Food
Week of gastronomic excellence with Michelin-starred chef, Schubert Wines at JW Marriott Maldives Resort

Culinary enthusiasts can look forward to a week full of indulgence as JW Marriott Maldives Resort & Spa unveils an exclusive collaboration with Michelin-starred chef Bernd Bachofer and award-winning winemaker Kai Schubert. The much-anticipated collaboration will feature an exceptional gastronomy week in October, promising a fusion of flavours and exquisite wines set against the stunning backdrop of paradise.
Starting on October 2, the week will feature a series of events, including an exclusive dinner at RIHA paired with wines, a wine masterclass led by Kai Schubert, and a showcase dinner with a curated menu by renowned Michelin-starred chef Bernd Bachofer paired with Kai Schubert Wines.
Hailing from the distinguished Bachofer restaurant in Germany, Chef Bernd Bachofer’s culinary journey is a magnum opus of passion and innovation. His extensive travels across Asia, notably Japan and Korea, have infused his creations with a blend of French haute cuisine and diverse Asian influences.
Award-winning winemaker Kai Schubert’s story is one of cross-continental excellence. As a German expatriate, he ventured to New Zealand to establish the renowned boutique winery, Kai Schubert Wines. Kai’s wines, including his iconic Pinot Noir, have consistently ranked among the finest in New Zealand, making him a true visionary in the world of oenology.
Exclusive Collaboration between Chef Rohit Agarwal and Kai Schubert at RIHA
On October 2, guests will have the opportunity to enjoy a scrumptious dinner in a private atmosphere at RIHA. Chef Rohit and Kai Schubert will showcase an exclusive collaboration with dishes from RIHA paired with selected Schubert Wines. Curated by Chef Rohit Agarwal, Chef de Partie at JW Marriott Maldives Resort & Spa, the menu is a blend of gourmet products such as foie gras, lobster, and wagyu beef, built around known and popular home-cooked dishes across India.
Wine Masterclass with a Winemaking Legend
Guests can experience a private masterclass on October 4 with Kai Schubert, who will share his exceptional wine production techniques and showcase his finest grapes. This exclusive experience will take place within the wine room of JW Marriott Maldives Resort & Spa, allowing you to immerse yourself in the world of wines and elevate your appreciation for every sip.
Master Chef Meets Wine Visionary
On October 5 and 6, guests can look forward to an exceptional dining experience that showcases a limited-time menu crafted by renowned Michelin-starred chef Bernd Bachofer.
Embarking on a gastronomic journey, this menu seamlessly fuses the elegance of French haute cuisine with the captivating essence of diverse Asian influences.
Prepare your palate for a tantalising array of dishes, from langoustines in tempura batter with Thai basil gel and pak choi, to scallops with Japanese hollandaise and shiitake dim sum, and Wagyu short ribs with green curry, smoked potato cream, and yuzu melon. Adding a harmonious accompaniment to this culinary symphony, Kai Schubert, the visionary winemaker behind Kai Schubert Wines in New Zealand, has meticulously selected wine varieties to perfectly complement each course of this limited-time menu. This extraordinary dining experience will take place at the premium overwater restaurant Hashi, set under the starlit Maldivian skies, with a captivating entertainment backdrop that promises to make this occasion truly unforgettable.
“We are beyond excited to curate this exclusive collaboration featuring Michelin-starred chef Bernd Bachofer and winemaker Kai Schubert,” shares Mohit Dembla, Resort Manager of JW Marriott Maldives Resort & Spa. “This promises to be a week filled with gastronomic excellence and fine wines, and truly something all our guests can look forward to.”
Located on Vagaru Island, Shaviyani Atoll, JW Marriott Maldives Resort & Spa features 60 stylish villas, located both on the beach and overwater, all with private pools, spacious wooden decks with stunning views across the Indian Ocean and a wide array of amenities with personalised Thakuru (Butler) service. Eclectic dining experiences are offered throughout the resort’s five dining venues, three full service bars, a wine room which houses 1,200 wine collections and private beach dinners.
Reserve your stay today. Limited places are available. For reservations and further details contact jwmmaldivesreservations@marriott.com.
Cooking
Flavours Unscripted: W Maldives welcomes Bali’s culinary masters

