Cooking
The St. Regis Maldives Vommuli appoints new Executive Chef, Executive Sous Chef

The St. Regis Maldives Vommuli Resort has appointed its new culinary leadership team to oversee the delightfully vast range of dining options at the finest address in the Maldives. Serving more than 20 years in the restaurant and hotel business, Executive Chef Andrea Montuori arrives with Michelin-level experience, exceptional leadership, organisation, and cooking skills that will elevate every culinary offering across the resort.
“Food is a central component of the St. Regis Maldives experience,” said Vincent Pauchon, general manager of The St. Regis Maldives Vommuli Resort. “We know that every atoll has pristine beaches, crisp blue waters, and we enjoy the same weather – but nobody does food like we do. We have always said with confidence, that no matter your tastes, we have something will delight you during your stay. Chefs Montuori and Kulkarni are so well seasoned, bringing fresh ideas and even fresher ingredients to all our establishments. We are delighted to welcome them to our corner of the archipelago.”
During his two decades in the hospitality sector, Montuori has acquired the skills and experience to take the award-winning resort’s culinary institutions to the next level. His passion was honed through a series of tenures at iconic worldwide five-star luxury properties, including Hotel Hassler Roma, Hotel National, a Luxury Collection Hotel, La Réserve Genève Hotel, and One&Only Reethi Rah in the Maldives. Prior to The St. Regis Maldives Vommuli Resort, Montuori was Executive Chef at the five-star Kuda Villingili Resort, Baglioni Resort Maldives, and the Kempinski Hotel San Lawrenz Malta.
Joining Andrea Montuori as Executive Sous Chef, Rahul Kulkarni, respectively, brings extensive culinary experience to the St. Regis Maldives Vommuli Resort. Chef Kulkarni adds more than 15 years of extensive culinary experience to resort, following his time with a number of iconic properties. His experience includes The St. Regis Mauritius, Marriott Hotel Al Forsan in Abu Dhabi, Bulgari Hotel & Resorts in Dubai, La Ville Hotel and Suites in City Walk, Dubai, Sheraton Amman Al Nabil Hotel in Jordan, Constantine Marriott Hotel in Algeria, and Al Habtoor Collection Dubai.
In 2017, he was named “Middle East and Africa Rising Chef of the Year” and was also a recipient of the prestigious ACE awards for culinary excellence in the category of “Global Rising Chef of the Year” for Marriott International worldwide. Rahul has cooked for international dignitaries around the globe, including Prime Minister of India Shri Narendra Modi, Sheikh Mohammed Bin Rashid Al Maktoum, and numerous royal family members of the UAE.
Dining highlights at The St. Regis Maldives Vommuli Resort include Crust, a family-friendly pizzeria with fully customisable pizza pies, and Decanter, a discreet, subterranean restaurant with five-course dining and pairings courtesy of the head sommelier. Alternatively, relax with a cocktail at The Whale Bar while watching the sunset over the Indian Ocean, or wander inland and dine at Cargo, located among tropical gardens. For casual dining, enjoy a twist on everyday classics, including burgers and tacos, at Craft. Meanwhile signature restaurant, Alba, presents dishes inspired by locally sourced ingredients for a romantic, alfresco dining.
Business
Dubai Chocolate Brownies in Maldives: BBM, Dreidoppel conclude pastry tour

BBM’s exclusive Dreidoppel Demo Tour, led by Master Pâtissier Frankie Robin, concluded successfully on Apr 30th, after a 10-day pastry training series across 15 leading Maldivian resorts that requested the training. Two city bakeries were also trained on the 30th. The initiative brought together global expertise and a strong commitment to raising pastry standards in the local hospitality industry.
This year’s sessions focused on practical pastry solutions using Dreidoppel’s premium ingredient range to create Panettone, Dubai chocolate brownies, Mousses, Crème Brûlée, Fill & Gloss applications, and Caramel Chocolate Snacks.

A standout feature of the tour was the passion shown by young chefs across the islands.
Chef Frankie Robin remarked, “What truly impressed me was how prepared and passionate the young chefs were. Their eagerness to learn, experiment, and take their skills to world-class standards made every session an absolute joy.”

