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New Executive Chef takes Amilla Maldives’ gastronomy to new levels

Published

5 years ago

March 17, 2020

Amilla Maldives Resort & Residences has welcomed back to the Maldives Executive Chef Mickaël Farina; one of the most talented and energetic young chefs in the region.

Since the age of 11, Mickaël, (who hails from Provence, France), knew he was going to become a chef – and even which culinary school he wanted to go to. Following training at the Relais & Châteaux Michelin-starred restaurant in Montargis, France, he felt the call of international adventures. Mickaël become one of the youngest Sous Chef in Sydney at just 20, worked under two Michelin-star French chefs in Perth and became Head Chef by 23 at The Landing restaurant in Wanaka, New Zealand.

Relishing an even bigger challenge, Mickaël then departed for first time to the Maldives to become resort Sous Chef at COMO Cocoa Island Maldives (where he helped the resort achieve a rating as 6th best hotel in the world on TripAdvisor).

At 25, he transferred to Kandolhu Maldives to become Executive Chef, where he led a kitchen team of over 40 and created his first Maldives-inspired cookbook/photography book, HIHsaaKURUN.

Mickaël, who describes himself as “born curious”, has visited over 25 resorts in the Maldives and more than 50 countries; dining at over 100 Michelin-starred restaurants as part of his international culinary explorations and taking an apprenticeship at a Michelin-starred restaurant in Brazil.

In 2018, Mickaël reached the regional final of the San Pellegrino Young Chef contest in Singapore, and has recently cooked for a UNESCO gastronomy charity in Japan and worked on multiple ‘four hands dinners’ at some of the top restaurants in Paris, New Delhi and Colombo.

Mickaël, soon to be 30, says: “I started working on a restaurant project back in my home country last year but quickly realised that I belong at a five-star hotel. So after a few months, I started to look for my next challenge.”

Coming from a multi-cultural family, he always felt at home overseas — Michaël’s father is Sardinian, his grandmother grew up in Catalan, his great-grandfather was Vietnamese and great-grandmother was a French colonial living in Algeria.

“After various interviews in Turkey, Morocco, Bali, Thailand and the Seychelles — as well as some trials at a Mauritius Sofitel and even for Google in Paris (amongst other countries), I realised that nothing beats the standards of the hotels in the Maldives, their budgets, team, clientele and top-level set-ups,” Mickaël says.

The Maldives was clearly calling Mickaël back.

Amilla’s General Manager, Jason Kruse, and wife Victoria (the resort’s Sustainability Manger), had heard of Mickaël while they were all working in previous roles for the same hotel group — Universal Resorts Maldives — a few years ago. Jason, who joined Amilla last year, was the Maldives’ longest-serving General Manager at Universal’s Kurumba resort whilst Mickaël was leading the kitchen at Kandolhu in the adjacent atoll at the same time.

“The day I was informed about the opening for an Executive Chef at Amilla Maldives, my heart skipped a beat. I knew it was the job I wanted, and I’m thrilled that I got it. I guess I wasn’t done with the Maldives,” says Mickaël.

“Amilla is definitely the next big career step I was looking for. Amilla has an amazing set-up and team. It’s a real pleasure to join Jason and Victoria Kruse here. I’m excited to be at Amilla for the long-term; building upon my culinary reputation and elevating the kitchen to even higher levels, step by step. It is going to take time to fulfil all my goals, I now have enough Maldives experience to know this, but it’s an extremely exciting prospect. We are building upon some already-proven concepts such as sushi and teppanyaki but we’re also planning on introducing some new concepts to the Maldives as well.”

Some of the cornerstones of Amilla’s new culinary overhaul are the pioneering Wellness Your Way, Homegrown@Amilla and Homemade@Amilla concepts.

“We have big plans for producing products in-house (both homemade and from our garden) and also for our new Wellness Your Way program we’re developing a lot of plant-based recipes and dishes catering to ‘eating lifestyles’ in our regular menus; for guests with dietary preferences such as keto, low-lectin and paleo,” explains Mickaël.

Mickaël also has ambitions for ‘Feeling Koi’, Amilla’s award-winning signature restaurant.

“We’re unveiling ‘Izakaya’, which is mixed type of cuisine that’s usually served in bars accompanied by drinks, rather like Spanish tapas. I’d like ‘Feeling Koi’ to become known as an ‘Island Isakaya’,” says Mickaël.

