Cooking
Emerald Maldives expands culinary offerings, rolls out special Russian menus

Emerald Maldives Resort & Spa is now offering an even broader multi-ethnic and multi sensory experience with Russian dishes served at its restaurants, thanks to visiting Chef Nikita Martynov.
Working as an executive chef for 10 years, Chef Martynov’s career began in Syktyvkar, Russia. He continues his culinary journey in Moscow where he currently resides.
Chef Martynov’s hotel experience began in Sochi during the 2014 Winter Olympics. He then worked at the five-star Grand Hotel Krasnaya Polyana, where he had the opportunity to work as one of the private chefs to Prince Albert of Monaco and former Italian Prime Minister Silvio Berlusconi.
He currently works at Chekhov, a restaurant located within the famous MXAT theatre in Moscow. The restaurant has been recognised as the Best Theatre Restaurant at the Royal Russian Awards.

Chef Martynov recently stayed at Emerald Maldives to train resort staff and improve its Executive Chef Aldo’s knowledge of Russian cuisine. During his week-long stay from October 5-12, he designed a Russian menu for Aqua and Beach Grill restaurants.
During Chef Martynov’s stay, the resort also organised a six-course Russian dinner on the main beach, paired with high quality wines and champagnes. The resort’s head sommelier, together with representatives from Maldivian company Di Vine Wine Cellars carried out the wine and champagne selection for the special dinner.

Russian cuisine is super delicious. It is made up of a combination of fish, pork, poultry, caviar, mushrooms, berries and honey. Crops of rye, wheat, barley and millet are usually used for the preparation of bread, pancakes, pies, cereals, beer and vodka.
Some common Russian specialties include soups that can be both hot and cold, salads with potatoes as one of the main ingredients, porridge and a variety of meats, fish and vegetables.
Meat is usually used in three different ways: either boiled and then used in soups or porridge, baked in pots together with cereals, or jellied using a gelatin base and then left to marinate for it to be served in a large serving bowl called Miska or Goo Bowl.
Desserts are considerably sweet. They are usually seen accompanied with jam or have an alcoholic beverage as an ingredient to spice things up and add flavour to it.
“The resort main scope with this initiative is to offer guests the possibility of enlarging their gustatory stay in a Deluxe All-Inclusive resort to 360° culinary experience and for them to absorb the essence of the Russian culture also if at the Maldives,” an announcement by the resort read.

Part of The Leading Hotels of the World collection, the 120-villa Emerald Maldives resort is located in the Raa atoll, renowned for having some of the most diverse marine life in the world and boasts one of the largest lagoons in the Maldives.
Designed by architect Edward David Poole, each villa exudes contemporary and tropical influences to create modern and unique interiors. From the outside, the villas blend harmoniously with the backdrop of the serene, tropical island and on the inside awaits nothing short of a masterpiece. Poole’s striking design includes enormous sparkling, white marble bathrooms with lavish silver mirrors and colour blocked bedrooms with exotic marine life wall art to compliment.
All guests stay on deluxe all-inclusive basis, which means when they arrive at Emerald Maldives, everything is taken care of. Deluxe all-inclusive allows guests to dine at any of the four resorts’ restaurants as many times as they wish during their stay. They have unlimited access to the villa mini bar, which is fully stocked daily, enjoy premium spirits and all non-motorised water sports at no additional cost.
When it comes to dining, Emerald covers cuisines from every continent with four fantastic restaurants to choose from and each with their own menu, style, theme and ambience.
Amazonico, the first and only South American restaurant in the Maldives, serves dishes like ceviche with passion fruit dressing and meats and fish from the huge open fire grill, which takes centre stage in this atmospheric restaurant. Nestled in the centre of the island amongst the palm trees, there are red lanterns which are strategically placed to mirror the effect of an open campfire, offering guests an authentic rainforest experience.
Other culinary highlights include Asiatique’ s live cooking shows in front of the teppanyaki grill and fresh Maldivian lobster at the Beach Club Grill Restaurant. The signature Aqua Restaurant offers barefoot luxury at its finest, and with a variety of cooking stations chefs are able to bring guest’s culinary dreams to life.
Home to a sumptuous haven of tranquillity, Emerald SPA, can be found in a secluded corner of the private island, offering a range of Bailnese and Thai treatments across 10 air-conditioned treatment rooms, as well as a Turkish bath, sauna and jacuzzi. ELEMIS treatments are also available for guests seeking a sensory wellness experience with a difference.
Situated on one of the quietest parts of the island, the Yoga Pavilion is the perfect setting to truly switch off and offers breath-taking sunrise yoga sessions.
The resort has also been built with sports and fitness lovers in mind, with two large tennis courts, two paddle courts and an air-conditioned Gym & Sports Centre with a state-of-the-art Technogym. Personal trainers are available to all guests too.
The resort has prioritised sustainability by using long-lasting Langhi Langhi leaves to build the canopies, and solar panels on every villa to power the entire resort’s hot water. In a bid to reduce single-use plastic waste, the resort uses paper straws as well as glass bottles and the island is home to a recyclable water irrigation system and composting facility.
Cooking
Grégory Doyen brings his sweet artistry to The St. Regis Maldives Vommuli Resort

