Anantara Veli Maldives Resort has announced the return of its Around The World Michelin Star Guest Chef Series for 2025, promising unforgettable culinary journeys with a sustainable twist.

In alignment with the resort’s commitment to sustainability, this year’s Michelin-starred guest chefs are incorporating eco-friendly elements into their menus. These initiatives include the use of local ingredients from the resort’s Chef’s Garden, adapting menus to feature the catch of the day, or creating zero-waste dishes.

Reflecting on the inaugural series, Chef Francis Purification, Culinary Director of Anantara Veli Maldives Resort, recalled how Chef Gary Foulkes of Angler Restaurant prepared a remarkable wahoo dish, utilising the fish to its fullest extent, even creating a rich bouillabaisse with its bones. Inspired by that memory, Chef Francis decided to challenge this year’s lineup of chefs to bring their own innovative approaches to the table.

Chef Francis remarked, “The Maldives presents unique challenges in terms of sustainability in the kitchen since most ingredients need to be imported. Fortunately, we have a passionate purchasing team working with suppliers who share our sustainability goals.”

The 2025 series begins on February 27 with culinary power couple Chef Michelle Goh and Chef Pongcharn “Top” Russell of Mia Restaurant in Bangkok, who will introduce modern European cuisine infused with Asian influences.

On March 13, Chef Melvin Chou of Terra Tokyo Italian in Singapore will showcase his signature fusion of Japanese food culture and Italian cuisine. Known for his creative use of seasonal ingredients, Chef Melvin’s omakase menu masterfully merges two distinct culinary traditions.

Chef Oli Marlow of Roganic Hong Kong, renowned for his commitment to zero-waste cooking, will appear on April 17. Inspired by his mentor Simon Rogan, Chef Marlow is on a journey to establish his own culinary legacy.

On May 22, Malaysian-born Chef Victor Liong of Lee Ho Fook in Melbourne, Australia, will bring a Chinese culinary experience, while Chef Arnaud Dunand of Maison Dunand in Bangkok will deliver refined French cuisine on June 5.

Michael Parker, Complex General Manager of Anantara Veli Maldives Resort, expressed excitement for Chef Victor Liong’s visit, noting, “Having lived in China for eight years, I appreciate the diversity and provincial influences in Chinese cuisine. I look forward to seeing how Chef Victor’s creations might evoke nostalgic memories.”

British culinary talent will also be spotlighted, with Chef Ricki Weston of The Dining Room at Whatley Manor cooking on July 24 and Chef Adam Smith of Woven by Adam Smith in Ascot appearing on September 4.

Returning on October 30 for the second consecutive year, Chef Simon Hulstone of the Michelin-starred Elephant in Torquay will once again captivate guests. Last year, Chef Hulstone impressed with his squid risotto and a beautifully cured sea-bass dish. He expressed enthusiasm for the sustainability element this year, noting that he enjoys collaborating with the resort’s kitchen team and interacting with guests.

The series will conclude on December 4 with Chef Jeremy Gillon, known as the “vegetable whisperer,” who will present a menu featuring sustainable innovations during his second appearance at Anantara Veli.

Chef Francis highlighted the series as not only an exceptional dining experience for guests but also an invaluable opportunity for the resort’s culinary team. “Over the last two series, our chefs have had the privilege of working alongside world-renowned talents, gaining exposure to a range of techniques and perspectives,” he said.

The Around The World Michelin Star Guest Chef Series offers an exclusive dining experience for 24 guests at Anantara Veli’s Japanese restaurant, Origami. Each evening features a curated menu paired with fine wines. 

Angsana Velavaru is ushering in a new era of culinary discovery with refreshed dining spaces and reinvented gastronomic offerings. Nestled amidst the turquoise waters of the Maldives, the resort now features three distinctive restaurants and two vibrant bars, inviting guests to indulge in global flavours while enjoying reimagined settings designed for relaxation and indulgence.

The resort’s revitalised restaurants and bars showcase contemporary interiors and an inviting ambiance that reflect the island’s natural beauty. Whether guests seek tranquility or vibrant social gatherings, Angsana Velavaru offers the ideal backdrop for dining experiences that captivate the senses.

