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The Nautilus Maldives appoints Kengo Tomito as Executive Chef



Kengo Tomito has been appointed as the new Executive Chef at The Nautilus. With more than 27 years of culinary experience, he brings a wealth of knowledge and creativity to The Nautilus’s culinary space.

With the objective of creating exquisite dishes served with international flavour and unique charisma acquired over the years in the Mediterranean and Japanese cuisine, Chef Kengo looks for simplicity and taste to make his statement.

Having worked at multiple Michelin-star restaurants during his career, as well as six years of experience as Executive Chef, Kengo has gained vast culinary expertise. Born in Japan, Kengo continued his career across Spain, Dubai, Thailand, Fiji, Moscow and the Maldives, where he worked in some of the world’s most prestigious hotels and resorts

Chef Kengo held most recently the position as Executive Chef at Six Senses Fiji, where he managed a team of 35 members and three different restaurants. With a passion for sustainability and health, he brings a holistic approach to culinary practices at The Nautilus.

“Bringing in his extensive knowledge and expertise, Kengo will take The Nautilus’s concept of Unscripted Dining to new heights. At The Nautilus we strive to deliver the highest quality to our guests. I am certain that with Kengo and his award-winning culinary team, The Nautilus will rise to new heights,” says Andre Miethig, General Manager of The Nautilus.

To start crafting your bespoke ultra-luxury experience at The Nautilus, visit or contact us directly via or +960 660 00 00.


BBM’s masterclass with acclaimed chef Bruno Menard attracts over 100 chefs



Bestbuy Maldives (BBM), a prominent supplier of high-quality food and beverage products in the Maldives, hosted another exciting edition of their highly anticipated Masterclass series on Saturday.

The day-long masterclass held at Kurumba Maldives featured the exceptional skills and expertise of renowned three-starred Michelin chef Bruno Menard.

The event was an exclusive affair, limited to invited guests. Over 100 chefs from 30 institutions registered for the event, showing the popularity of the series with practicing and aspiring chefs in the country.

BBM’s Masterclass series is an initiative that aims to promote culinary excellence and bring together professional and aspiring chefs in the Maldives community. Working in collaboration with renowned international brands like IREKS and Caffé Vergnano, BBM invites distinguished chefs from the Maldives’ resorts to learn from globally recognised culinary masters.

Menard is a well-respected figure in the culinary world, with an impressive career spanning over 38 years. With 24 years of experience in Asia and 15 years in Europe, Bruno has established a reputation for his innovative and creative cooking techniques. His culinary prowess has been acknowledged with three prestigious Michelin stars, placing him among the world’s greatest chefs. Adding to his accomplishments, he has also served as a judge on Master Chef Asia.

During the Masterclass event, Menard captivated the audience by showcasing the preparation of a delightful full-course meal. The Masterclass was divided into two sessions: the morning session focusing on hot applications (Karan Beef) and the post-lunch session showcasing desserts (Veliche).

“We are thrilled to have hosted Chef Bruno Menard for our Masterclass series. The event was a great success, and we received positive feedback from the participants. We believe that events like these will help elevate the culinary industry and local talents in the Maldives, and we look forward to hosting more events in the future,” said AVS Subrahmanyam, Chief Operating Officer of Bestbuy Maldives.

BBM demonstrated its commitment to supporting local talent by reserving 30% of the seats for Maldivian chefs. Additionally, they reserved 10 seats exclusively for students from the Faculty of Hospitality Studies (FHTS) at Maldives National University (MNU), providing them a unique learning opportunity.

Speaking at the opening of the event, Chef Guild of Maldives Exco Member Aminath Shaanee highlighted BBM’s support to the Maldivian team of six young chefs who made their debut in the Alen Thong Golden Coffee Pot Challenge 2023 and achieved an impressive bronze medal earlier this year

Competing against teams from eight other countries, the Maldivian team showcased exceptional talent, creativity, and precision, earning well-deserved recognition for their culinary skills. This marked the first participation of the Maldives in the prestigious competition held at the Emirates Salon Culinaire in Sharjah, UAE.

BBM’s Masterclass series has become highly anticipated within the Maldivian culinary community. It serves as a platform for chefs to enhance their skills, establish valuable connections with industry experts, and draw inspiration from culinary luminaries like Menard.

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Celebrity chef serves up culinary extravaganza at Sun Siyam Iru Fushi this May



To celebrate the increased popularity of customers enjoying plant-based food, from May 8th – 13th, Sun Siyam Iru Fushi will welcome MasterChef India Season 4 Winner – Nikita Gandhi. A lacto ovo vegetarian expert, Gandhi will be serving up a range of vegetarian and vegan dishes, including workshops and food pairings, to give guests the opportunity to learn the art of mastering vegetarian-Indian cooking.

