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St. Regis Maldives launches exciting new guest chef series
Luxury resorts in the Maldives come a dime a dozen, where dazzling turquoise lagoons, plush overwater villas, and first-rate hospitality are baseline expectations. Where these five-star escapes differ, though, is the food. Since its 2016 opening, The St. Regis Maldives Vommuli Resort set itself apart as a culinary tour de force with its selection of six gourmet, globally inspired restaurants and splashy wine cellar degustation menus. Now with a new guest chef series, foodie travelers have another delicious reason to book their next Maldivian getaway.
The resort’s rotating guest chef series rolled out in late 2021 and will continue through 2022, attracting a global roster of exceptional chefs to the five-star getaway two days per month. Early December, for instance, saw acclaimed chef Prateek Sadhu transfer his brilliant cooking techniques from his lauded Mumbai restaurant Masque to the Maldivian coastline with special dinners and intimate cooking classes. Previous headliners include chef Dharshan Munidasa, the maestro behind Sri Lanka’s world-famous Ministry of Crab, and Valencian-based chef Eduaro Torres of Molino Roca, with the 2022 line-up soon to be announced. Even if you miss out on the special guest chef dates, the resort’s bevy of restaurants and special dining experiences will still sate your gourmet appetite.
The St. Regis Maldives’ centrepiece restaurant is Alba, where a decadent buffet breakfast is served (if you’re not having breakfast in your own swish pool villa) as well as international choices for lunch and Italian for dinner. On an agreeable morning, guests enter the elegant, airy space to choose from a lavish buffet spread — from fresh dim sum and South Asian delicacies to continental bits — before settling onto beachfront tables on the sand. The breakfast à la carte menu is excellent, too, featuring sweet and savoury favourite waffle and duck leg confit and Maldivian-inspired omelets.
Tucked underneath Alba is the resort’s gastro magnum opus: Decanter, a subterranean wine cellar hosting multi-course degustations with wine pairings to a lucky few. It’s the experience to book well in advance for the chance to have executive chef Pedro Samper and Maldivian wine sommelier Ahmed Athif personally guide you through a memorable evening of food (think caviar-topped reef lobster poached in butter) and wine (a selection of vintages sourced from the resort’s 2,000-plus bottle collection).
On the opposite end of the spectrum is Crust & Craft, the designated “beach shack” pizzeria, the resort’s most casual and cost-friendly restaurant. Fresh-from-the-oven pizzas with toppings ranging from parma ham and organic basil to Maldivian smoked tuna are served here, as well as tacos, assorted bruschetta, and burgers (including the must-try Maldivian lobster burger).
Orientale, the resort’s dinner-only Asian dining space, recently removed Indian cuisine from the menu to focus on Chinese and Japanese flavors. Under its sleek open-air terrace, you’ll now find delectable sushi rolls, Wagyu beef dishes, and other souped-up classics on the Japanese list, while the Chinese menu features dim sum (some topped with caviar) and wok-fried varieties such as lobster and fiery Sichuan chicken. The special beachside Orientale Express offering takes things up a notch with an exclusive five-course Chinese omakase dinner.
For the cocktail lovers, there are few more striking places in the Maldives to enjoy a sundowner than at Whale Bar. The aptly named overwater lounge resembles a curvaceous whale shark; a pyrographic mural by artist Maya Burman depicting coral and sea life adorns the “belly” (ceiling) of the space. It’s a plum spot to try St. Regis Maldives’s flagship cocktail, the Island Mary — a localised answer to the Bloody Mary — prepared tableside and served inside a seashell.
Cargo provides a marked change of scenery from the beachfront restaurants, plopped within the island’s jungle landscape and perfect for starry nights. The shipping-container-turned-food-kiosk serves Middle Eastern staples such as hummus (their signature), falafel, and mouth-watering lamb dishes.
With its bevy of restaurants, cracking wine collection, new guest chef series, and a lengthy list of private dining experiences in special locations (from sandbank picnics to jungle cinema screenings for two), The St. Regis Maldives is your gourmet fix in the middle of the Indian Ocean — be sure to pack your appetite.
Reethi Faru Resort has welcomed the festive season with its annual Fruit Mixing Ceremony, marking the beginning of a programme of celebrations, activities and experiences for guests visiting the resort during the Christmas and New Year period.
The resort has prepared a series of festive events and activities catering to guests of different ages and interests. Families will have the opportunity to participate in Christmas tree decorating, creative workshops and gingerbread house making, while couples can enjoy evening walks along beaches decorated with festive lights.
