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Vakkaru Maldives to host ‘Going Beyond Chocolate’ experience with Harrods London’s Alistair Birt

Vakkaru Maldives has announced plans to open its shores to Alistair Birt, Head Pastry Chef of Harrods London, in October.
Guests on the island from October 22-25 will be in for a treat as they embark on a journey to discover this ancient food of the Gods with Alistair through a series of experiences curated exclusively for Vakkaru Maldives. From “Bean-To-Bar Chocolate Masterclasses” and “Cacao Cocktails” overlooking the Maldivian sunset, to a “Chocolate Degustation” and an afternoon in the sun with Alistair’s “Chocolate Ice Cream Pop-up Parlour”, Vakkaru Maldives will transform into an immersive chocolate playground for guests of all ages.
As an Ambassador for Cacao Barry — a gourmet brand of the Barry Callebaut group, which is a world-renowned chocolate producer for professionals since 1842 — Alistair will be using Cacao Barry chocolates and the recently discovered ruby chocolate by Barry Callebaut — the first new type of chocolate in 80 years — for this exclusive island experience.
Alistair’s rise in the culinary world began in 2010 when he won the Royal Academy of Culinary Arts’ Annual Awards of Excellence. During his time with renowned British chocolatier William Curley, Alistair rose through the ranks to become Head Chocolatier and went on to represent the UK at the 2015 World Chocolate Masters Final. In 2015, Alistair was awarded the coveted Acorn Award — a 30 under 30 award for individuals making waves in the hospitality industry.
In 2016, Alistair joined Harrods, the world-famous department store in Knightsbridge, London, as Head Pastry Chef. He oversees a large talented pastry team and multiple award-winning outlets. He is heavily involved in the continued roll out of Harrods’ new food strategy and the historic food halls redevelopment programme where he completely redeveloped over 200 lines of bakery and patisserie items.
Now successfully training and coaching his own team into competitions, Alistair is developing the next generation of young chocolatiers and pastry chefs. Very recently, one of his protégés at Harrods, Benjamin Dufour, won the 2019 UK & Ireland Junior Chocolate Masters competition under his coaching.
October 22: Bean-To-Bar Chocolate Masterclass at Vakkaru Reserve
Hosted in an intimate setting at Vakkaru Reserve — the resort’s wine cellar surrounded by rare and vintage wine — this very exclusive masterclass by Alistair will take guests on a journey through the origins of chocolate from around the world; from the preparation of the beans in the cocoa plantations to the roasting of cacao beans. Guests will also learn about conching — a process where cacao butter is mixed under heat into a fine chocolate liquor — and tempering — a crucial step to achieve the perfect gloss and shininess of chocolate.

Throughout the masterclass, guests will also learn more about Cacao Barry’s commitment to “Thriving Nature”, a sustainability programme addressing the challenges facing the cocoa industry where the brand is on a mission to become carbon neutral by 2025 by creating enough of an impact to offset its carbon footprint. Cacao Barry’s goal is also to become forest neutral by that time by eradicating deforestation in the supply chain and participating in reforestation efforts in cocoa-producing areas.
Its core range, Purete, is how Cacao Barry best expresses this commitment where 100 per cent of its cocoa is sourced sustainably and is traceable. For every kilo of Pureté sold, a premium goes towards training farmers to protect plantations and increase their income in partnership with the Cocoa Horizons Foundation.

Ending the masterclass on a sweet note, Alistair will work with each guest to create their very own personalised chocolate truffles using Cacao Barry’s line of Origins: the Mexique 66 per cent Origin Dark Chocolate Couverture, the Tanzanie 75 per cent Origin Dark Chocolate Couverture, and the Ghana 40 per cent Milk Chocolate Couverture.
October 23: Cacao Cocktails at Lagoon Bar
Whilst overlooking a surreal Maldivian sunset at the resort, sip on chocolate-infused cocktails like the “Cocoa Old Fashioned” made with cocoa nib-infused whiskey, bitters, sugar and a twist of orange, or the “White Chocolate Pina Colada” made with Cacao Barry’s Zéphyr 34 per cent White Chocolate, white rum, coconut cream and pineapple, or take the plunge with the “Plantation Fever” made from chocolate liquor, dark rum, lime juice and chipotle syrup cocktail.
Guests will also have the option of trying Alistair’s take on the classic Margarita with his “Frozen Chocolate Margarita”, a cocktail laced with delicious chocolate liquor, tequila, cream, orange and lime.
Also on the list will be the refreshing “Chilled Mint Chocolate”, made with Cacao Barry’s Tanzanie 75 per cent Origin Dark Chocolate Couverture, mint infused milk and vanilla, making it the perfect mocktail for members of the resort’s Parrotfish Club – Vakkaru’s exclusive club for very special guests between the ages of 3 and 12.