“With our new menu, the idea is to pay tribute to Japanese cuisine, but also use local products to create some inspirational new flavours. You’ll be able to recognise small influences from other countries, such as the Maldives and France”.

The Island Izakaya menu will be separated into different categories — sakana, sashimi, kushikatsu, konro, yakitori and desserts — and there will be drinks pairings available for each dish.

“We’ll encourage guests to share dishes, in order to respect the essence of Izakaya” explains Mickaël.

It looks like Mickaël and Amilla’s new executive team is injecting all kinds of thrilling new concepts and ideas into the avant-garde resort. Expect a host of innovations and world-class concepts to follow over the coming months.

“I’m back in action and embracing my biggest challenge yet. My batteries are fully recharged, and I’m looking forward to welcoming back all our repeat guests as well as new guests to share all the new goodies the culinary team and myself are developing,” says Mickaël.

Located just 30 minutes by seaplane from Velana International Airport, Amilla Fushi offers a choice of 59 Houses that sit gracefully over crystal clear waters, nestle among lush tree tops or hug the shores of pristine white sand; plus eight spectacular four- to eight-bedroom Beach Residences ideally suited to large families, groups of friends and VVIPs seeking the ultimate in space and privacy.

Amilla’s innovative restaurants range from the diverse, informal foodie hub Baazaar to the relaxed yet sophisticated overwater dining at the signature Feeling Koi. Guests can even drop in to gourmet café and deli The Emperor General Store or The Wine Shop & Cellar Door to treat themselves to lighter snacks, a favourite bottle or a gourmet selection of artisanal cheeses.

With an unrivalled range of purpose-designed multi-bedroom accommodation options, and an exciting, inspiring and active Kids’ Club The Sultan’s Village, Amilla Fushi is putting the Maldives on the map as a destination not just for couples, but for families and friends.

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Jumeirah Olhahali Island welcomes Shimmers’ Chef Emanuele for exclusive culinary residency this July

Published

3 days ago

June 26, 2025

m@ldives

Jumeirah Olhahali Island has announced a culinary residency in collaboration with Chef Emanuele De Leo, Head Chef of the award-winning Shimmers at Jumeirah Mina Al Salam in Dubai. Taking place from 7 to 10 July 2025, this exclusive experience will bring the vibrant flavours of the Mediterranean to the Maldives through a specially curated tasting-style menu.

Following a stint as Sous Chef at L’Olivo at Al Mahara, the two Michelin-starred restaurant at Jumeirah Burj Al Arab, Chef Emanuele took up his position as Head Chef at Shimmers in 2023. There, he leads the kitchen, where his menu pays homage to his Sicilian heritage, while embracing bold, contemporary interpretations of classic Mediterranean cuisine. Under his direction, Shimmers has earned recognition from Gault&Millau UAE in 2025, a testament of the restaurant’s elevated dining experience and Chef Emanuele’s distinctive culinary vision. With a strong focus on seasonality, he draws inspiration from the freshest market produce, transforming each ingredient into flavour-driven, elegantly presented creations.

For his residency at Jumeirah Olhahali Island, Chef Emanuele has crafted a bespoke menu that fuses Greek influences with his Sicilian roots, showcasing refined coastal flavours and thoughtfully sourced seasonal ingredients. In true Shimmers fashion, the evening will be presented as a series of small, shareable plates, designed to bring guests together around the table. Highlights include a fresh cauliflower salad, zingy tuna tartare, and grilled octopus with Santorini fava. These are followed by indulgent mains such as slow-braised beef cheek paired with celery purée and red wine jus, alongside orzo with red prawns, lemon, and caviar. The experience concludes, with a duo of desserts: Greek yoghurt ice cream and orange crème brûlée, offering a refreshing and indulgent finale.

The exclusive dinner experience with Chef Emanuele is priced at USD 195 plus taxes per person. For more information or to reserve, visit the Jumeirah Olhahali Island website here.

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Local tastes take centre stage as Hard Rock Cafe’s World Burger Tour arrives in Maldives

Published

2 weeks ago

June 14, 2025

m@ldives

Today, Hard Rock Cafe will kick off its annual World Burger Tour competition in celebration of Hard Rock International Founders’ Day. Hard Rock Cafe chefs from around the world were challenged to develop unique burger creations that showcase elements from their regional cultures and personal taste. These innovative recipes will be available exclusively for guests to try, including the Island Spiced Coconut & Curry Burger at Hard Rock Cafe Maldives, from June 14 through August 5. For example, guests at Hard Rock Cafe Rome can choose the Lasagna Burger with Ragu Bolognese and bechamel, those visiting Atlantic City can try the Jersey Shore Burger that features a house-made blueberry maple aioli and provolone.