Azzurro Restaurant & Bar, perched above crystal-clear waters, serves Mediterranean-inspired cuisine with a modern twist. Its revamped menu caters to diverse palates, featuring vegetarian options tailored for Indian guests alongside a carefully curated selection of Pan-Asian dishes. From the artistry of its new à la carte offerings to breathtaking views of the horizon, Azzurro provides a culinary journey that delights guests from lunch through dinner.

For an intimate and immersive dining experience, Funa offers a tranquil escape over the water. Accessible by reservation, this exclusive venue presents Pan-Asian delicacies prepared in an open kitchen. Whether enjoying sunset cocktails or private cooking classes, Funa’s serene ambiance, complemented by the soothing sounds of the waves, creates the perfect setting for private and memorable dining moments.

At the vibrant heart of the resort’s dining scene is Kaani Restaurant, where Maldivian and international cuisines converge. From hearty breakfasts to themed buffet nights, Kaani takes diners on a global culinary voyage. Special events, such as Pasta Sundays and Mongolian Saturdays, celebrate flavours from around the world, ensuring every meal is an unforgettable feast.

The resort’s bars have also been reimagined to enhance leisurely moments. The Kuredhi Pool Bar provides a relaxed atmosphere to enjoy craft cocktails and casual bites, including pizza, pasta, and burgers. Activities such as morning water aerobics and weekly evening entertainment, ranging from movie nights to karaoke and DJ performances, bring a lively rhythm to the laid-back poolside setting. Whether lounging by the pool or dancing under the stars, Kuredhi caters to all tastes and moods.

To celebrate its refreshed dining offerings, the resort is extending a special invitation to travellers with 25% savings on the best available rates, including a complimentary all-inclusive meal plan. Guests on the All-Inclusive Dine or All-Inclusive Premium plans can enjoy curated breakfasts, leisurely lunches, and decadent dinners, complemented by unlimited beverages at the resort’s bars. From the first sip of morning coffee to the clink of glasses beneath a starlit sky, the experience embodies the vibrant essence of the Maldives.

Angsana Velavaru’s curated culinary offerings ensure that every guest, from adventurous food enthusiasts to discerning diners, finds something to savour. From casual beachfront meals to refined dining with spectacular views, the resort celebrates the vibrant tastes of the Maldives. Every dish is thoughtfully crafted to delight all palates, ensuring guests create cherished memories. Whether dining by the shore or under the stars, the resort offers a true taste of the Maldives.

Patina Maldives, Fari Islands, continues to redefine sustainable luxury with the hosting of an extraordinary Net Zero Dinner at Roots, its signature plant-based restaurant. This festive celebration showcased a perfect harmony of innovation, creativity, and eco-consciousness, setting a new benchmark for sustainable dining experiences.

The evening’s ambiance was thoughtfully curated, with minimal use of electricity during both preparation and the event itself. Candlelight illuminated the restaurant with a warm glow, thanks to handmade cylinders crafted from recycled glass bottles. Guests were welcomed through an artistic entrance constructed entirely from driftwood washed ashore, celebrating the natural beauty of the island.

Guests enjoyed a meticulously crafted 7-course plant-based fine dining menu, conceived by Patina Maldives’ Director of Culinary, John Bakker. The Net Zero menu was inspired by locally available produce that is indigenous to the Maldives, with much of it harvested directly from the Fari Islands itself. Each dish reflected his vision of redefining plant-based cuisine, blending innovation with sustainability. The menu received glowing reviews from guests, who described it as visually stunning, excitingly creative, and surprisingly filling.

John Bakker shared his inspiration for the evening, saying, “The Net Zero Dinner was our opportunity to challenge the boundaries of plant-based fine dining. Each dish was designed to evoke joy and indulgence while honoring the environment, embodying the principles of sustainability that are core to Patina Maldives.”

Adding to the enchantment of the evening, renowned singer Portia graced the event with her powerful voice, captivating the audience and creating an unforgettable atmosphere.

The Net Zero Dinner is a testament to Patina Maldives’ dedication to its sustainability initiatives, which include renewable energy, zero-waste kitchens, and circular economy practices. By infusing these principles into its festive celebrations, Patina Maldives demonstrates that luxury hospitality can lead the way in environmental stewardship.