October 24: Chocolate Degustation at Vakkaru Reserve
Hosted by Alistair and Island Sommelier Stefanie Weisner, Alistair’s chocolate degustation menu is an experience for the senses with three bespoke chocolate desserts.
Starting off the dinner with some of Vakkaru Reserve’s signature dishes, Alistair’s desserts will then begin with “The Vakkaru”, a playful take on the coconut with a Maldivian mango compote centre to celebrate his week at Vakkaru, made using Cacao Barry’s Mexico Origin 66 per cent Dark Couverture Chocolate paired with a dessert wine. It will be followed by the Chocolate Moelleux Tart, a heart-warming chocolate moelleux tart made using Cacao Barry’s Tanzanie 75 per cent Origin Dark Chocolate Couverture, Maldivian chilli and spice-roasted pineapple, and served with a light sparkling wine.

Alistair will end the indulgent night with his take on a classic British dessert – a ruby Eton Mess. The ruby is a completely new taste and colour for chocolate, born from the ruby cocoa bean – to achieve an intense pink colour with no additional colourants or fruit flavourings. Presented live on the table, in billowing curls of mist from dry ice, the Ruby Eton Mess promises a sensorial high for the epic end to an extraordinary dinner.
October 25: Chocolate Ice Cream Pop-up Parlour by the Pool
A limited-edition collection of Alistair’s bespoke chocolate ice cream will be made fresh on the island using ingredients from the resort’s organic farm. In an interactive and immersive experience, guests will be able to create their very own ice cream flavour using a combination of a very special chocolates.

This 2019, Vakkaru kicked off its collection of curated, ultra-immersive and cherishable guest experiences in partnership with guest experiences specialist, The Magnolia Creative Collaborations. The debut experience in August features Pilates pioneer Yasmin Karachiwala, who is fondly referred to as the “fitness guru to the stars”.
Guests can watch out for more experiences from culinary greats, wellness mentors and scent experts, as well as luxurious fashion collaborations and exquisite artisanal pop-ups. Through these experiences, Vakkaru Maldives aims to inspire guests to create timeless memories, effortlessly.
Located in the UNESCO Biosphere Reserve of Baa atoll and accessible by a 25-minute seaplane flight from the main Velana International Airport, Vakkaru is a secluded tropical island resort blessed with timeless ocean views, white sandy beaches and nurtured by nature. The resort offers guests a holistic approach to unassuming luxury and unforgettable experiences. Drawing on the rich traditions of the locale, design elements are focused on traditional Maldivian style and fused with the finest natural elements. The result is the creation of amazing spaces for guests to connect with each other and the environment around them.
Whether travelling on a romantic break or with family and friends, the resort offers a superlative choice of accommodation types, including family rooms. Each of the 125 beach and overwater villas and suites have a natural aesthetic and sense of privacy.
An indulgent selection of dining choices await guests in four restaurants and two bars, with several ingredients hand-picked from the island’s very own organic farm. The beachfront Amaany restaurant specialises in international cuisine, and serves breakfast and dinner. Isoletta overlooks the garden and specialises in Italian cuisine, while Vakku is a beach restaurant that specialises in international cuisine and serves dinner. Overlooking the garden, Onu specialises in Asian cuisine and serves dinner.
Extensive Parrot Fish Club facilities offer tailored activities for children aged between three and 12 years. Indoor play and activity areas have been designed to capture the imagination, and the outdoor exploration space features a children’s pool.
To experience “Going Beyond Chocolate” with Alistair Birt, guests can book Vakkaru’s Beach Villas starting from USD 533++ or Over Water Villas starting from USD 612++ per night including breakfast for two persons. For reservations and general information, please visit vakkarumaldives.com or contact reservations@vakkarumaldives.com.
Cooking
Sirru Fen Fushi unveils exclusive dining series with Michelin-starred talent

