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.
You & Me Maldives, the intimate adults-only island retreat in Raa Atoll, is set to present an exceptional culinary journey as part of its highly anticipated Gourmet Week, taking place from 02 to 09 May 2026, featuring the renowned Michelin-starred Chef Andrea Berton.
Set against the serene backdrop of the Maldives, this exclusive week-long celebration invites guests to experience the art of fine dining through a curated series of immersive culinary moments, where refined technique meets the natural beauty of the island.
Chef Berton will personally host two signature evenings, offering guests a rare opportunity to experience his distinctive culinary philosophy in an intimate and inspiring setting. On 04 May, guests will be welcomed to a unique dining experience at Green Carpet, where nature and gastronomy come together in a relaxed yet sophisticated atmosphere. This will be followed by an elegant evening on 06 May at Sand, where the ambiance of the island’s refined beachfront setting enhances the overall dining journey.
More than just a dining event, Gourmet Week at You & Me Maldives is designed as a holistic experience bringing together exceptional cuisine, thoughtfully curated settings, and the signature warmth of Maldivian hospitality. Each moment is crafted to create a deeper connection between guests, the destination, and the artistry of one of Italy’s most celebrated chefs.
Nestled in a secluded corner of Raa Atoll, You & Me Maldives is known for its focus on privacy, romance, and unforgettable experiences, making it the perfect setting for such an exclusive collaboration. With its distinctive dining concepts, including the iconic H2O Underwater Restaurant, the resort continues to elevate the culinary landscape of the Maldives.
This special Gourmet Week reflects The Cocoon Collection’s ongoing commitment to delivering unique, world-class experiences that go beyond the ordinary, offering guests moments that are both memorable and meaningful.
From 16th to 18th April 2026, CROSSROADS Maldives once again became the epicentre of global culinary excellence as it hosted the second chapter of the exclusive “No Guests, Just Chefs” event. Following the success of its inaugural edition last year, this unique gathering brought together around ten Michelin-starred chefs from across the world for a private, immersive adventure designed purely for connection, creativity, and relaxation.
Curated by award-winning Chef Dharshan Munidasa, the concept was simple yet powerful, an invitation extended to fellow chefs to come to the Maldives, not to perform, but to unwind, socialise, and celebrate their craft. Hosted across his renowned restaurants, Ministry of Crab, Carne Diem, and Nihonbashi Blue at The Marina, the event created an intimate space where culinary talents could meet under the same roof and enjoy each other’s company away from the demands of their kitchens.
Reflecting on the journey, Chef Dharshan shared, “This is not about performance, it’s about connection. It’s about good food, good wine, and good company. This is what travelling to the Maldives to truly unwind should look like.” He further explained that the idea behind the event was also to introduce the Maldives in a different light, showcasing not only its natural beauty, but also the vibrant lifestyle and culinary offerings available at CROSSROADS Maldives and across his three restaurants within the destination.
Chef Dharshan expressed his appreciation to all participating chefs and extended his gratitude to the three partner resorts, SAii Lagoon Maldives, Curio Collection by Hilton, Hard Rock Hotel Maldives, and SO/ Maldives for their role in hosting guests at their event. Special acknowledgement was given to the leadership teams, including General Manager Alex Traeger of SAii Lagoon Maldives, General Manager Frederic Lebegue and General Manager Olivier Moies-Delval of SO/ Maldives, whose collaboration ensured a seamless and memorable experience for all involved.
Sharing his thoughts on the event, Alex Traeger, General Manager of SAii Lagoon Maldives, said, “We are delighted to welcome more gatherings like this at SAii Lagoon Maldives, where guests can seamlessly blend holiday, work, and meaningful connections. Events like ‘No Guests, Just Chefs’ truly reflect the spirit of CROSSROADS Maldives, bringing people together to experience, unwind, and create unforgettable moments in one vibrant destination.”
The event also highlighted what makes CROSSROADS Maldives truly distinctive. Participating chefs were hosted across Hard Rock Hotel Maldives, SAii Lagoon Maldives, and SO/ Maldives, experiencing the destination’s signature split-stay concept, a seamless integration of different resort styles within one connected location. This allowed them to move effortlessly between accommodation, dining venues, and leisure experiences without the logistical challenges typically associated with multi-venue events.
According to Chef Dharshan, this ease of movement and proximity is what sets CROSSROADS apart. “With the close proximity of restaurants, accommodation, and extraordinary moments, this is the only place that could truly host an event like this,” he noted. The concept not only fosters collaboration but also allows participants to fully immerse themselves in the destination without disruption.
Beyond the kitchens, the chefs embraced the full CROSSROADS lifestyle, from curated dining journeys at The Marina to water sports excursions and leisure activities. Just 15 minutes by speedboat from Velana International Airport, the destination offers both convenience and a sense of escape, making it ideal for niche, high-profile gatherings that combine creativity with relaxation.
At the heart of it all lies The Marina, a lively hub of dining, entertainment, and social energy, often described as the “Maldivian Riviera.” It is here that guests can enjoy a vibrant mix of rare moments, from world-class cuisine to lifestyle and retail offerings, all within one dynamic setting.
The success of this second chapter has already paved the way for the future, with Chef Dharshan confirming plans to host the event again next year. More than just a culinary gathering, “No Guests, Just Chefs” stands as a testament to CROSSROADS Maldives’ ability to redefine destination experiences where hospitality, gastronomy, and community come together seamlessly.
Following a season of culinary collaborations, Kandolhu Maldives has announced that Executive Chef Fabrizio Zanetti will visit the resort this October for a series of dining events.
The resort said the programme would offer guests an opportunity to experience Zanetti’s cuisine through a number of exclusive dining experiences.
Originally from St Moritz, Zanetti has led the kitchens at Hotel Suvretta House in St Moritz for more than a decade. The five-star Suvretta House, built in 1912 by Swiss hotelier Anton Bon, recently opened a new 4,670-square metre spa for the 2025-2026 winter season.
Zanetti has also worked at Michelin-starred establishments including Baur au Lac in Zurich and Savoy Grill in London. His work has been recognised with 17 points in the Gault-Millau Guide 2025 and the Mérite Culinaire Suisse award. In 2024, he was also named Gault-Millau Rising Star of the Year.
The collaboration at Kandolhu Maldives will begin on Wednesday, 14 October, with a three-course à la carte lunch at The Market.
A four-course dinner will follow on Saturday, 17 October, at Olive Restaurant. The evening will begin with a meet-and-greet with Chef Zanetti before dinner is served.
On Wednesday, 21 October, Olive Restaurant will also host a five-course Wine and Dine event, which will include a personal introduction from the chef.
Kandolhu Maldives said each evening event at Olive Restaurant would be limited to 22 guests, offering an intimate dining setting overlooking the Indian Ocean. The resort has encouraged guests to reserve early for the programme.
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