Cooking
New Executive Chef takes Amilla Maldives’ gastronomy to new levels
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.
This Holi, Patina Maldives, Fari Islands welcomes iconic Indian restaurant Khyber for a three-night takeover that brings the spirit of the festival to life through shared tables, bold flavours and joyful connection.
Rooted in craft and culture, the collaboration brings together two brands that value authenticity, thoughtful hospitality and meaningful experiences. Khyber’s time-honoured recipes from India’s North-West Frontier meet Patina’s design-led, modern sensibility, creating a dining moment that feels both grounded and forward-looking.
More than a pop-up, the takeover is a celebration of heritage meeting place. Set against the Indian Ocean, guests are invited to gather, connect and mark Holi in a way that feels communal and elevated.
A name that for over five decades has embodied heritage and excellence, Khyber has become a cultural landmark, welcoming global travellers, dignitaries and tastemakers from around the world, including Shakira, Brad Pitt and, most recently, UK Prime Minister Keir Starmer.
“This association with Patina Maldives is a celebration of elevated hospitality,” said Sudheer Bahl and Ishaan Bahl, Founders of Khyber. “Both brands share a commitment to authenticity, excellence and crafting memorable experiences that go beyond expectations. With Khyber’s enduring legacy rooted in Indian heritage and culture, we are honoured to bring this rich narrative to one of the world’s most acclaimed resorts.”
Adding to the celebration, Tom Bray, Director of Lifestyle at Patina Maldives, shared, “This is about bringing people together through flavour, colour and easy island energy.”
Taking place from 3 to 5 March the experience features a festive menu designed to be shared and savoured, capturing the warmth and generosity of Holi.
To book email reservations.maldives@patinahotels.com, tel. +960 4000555, or visit the resort’s website.
Sebastian Frank, acclaimed chef and owner of Berlin’s two-Michelin-starred restaurant Restaurant Horváth, will be a guest chef at Nova Maldives from 10 to 15 May 2026, presenting an exceptional culinary residency. Originally from Austria, Frank has developed a distinctive culinary signature through his philosophy of “emancipated vegetable cuisine” — a radically personal approach that moves far beyond conventional fine dining.
For Nova, Sebastian Frank has created a series of new menus under the theme “Roots & Waves” — bold, uncompromising and defined by clarity. The menus express the essence of his cuisine: no artifice, no luxury for luxury’s sake. Instead, seemingly simple ingredients take centre stage, elevated through precise craftsmanship, creative techniques and the transformative power of time. The result is food with purpose, character and lasting impact.
At the heart of Chef Sebastian’s emancipated vegetable cuisine is an uncompromising focus on vegetables and fruit. During his residency at Nova, ingredients such as aubergine, spinach and pumpkin will play a central role, reflecting his commitment to regional and seasonal produce. By exploring their flavours in multiple dimensions, Chef Sebastian creates a completely new culinary experience. The predominantly vegetarian focus not only reflects his personal philosophy, but also aligns seamlessly with Nova’s sustainability-led concept.
During the residency, Chef Sebastian will host two exclusive gourmet dinners at Flames Restaurant on 10 and 15 May 2026. On 12 May 2026, guests will also have the opportunity to take part in a vegetable-focused cooking class at Soul Kitchen, where Chef Sebastian will present the signature recipe of his iconic dish “Celery – Mature and Young”. The celery component of this dish undergoes a unique maturation process lasting an entire year.
An optional, trend-setting non-alcoholic beverage pairing will be available alongside the menus, featuring tea infusions, house-made vegetable juices, premium oils and refined reductions. All menus are offered either fully vegetarian or, alternatively, with locally sourced fish or meat components.
Sebastian Frank describes his philosophy in his own words: “Restriction is focus, and vegetables are my strongest form of expression. I continually engage with my culinary roots, which enables me to create dishes that emotionally resonate with people. I am very much looking forward to introducing Nova’s guests to my emancipated vegetable cuisine — with refined dishes that unite Maldivian and regional ingredients.”
This approach fits seamlessly with the ethos of Nova Maldives, where enjoyment, sustainability and modern lifestyle converge to create an exceptional fine-dining experience in the heart of the Indian Ocean.
“We are delighted to welcome Chef Sebastian Frank, a true pioneer of vegetable-led cuisine, to Nova,” says Abdulla Aboobakuru, General Manager of Nova Maldives. “We are excited to experience his creative dishes that combine Maldivian ingredients with regional produce. Maldivian cuisine lends itself surprisingly well to vegetarian and even vegan interpretations — traditional fish curry, for example, is now often prepared with sweet potato or jackfruit. Curries featuring pumpkin, aubergine, okra or chickpeas are also popular, alongside vegetarian snacks such as fried plantain or breadfruit. Our guests at Nova will be able to enjoy this diversity throughout the residency.”
For bookings and more information on the island resort, visit Nova’s website.
Lily Beach Resort & Spa is hosting French chef Bruno Ménard for an exclusive Valentine’s Day gastronomic programme in February, bringing one of Asia’s most respected culinary figures to the resort for a limited series of dining experiences.
Chef Ménard is internationally recognised for holding three Michelin stars in Tokyo for five consecutive years and brings more than 35 years of culinary experience to the Maldives. Now based in Singapore, he is known for his refined French techniques, contemporary interpretations and precise attention to detail.
On 14 February 2026, Lily Beach will present a Valentine’s Day Signature Dinner curated by Chef Ménard at Les Turquoise D’Aqua, from 7.30 pm to 9.30 pm. The venue is a recipient of the Wine Spectator Award of Excellence 2024, reflecting the strength of its wine programme and bar offerings. The setting and beverage selection are designed to complement the multi-course menu prepared for the evening, with cocktails that balance classic styles with modern presentation.
In addition to the signature dinner, guests will have the opportunity to experience Chef Ménard’s cuisine during lunch at the beachfront AQVA Restaurant on 13 and 14 February 2026, where a selection of dishes created by the chef will be featured.
Chef Ménard’s visit forms part of Lily Beach’s ongoing focus on presenting internationally recognised culinary talent within its dining programme, reinforcing its position in delivering curated gastronomic experiences.
Lily Beach is known for its diverse portfolio of restaurants and bars, offering a range of global cuisines, premium wines and crafted cocktails across beachfront and overwater venues. These experiences are integrated into the resort’s Platinum All-Inclusive concept, which includes gourmet dining, premium beverages, curated wine selections and selected signature experiences, allowing guests to enjoy a seamless luxury stay centred on dining and hospitality.
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