Born and raised in Abu Dhabi, Gandhi developed a love for intricate culinary techniques and food pairings from a young age, starting to cook independently at just eight years old. After working in finance, she auditioned for Season 4 MasterChef India, where she was crowned the youngest ever winner in 2015.

Sun Siyam Iru Fushi who kicked off its successful celebrity chef residency program last year, has already hosted some of the world’s most sought-after chefs including Marcel Thiele, founder of SPICEHUNTER®; Michelin star chef Christophe Chiavola, and celebrity chef Hermant Oberoi from India.

Gandhi will host a range of breakfast and dining experiences for guests on the island, in addition to holding cooking demonstrations in the resort’s main kitchen. The schedule of events will include:

  • A hosted Indian vegan breakfast at Iru restaurant during the resorts regular breakfast sitting. The chef’s creations will be presented in a section of the breakfast buffet, followed by a meet and greet to explain the story behind the dishes
  • A showcase of Ghandi’s signature vegan dishes during the Indian night buffet dinner displayed in a section of the restaurant
  • A live Indian vegan cooking workshop to see how she pairs flavours from India and the Middle East, followed by a tasting of the dishes she has created
  • Ghandi will create an exclusive intricate vegan-four course set menu accompanied by refreshing drinks paired perfectly with the cuisine. Available on a first come first served basis with a supplement of $65.

Nikita comments, “MasterChef was really the turning point in my career. Throughout the competition I was challenged to re-imagine and create the non-existent, which to this day I still try to follow. My recipes and creations are always vegetarian, and I draw a lot of inspiration and innovation from my Indian roots and my Middle Eastern upbringing, which really helps to make every dish a unique affair.

“I am looking forward to bringing flavours that have not been seen before at Iru Fushi and inspiring the guests to try new dishes and provide them with the skills to try their hand at crafting them at home.”

With 14 bars and restaurants, Sun Siyam Iru Fushi prides itself on its exemplary cuisine.  From award-winning Italian delicacies at Trio; mixology classes at Water’s Edge; a live show-cooking Japanese experience at Teppanyaki; French cuisine at the award-winning overwater restaurant Flavours; Asian fusion at Bamboo and Maldivian seafood at Islander’s Grill – Sun Siyam Iru Fushi can satisfy the most sophisticated of taste buds. 

Nestled in the natural beauty of Noonu Atoll, a scenic 45-minute seaplane flight from Velana (Male) International Airport, the five-star Sun Siyam Iru Fushi spans 52 acres and boasts 221 villas and suites, perfecting the balance between rustic charm and understated luxury. This is a true island playground for families, groups of friends, couples and honeymooners alike. An award-winning Spa by Thalgo France with more than 140 treatments to choose from, makes this tropical island the perfect wellness getaway. And for families, kids under 15 sleep and eat for free with two paying adults in the same room and all whilst enjoying and discovering local marine life at Nemo’s Reef and recreational activities at Koamas Kidz Club.

To find out more visit, browse our offers to book your stay, or follow the resort on Facebook,  Instagram, or YouTube.

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Maldivian chef Adam Schihab launches second cookbook, The Islander Chef Global



Maldivian Chef Adam Schihab has recently released his second cookbook, The Islander Chef Global, featuring a collection of recipes that are easy to use and measured in grams for precision and accuracy. The book is a response to requests from Schihab’s close relatives and loyal Instagram followers, who have been asking for his recipes for years.

Schihab’s first cookbook received constructive feedback from around the world, motivating him to showcase his culinary and writing skills with The Islander Chef Global. This 250-page cookbook features contributions from ten globally acclaimed chefs, offering a variety of flavours and a global perspective to the recipes.

The book features a range of dishes, from traditional Maldivian curries and seafood specialties to international favorites with a Maldivian twist. The cookbook was officially launched on March 7th at the Maldivian Embassy in Riyadh, marking a significant milestone for Schihab and the culinary world.

“The Islander Chef Global” is a must-have for anyone interested in exploring the flavours and culture of the Maldives and beyond. The book is available for purchase online, and several images of the book can be viewed on Schihab’s social media accounts. Schihab’s dedication to sharing the flavours of his homeland with the world has made him a prominent figure in the culinary world, and his second cookbook is a testament to his passion for Maldivian cuisine.

Schihab is an Executive Pastry Chef and Head of Operations at the Vanilla Group in Al Khobar, Saudi Arabia. He has over 20 years of experience in managing large kitchen operations at restaurants, hotels, and catering services in 10 countries. He has received formal culinary training from prestigious schools and has worked with renowned luxury hotel brands such as Four Seasons, Waldorf Astoria, and Ritz-Carlton, among others.

Adam Schihab’s The Islander Chef is now available for purchase on Amazon.

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