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The Residence Maldives collaborates with French Chef Patrick Vitry for exclusive dining experiences

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The Residence Maldives has announced a collaboration with French Chef Patrick Vitry, who will be conducting master classes and designing dining experiences at the sister resorts of The Residence Maldives at Falhumaafushi and The Residence Maldives at Dhigurah.

From August 12-16, Chef Patrick will be serving a French set menu at both Falhumaa on Falhumaafushi and The Dining Room on Dhigurah. This multi-course dining experience will include dishes like Foie Gras au Torchon with coulis de mangue, Sphère de vodka Grey Goose and mousse de menthe.

Cooking alongside him will be chefs from both resorts who will have a chance to be inducted into L’Académie Nationale de Cuisine for the Indian Ocean where Chef Patrick serves as its president.

He will also be discussing the prospective hosting of the first Michelin star chef event at The Residence Maldives in 2020.

Guests who visit the resort to experience the chef’s culinary display can redeem a discount on their stay inclusive of daily breakfast, as long as they book one week in advance. Guests can also enjoy complimentary WiFi access and complimentary transfers with a minimum stay of four nights.

The Residence Maldives at Falhumaafushi and the newly opened The Residence Maldives at Dhigurah are nestled in the southern Gaafu Alif Atoll. With a custom-built bridge that enables guests to travel between the two resorts, this is one of the largest resort offerings in the Maldives.

The Residence Maldives at Falhumaafushi is an intimate retreat that offers 94 beach-front and overwater villas. Designed to complement its surroundings and provide a sense of place, the villas have been created using natural materials and are decorated with local artefacts.

The Spa by Clarins at Falhumaafushi is the only one of its kind in the Maldives, and offers a range of treatments created exclusively for the hotel and a place to escape – it sits out on a jetty in the lagoon. Other facilities include water sports, a fitness centre, kids club and excursions to nearby islands.

The Residence Maldives at Dhigurah offers 173 beach and water villas, each featuring its own private pool. It also uses locally-sourced materials, designed to capitalise on natural lighting. Catering to families, the resort provides 12 two-bedroom beach and water pool villas, with more on-land options designed for younger children.

Dining options include all-day dining at The Dining Room, the resort’s beachfront restaurant and Li Bai, the resort’s signature Cantonese restaurant, serving classic Chinese dishes.

Other resort highlights include a 42-metre infinity pool, dive & water sports centre, relaxation reading lounge, fully-equipped gym, two complimentary bicycles per room for all guests, and a diverse range of water sports and land-based activities.

The diving surrounding both resorts is exceptional, and their PADI five star certified dive centre offers all level of snorkelers and scuba divers the opportunity to discover the unspoilt coral reefs and rich marine life of the southern Maldivian atoll.

Cenizaro Hotel & Resorts, the hospitality arm of Singapore-based Bonvests Holdings Limited, is a leading international property and hospitality company with a portfolio of independent luxury hotel properties in some of the world’s most desirable locations. The Residence by Cenizaro resorts are located in Mauritius, Maldives, Tunis and Zanzibar. In addition, the group’s hotel portfolio includes the Sheraton Towers Singapore and Four Points by Sheraton Perth.

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From garden to plate: Baros Maldives elevates dining with new culinary experience

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Baros Maldives, the original desert island renowned for its authentic charm and exceptional service, has announced the launch of its innovative Chef’s Garden dining experiences.

This new offering further distinguishes Baros within the Maldivian fine dining landscape, underscoring its commitment to sustainable tourism and providing guests with immersive culinary journeys inspired by the island’s natural bounty.

For years, Baros has been dedicated to crafting unforgettable moments for its guests. The introduction of the Chef’s Garden experiences elevates this commitment, inviting gourmets and discerning travellers to savour the Maldives in a truly unique way.

Unlike larger, more contemporary resorts, Baros is intimate in scale and nurtures a deep respect for its delicate ecosystem, a philosophy that is beautifully reflected in its garden-to-table approach to dining.

