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Six metres below and above in Maldives with two Michelin-starred Chef Paco Roncero

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Anantara Kihavah Maldives Villas and sister property Niyama Private Islands Maldives are going to host an exclusive lunch and dinner with two Michelin-starred Chef, Paco Roncero, where guests can experience first-hand his celebrated gastronomic flair in August.

A name synonymous with avant-garde Spanish cuisine, Chef Paco Roncero weaves his masterful command of advanced cooking techniques with bursting creativity and innate sensibility. His two Michelin stars and three Soles Repsol portray his inquisitive mind and capacity for gastronomical innovation.

Bringing his brand of culinary exploration for the first time to the Maldives, sublime dining experiences beckon both at Anantara Kihavah and Niyama Private Islands; six metres below and above the Indian Ocean.

Anantara Kihavah Maldives Villas

Dinner at SEA – Aug 2

Exclusive to 14 guests, the culinary journey begins with a dinner six metres under sea.

Perched at the edge of the island’s famed house reef, SEA is the resort’s award-winning underwater restaurant and wine cellar, home to over 450 labels and vintages dating from the 17th century.

Inspired by the richness of the ocean, an eight-course degustation menu will feature Chef Paco’s creations including White Chocolate and Cardamon ‘Doughnut’ with Foie Gras, Seabass Ceviche in ‘Tiger’s Milk’, and Lobster with Olive Oil and Pink Pomelo Essence.

Paired with distinguished wines orchestrated by the Wine Guru, savour this experience whilst luxuriating in panoramic views of nocturnal marine life at play amongst vibrant corals.

Lunch at FIRE – Aug 3

The second showcase of Chef Paco’s culinary finesse takes place at the dramatic over water setting of FIRE.

Enveloped by all shades of endless blue vistas, 14 diners can expect theatrical flair served alongside a gourmet six-course lunch featuring dishes such as Tartar of Tuna, Caviar and Anchovy, Lobster Gazpacho with Basil Perfume and Slow-cooked Confit Lamb Shoulder with Lemon Puree.

Situated within the Baa Atoll in a UNESCO Biosphere Reserve teeming with rich marine life, discover an idyllic Indian Ocean retreat at Anantara Kihavah Maldives Villas.

Nestled among lush vegetation, 80 spacious private pool sanctuaries and cool open spaces culminate in the ultimate tranquil paradise.

Passionate about bringing story collecting travellers closer to the natural, cultural and historic allures of this fascinating island, the resort offers a diverse array of land-based, overwater and underwater activities for fitness fanatics, foodies, spa and wellness aficionados, families and couples alike.

Niyama Private Islands Maldives

Chef Paco will present an exciting menu of flamboyant dishes paired with fine wines, firstly perched over the ocean at Edge and then six metres below the surface at Subsix.

Dinner at Edge – Aug 9

Half a kilometre from shore, a speedboat takes guests to Edge, the resort’s signature fine-dining restaurant.

Showcasing the succulent seafood found in and around the Maldives, Edge specialises in creating contemporary culinary masterpieces.

Guests joining Chef Paco’s one-off dinner at Edge will delight in dishes including Salmon Tartar, The Garden of Paco Roncero, and to wrap up, Rhubarb Soup with tomato and kumquat confit.

Lunch at Subsix – Aug 10

Six metres below Edge, the underwater playground of Subsix hosts guests for Champagne breakfasts, subaquatic lunches and weekly glow parties, with aquatic-themed décor and surrounding views of the reef and marine life.

Chef Paco’s special lunch journey includes Spanish Tortilla of the 21st century and Lobster with extra virgin olive oil and pink grapefruit soup. For those with a sweet tooth, the menu finale is Orange Sorbet with Pedro Ximenez and virgin olive oil.

Chef Paco’s cuisine shines through in these menus, all of which start with one of Paco’s famed dishes, ‘Taster of Olive Oil from Ancient Olive Trees’.

Niyama Private Islands offers a collection of 134 villas, suites and pavilions, located over a turquoise lagoon and dotted along the beaches of two islands – Play and Chill, which are connected by a bridge.

The laid-back resort offers an abundance of space and privacy and a multitude of experiences tailored to adventurous honeymooners, active couples and style-savvy families.

Cooking class with Chef Paco

Guests at Niyama Private Islands will also have the opportunity to join a cooking class with Chef Paco and learn how to recreate some of his gourmet treats at home.

Taking place on the morning of August 11, this class will feature a three-course menu of Paco’s classics.

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Flavours of Japan light up Maldives: Sun Siyam Iru Fushi’s International Chefs Day experience

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Sun Siyam Iru Fushi will mark International Chefs Day with a week-long celebration of Japanese artistry and flavour from 20th to 25th October 2025. The resort will host acclaimed Japanese Chef Junichi “JT” Tanaka, owner of Binchō Tanaka, and Sake Sommelier Yasuyuki “Sakeyasu” Suzuki for an exclusive series of culinary experiences.

Originating from Japan’s Izu Peninsula, Binchō Tanaka reflects the quiet philosophy of Sumibi Kappo—a charcoal-inspired cuisine that embodies harmony with nature. At Iru Fushi, Chef JT and Sommelier Sakeyasu will present an immersive omakase experience where Japanese sake and tea converge with fire and fermentation beneath the Maldivian sky.

Chef JT, whose career spans Japan, Jamaica, New York, and Australia, is recognised for his soulful omakase creations that blend tradition, wellness, and artistry. Joining him, Sommelier Sakeyasu—America’s first certified sake sommelier and a prominent figure in New York’s dining scene—will curate refined pairings showcasing precision, balance, and craftsmanship.

