to present an exciting series of culinary highlights at the resort’s restaurants, including Lily Maa, Tamarind, Les Turquoise D’Aqua and Vibes Bar.
“Most discerning diners will get a taste of Chef Dominik Käppeler’s signature cuisine, which he describes as creative dishes inspired by tradition, and embalmed with distinction, refined flavours. This is truly unique and will set a new benchmark in the Maldives,” Michael Wieser, CEO of Lily Hotels & Resorts, was quoted in a statement, as saying.
The main highlight of this series is an exquisite five-course dinner at Les Turquoise D’Aqua, featuring artfully created dishes with bold flavours combined with culinary craftsmanship and wine expertise. The menu has been beautifully paired with quality wines curated by the resort’s head sommelier Joseph Christopher.
“We are very proud to be part of an innovative initiative of our team such as hosting of internationally awarded chefs. Welcoming creative talents like Chef Dominik Käppeler will contribute to enhance the all-encompassing dining experience of our valued guests,” Patrice Aira, General Manager at Lily Beach Resort and Spa, said.
Being the son of a restaurant owner, Chef Käppeler developed his passion for cooking during his early years. After his professional debut at Feinkost Käfer in Munich, he rose to the top league in 2003. In the following years, Käppeler developed his personal culinary vision in upscale gastronomy on Lake Tegernsee. Amongst his stops are the finest addresses in the valley, including the Parkhotel Egerner Höfe, Maiwert’s Fährhütte, the Bachmair am See and the Fährhütte am See.
Käppeler celebrated his breakthrough as head chef at Schweiger2, where he was personally awarded a Michelin star in 2015. Gault & Millau honoured his cooking art with 16 points in 2016, the gourmet with 3 of 5 F — an incentive that inspired his first own restaurant project. He owns a restaurant named Restaurant Showroom, which is defined as a haven for gourmet lovers in Munich.
“You think eel, banana, mustard and Stilton don’t go together? Oh, but they do – it’s all about aroma pairing. Let your palate decide whether it tastes good – not your head!” Chef Käppeler said.

Turbot, Pumpkin, Pumpkin Oil, Malt, Sorrel.

Scallops, Blue Curacao, Samphire, Pineapple.
Lily Beach’s Executive Chef Pean has garnered extensive experience in 14 different countries and worked with international hotel chain over the past 33 years. He has worked in three-star Michelin restaurants with world-renowned chefs, including Michel Guérard, Michel Troisgros, Gérald Passédat and Alain Senderens, which has allowed him to gain a rich level of confidence and perspective of the culinary world.
“With his visions and impressive menus, Käppeler has secured himself to be amongst the crème de la crème in the culinary world of his generation. The avant-garde and straight forward approach of his expressive and fully flavoured dishes is very distinctive and never seeking to dissemble,” Executive Chef Pean said.
The five-star Lily Beach Resort and Spa is located on the 600-metre-long and 110-metre-wide island of Huvahendhoo in South Ari Atoll.
With its “Platinum Plan”, which includes far more than the traditional package of cocktails, premium brands, champagne and international culinary delights, Lily Beach offers luxury all-inclusive holidays at the highest level. These include two excursions, which can be selected from a wide range of activities, including sunset fishing, snorkelling trips or a visit to a local island.
At your disposal are 125 luxurious villas in five categories. Add to this, the Tamara Spa, Prodivers Diving School, a specialty and main restaurant featuring fine dining, three bars, Turtles Kid’s Club, and one of South Ari Atoll’s best house reefs. Guests can also enjoy a diverse entertainment programme with live music and DJs, shisha lounge, traditional cultural performances, fish feeding and much more.
Drink
Dare to taste with W Maldives at Island Alchemy Ft. Beckaly Franks

This July, W Maldives—The Original Wavemaker—dials up the flavor and the flair as award-winning mixologist, Beckaly Franks touches down in the Maldives for a one-of-a-kind takeover. As part of the resort’s Island Alchemy series—a bold celebration of global mixology talent— Franks brings her trailblazing energy, genre-defying cocktails, and unapologetically original spirit to heart of the Indian Ocean for an experience that’s equal parts spectacle and substance.
Known for turning heads and rewriting the rules, Beckaly Franks is no stranger to shaking things up. From co-founding the iconic The Pontiac in Hong Kong—featured on Asia’s 50 Best Bars list for seven straight years—to launching the Hungry Ghost group and buzzy venues like Call Me AL and ARTIFACT, Franks has long been a driving force behind Asia’s cocktail renaissance. In 2023, she became the second woman to win the Altos Bartenders’ Bartender Award, a recognition for her fearless creativity, inclusive ethos, and magnetic presence behind the bar.
“At the heart of every great cocktail is a story—and this one’s set on a postcard-perfect island,” said Franks. “W Maldives has this incredible energy that mirrors what I love about mixology: it’s immersive, unexpected, and made for people who want to feel something. I can’t wait to have my world collide with the destination.”
At W Maldives, she is bringing it all. The collaboration kicks off with two exclusive guest shifts at SIP on 24 and 25 July, where Franks will serve up a mix of her iconic signature and bespoke creations crafted just for the island. Think sun-drenched flavors, unexpected textures and bold spirits made to match the lagoon views. On 27 July, the experience moves to the resort’s noon-to-moon social hub, WET Deck, for an elevated daytime poolside revelry—an atmospheric day of sensory storytelling, boundary-pushing cocktails, and barefoot glamor under the vibrant Maldivian sky.

