Coco Bodu Hithi, part of the Coco Collection, is celebrating the Year of the Snake with a showcase of bold flavours and exquisite ingredients. Recognised by the Condé Nast Traveler Readers’ Choice Awards 2024 as one of the top resorts in the Indian Ocean, Coco Bodu Hithi will host acclaimed pâttissier Chef Joanna Artieda from January 27 to 29, offering guests an indulgent experience with her signature sweet creations.

During this exclusive chef residency, guests will have the rare opportunity to engage with Chef Artieda, a culinary artist celebrated for her remarkable achievements. Her accolades include being the first woman to receive the title of Best Spanish Chef in 2016, earning honours at Madrid Fusion for two consecutive years, and being recognised in 2019 by Pastry Revolution Magazine as the creator of one of the top ten trendsetting desserts globally. More recently, she was awarded the 2022 Navarra Award for Gastronomy and the 2022 Best Pastry Chef Award.

Chef Artieda’s passion for food is evident in her innovative techniques and artistic approach to dessert creation. In late 2019, she published her first book, Sweet 12, the world’s first digital book dedicated to seasonal ingredients, designed to modernise and inspire the traditions of sweet cuisine.

Coco Collection’s Group Culinary Director, Michelin-starred Chef Martin Cahill, will collaborate with Chef Artieda during the event, personally preparing the opening dinner courses. This partnership aims to elevate the island’s fresh flavours, with Chef Artieda curating a tempting array of desserts and irresistible treats.

With limited seating available, Coco Bodu Hithi encourages guests to take advantage of significant savings for advance reservations, underscoring the resort’s commitment to delivering exceptional culinary experiences.

Finolhu Baa Atoll Maldives has announced the opening of its new Art Lab and Teen Hut. These innovative spaces, conceptualised and designed by the acclaimed design studio Muza Lab, aim to enhance the resort’s creative offerings while furthering its appeal to multi-generational families.

The Art Lab and Teen Hut embody Muza Lab’s hallmark approach of integrating culture, colour, and storytelling into design. These spaces seamlessly blend modern aesthetics with Maldivian heritage, providing a sanctuary for creativity, play, and relaxation across all age groups.

Bamboo was selected as the primary material for both structures due to its eco-friendliness and versatility. This choice highlights the natural tones of bamboo, creating a cohesive aesthetic that extends from the interiors to the exteriors. Vibrant, colourful decorations within the spaces stand out beautifully against the bamboo backdrop.

Focusing on creativity and interaction, Muza Lab infused the spaces with varied textures and hues to encourage free-flowing imagination. The Art Lab, nestled within lush greenery, serves as a haven for artistic expression. It offers workshops in painting and pottery, fostering a relaxed and inspiring environment where guests can create with their toes in the sand. The bespoke design incorporates bamboo architecture, open and airy layouts, and elements reflective of Maldivian culture.

The Teen Hut caters to younger visitors aged 12 to 17, offering a dynamic blend of fun and relaxation. This space features state-of-the-art gaming zones, a bar adorned with shells and sea glass for crafting mocktails, a movie lounge, an outdoor games area, and a second-floor music zone equipped with instruments, a stage, and a karaoke machine. Muza Lab carefully designed the furniture and ambiance to appeal to the “Instagrammable” generation while ensuring enough activities to encourage teens to step away from their devices and engage with their surroundings and peers.

Inge Moore, Founder of Muza Lab, noted that the spaces are designed to foster inclusivity and interaction, emphasising their use as venues for workshops, meetings, and collaborative experiences among guests.

Steven Phillips, General Manager of Finolhu Baa Atoll Maldives, expressed pride in the new additions, stating, “The Art Lab offers a creative oasis for guests of all ages, while the Teen Hut provides a dynamic space for younger guests to connect, unwind, and create memories. These additions ensure that every member of the multigenerational family can find joy and fullfillment during their stay in our island paradise.”

Anantara Kihavah invites guests to embark on an unparalleled culinary journey featuring Michelin-starred chefs, celebrity talents, and extraordinary wine experiences. From January to May 2025, this exclusive resort will host a series of events that blend world-class dining with the breathtaking beauty of its tropical surroundings.

Anantara Kihavah begins the year with the extraordinary talents of Chef Mark Donald. A two-Michelin-starred chef from Scotland, Mark Donald is celebrated for his ability to blend traditional Scottish influences with global culinary techniques. His inventive approach and mastery of fine dining promise to transport guests on an unforgettable journey of flavour and artistry.

Complementing Chef Donald’s creations is Kamal Malik, India’s first Master Sommelier. With over 15 years of expertise, Kamal Malik will lead an exclusive wine dinner at SEA, Anantara Kihavah’s renowned underwater restaurant. Guests will savour rare and historic vintages, including the unique Coral-Aged Dom Pérignon, as Malik shares his unparalleled insights, turning each sip into a masterpiece.

Chef Melvin Chou, a Michelin-starred master of Cantonese cuisine, takes the stage in February. Known for his innovative fusion of tradition and modernity, Chef Chou redefines Cantonese dining with his creative flair and dedication to excellence.

Also in February, Charles Duval-Leroy, the visionary CEO of Champagne Duval-Leroy, hosts a sustainable Champagne dinner. Representing the sixth generation of his family, Charles brings a forward-thinking perspective to the house’s legacy, combining meticulous craftsmanship with a commitment to environmental responsibility.

March welcomes Chef Denis Lucchi, a Michelin-starred maestro of Italian cuisine. Renowned for his refined artistry, Chef Lucchi celebrates the essence of Italian heritage while introducing a modern twist. His dishes are an ode to Italy’s rich culinary traditions, crafted with passion and precision.

In April, Chef Steve Lancaster, another Michelin-starred luminary, showcases his ability to reinvent classic dishes with modern creativity. His innovative techniques and imaginative flavours promise a dining experience that delights every palate.

May concludes this culinary journey with the exceptional talent of Chef Christiaan Stoop. A three- and two-Michelin-starred chef, Christiaan is celebrated for his avant-garde approach to fine dining. As the visionary Executive Chef of Taian Table in Shanghai and Guangzhou, his illustrious career includes stints at The Fat Duck in the UK, Moments in Barcelona, and L’Atelier de Joël Robuchon in Paris.

Chef Stoop’s bold, artistic creations blend innovation with impeccable technique, offering a symphony of flavors that captivate and evolve with every dish.

Anantara Kihavah’s 2025 culinary calendar exemplifies the resort’s commitment to delivering extraordinary dining experiences in an unparalleled setting. From Michelin-starred gastronomy to exclusive wine dinners, this tropical paradise offers guests the chance to indulge in the ultimate fusion of luxury and flavour.