The St. Regis Maldives Vommuli Resort is continuing its acclaimed Tastemaker Series, a curated programme of exceptional collaborations with world-renowned chefs, artists, and creative visionaries, with the arrival of Chef Grégory Doyen, one of the most distinctive talents in contemporary pastry art.
Born in Burgundy, France, into a family of artists, Chef Doyen discovered his passion for pastry during childhood, turning his family kitchen into his first studio. A graduate of the prestigious École Nationale Supérieure de la Pâtisserie, his career spanning two decades has taken him through Michelin-starred kitchens and international stages, earning him recognition as a leading figure in modern patisserie.
Renowned for his sculptural desserts and refined French craftsmanship, Chef Doyen’s creations merge technical precision with emotional expression, transforming pastry into a form of edible art. His innovative approach has led to collaborations with some of the world’s most iconic luxury maisons—including Cartier, Marc Jacobs, La Prairie, Dior, Chanel, Louis Vuitton, Vacheron Constantin, and Hermès—alongside bespoke commissions for Range Rover and Vogue. Often described as the creator of fashion-desserts, he is celebrated for infusing haute couture sensibility into the timeless artistry of French patisserie.
Guests at The St. Regis Maldives are invited to immerse themselves in Chef Doyen’s world of delicate textures and visual poetry through a special festive programme. On 10 December, he will conduct an intimate pastry masterclass, offering participants rare insight into his creative process and sculptural finesse. That evening—and throughout the festive season—his desserts will take centre stage at ALBA, the resort’s signature dining venue, where a curated dessert collection will be presented daily from 10 December to 7 January, offering a decadent celebration of the holiday season.
The residency’s highlight will unfold on 11 December at Decanter, where Chef Doyen will collaborate with the resort’s Executive Chef for a six-course, four-hands wine-pairing dinner, showcasing a symphony of refined flavours and masterful artistry.
A testament to The St. Regis legacy of exceptional taste and global collaboration, the Tastemaker Series at The St. Regis Maldives unites leading talents from gastronomy, art, and design in one-of-a-kind experiences that celebrate creativity and craftsmanship amid the breathtaking surroundings of Vommuli Island. From Michelin-starred chefs to visionary mixologists and artisans, the series continues the St. Regis tradition of curating the extraordinary—where innovation, tradition, and indulgence converge in the most exquisite of island settings.
Cooking
Journey Through the Vines: Dusit Thani Maldives launches two-night culinary collaboration