Guests can now immerse themselves in the vibrant flavours of the island through three distinct Chef’s Garden experiences:

Island Infusions Herbs and Spices Workshop: unleash your inner spice master

Embark on an aromatic journey with Baros’ Chef, exploring the diverse Maldivian herbs and spices flourishing in the garden. Learn about their unique properties, witness the art of blending spices using traditional techniques and take home a fragrant selection as a memento.

Garden Rise: start your day with serenity and nourishment

Awaken your senses with a revitalising private yoga or meditation session on the unique Piano Deck, followed by a wholesome breakfast amid the tranquil beauty of the Chef’s Garden.

Ocean Harvest: from ocean to table, an exclusive culinary adventure

Embark on a private sunset fishing trip accompanied by our expert crew. Return with your fresh catch and witness the chef transform it into a bespoke ‘surprise menu’, enjoyed in the enchanting ambience of the Chef’s Garden.

The Chef’s Garden at Baros flourishes with a diverse array of local and seasonal produce, including papaya, mango, stone apple, taro, ginger, bittergourd, Maldivian chilli, Maldivian rocket, micro herbs, pandan leaves, curry leaves and moringa. We also have a Spice Boutique, where guests can buy local delicacies.

This dedication to locally sourced ingredients not only ensure superior flavour and freshness but also supports the island’s ecosystem and reduces its carbon footprint.

As a pioneering resort in the Maldives since 1973, Baros has consistently blended tradition with innovation to create exquisite experiences. The Chef’s Garden dining further enhances its reputation as a leader in Maldivian fine dining and sustainable tourism, offering unparalleled moments for couples seeking a romantic dinner or private dining in a breathtaking natural setting.

This initiative also aligns with the growing global trend of garden-to-table dining and sustainable practices in the hospitality industry.

Executive chef Ken Gundu, comments: “Our Chef’s Garden is truly the heart of our culinary philosophy here at Baros. When you harvest produce mere moments before it’s prepared, you taste the vibrant difference that simply can’t be found in ingredients that aren’t as fresh. Beyond the dining experiences we create for our guests, the garden also plays a vital role in supplying our staff canteen. It’s incredibly important to me that our dedicated team also benefits from the same high-quality, nutritious ingredients that our guests enjoy. It reinforces our commitment to wellness across the board and fosters a true garden-to-table culture that extends to everyone on the island.”

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The St. Regis Maldives announces exciting culinary journey with renowned Chef Jolly

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Over the turquoise waters of the Dhaalu Atoll, a rare culinary voyage is about to unfold as The St. Regis Maldives Vommuli Resort welcomes the celebrated Chef Surjan Singh, fondly known as Chef Jolly, for two-month pop-up residency from mid-October to mid-December 2025. This immersive celebration of Indian cuisine coincides with the festive spirit of Diwali, blending tradition with contemporary flair in a truly unforgettable island setting.

A beloved TV personality on MasterChef India, Chef Jolly brings over 30 years of culinary expertise to this special collaboration. Celebrated for his ability to blend royal Indian heritage with everyday comfort food, he unveils a vibrant menu inspired by his travels, culinary roots, and the rich tapestry of the Indian subcontinent.

Guests can expect standout creations such as Lamb Ghee Roast served on Malabar Bread Tacos, Cafreal Tiger Prawns, and his signature Butter Chicken. Each dish will be accompanied by fragrant biryanis, hand-rolled breads, toasted spices, and house-made chutneys—all carefully plated to evoke both nostalgia and discovery. A bespoke cocktail list brings further depth to the experience, with Indian-inspired blends such as The Great Indian and Imli Margarita, along with thoughtfully curated wines and low-ABV selections.

“Food is memory. It’s emotion. It’s a journey,” shares Chef Jolly. “To bring the vibrancy and soul of Indian cuisine to The St. Regis Maldives is a true privilege. Each dish tells a story, one of tradition, reinvention, and joy.”