This October, W Maldives invites guests to an unforgettable culinary chapter as part of its Flavors Unscripted series — a two-night, six-hands collaboration bringing together three of Bali’s most sought-after chefs: Benjamin Cross of Mason and Bar Vera, Stephen Moore of Shelter, and Chris Smith of Red Gunpowder.
Taking place on 18th and 20th October 2025, this exclusive event welcomes each of the chef’s distinct culinary approaches to the Maldives, each united by their mastery of open-fire cooking, sustainable sourcing, and globally-inspired cuisine. The gathering forms part of W Maldives’ signature Dare to Taste programming: a platform that regularly convenes international culinary talent within the Indian Ocean setting, positioning the resort’s natural environment and local Maldivian ingredients as both stage and inspiration for their craft.
Unfolding across two of the resort’s signature restaurants, the six-hands experience begins at FIRE, the beachfront smokehouse renowned for bold, wood-fired cuisine, and concludes at FISH, the resort’s overwater destination dedicated to refined, ocean-to-table dining. Guests will experience an evolving menu of elemental dishes grounded in craftsmanship, place, and personality—a rare opportunity to witness three culinary perspectives over two immersive nights.
Benjamin Cross, originally from New South Wales, is the Executive Chef and Co-Owner of Mason and Bar Vera in Bali, and Culinary Director for Aqua Expeditions. Known for his Mediterranean-influenced, fire-led cooking and dedication to seasonality, Cross honed his approach through time at Can Fabes in Spain and Craft NYC, developing a philosophy that celebrates the marriage of technique and terroir.
Joining him is Stephen Moore, Culinary Director and Co-Owner of Shelter in Pererenan, whose culinary journey spans globally respected kitchens including El Celler de Can Roca, Aman properties in India, and several of Australia’s leading restaurants. His cooking brings structure and subtlety to Middle Eastern and Mediterranean flavors, creating dishes that are both refined and deeply soulful.
Completing the trio is Chris Smith, Executive Chef and Partner at Red Gunpowder and Culinary Director at 7AM Bakers Club, whose background in Michelin-starred restaurants in London and Paris informs a distinctive style that blends French technique with Indian spice and Balinese freshness. Together, they represent a new generation of Bali-based chefs reimagining regional cuisine with global intent, each bringing their own story to the table.
On 18th October, the first dinner at FIRE will take place under the stars with a menu designed around smoke, flame, and shared plates. Highlights include whole roast wagyu ribeye, smoked duck with green chilli chutney, and smoked banana split — all served against the backdrop of the resort’s natural beachfront. On 20th October, the focus shifts to seafood at FISH, with dishes such as line-caught fish pilpil with piquillo pepper, lobster risoni in tom yum butter, and inventive seafood preparations designed to reflect the surrounding waters of the Indian Ocean.
“This collaboration brings together everything I love about food — craftsmanship, connection and creativity — in one of the most stunning places in the world,” says Chef Benjamin Cross. “There’s so much synergy between the islands of Bali and the Maldives when it comes to respect for ingredients, sustainability, and storytelling through cuisine.”

Amila Handunwala, General Manager of W Maldives, adds, “We’re proud to bring together such visionary talent from Bali’s thriving food scene for a unique culinary moment at W Maldives. This is more than a dining experience — it’s a celebration of place, personality and the unexpected.”
This collaboration is part of Flavors Unscripted, W Maldives’ platform for culinary expression where global tastemakers meet untamed island creativity and nothing is ever scripted. It is food without rules. Flavor without borders.
Tucked away in the heart of the North Ari Atoll and a 25-minute scenic seaplane journey from Velana International Airport, W Maldives is a bold luxury escape featuring 77 private villas—each with a plunge pool and unobstructed access to the Indian Ocean. Following a recent design refresh, the resort seamlessly blends contemporary luxury with the island’s raw natural beauty.
Guests looking to stir things up in paradise can book the Stay, Dine, and Fly package, which includes daily breakfast, a three-course dinner, and roundtrip seaplane transfers. For more information, visit www.wmaldives.com or contact reservations.wmaldives@whotels.com.
Drink
Dining at Ayada Maldives: A culinary journey in paradise

