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

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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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Joy Island hosts first Gourmet Week with Chef Roberto Valbuzzi

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Joy Island has successfully hosted its first Gourmet Week appointment with the young and talented Chef Roberto Valbuzzi from 30 September to 9 October 2023.

The well-known Italian television personality Chef Valbuzzi strives to combine contemporary cooking techniques with family-passed culinary traditions to produce culinary masterpieces in the Lake Maggiore region. As a result, he was given the title of Territory Ambassador on the Gambero Rosso 2023/2024 Lombardy guide.

Arrival of Chef Valbuzzi has delighted the guests of Joy Island with a culinary experience that was inspired by Crotto Valtellina, creating menu items that resonates with his artistic persona. Ranging from typical Italian “Sciatt” to dishes that mix tradition and innovation, the aim is above all to enhance Italian food and wine heritage, well represented in Joy Island which even boasts a dairy in the resort.

The Cocoon Collection gastronomic weeks events always pledge an unforgettable culinary experience, loyal to Italian tradition and philosophy but full of creative ideas.

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Kandolhu Maldives announces extraordinary collaboration with renowned Chef Yoni Saada

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Celebrated for his expertise in Contemporary Mediterranean cuisine, Chef Yoni Saada will be gracing the island from 13th -18th November 2023. During his stay, he will be showcasing a series of exclusive culinary events at Olive, one the five enticing restaurants on offer on the island, for our guests on the island.

Yoni Saada, the son, and grandson of esteemed Marais butchers, ventured into the culinary world early on at 19, he started by pursuing studies of cuisine and bakery at Ferrandi in Paris. In 2006, at 25, he opened his very first restaurant “Osmose”, and became renowned after participating in the TV show Top Chef show in 2013. The same year, he opened “Miniatures”, a semi-gourmet restaurant of French tapas. In 2014, his new project “Bagnard” was selected Project of the Year by the Gault & Millau guide. Yoni Saada also received the 2014 Young Talent prize.

This extraordinary collaboration with Chef Yoni Saada continues with the resort’s dedication to creating unforgettable moments for our guests, assuring a culinary experience that stands unparalelled. Moreover, a handpicked array of Chef Yoni Saada’s exceptional creations will become a beloved addition to the Olive menu, extending the opportunity for future guests to relish and savour his culinary mastery long after the exclusive event has concluded.

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Hurawalhi Maldives announces exclusive collaborations with Michelin-star Chef Dominik Kappeler

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Hurawalhi Maldives, the adults-only paradise located in the Lhaviyani Atoll, is set to welcome Michelin-star Chef Dominik Kappeler to collaborate with Hurawalhi’s very own Executive Chef Harshal Antil to create culinary masterpieces at Hurawalhi’s world famous 5.8 Undersea restaurant.

Chef Dominik Kappeler, chef and owner of Munich’s celebrated dining destination Showroom, was born to a restaurant-owning family and in the culinary world his name is synonymous with excellence and innovation. The bespoke menus will incorporate local ingredients picked from Hurawalhi’s organic gardens and will emphasise Kappeler’s playful style with an elevated twist to inspire discerning palates.

“I am honoured to be the guest chef at Hurawalhi Maldives. The beauty of this tropical paradise is a perfect canvas for our culinary creations,” says Chef Dominik Kappeler, “Collaborating with the talented Chef Harshal Antil and the remarkable team at Hurawalhi promises to be an unforgettable experience, and I am eager to bring a taste of Showroom to the resort.”

Apart from this exciting culinary partnership, Hurawalhi Maldives will host Sommelier Christophe Pelaud showcasing a palette of Moët Hennessy exquisite selection and Sommeliere Dora Dzurjak. Together with Hurawalhi’s resident sommelier team, they will curate a delightful selection of champagnes and wines from around the world to impeccably complement Chef Dominik Kappeler’s menus.

Sommelier Christophe Pelaud is originally from France and travelled all over the world gaining over 35 years of experience including training in several three Michelin star restaurants in Paris. Sommeliere Dora Dzurjak started her career in Budapest’s hospitality scene, today she has over 15 years of professional experience.

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