As part of this collaboration, Marriott Bonvoy members have the exclusive opportunity to bid on an extraordinary Marriott Bonvoy Moments experience. The package includes a five-night stay for two guests in an Overwater Villa with Pool from October 19 to 24, with daily breakfast at Alba, a private six-course wine-paired dinner hosted by Chef Jolly himself, and a curated wellness experience featuring a signature massage and the renowned Blue Hole hydrotherapy journey at Iridium Spa. Round-trip seaplane transfers from Malé International Airport are also included, creating a seamless luxury journey from arrival to farewell.

Tucked away on its own private island, The St. Regis Maldives Vommuli Resort is a destination that embodies barefoot luxury and discreet glamour. Its striking architecture, an elegant harmony of tropical modernism and local inspiration—blends seamlessly with the natural beauty of the atoll. The resort features 77 spacious villas, each offering panoramic ocean views or lush jungle surroundings, along with personalized St. Regis Butler Service. From restorative treatments at the award-winning Iridium Spa to yachting adventures aboard the resort’s private Azimut Flybridge, the experience is curated for those who seek both indulgence and escape.

This limited-time pop-up isn’t just a dining event, it’s a celebration of craftsmanship, heritage, and the unmatched power of storytelling through food. It’s where the timeless rituals of Indian hospitality meet the barefoot luxury of the Maldives.

Members can now bid for a Curated Culinary Experience with Chef Jolly and a five-night stay in at The St. Regis Maldives Vommuli Resort from now until 25 August through Marriott Bonvoy Moments. For more information, visit stregismaldives.com.

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Sustainability in bloom at Alila Kothaifaru Maldives’ newly transformed Spice Garden

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Alila Kothaifaru Maldives has unveiled its newly reimagined Spice Garden, a vibrant embodiment of sustainability, sensory exploration, and culinary innovation. Under the expert care of in-house horticulturist Zabih and the culinary guidance of Executive Chef Frank, the revitalised garden has become central to the resort’s garden-to-table ethos, shaping the evolution of the guest dining journey—most notably reflected in the enhanced Lazy Lunch menu.

Set within the resort’s grounds, the Spice Garden has undergone a significant transformation into a flourishing haven of organic herbs, spices, and edible plants, many of which now appear on the menu just hours after being harvested. This abundance of fresh, homegrown produce has redefined the resort’s culinary landscape, with seasonal ingredients and authentic flavours now taking pride of place, particularly in the Lazy Lunch offering.

The new direction has allowed for even greater incorporation of local harvests into the menu, with freshly picked herbs and vegetables enriching the taste and nutritional value of each dish. This approach also grants the chefs the freedom to adapt the menu according to the changing seasons, continuously presenting guests with something innovative and exciting.

To bring guests closer to this philosophy, Alila Kothaifaru has introduced a complimentary Spice Garden Walk, led by horticulturist Zabih. With his deep passion and careful stewardship, the garden has become a sensory-rich learning environment. Guests are encouraged to touch, smell, and taste a variety of tropical herbs and spices while learning about their origins, culinary uses, and environmental significance.

Zabih views the garden as an invitation to reconnect with nature, offering guests an experience that engages all the senses and fosters a deeper appreciation for the ingredients behind each meal. The garden walk and Lazy Lunch, though distinct experiences, together offer a comprehensive exploration of the journey from soil to plate.

Seasonal menus continue to draw inspiration from the garden, reinforcing the resort’s dedication to sustainability, wellness, and the use of locally sourced ingredients. General Manager Thomas affirms this vision, highlighting the Spice Garden as a symbol of the resort’s commitment to meaningful guest experiences. He notes that it reflects a broader aim to blend sustainability with cultural authenticity, offering visitors a more personal and enriching stay.

Whether strolling through the fragrant pathways of the garden or enjoying a sunlit lunch featuring ingredients harvested mere moments earlier, guests are invited to savour the harmony between cuisine, nature, and place—making every bite a celebration of the island’s rich natural abundance.

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