Danish chef Wassim Hallal will be hosting an exclusive residency at Soneva Fushi’s Flying Sauces from March 17 to May 12, 2025, bringing his two-Michelin-starred restaurant, Frederikshøj, to the world’s first fine dining zipline experience. As spring unfolds in the Maldives, guests will have the opportunity to soar along a 200-meter zipline route to reach an elevated dining platform, where breathtaking views, intuitive service, and Hallal’s masterful culinary creations await.

A pioneer of modern Nordic cuisine, Hallal’s passion for gastronomy has driven him to redefine fine dining in Denmark. His culinary journey began at a young age, leading him to refine his craft in some of Europe’s most prestigious kitchens. Under his leadership, Frederikshøj in Aarhus has earned two Michelin stars, recognized for its innovative approach, precision, and use of the finest seasonal ingredients.

During his highly anticipated spring residency at Soneva Fushi, Hallal will bring the essence of Frederikshøj to the Maldives, offering an unforgettable tasting experience that merges contemporary Nordic techniques with the island’s exceptional organic produce. His culinary philosophy pays tribute to the natural world, shaped by his environment and the evolving landscape of modern gastronomy. His style masterfully balances the refinement of French haute cuisine with the boundary-pushing creativity of New Nordic cooking, infused with global influences that drive his innovation.

At Frederikshøj, his commitment to excellence is evident in the meticulous selection of the finest local ingredients. A true culinary craftsman, he embraces experimentation, constantly redefining flavour, texture, and technique to create dishes that leave a lasting impression. Each plate serves as a canvas—an expression of creativity, refinement, and evolution—always seeking to push the boundaries of what is possible.

While in the Maldives, Hallal and his team will seamlessly blend Frederikshøj’s distinctive culinary ethos with Soneva Fushi’s organic seasonal produce, crafting a two-Michelin-starred dining experience designed to surprise, delight, and linger in the memories of guests long after the final course.

Coco Bodu Hithi, a serene island escape where elegant design meets natural beauty, is set to welcome Britain’s most wanted Chef Ollie Dabbous to share his culinary excellence from 10 to 12 April.

A distinguished name in the culinary world, Chef Ollie Dabbous was the co-founder and executive chef of Hide restaurant in Piccadilly. Hide was awarded a coveted five stars in the Evening Standard, GQ restaurant of the year, as well as a Michelin star, all within six months of opening. He is also the former Michelin-starred chef/owner of the highly esteemed restaurant Dabbous, and author to ‘Essential’ and ‘Dabbous: The Cookbook’, which was titled as the Best Chef Cookbook in the 2015 World Gourmand Cookbook Awards. After years of honing his craft in some of the world’s top kitchens such as Belmond Le Manoir aux Quat’Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, and Pierre Gagnaire, Chef Ollie also appeared as a chef mentor on BBC1’s MasterChef: The Professionals in 2019.

Coco Bodu Hithi, proud recipient of the ‘Best Service’ award by Condé Nast Johansens Awards for Excellence 2025, invites guests to indulge in an extraordinary dining experience with Chef Ollie Dabbous, as he presents his signature ingredient-led cuisine. The island will carefully source premium ingredients to complement his exquisite six-course dinner, perfectly paired with fine wines. Chef Ollie will craft unforgettable dining experiences, blending creativity with his avant-garde culinary creations.

Dubbed as a “gourmet getaway” in the Maldives, the resort regularly hosts Michelin Star Chefs who craft extraordinary dining moments, further elevating the culinary journey curated by Group Culinary Director and Michelin Star-awarded Chef, Martin Cahill.

To take advantage of this once in a lifetime experience, reserve you dream vacation in the Maldives with Coco Summer Escape offer and enjoy 40% savings along with a complimentary meal plan upgrade for an even more indulgent stay at Coco Bodu Hithi. For further queries and reservations, contact reservations@cococollection.com or visit www.cococollection.com.