Dusit Thani Maldives has announced ‘A Journey Through the Vines,’ a two-night wine dinner series presented in collaboration with Ilaria Felluga and Liquid Concept. The events will take place at the resort’s beachfront restaurant, Sea Grill.
On 25 October 2025, the programme will begin with the Old-World Wine Dinner. Guests will experience a curated multi-course menu paired with celebrated vintages from Europe’s renowned wine regions. The evening will highlight the enduring connection between Old World terroir and fine dining.
The second event, the Ilaria Felluga Wine Dinner, will be held on 27 October 2025. Hosted by Ilaria Felluga, sixth-generation leader of her family’s distinguished wineries and recognised by Forbes as an Italian Excellence Under 40, the evening will feature her family’s signature wines. Each vintage will be paired with a specially designed island-inspired menu that reflects both tradition and innovation.
Both dinners offer discerning travellers the opportunity to enjoy world-class wines alongside bespoke menus in the setting of Baa Atoll, complemented by the distinctive Thai-Maldivian hospitality of Dusit Thani Maldives.
Jean-Louis Ripoche, Area General Manager of Dusit Thani Maldives, commented: “We are proud to offer our guests the opportunity to savour two distinct wine journeys in the idyllic setting of Baa Atoll. Partnering with Ilaria Felluga and Liquid Concept allows us to showcase exceptional vintages alongside inspired cuisine, creating memorable evenings that celebrate both heritage and innovation.”
Situated within the UNESCO Biosphere Reserve of Baa Atoll, Dusit Thani Maldives combines Thai heritage with Maldivian warmth, offering a strong sense of place. The Journey Through the Vines series reflects the resort’s commitment to delivering immersive culinary experiences for luxury travellers in the Maldives.
Cooking
Milaidhoo Maldives marks Chefs Day with ‘Around the World in Five Courses’ culinary journey

Milaidhoo Maldives is set to celebrate International Chefs Day 2025 with a momentous dining experience, “Around the World in Five Courses”. This special one-night-only event invites guests to join us on a culinary journey that honours the talent, passion and creativity of the chefs who make every meal at Milaidhoo Maldives a unique experience.
The evening begins with a guided tour of the Chef’s Garden, where guests can explore the bountiful herbs, fruits and vegetables that are grown right here on the island. It’s a chance to see firsthand how Milaidhoo embraces fresh, local ingredients and the thoughtful care that goes into every dish (and cocktail).
As the sun sets, guests will gather at The Shoreline Grill, our beachfront restaurant, for a five-course tasting menu that takes them around the world. From the bold spices of Thailand and India to the rich, soulful flavours of Zimbabwe, the refined elegance of Sri Lanka and of course, the freshest Maldivian ingredients, each dish celebrates a different corner of the globe. This special menu reflects the diversity of Milaidhoo’s kitchen, where our team of chefs’ hails from five different countries, each bringing their own unique traditions and culinary influences to the table.
But this night is about more than just food, it’s about the people behind the dishes. Milaidhoo’s culinary team is a close-knit family, united by a shared passion for food. On International Chefs Day, we come together to celebrate not just the food, but the stories, cultures and traditions that inspire it. Guests will have the chance to chat with the chefs throughout the evening, learning about the personal journeys and inspirations behind each course.
Cluster Executive Chef, Ken Gundu from Botswana shares, “A meal is about sharing a moment together, one that lingers in our memories long after the last bite. What truly excites me is the dedication of our team, each member goes above and beyond to delight our discerning guests. Our team is dedicated to creating memorable experiences, often surprising our guests with dishes outside the menu and tailoring each meal to their preferences. We believe that no request is too much and we strive to make every moment around the table exceptional.”
At Milaidhoo, food is more than just a meal. It’s a chance to connect, both with the island and with each other. Our culinary experiences are crafted with care, each dish an invitation to slow down and savour the moment. “Around the World in Five Courses” isn’t just a dinner; it’s a celebration of the artistry and passion of our chefs and a chance to experience the flavours that unite us all.
-
Featured1 week ago
Shangri-La Villingili Resort reopening announced for December 2025
-
Featured1 week ago
Minor Hotels to reopen NH Collection Maldives Reethi Resort in December 2025
-
Featured7 days ago
Karan Veer Mehra celebrates Bigg Boss success at Centara Grand Lagoon Maldives
-
Action1 week ago
Dive into inspiration: Alessia Zecchini at Sun Siyam Olhuveli
-
News1 week ago
Amilla Maldives announces special experiences for Autumn, year-end holidays
-
Featured1 week ago
Finolhu showcases Maldives’ only PADI Mermaid Instructor Trainer
-
Featured1 week ago
Ifuru Island Maldives brings New Orleans vibes to festive season
-
Featured1 week ago
Crafting memories: Sirru Fen Fushi and The Clay Studio Maldives collaborate