“This is more than a bar takeover—it’s a meeting of minds, a celebration of mastery, and a moment to connect with the spirit of W Maldives,” said Amila Handunwala, General Manager of W Maldives. “We are proud to welcome Beckaly as part of our Island Alchemy series and continue offering our guests experiences that are anything but ordinary.”
Part island escape, part liquid installation, this collaboration is more than a moment—it is a statement. Island Alchemy is W Maldives signature mixology program designed to spotlight innovators, connectors, and tastemakers who bring something original to the table. With Beckaly Franks at the helm, this edition serves as both a toast to women redefining the global bar scene and a bold glimpse into the future of mixology—where craft and character collide in all the right ways.
Guests looking to stir things up in paradise can book the Stay, Dine, and Fly package, which includes daily breakfast spread and three-course dinner as well as return seaplane transfer from Male, and get exclusive benefits. Book your stay now and raise the bar on your next escape via this link or contact reservations.wmaldives@whotels.com.
Drink
Cellar of quiet distinction: Vakkaru Reserve wins fifth Wine Spectator Award

At Vakkaru Maldives, wine isn’t merely served — it is curated, conversed with, and quietly revered. This has led to the resort’s European wine cellar, Vakkaru Reserve, being awarded Wine Spectator’s Best of Award of Excellence for the fifth year — the only resort in the Maldives to have done so.
Vakkaru Reserve, an intimate, striking space at the heart of the island, houses 620 labels selected with care by Head Sommelier Retheesh Kakkareth Mohanan and Assistant Sommelier Vasantha Kumar Nadarajah. Some stars in the collection favour narrative as much as provenance: a Château Cheval Blanc Premier Grand Cru Classé A trio from 1983, 1985 and 1990; Château Mouton Rothschild Pauillac 2009; Krug Clos du Mesnil Blanc de Blanc Brut 2002 and Château Pavie 1982, each one a vignette of a time and place, waiting to be uncorked.
“Our intention with Vakkaru Reserve has never been to impress with excess,” says Teddy Susanto Wiryawan, General Manager of Vakkaru Maldives. “Instead, it’s about assembling a collection that invites reflection, wines that linger in the mind as much as on the palate. This fifth award is not a milestone, but a reminder to keep listening to winemakers, regions, and the guests who come here seeking something they can’t find elsewhere.”
In a setting where time is allowed to stretch and the pace remains unhurried, the wine experience is naturally immersive. Vakkaru’s cellar hosts guided tastings, bespoke pairings, and a distinctive offering — a Wine & Chocolate Pairing Experience, where artisanal chocolates crafted in-house are paired with wine labels in unexpected harmony. Think Yuzu and Matcha Bonbon with Sauvignon Blanc, or an Espresso Bonbon set against a Tawny Port, delicious, deliberate acts of indulgence.
Vakkaru Reserve remains a quiet benchmark for those who appreciate depth over display. In this place of timelessness, let your wine journey stand less on ceremony, and more on memory and discovery.
Drink
Sommeliers and hospitality leaders to gather at Ifuru Island for exclusive Liquid Tasting Event

Ifuru Island Maldives has announced the upcoming Raa Atoll Liquid Tasting, an exclusive gathering of sommeliers, F&B professionals, and hospitality leaders scheduled for 26 June 2025. This distinguished event is being presented in collaboration with The Liquid Concept, a premium beverage platform celebrated for its concept-driven approach to wine and spirits curation across the Indian Ocean region.
Established in 2021, The Liquid Concept delivers a comprehensive 360-degree beverage experience. Its portfolio includes fine wines, artisanal spirits, grower and grand marque Champagnes, vermouths, low- and no-alcohol alternatives, and innovative beverage solutions designed for hospitality and lifestyle destinations. The platform’s mission is to transform the beverage experience through purposeful curation, sustainable innovation, and immersive storytelling.
Set against the breathtaking backdrop of Ifuru Island, the tasting event will feature over 40 exceptional wine labels sourced from around the world. These selections, drawn from The Liquid Concept’s intentionally curated portfolio, invite attendees on a sensory exploration of diverse terroirs, winemaking philosophies, and compelling narratives.
Enhancing the tasting experience, guests will be treated to a specially crafted three-course menu, thoughtfully designed to complement and elevate the wine pairings. This harmonious fusion of food and beverage aims to showcase the artistry of hospitality and refined palate engagement.
As part of a shared commitment to innovation and sustainability, Ifuru Island and The Liquid Concept will also introduce the Bermar Wine & Champagne Preservation System during the event. This advanced technology enables the preservation of opened wines and champagnes, offering resorts a smart, eco-conscious solution to minimise waste and improve wine-by-the-glass service.
The Raa Atoll Liquid Tasting is an invitation-only event, poised to become a signature occasion that reflects Ifuru Island’s dedication to elevating the culinary and beverage scene in the Maldives.
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