Guests will enjoy two signature events: an Artisanal Sake and Craft Brew Tea Pairing Dinner at Islander’s Grill, and an intimate beachside dinner under the stars. Each will celebrate the essence of Japanese culinary mastery in a Maldivian island setting.

The collaboration will feature Binchō Tanaka’s refined dishes paired with the renowned sake of Tanaka Shuzo—who recently revived the traditional kimoto fermentation method after 67 years—and the innovative craft brew teas of Marushichi Seicha. Together, they will capture the spirit of Izu in the Maldives through a fusion of fire, fermentation, and leaf.

To commemorate International Chefs Day, Chef JT will also conduct an exclusive workshop for Iru Fushi’s culinary team, offering hands-on training and sharing his culinary philosophy to inspire creativity and elevate the resort’s gastronomic craft.

“At Sun Siyam Iru Fushi, we are proud to celebrate International Chefs Day not only by delighting our guests but also by investing in the growth and creativity of our culinary team,” said Abdulla Atham, Resort Manager at Sun Siyam Iru Fushi. “Welcoming Chef JT and Yasuyuki Suzuki to share their expertise is a true honour. Their passion for Japanese gastronomy perfectly complements our vision of delivering experiences that are authentic, inspiring, and crafted with heart.”

Part of Sun Siyam Resorts’ (r)evolution, Iru Fushi stands as the only resort within The Luxury Collection—a portfolio inspired by the elements and dedicated to delivering exceptional guest experiences.

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Ifuru Island Maldives introduces Kai, blending Teppanyaki tradition with island spirit

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Ifuru Island Maldives has announced the launch of Kai, a new addition to its culinary offering, introducing guests to an authentic Japanese teppanyaki dining experience infused with a Maldivian touch.

At Kai, guests gather around the communal teppan table to enjoy an evening of flavour, flair, and connection. Skilled chefs prepare the freshest seafood, meats, and vegetables with precision and artistry, transforming each meal into a captivating performance of slicing, flipping, and grilling before the guests’ eyes.

Derived from the Japanese words TEPPAN (鉄板), meaning “iron plate,” and YAKI (焼き), meaning “grilled” or “pan-fried,” teppanyaki is a celebrated culinary art that combines food and theatre. Kai brings this timeless tradition to life in an elegant, interactive setting where diners can complement their meal with sake, handcrafted cocktails, or fine wines.

Offering a Japanese-inspired tasting menu that balances tradition, creativity, and contemporary flavours, Kai invites guests on a refined gastronomic journey that celebrates connection and craftsmanship.

“Kai is all about shared moments and sensory delight,” said Marcel Sawyer, General Manager of Ifuru Island Maldives. “It’s a lively, interactive experience that perfectly complements our island’s spirit of joy and togetherness.”

Available as part of the resort’s Premium All-Inclusive offering with a supplement of USD 35++ per person, Kai promises an unforgettable dining experience set against the tranquil beauty of Ifuru Island.

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Celebration

Sun Siyam Olhuveli’s dual celebration of Diwali and culinary artistry

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Sun Siyam Olhuveli is set to host two joyous celebrations on 20 October 2025, honouring both the Festival of Lights, Diwali, and International Chefs Day. The occasion will feature India’s renowned Chef Meghna alongside performances by Chandana Wickramasinghe and The Dancers’ Guild, Sri Lanka’s premier dance ensemble. Together, they will merge tradition and innovation, celebrating culinary artistry while showcasing the vibrant colours, flavours, and rhythms of South Asia in an unforgettable experience.

At the heart of the celebration is Chef Meghna, the acclaimed creator of Meghna’s Food Magic and one of India’s most beloved culinary personalities. With a following exceeding three million, she is celebrated for making everyday cooking engaging, healthy, and full of heart—from oil-free samosas to sugar-free cakes. For this special occasion, she will present a Diwali-inspired menu highlighting plant-based cuisine and sustainable food choices. During the day, Chef Meghna will also conduct an interactive cooking session, giving guests the opportunity to experience her creative approach and signature techniques first-hand.

As the evening unfolds, guests will be treated to a captivating performance by Chandana Wickramasinghe and The Dancers’ Guild. This acclaimed ensemble of 40 artists is known for fusing centuries-old Kandyan and folk traditions with contemporary choreography, creating performances that bridge cultures and tell powerful stories. Having enchanted audiences in more than 70 countries, the troupe will bring their artistry to Sun Siyam Olhuveli, transforming the stage into a vibrant celebration of movement, music, and soul.

Beyond the performances, the event embodies the spirit of connection—sharing moments, discovering flavours, and celebrating cultural harmony. Throughout the resort, guests can participate in rangoli art sessions, beachside games, and hands-on cooking activities designed for all ages, creating a festive atmosphere for families and friends alike. Meanwhile, the resort’s culinary team will engage in friendly competitions and team-building challenges that reflect their passion, creativity, and unity.

“As we celebrate Diwali and International Chefs Day, we’re celebrating more than food and art—we’re celebrating connection,” said Hassan Adil, General Manager at Sun Siyam Olhuveli. “This event is about coming together, exploring traditions, and creating memories that last.”

Guests are invited to immerse themselves in a day filled with creativity, taste, and tradition, and an evening alive with rhythm and culture—an experience where the magic of celebration and culinary excellence come together at Sun Siyam Olhuveli.

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