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St. Regis Maldives appoints Pedro Samper as Executive Chef

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The St. Regis Maldives Vommuli Resort has recently appointed Pedro Samper as their new Executive Chef.

Bringing with him many years of industry experience, Chef Pedro will oversee and elevate all efforts at the resort’s already distinguished culinary scene.

His new menus were created with an emphasis on food trends, concepts, modern presentation and technique.

Guests can indulge in the season’s latest mouthwatering menu items and the delightfully vast range of dining options at the finest address in the Maldives, including Crust, Decanter, The Whale Bar, Cargo, Craft and the resort’s world-renowned signature restaurant, Alba.

Chef Pedro is a seasoned professional with an impressive background and over 20 years of experience in the industry.

Recognised for his traditional Spanish and Basque cuisine, his experience boasts years of international culinary excellence, with world-renowned chefs, restaurants, and luxury resorts.

From San Sebastian, Spain, Chef Pedro perfected his skills in some of Spain’s best Michelin-starred restaurants, including Martin Berasategui, Quique Dacosta, and Kokotxa.

He then served as Executive Chef at Paradores Resort, a luxury five-star property in Valencia, Spain.

Making a continental leap to Asia, Pedro has worked in Tokyo under the culinary mastery of Chef Yamamoto at RyuGin (three Michelin Stars) and Chef Honda at Zurriola restaurant (two Michelin stars).

Chef Pedro relocated as Executive Chef of Michelin-starred Zurriola Restaurant in Hong Kong.

Moving forward, Chef Pedro accepted the title of Executive Chef at The Langham, Hong Kong, where he oversaw the hotel’s western restaurants, including Palm Court, Artesian, The Bostonian, Main St. Deli and The Food Gallery, as well as in-room dining service and the events catering department.

Most recently, Chef Pedro served as the Executive Chef at St. Regis Kula Lumpur in Malaysia, overseeing all kitchen outlets and culinary operations including The Brasserie (Best top 20 Restaurants), The Drawing Room, Crystal, Astor Bar, as well as in-room dining service and the events catering department.

The St. Regis Maldives Vommuli resort is the first St. Regis resort set on a private island and immerses travellers into an authentic and beautifully natural environment, elevated by the finest expression of luxury and sophistication.

Set in an untouched tropical landscape, kissed with sparkling sand and surrounded by the Indian Ocean, The St. Regis Maldives Vommuli welcomes travellers to an exclusive paradise steeped in exquisite moments.

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The St. Regis Maldives announces exciting culinary journey with renowned Chef Jolly

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Over the turquoise waters of the Dhaalu Atoll, a rare culinary voyage is about to unfold as The St. Regis Maldives Vommuli Resort welcomes the celebrated Chef Surjan Singh, fondly known as Chef Jolly, for two-month pop-up residency from mid-October to mid-December 2025. This immersive celebration of Indian cuisine coincides with the festive spirit of Diwali, blending tradition with contemporary flair in a truly unforgettable island setting.

A beloved TV personality on MasterChef India, Chef Jolly brings over 30 years of culinary expertise to this special collaboration. Celebrated for his ability to blend royal Indian heritage with everyday comfort food, he unveils a vibrant menu inspired by his travels, culinary roots, and the rich tapestry of the Indian subcontinent.

Guests can expect standout creations such as Lamb Ghee Roast served on Malabar Bread Tacos, Cafreal Tiger Prawns, and his signature Butter Chicken. Each dish will be accompanied by fragrant biryanis, hand-rolled breads, toasted spices, and house-made chutneys—all carefully plated to evoke both nostalgia and discovery. A bespoke cocktail list brings further depth to the experience, with Indian-inspired blends such as The Great Indian and Imli Margarita, along with thoughtfully curated wines and low-ABV selections.

“Food is memory. It’s emotion. It’s a journey,” shares Chef Jolly. “To bring the vibrancy and soul of Indian cuisine to The St. Regis Maldives is a true privilege. Each dish tells a story, one of tradition, reinvention, and joy.”

As part of this collaboration, Marriott Bonvoy members have the exclusive opportunity to bid on an extraordinary Marriott Bonvoy Moments experience. The package includes a five-night stay for two guests in an Overwater Villa with Pool from October 19 to 24, with daily breakfast at Alba, a private six-course wine-paired dinner hosted by Chef Jolly himself, and a curated wellness experience featuring a signature massage and the renowned Blue Hole hydrotherapy journey at Iridium Spa. Round-trip seaplane transfers from Malé International Airport are also included, creating a seamless luxury journey from arrival to farewell.

Tucked away on its own private island, The St. Regis Maldives Vommuli Resort is a destination that embodies barefoot luxury and discreet glamour. Its striking architecture, an elegant harmony of tropical modernism and local inspiration—blends seamlessly with the natural beauty of the atoll. The resort features 77 spacious villas, each offering panoramic ocean views or lush jungle surroundings, along with personalized St. Regis Butler Service. From restorative treatments at the award-winning Iridium Spa to yachting adventures aboard the resort’s private Azimut Flybridge, the experience is curated for those who seek both indulgence and escape.

