Cooking
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.
Milaidhoo Maldives will welcome Chef Laurence Tan, Head Chef of Michelin-starred JAG in Singapore, for two culinary experiences on the island in October.
Tan’s interest in cooking began at home, inspired by his parents and by preparing and sharing food with his family. After experimenting in the family kitchen, he went on to attend culinary school before joining The White Rabbit in Singapore in 2016, where he began developing his professional career.
He later worked at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Tan developed an approach centred on precision, seasonality and the integrity of individual ingredients.
He progressed from Chef de Partie to Junior Sous Chef and later Sous Chef. When Gillon took on an international consultancy in Taiwan, Tan assumed leadership of the JAG kitchen.
He is now Head Chef of the restaurant, which retained its Michelin star in 2026, reflecting the consistency and quality of its cuisine under his direction.
During his visit to Milaidhoo, Tan will introduce guests to elements of JAG’s culinary philosophy while sharing some of the techniques and ideas that shape his cooking.
On 16 October, he will conduct an intimate cooking class, giving guests an opportunity to learn directly from him and explore his approach to ingredients, technique and flavour.
The following evening, on 17 October, Tan will host a five-course dinner limited to 16 guests.
The menu will begin with Hiramasa crudo with tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque will precede Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.
Dessert will feature a dark chocolate parfait with buckwheat ice cream and tonka bean. A preserved lemon sorbet will be served between courses, while the evening will open with a leek and potato croustade.
The collaboration reflects Milaidhoo’s culinary philosophy, which places emphasis on craftsmanship, curiosity, shared experiences and the role of dining in creating memorable moments.
The cooking class will take place on 16 October, followed by the five-course chef’s dinner on 17 October, with the latter limited to 16 guests.
V Villas Maldives at Mirihi – MGallery Collection will host Executive Chef Pisut ‘Nong’ Nahan and Lead Mixologist Mongkol ‘Lek’ Saengchud from V Villas Phuket – MGallery Collection for a Thai culinary pop-up on 10 and 11 October 2026.
Titled ‘From the Andaman to the Indian Ocean’, the collaboration will bring together the culinary identities of the two destinations through contemporary Thai cuisine, cocktails and island dining experiences.
Over two evenings, guests will be able to take part in Cocktail & Dine at Muraka and a Sundowner & Beach Dinner at AKOYA Sea Lounge.
Chef Nong will showcase his ‘Thai with a modern twist’ approach, combining regional Thai flavours, seasonal ingredients and traditional techniques with contemporary presentation. The menu has been designed as a culinary journey between Thailand and the Maldives, drawing inspiration from the Andaman Sea and the waters surrounding Mirihi.
Khun Lek will complement the dining experience with cocktails inspired by place, storytelling and balance. His ‘triangle’ method combines sweetness for relaxation, sourness for freshness and bitterness for depth, with each drink centred around an umami element.
The collaboration will feature dishes and cocktails developed specifically for the event. Menu concepts include Royal Massaman Croquette, Siam Betel Crab and Ocean Tuna Crudo, while featured drinks will include the Mirihi Martini, Muraka Whisper and Tropical Terroir.
The pop-up forms part of the shared approach of V Villas Maldives at Mirihi and V Villas Phuket, as well as MGallery Collection’s focus on experience-led hospitality and storytelling.
Further details on timings, menus and reservations will be announced by the resort. Availability for the two-night event will be limited.
Building on the success of its inaugural Masters of Food & Wine event held in July 2026, Park Hyatt Maldives Hadahaa unveils the Masters of Food & Wine Series, a season-long celebration of world-class gastronomy that will welcome six internationally acclaimed MICHELIN-starred chefs to Our Living Island from October 2026 through April 2027.
More than a collection of guest chef dinners, the series is conceived as a culinary journey through the celebrations and rhythms of the season, where each chapter is inspired by a meaningful moment of the year, from Chinese Golden Week and the festive season to New Year celebrations and Easter by the sea.
For one exceptional season, guests will embark on six exclusive culinary chapters, each led by a distinguished chef making a rare appearance in the Maldives. From Cantonese mastery and Tuscan traditions to contemporary European innovation and French artistry, every experience offers a unique expression of culture, craftsmanship and culinary excellence.
Set against the pristine natural surroundings of Hadahaa, each chef will present a bespoke dining experience inspired by their culinary heritage while drawing from the rich bounty of the Maldives, creating a dialogue between world-class gastronomy and the extraordinary ecosystem that defines Our Living Island.