The festive programme will include a Christmas dinner and a New Year’s Eve gala, followed by a DJ party to welcome 2027. Guests will also be able to participate in coral planting activities alongside a marine biologist, providing an opportunity to learn about the island’s marine ecosystem and contribute to conservation efforts.
For guests seeking relaxation, the resort will offer yoga sessions and spa treatments, while those interested in outdoor activities can participate in water sports, island excursions, sports challenges and PADI diving experiences conducted by certified instructors.
Other events scheduled during the festive period include Reethi Faru Resort’s anniversary celebration, a Christmas Tree Lighting Ceremony and the arrival of Santa Claus. The programme will also feature live music, Maldivian cultural performances, outdoor movie nights and a selection of dining experiences.
According to the resort, the festive programme has been designed to bring together traditional Christmas and New Year celebrations with activities that highlight the Maldives’ natural environment and cultural heritage.
Through its combination of festive events, recreational activities, marine conservation initiatives and dining experiences, Reethi Faru Resort aims to provide guests with opportunities to celebrate the holiday season while experiencing island life in the Maldives.
.Here Baa Atoll, a private island retreat in the Maldives, has been named the No. 6 Resort in the Indian Ocean in the Condé Nast Traveler Readers’ Choice Awards 2026.
The annual Readers’ Choice Awards recognise hotels, resorts, destinations, airlines and other travel experiences based on votes submitted by Condé Nast Traveler readers.
The recognition places .Here Baa Atoll among the highest-ranked resorts in the Indian Ocean and comes during a milestone year for the property.
Located within the UNESCO Biosphere Reserve of Baa Atoll, .Here Baa Atoll comprises nine residences spread across two natural islands, Somewhere and Nowhere.
Somewhere features seven three- and four-bedroom residences extending from the beach towards the lagoon and designed for families and groups travelling together. Each residence offers indoor and outdoor living spaces, multiple pools, private dining and personalised Roohu service. Guests are transferred directly to their residence by private speedboat, avoiding a conventional lobby and check-in process.
Condé Nast Traveler has previously highlighted the resort for its emphasis on privacy, its beach-to-lagoon residences and its discreet approach to luxury.
The resort experience also includes Nowhere Private Island, which is reserved exclusively for a single group at a time. The island features a five-bedroom Presidential Residence and a three-bedroom Lagoon Residence, providing eight bedrooms and 3,329 square metres of private living space, supported by dedicated service and individually curated experiences.
The Readers’ Choice Award follows several other recognitions received by .Here Baa Atoll during 2026. The resort was included in the Condé Nast Traveler Hot List 2026, with the publication highlighting its residences and design. It has also received international recognition for its architecture and design, alongside creative collaborators Kulör Group, Muza Lab and Topo Design Studio.
Elina Adiyan, Resident Manager of .Here Baa Atoll, said: “To be recognised by the readers of Condé Nast Traveler so early in our journey is incredibly meaningful. .Here was created around a simple idea: to give guests extraordinary space, genuine privacy and the freedom to experience the Maldives entirely on their own terms. This recognition belongs equally to our team, whose care and dedication bring that vision to life every day. We are deeply grateful to everyone who voted for us.”
The latest recognition adds to .Here Baa Atoll’s growing international profile within the luxury travel sector, with the resort positioning privacy, spacious accommodation, design and personalised service at the centre of its guest experience.
Reethi Faru Resort has announced three medal wins by members of its culinary team at the Hotel Asia Culinary Challenge and the FHAM Global Culinary Challenge.
At the Hotel Asia Culinary Challenge, Chef Rohit Kabdal received a Gold Medal in the Decorated Cake category, recognising his work in cake design, presentation and technical execution.
Chef Abhishek Sharma also represented Reethi Faru Resort at the competition, earning a Bronze Medal in the Hot Cooking Fish category.
At the FHAM Global Culinary Challenge, Chef Mayank Bijalwan secured a Silver Medal in the Dress the Cake category, adding a third medal to the resort’s recent culinary achievements.
The results highlight the range of skills within Reethi Faru Resort’s culinary team, spanning pastry, cake presentation and hot kitchen techniques.
According to the resort, participation in professional culinary competitions provides its chefs with opportunities to develop their skills, exchange knowledge and test their abilities alongside other industry professionals.
The achievements also form part of Reethi Faru Resort’s wider focus on dining and guest experience, with its culinary team involved across the resort’s restaurants and food and beverage offerings.
Reethi Faru Resort congratulated Kabdal, Bijalwan and Sharma on their respective achievements, describing the results as recognition of their commitment, technical ability and creativity.
The three medals add to the resort’s recent culinary accolades and reflect its continued emphasis on professional development within its kitchen team.
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