Cooking
The Ritz-Carlton appoints Nishantha Parana as Executive Chef for debut Maldives resort
The Ritz-Carlton has appointed Nishantha Parana as Executive Chef (pre-opening) for The Ritz-Carlton Maldives Fari Islands, the upcoming debut hotel in Maldives by Marriott International’s flagship luxury brand.
Nishantha, who commenced his new assignment with The Ritz-Carlton Maldives on April 1, hails from a culinary family in Sri Lanka, and has garnered over 30 years of diverse culinary experience at top hotels and resorts in the Maldives, Oman and Sri Lanka.
Most recently, Nishantha served as the Culinary Director for The Small Maldives Island Co., looking after the culinary operations of Amilla Fushi and Finolhu resorts.
Nishantha started his career at the age of 22 in his native Sri Lanka, where he worked at Ramada Renaissance and Hilton Colombo before moving to Oman to work at Salalah Holiday Inn.
In 1996, Nishantha landed in the Maldives, joining Baros Maldives, where he worked as the acting Executive Chef for over a year. He was responsible for the resort’s four dining outlets, including the staff kitchen.
Since then, Nishantha has continuously enjoyed successful stints in the Maldives. He held various senior leadership roles in the pre-opening team of Maldives Hilton Rangali Island (now Conrad Maldives Rangali Island), followed by seven years at Huvafen Fushi Maldives and another year at Jumeirah Vittaveli.
He returned to Sri Lanka in 2013 to consult with a catering establishment at Water’s Edge in Sri Lankan capital Colombo.
Nishantha was delighted to return to the hotel industry in 2014 to work for the ultra-luxury, all-villa One&Only Reethi Rah resort in the Maldives, where he led a team of over 100 chefs to create memorable culinary experiences for high-end clientele.
“A three-decade-long career in the culinary world, Nishantha’s extensive knowledge in culinary arts and infused local touch will give The Ritz-Carlton Maldives’ elite guests a truly unforgettable dining experience,” an announcement read.
Located in North Male Atoll, The Ritz-Carlton Maldives Fari Islands will be part of Rah Falhu Huraa lagoon development, a lively integrated Marina Village and Resort Destination with world-class luxury living and recreation facilities.
Stretching over four islands, The Ritz-Carlton Maldives Fari Islands will feature a collection of 100 island and overwater villas. The resort’s five food and beverage options, distributed throughout the four islands, will offer guests all-day dining along with Italian, Chinese and Japanese teppanyaki specialties. Uniquely designed facilities include an experiential Kids Club, Recreation Club and Spa.
The Ritz-Carlton Maldives Fari Islands is 50 minutes away from the Maldives main Velana International Airport by speedboat and 10 minutes by seaplane.
Part of Marriott International, the iconic Ritz-Carlton has 101 luxury hotels and resorts in 30 countries and territories with 27,650 rooms.
Marriott already runs five resorts in the Maldives, including The St. Regis Maldives Vommuli Resort, Sheraton Maldives Full Moon Resort and Spa, W Maldives, The Westin Maldives Miriandhoo Resort and the JW Marriott Maldives Resort and Spa.
Cooking
Michelin-Starred Chef Kazuo Harada Brings Culinary Fusion to Patina Maldives
Get ready for a taste sensation! Patina Maldives welcomes Michelin-starred Chef Kazuo Harada for an exclusive residency at KŌEN restaurant from March 12th to 16th, 2024.
Chef Harada is renowned for his innovative fusion cuisine, blending Japanese tradition with his Brazilian heritage. Guests can embark on a unique culinary journey as Chef Harada curates a series of exclusive omakase dinners. Omakase translates to “entrust” in Japanese, and these dinners will showcase the chef’s mastery, with each meticulously prepared dish a harmonious blend of Japanese flavors and Brazilian flair.
Drawing inspiration from his exploration of local Maldivian ingredients, Chef Harada promises a menu unlike any other, offering a truly unique dining experience.
Born to a Japanese father and Brazilian mother, Chef Harada’s passion for food stems from his grandfather, who owned a successful oriental restaurant in São Paulo’s Liberdade district. His culinary journey began at the prestigious Grand Hyatt in São Paulo and continued with enriching experiences in Japan and Dubai. Recently honored as Chef of the Year 2023/2024 by Veja Comer & Beber, Chef Harada is a true culinary luminary.
Chef Harada joins a prestigious group of culinary stars hosted by Patina Maldives, including Michelin-starred Chef Bo Bech. Chef Bech delighted guests in January and will return in September to showcase the Nordic culinary movement at KŌEN. These renowned chefs represent culinary excellence, offering guests an unforgettable dining experience that transcends borders and celebrates the artistry of global cuisine.
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Joy Island hosts first Gourmet Week with Chef Roberto Valbuzzi
Joy Island has successfully hosted its first Gourmet Week appointment with the young and talented Chef Roberto Valbuzzi from 30 September to 9 October 2023.
The well-known Italian television personality Chef Valbuzzi strives to combine contemporary cooking techniques with family-passed culinary traditions to produce culinary masterpieces in the Lake Maggiore region. As a result, he was given the title of Territory Ambassador on the Gambero Rosso 2023/2024 Lombardy guide.
Arrival of Chef Valbuzzi has delighted the guests of Joy Island with a culinary experience that was inspired by Crotto Valtellina, creating menu items that resonates with his artistic persona. Ranging from typical Italian “Sciatt” to dishes that mix tradition and innovation, the aim is above all to enhance Italian food and wine heritage, well represented in Joy Island which even boasts a dairy in the resort.
The Cocoon Collection gastronomic weeks events always pledge an unforgettable culinary experience, loyal to Italian tradition and philosophy but full of creative ideas.
Cooking
Kandolhu Maldives announces extraordinary collaboration with renowned Chef Yoni Saada
Celebrated for his expertise in Contemporary Mediterranean cuisine, Chef Yoni Saada will be gracing the island from 13th -18th November 2023. During his stay, he will be showcasing a series of exclusive culinary events at Olive, one the five enticing restaurants on offer on the island, for our guests on the island.
Yoni Saada, the son, and grandson of esteemed Marais butchers, ventured into the culinary world early on at 19, he started by pursuing studies of cuisine and bakery at Ferrandi in Paris. In 2006, at 25, he opened his very first restaurant “Osmose”, and became renowned after participating in the TV show Top Chef show in 2013. The same year, he opened “Miniatures”, a semi-gourmet restaurant of French tapas. In 2014, his new project “Bagnard” was selected Project of the Year by the Gault & Millau guide. Yoni Saada also received the 2014 Young Talent prize.
This extraordinary collaboration with Chef Yoni Saada continues with the resort’s dedication to creating unforgettable moments for our guests, assuring a culinary experience that stands unparalelled. Moreover, a handpicked array of Chef Yoni Saada’s exceptional creations will become a beloved addition to the Olive menu, extending the opportunity for future guests to relish and savour his culinary mastery long after the exclusive event has concluded.
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