This limited-time pop-up isn’t just a dining event, it’s a celebration of craftsmanship, heritage, and the unmatched power of storytelling through food. It’s where the timeless rituals of Indian hospitality meet the barefoot luxury of the Maldives.

Members can now bid for a Curated Culinary Experience with Chef Jolly and a five-night stay in at The St. Regis Maldives Vommuli Resort from now until 25 August through Marriott Bonvoy Moments. For more information, visit stregismaldives.com.

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Sustainability in bloom at Alila Kothaifaru Maldives’ newly transformed Spice Garden

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Alila Kothaifaru Maldives has unveiled its newly reimagined Spice Garden, a vibrant embodiment of sustainability, sensory exploration, and culinary innovation. Under the expert care of in-house horticulturist Zabih and the culinary guidance of Executive Chef Frank, the revitalised garden has become central to the resort’s garden-to-table ethos, shaping the evolution of the guest dining journey—most notably reflected in the enhanced Lazy Lunch menu.

Set within the resort’s grounds, the Spice Garden has undergone a significant transformation into a flourishing haven of organic herbs, spices, and edible plants, many of which now appear on the menu just hours after being harvested. This abundance of fresh, homegrown produce has redefined the resort’s culinary landscape, with seasonal ingredients and authentic flavours now taking pride of place, particularly in the Lazy Lunch offering.

The new direction has allowed for even greater incorporation of local harvests into the menu, with freshly picked herbs and vegetables enriching the taste and nutritional value of each dish. This approach also grants the chefs the freedom to adapt the menu according to the changing seasons, continuously presenting guests with something innovative and exciting.

To bring guests closer to this philosophy, Alila Kothaifaru has introduced a complimentary Spice Garden Walk, led by horticulturist Zabih. With his deep passion and careful stewardship, the garden has become a sensory-rich learning environment. Guests are encouraged to touch, smell, and taste a variety of tropical herbs and spices while learning about their origins, culinary uses, and environmental significance.

Zabih views the garden as an invitation to reconnect with nature, offering guests an experience that engages all the senses and fosters a deeper appreciation for the ingredients behind each meal. The garden walk and Lazy Lunch, though distinct experiences, together offer a comprehensive exploration of the journey from soil to plate.

Seasonal menus continue to draw inspiration from the garden, reinforcing the resort’s dedication to sustainability, wellness, and the use of locally sourced ingredients. General Manager Thomas affirms this vision, highlighting the Spice Garden as a symbol of the resort’s commitment to meaningful guest experiences. He notes that it reflects a broader aim to blend sustainability with cultural authenticity, offering visitors a more personal and enriching stay.

Whether strolling through the fragrant pathways of the garden or enjoying a sunlit lunch featuring ingredients harvested mere moments earlier, guests are invited to savour the harmony between cuisine, nature, and place—making every bite a celebration of the island’s rich natural abundance.

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Malaa – The Maldivian Café: NH Kuda Rah’s new culinary jewel

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NH Maldives Kuda Rah has announced the launch of its newest food and beverage outlet, Malaa – The Maldivian Café. Now open to guests, the café offers a taste of authentic Maldivian cuisine alongside interactive Maldivian cooking classes.

Guests staying at NH Maldives Kuda Rah can delve into the country’s rich culinary traditions with guidance from award-winning Executive Chef Farish Mukhthar. With over 22 years of experience in the hospitality and culinary industries across five-star and ultra-luxury resorts in the Maldives, Chef Farish brings a deep-rooted passion and refined expertise to the resort. Trained under renowned European celebrity chefs, he has earned a strong reputation for his culinary artistry.

The café focuses exclusively on authentic Maldivian dishes, using locally sourced ingredients from nearby islands as well as the chef’s own garden within the resort. Cooking classes offer guests the opportunity to prepare classic Maldivian dishes, such as curry and local salads, under the guidance of Chef Farish—culminating in a delicious homemade lunch.

As fish (both fresh and smoked) is the staple of the Maldivian diet, it is often prepared with coconut and rice or roshi (Maldivian flatbread). Other traditional ingredients include breadfruit and sweet potato—versatile and starchy staples that feature in a wide range of local dishes. The cuisine is often boldly spiced, with the fiery Scotch bonnet chilli, locally known as githeyo mirus, playing a central role. This essential chilli, along with herbs grown organically in the resort’s garden, imparts a distinctive heat and fruity flavour to many Maldivian dishes.

While many resorts in the Maldives offer a wide array of international cuisine—ranging from Italian and Japanese to French and Indian—the opportunity to savour authentic local flavours can be one of the most memorable aspects of travel. Malaa – The Maldivian Café provides a unique and immersive dining experience for those curious about Maldivian culinary heritage and the fascinating stories behind its traditional ingredients.

This initiative is part of NH Hotels & Resorts’ broader effort to connect guests with meaningful local experiences through its Live Local programme, under the Minor DISCOVERY loyalty scheme. The programme is designed to offer curated, immersive activities and authentic cultural encounters, allowing guests to engage more deeply with their destination.

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