“The Masters of Food & Wine Series reflects our commitment to creating meaningful experiences that connect guests with culture, craftsmanship and nature. Following the remarkable success of our inaugural event, we are delighted to evolve the concept into a season-long journey that brings some of the world’s most celebrated culinary talents to Hadahaa,” said Anshul Sharma, General Manager of Park Hyatt Maldives Hadahaa.
A Culinary Journey Through the Seasons
For the first time in the Maldives, six celebrated chefs from across Europe and Asia will make their first appearance in the Maldives at Park Hyatt Maldives Hadahaa, each bringing a distinctive culinary perspective shaped by their heritage, expertise and passion. Together, they will create an extraordinary season celebrating culture, craftsmanship and the world’s most treasured ingredient: nature.
ONE SHARED PHILOSOPHY
Inspired by Nature. Driven by Passion.
Though their journeys span different continents, cultures and culinary traditions, all six chefs share a common philosophy.
A belief that exceptional cuisine begins with exceptional ingredients. Throughout the season, each chef will draw inspiration from the natural bounty surrounding Hadahaa, incorporating local seafood, seasonal ingredients and the flavors of the Indian Ocean into their own unique culinary expressions.
Chapter I
Golden Week | A Celebration of Prosperity, Family and Culinary Heritage
Executive Chef Ku Chi Fai
2 & 5 October 2026
The journey begins during Chinese Golden Week with Executive Chef Ku Chi Fai, founder of MICHELIN-starred Beijing Kitchen and one of the region’s most respected masters of Cantonese cuisine. With more than four decades of culinary experience, he has led Beijing Kitchen to earn seven consecutive MICHELIN Stars and eight consecutive Black Pearl One-Diamond Awards, establishing the restaurant among China’s most distinguished culinary destinations.
Chapter II
The Festive Spirit of Tuscany, Inspired by Nature
Executive Chef Andrea Mattei
14 & 18 December 2026
As the festive season arrives on Our Living Island, Executive Chef Andrea Mattei brings the warmth and traditions of Tuscany to the Maldives. Recognised with a MICHELIN Green Star for Sustainable Gastronomy, his cuisine celebrates seasonality, responsible sourcing and a deep respect for nature, creating a festive experience that reflects the values shared by both Tuscany and Hadahaa.
Chapter III
New Year, New Perspectives
Executive Chef Ruben Christiaens
6 & 10 January 2027
The New Year begins with Executive Chef Ruben Christiaens of La Villa Lorraine, whose contemporary European cuisine is shaped by experience in some of the world’s most renowned kitchens, including Eleven Madison Park in New York. Recipient of the MICHELIN Young Chef Award 2022, Executive Chef Christiaens brings a fresh and creative perspective that celebrates discovery, innovation and new beginnings.
Chapter IV
A Celebration of Innovation and Creativity
Executive Chef Michael Dyllong
23 & 26 January 2027
Representing a new generation of culinary excellence, Executive Chef Michael Dyllong of MICHELIN-starred The Stage is renowned for his technical mastery, creativity and contemporary approach to European gastronomy. Recognized as one of Germany’s youngest MICHELIN-starred chefs, he brings a dynamic culinary vision to Hadahaa.
Chapter V
Easter by the Sea: A Celebration of Togetherness and Renewal
Executive Chef Richard Gabriel Toix
26 & 29 March 2027
As Easter arrives, the journey continues with Executive Chef Richard Gabriel Toix of MICHELIN-starred Le Charlie in Corsica. Combining the precision of French technique with influences gathered throughout a career spanning France and Asia, Executive Chef Toix presents a refined culinary experience inspired by the Mediterranean spirit of sharing, discovery and connection.
Chapter VI
The Art of French Gastronomy, Inspired by Our Living Island
Group Chef David Hemmerlé
5 & 8 April 2027
The season concludes with Group Chef David Hemmerlé, whose distinguished international career spans France, Brazil, Russia, the United Arab Emirates and the United Kingdom. Guided by classical French techniques and decades of culinary excellence, Group Chef Hemmerlé will present a grand finale celebrating craftsmanship, gastronomy and the natural beauty of Our Living Island.
At Park Hyatt Maldives Hadahaa, nature is more than a setting. It is the inspiration behind every experience, every flavor and every memorable moment shared around the table. While each visiting chef arrives with extraordinary achievements and international acclaim, what truly unites them is a shared passion for craftsmanship, nature and exceptional ingredients. The Masters of Food & Wine Series celebrates not only culinary excellence, but also the meaningful connections and unforgettable experiences that food and hospitality create.
For reservations and further information, please call +960 682 1234, email maldives.parkhadahaa@hyatt.com or visit www.parkhyattmaldives.com.
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