The Ritz-Carlton Maldives, Fari Islands is to host an Easter for Epicures, closing the holidays with the maestro of ‘progressive dessert fine dining’, and two Michelin-star, Chef René Frank. A two-night takeover will unveil a tasting menu with Frank’s hallmark approach, encouraging diners to challenge the savoury-sweet structure of modern menus.

Guests will join Chef Frank’s multi-award-winning sweet revolution, as celebrated by The World’s 50 Best and Gault&Millau. Fresh from the urban pace of Berlin’s Neukölln straight to the crystalline waters of the Indian Ocean, the luxurious surrounds of the design-masterpiece resort set the stage for a unique sensory experience. The residency will be hosted at The Ritz-Carlton Maldives, Fari Islands’ La Locanda restaurant, the hub of the resort’s dedicated Culinary Island, and an exquisite indoor-outdoor water-side space.

Chef René Frank’s visionary and rebellious culinary perspective, inspired by desserts and pastry, will be showcased a menu containing eight servings. Traditional taste profiles of ‘savoury’ and ‘sweet’ will be reimagined, and conventional menu distinctions of starter, main course and dessert put to one side. Demonstrating Frank’s awarded craftsmanship and pastry techniques, the flavour trail will include intense umami where protein-rich legumes, mushrooms and fermented rice meet the natural sweetness of vegetables and fruit, with tart notes from herbs balancing with the saltiness of cheeses and the acidity of citrus.

This once in a lifetime menu will include a careful edit of CODA signatures, from its candied lettuce palette cleanser with a cream cheese centre and dehydrated gherkin powder, Raclette Waffle Kimchi Yoghurt – a paper light waffle filled with raclette cheese, and Eggplant gently cooked served on a sponge cake with peanut ice cream, apple balsamic vinegar and a hint of liquorice salt. CODA’s Caviar Popsicle is a highlight, presenting Jerusalem artichoke and vanilla ice cream with a pecan core coated in 12 grams of Oscietra Caviar from Sturia, and the Cacao & Crispy, CODA’s in-house bean-to-plate chocolate philosophy, topped with crispy caramelized soy milk and cherries, finished with a cream of cherry pits.

Chef René Frank comments. “A perfect time to challenge our senses and perceptions! It’s about discovering what else dessert can be. With dishes that play on the traditional dessert form, we incorporate vegetable ingredients but treat them like fruits. At Easter we look to indulge in sweetness as a treat, but why do we save this for special occasions or something to be enjoyed at the end of a meal? Examining how different countries and cultures approach dessert has been foundational to my experience and I look forward to bringing Maldivian influences to our concept this Easter!”

The epicurean takeover concludes an enchanting Easter season at The Ritz-Carlton Maldives, Fari Islands. From the 20th to 26th April, guests will indulge in traditions of Easter from across the globe with a taste of adventure, creativity, and holistic wellbeing.

Hosted by the resort’s Ladies and Gentlemen a festive programme will see guests of all ages inspired and satiated. From Easter egg hunts to festive feasting, experiences for sweet connoisseurs will include a discovery of chocolate at the Bean-to-Bar Workshop and Choco-Tini masterclass. Sandbank Easter picnics will entertain junior guests and the Champagne Gala and Starlight Concert Dinners mark celebratory highlights.

The holidays will also embrace active adventures with the Jean-Michel Cousteau Ambassadors of the Environment festive programme. Guests can dive into awe-inspiring snorkelling, an Easter ocean safari to discover the atoll’s diverse wildlife above and below water, coral planting and mind-expanding shark encounters.

For families and friend groups, The Ritz-Carlton Estate will be the residence of choice for Easter. A three-villa four-bedroom design-oasis by legendary architects Kerry Hill Studio, offers a private beach residence nestled within its own peninsula for up to 12 guests to enjoy. Imagined with celebration in mind, including a 19-metre infinity pool, outdoor entertainment pavilion, private chef, fire pit and direct beach access, this is the perfect base to enjoy the season’s programme, complemented by the exceptional service of the resort’s Aris Meeha butlers. Couples and smaller families will enjoy a sumptuous choice of the resort’s one or two-bedroom ocean and beach villas.