Sirru Fen Fushi – Private Lagoon Resort, a secluded sanctuary in the north of the Maldives, will launch The Michelin Series this October, an exclusive celebration of gastronomy that brings some of the world’s most renowned chefs to the turquoise waters of Shaviyani Atoll. The event will give guests a rare opportunity to enjoy a unique dining experience led by internationally distinguished culinary talents.
The Michelin Series will debut with a line-up featuring Chef Tristan Brandt, Chef Valentino Cassanelli, and Chef Jean-Philippe Blondet. Together with the resort’s Executive Chef Girish Sharma, they will create exclusive four-hand dinners and multi-course signature menus at Azure. Guests will be able to watch the chefs bring their creations to life in the open kitchen, set against the turquoise sea in a relaxed, bohemian atmosphere.
This series forms part of the resort’s Sirru Icon Series, a curated programme of high-profile collaborations across gastronomy, fitness, wellness, astronomy and more. Each collaboration is designed to immerse guests in experiences that inspire and engage.
Chef Tristan Brandt will appear on 28 and 30 October 2025. Known for his contemporary French cuisine infused with international influences, Brandt is the culinary mind behind the one Michelin-starred Tambourine Room in Miami Beach. His residency will include both a collaborative four-hands dinner with Chef Girish and a standalone four-course menu showcasing his signature style.
Chef Valentino Cassanelli will follow on 8 and 10 December 2025. Head Chef of the Michelin-starred Lux Lucis at Principe Forte dei Marmi in Italy, Cassanelli is recognised for his modern interpretation of Tuscan cuisine. His residency will feature a four-hands dinner with Chef Girish, offering a journey through Tuscan flavours elevated with creativity.
On 3 January 2026, Chef Jean-Philippe Blondet, Chef Patron at Alain Ducasse at The Dorchester in London, will present his philosophy of seasonal, ingredient-driven haute cuisine. In collaboration with Chef Girish, he will lead a one-night dining experience at Sirru Fen Fushi.
Executive Chef Girish Sharma described the vision behind the series as an effort to create more than just dinners, but experiences that celebrate craftsmanship, culture and connection. He emphasised that working alongside such esteemed chefs would allow the team to design menus that surprise and inspire, leaving lasting memories in one of the world’s most remarkable settings.
Cooking
JW Marriott Maldives Resort & Spa presents world-class Omakase experience with Chef Fumio Yonezawa