Island Spiced Coconut & Curry Burger, developed by Chef Nikhil Gopinathan at Hard Rock Cafe Maldives, is made with two smashed & stacked beef burgers, seasoned and seared medium-well, layered with homemade Curry Mayo, arugula, coconut flakes, cucumber, tomato, provolone cheese, chimichurri cheese sauce, topped with shredded fried potato mixed with homemade Island Curry Powder and is inspired by the vibrant culinary traditions of the Maldives, melding local flavors and spices to create a truly tropical experience.

This year’s competition marks an exciting first for Hard Rock, with the addition of chef, content creator and brand partner Olivia Tiedemann as both a mentor and judge. She has worked closely with participating chefs throughout the competition, sharing her culinary expertise and burger-crafting techniques to help elevate each recipe.

“Working with these talented chefs from around the world has been incredibly fun. Each one brought such passion and creativity to their recipes, and I’m amazed by how they’ve transformed classic burger concepts with their unique local influences and personal stories,” said Olivia Tiedemann.

Based on Tiedemann’s input, sales performance and guests’ votes on social media, the top five burger recipes will be selected and announced later this summer. Then the five finalists will become available at Hard Rock Cafe locations globally for all fans to experience for a limited time before one final winner is selected.

“This is such a fun annual event where our chef gets to flex his creativity, and our guests get to try our new burger inspired by the vibrant culture of the Maldives for a limited time,” said Anna Melissa Olay, Manager – Hard Rock Cafe Maldives.

The first Hard Rock Cafe at Old Park Lane in London opened on June 14, 1971. Launching this competition on Founders’ Day celebrates how the brand has evolved over 54 years into an iconic entertainment, hospitality and lifestyle company with more than 300 Hard Rock Cafes and Rock Shops, Hotels, Resorts and Casinos worldwide.

Visit the cafe at The Marina at CROSSROADS Maldives to participate.

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Intercontinental Maldives announces Tom Aikens as culinary star of 2025 festive season

Published

3 weeks ago

June 11, 2025

m@ldives

InterContinental Maldives Maamunagau Resort has announced a festive season residency by one of the world’s most acclaimed culinary talents — Chef Tom Aikens — who will bring his signature two-Michelin-starred brilliance to the Indian Ocean from 26 December 2025 to 6 January 2026.

This exclusive collaboration marks a milestone for the luxury resort as it continues to elevate its gastronomic credentials with globally renowned talent. Supported by the expert team of chefs at the resort, Tom Aikens will take over The Lighthouse, InterContinental Maldives’ signature and iconic overwater restaurant, for a series of fine-dining experiences curated especially for the festive season, alongside masterclasses and a once-in-a-lifetime private yacht dining event.

The guest programme, available to all guests booking for this festive season, includes:

28 & 29 December – Tasting Menu at The Lighthouse crafted by Chef Aikens, showcasing his devotion to seasonality and modern European finesse
29 December – Interactive Cooking Class at The Collective where guests can join Tom for an exclusive hands-on session to learn professional techniques and prepare one of his signature dishes
1 January – Private Yacht Dining Experience available for two guests to welcome the New Year in unforgettable style with an intimate dinner hosted by Tom on the resort’s private yacht, featuring specially curated menus beneath the stars
2 & 3 January – Tasting Menu at The Lighthouse – a brand-new selection for returning guests and new diners
6 January – Island-style Buffet Dinner at Café Umi with Live Stations featuring a special dish created and presented by Tom for the occasion

When asked about the residency, Tom Aikens said: “I am excited to be partnering with InterContinental Maldives for what promises to be one of my most exciting collaborations to date and can’t wait to share some of my signature dishes with guests.

“It’s so important to me that both the staff and guests receive just as much out of this experience as I will. I’m looking forward to working with the talented team there, teaching them new techniques and sharing my preparation methods.

“Cooking and working in such a breathtaking, idyllic Maldivian setting is always going to be an incredible experience, and I have no doubt this will be an unforgettable trip.”