Grounded in real kitchen challenges—speed, flavour, and efficiency—Chef Frankie’s demos showcased how smart ingredient choices can drive both creativity and performance.
A.V.S. Subrahmanyam, Chief Operating Officer at BBM, added, “At BBM, we believe in more than just supplying ingredients—we are committed to the professional growth of the industry. Collaborations like this empower culinary teams with global techniques and greater confidence.”
The tour reflects BBM’s ongoing efforts to strengthen the Maldivian foodservice industry through knowledge-sharing and access to world-class products.
Cooking
Zeen’s Cuisine takes over Mercure Maldives Kooddoo’s Vista restaurant

Mercure Maldives Kooddoo has announced a special culinary collaboration with Zeen’s Cuisine, bringing an exclusive dining experience to the island’s signature Italian restaurant, Vista. Set to take place on 23rd May 2025, this one-night-only takeover event will feature the bold and inventive creations of celebrated Maldivian chef, Zeen.
Renowned for her innovative take on fusion sushi, Zeen has carved a name for herself by blending traditional Japanese techniques with Maldivian flavors, creating dishes that are as visually stunning as they are delicious. Her unique culinary style celebrates her roots while pushing the boundaries of contemporary cuisine.
In the lead-up to the event, Zeen will collaborate closely with the resort’s culinary team through a series of hands-on training sessions. These workshops are designed to share knowledge, introduce new techniques, and inspire creative experimentation, ultimately enriching the skills and perspectives of the Mercure Maldives Kooddoo kitchen team. As part of this collaboration, Zeen will also work with the team to introduce an exclusive new roll to the resort’s culinary offerings: the Kooddoo Kiss. Inspired by the resort’s adults-only concept, this roll features exquisite flavors with a subtle kick. While the ingredients and taste profile remain a closely guarded secret, guests can look forward to its much-anticipated reveal on the day of the event.
Guests at Vista Restaurant will be treated to a thoughtfully curated menu that reflects Zeen’s signature flair, incorporating fresh island ingredients and unexpected pairings. The event will serve as a celebration of creativity, cultural expression, and gourmet artistry, set against the breathtaking backdrop of the Indian Ocean.
This takeover not only highlights Mercure Maldives Kooddoo’s commitment to showcasing local talent and culture through its “Discover Local” initiative but also reaffirms its position as a hub for culinary innovation in the Maldives.
Limited seats are available for this exclusive evening. Guests are encouraged to reserve in advance to experience this rare gastronomic encounter with one of the Maldives’ most exciting and underrated chefs.
Cooking
Taste of Sardinia comes to Maldives at COMO Cocoa Island

COMO Cocoa Island, the serene private island resort in the Maldives, has unveiled a new seasonal culinary experience: A Taste of Sardinia—a thoughtfully curated seven-course tasting menu by Executive Chef Federico Tidu.
Drawing on his heritage from Cagliari, Sardinia, and his experience in Michelin-starred kitchens around the world, Chef Tidu brings to the table a journey that is both deeply personal and unmistakably Mediterranean. Rooted in tradition, the menu celebrates Sardinian flavours with an emphasis on fresh seafood, handmade pastas, and delicately balanced ingredients like olive oil, lemon, and native herbs.
“This menu is not just about food—it’s about telling a story of place and memory,” says Chef Tidu. “Sardinia has always been my foundation, and bringing these flavours to COMO Cocoa Island feels like a full-circle moment, where island meets island, sea meets sea.”
The intimate tasting experience will be served at Ufaa Restaurant, with views of the turquoise lagoon enhancing every bite. The tasting experience begins with a grilled scallop served A la Catalana, paired with thinly sliced seasonal vegetables for a light, refined start. It’s followed by traditional Culurgiones—stuffed pasta parcels filled with smoked potato, pecorino, dill, and chives— accompanied by creamy Sardinian goat’s cheese.
Next is one of the chef’s personal favourites: fregola, a Sardinian pasta slow-cooked risotto-style and infused with the catch of the day— reef fish, squid, octopus—all brought together in a rich, seafood-forward broth.
For the main course, Chef Tidu presents a comforting and aromatic dish of lamb in a rustic cacciatora sauce, layered with forest-foraged ingredients like mushrooms, olives, and capers, then kissed by the flame of a barbecue for an irresistible smoky finish.
“At COMO Cocoa Island, we constantly strive to elevate our guest experiences with authenticity and imagination,” says Peter Nilsson, Managing Director of COMO Cocoa Island. “Chef Tidu’s Sardinian menu is a beautiful reflection of that—rooted in tradition yet completely at home in our island setting.”
Arta Rozefelde, Resort Manager of COMO Cocoa Island, adds: “This collaboration is a true celebration of storytelling through flavour. With Chef Tidu’s Sardinian heritage and the natural serenity of our island, guests can expect an experience that engages all the senses—intimate, nourishing, and distinctly COMO.”
COMO Cocoa Island is an exclusive private island resort in the Maldives, known for its serene ambiance, luxurious overwater accommodations, and world-class wellness offerings. Designed for those seeking tranquillity and connection with nature, the resort delivers a seamless blend of barefoot luxury and tailored experiences that cater to the most discerning travellers.
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