An unparalleled gastronomic experience is set to unfold in the heart of the Indian Ocean as the luxurious JW Marriott Maldives Resort & Spa announces a spectacular collaboration with celebrated Japanese Chef Fumio Yonezawa. On October 28, 2025, guests will be invited to A Taste of No Code, an intimate one-night-only dining experience that brings his artistry to the Maldives for the first time. This event marks the debut of the TARO Japanese Chef Series with JW Marriott Maldives, curated by TARO – a Japan-based luxury travel media partner renowned for showcasing Japan’s most exclusive cultural, culinary, and creative experiences to global audiences.
Chef Yonezawa, the visionary behind Tokyo’s acclaimed No Code, is known for reimagining Japanese cuisine through a deeply personal and instinctive lens. He began his career at Ebisu’s pioneering Trattoria Il Boccalone before becoming the first Japanese sous chef at the Michelin-starred Jean-Georges in New York, where he trained under the eponymous master. In 2014, he returned to Japan as chef de cuisine for Jean-Georges Tokyo, and in 2022 launched No Code, a genre-defying Tokyo restaurant with no fixed menu, offering poetic, ever-evolving dining experiences rooted in seasonality and minimalism. With quiet confidence and bold creativity, Chef Yonezawa continues to shape the evolution of Japan’s fine dining scene. His signature Omakase style blends precision, innovation and sustainability, presenting gourmands a rare opportunity to savor his craft in the serene elegance of JW Marriott Maldives Resort & Spa.
On October 28, guests are invited to experience his signature Omakase style in an intimate five-course wine pairing dinner at the resort’s Wine Room, located in the heart of Aailaa. Home to more than 300 labels and 1,620 bottles, the Wine Room features a meticulously curated selection of Old and New World wines. Here, Chef Yonezawa will personally orchestrate a symphony of flavors, showcasing dishes that features fresh, locally sourced tuna and premium Wagyu. Each thoughtfully crafted plate will serve as a chapter in his culinary story—a masterful testament to his worldly perspective and creative skill.
As part of this collaboration, Marriott Bonvoy members will also have the chance to bid for an exclusive Marriott Bonvoy Moments: a Two-Night Culinary Experience with Chef Fumio Yonezawa and a Four-Night Stay at JW Marriott Maldives Resort & Spa from October 26 to 30, 2025, for the bid winner and their guest. The experience begins with a JW Garden to Glass cocktail evening and an island-inspired welcome dinner with Chef Yonezawa. The journey’s highlight is his signature Omakase wine pairing dinner on October 27, personally presented by Chef Yonezawa in the Wine Room. The stay also includes two nights in an Overwater Pool Villa and two nights in a Beach Pool Villa, daily breakfast at Aailaa, a 50-minute Aromatherapy Ritual at the Spa by JW, and shared seaplane transfers from Velana International Airport—combining culinary discovery with indulgent relaxation in the Maldives.
“During my training years in New York, I was captivated by the artistry of weaving Eastern essence into Western cuisine. From that moment, I knew I wanted to create dishes that told such a story,” says Chef Fumio Yonezawa. “I am incredibly excited to bring No Code philosophy to the JW Marriott Maldives, presenting imaginative creations infused with local ingredients, crafted to surprise and delight, in a location that is truly paradise.”
“This collaboration with the masterfully creative Chef Yonezawa and TARO reflects our commitment to mindful luxury and culinary excellence,” says Mohit Dembla, General Manager. “We are thrilled to invite our guests to be wholly present for this journey, to connect with the story behind each dish, and to experience the thoughtful hospitality that defines our brand.”
Tucked away in the tranquil Shaviyani Atoll, JW Marriott Maldives Resort & Spa is a multigenerational sanctuary where comfort, creativity, and exceptional service come together seamlessly. From curated experiences to thoughtful touches throughout, every stay is designed to inspire connection and lasting memories.
Members can bid for the once-in-a-lifetime Marriott Bonvoy Moments package from now until September 15, 2025 to discover modern Japanese gastronomy, world-class hospitality, and barefoot luxury, all in one extraordinary island escape.
Cooking
Theme nights at Kula: The Standard, Maldives turns up the heat with gobal buffet glow-up

Kula, the breezy all-day dining spot at The Standard, Huruvalhi Maldives, is doing what it does best: keeping things deliciously unpredictable. Starting Sunday, 3rd August, the team will be rolling out weekly theme nights that serve up serious flavor and curated vibes.
By day, Kula is your go-to for buffet-style bites with a side of ocean views and jungle-chic greenery. By night, it’s a full-on flavor parade, with chefs whipping a new theme menu for every day of the week. The daily-changing lineup globe-trots from India’s spice markets to Mexico’s street stalls, with pit stops in Italy, the Maldives and beyond. Expect open kitchens, live cooking stations and playful decorations to get you in the mood.
On Monday, ease in with a Peru-Mex Fiesta—a Latin mashup of Mexican, Peruvian and Caribbean flavors that hits every tropical note. Come Tuesday, it’s time for a wild ride through Asia’s finest street stalls, from India’s and Sri Lanka’s spices to Thailand’s tang and Indonesia’s sizzle. Wednesday is surf & turf territory: burger patties and sizzling kebabs cozied up next to net-fresh seafood in a BBQ showdown. Thursday goes full wok mode with stir-fried everything, plus fresh sushi and sashimi. Friday brings it back home with Maldivian Night where island-inspired salads, curries and seafood are served up by Kula’s team in traditional gear. And just when you think the week peaked, Taste of Italy rolls in on Saturday with pasta, pizza and risotto. Wrap it all up on Sunday with Fisherman’s Catch – net-fresh ocean bounty barbecued, poached or served as ceviche.
Nanda, Executive Chef at The Standard, Huruvalhi Maldives, said: “Curating the new Kula theme nights was like creating a world tour through food. Each evening brings a fresh energy—whether it’s the fiery Latin vibes of Monday or the soulful taste of home on Maldivian Fridays. It’s more than just a buffet; it’s a culinary experience, meant to spark curiosity and conversation. We’ve layered in authentic flavors, live action stations, and a whole lot of heart.”
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