At Ayada Maldives, dining transcends the ordinary, offering a symphony of global flavours in breathtaking settings. With eight distinct dining outlets, each presenting a unique culinary experience, the resort caters to every taste, from fine dining to beachside meals. Sourcing organic produce from its own garden and local farms, Ayada ensures authenticity and quality in every dish.
Magu: A World of Flavours
Magu, the resort’s main restaurant, is a culinary cornerstone open for breakfast and dinner. It features a generous international buffet with daily changing themes, including Far Eastern, Maldivian, Mexican, Mediterranean, Middle Eastern, and Chef’s Special. Set amidst lush greenery diners can enjoy meals under the stars or in an air-conditioned pavilion, blending elegance with global tastes. Vegetarian and vegan options are available daily.

Kai: Far Eastern Flavours in a Tropical Retreat
An exquisite range of Far Eastern and Asian delicacies awaits at Kai; a hidden gem nestled in tropical greenery. Open for dinner, the menu features an extensive sushi and sashimi selection made from fresh local seafood, alongside classic dishes from China, Japan, Indonesia, Thailand, and Vietnam. The serene setting makes it ideal for a memorable evening immersed in authentic Asian cuisine.
Mizu: Teppanyaki Dining by the Ocean
Mizu offers an intimate teppanyaki dining experience, where chefs prepare fresh seafood, meat, and vegetarian dishes live on a hot iron griddle. With top-quality ingredients, an extensive sake and wine list, and a location between the ocean and tropical jungle, Mizu is open for dinner and promises a vibrant, interactive culinary experience.

Zero Degree: Poolside Culinary Bliss
Zero Degree Restaurant and Bar offers a relaxed yet vibrant poolside dining experience for lunch and dinner. Its diverse menu spans international dishes, from crisp salads to European, Asian, and Middle Eastern specialities. Guests can dine barefoot in the water, under a thatched roof, in poolside cabanas, or on sunbeds, soaking up the Maldivian sun in laid-back style.

Ocean Breeze: Over-Water Elegance
Ocean Breeze brings modern European cuisine to an elegant over-water setting, open for lunch and dinner. The seasonal menu includes grilled seafood, homemade pasta, and premium steaks. Its sophisticated location and panoramic ocean views make it a standout destination for refined yet relaxed dining.
Ottoman Lounge: Traditional Turkish Indulgence
This unique lounge celebrates Turkish heritage, offering authentic Turkish teas and coffee served in traditional silverware. Inspired by Ottoman cafés, guests can relax on low seating and savour a cultural experience that pays homage to the rich flavours and customs of Turkey.

Île de Joie: A Luxurious Cheese and Wine Escape
Nestled over the lagoon, Île de Joie is an intimate open-air bar featuring fine wines, curated cheeses, chocolates, and cigars. This “Island of Joy” invites connoisseurs to indulge in a tranquil setting, perfect for sunset sipping and gourmet grazing.

Sea Salt: Beachfront Barbecue under the Stars
Held every Tuesday and Friday on Zero Degree beach, Sea Salt is a must-try beach BBQ offering freshly grilled meats and seafood. With your feet in the sand, stars above, and a mesmerizing fire show, it captures the spirit of a tropical feast in one unforgettable setting.

Featured
OZEN LIFE MAADHOO lunches Barefoot Bistro at Hudhu Bay

As unique dining concepts remain high on the wish list for discerning travellers to the Maldives, competition among luxury resorts continues to centre on innovation and creativity. OZEN LIFE MAADHOO, already home to the world-renowned underwater restaurant M6m, has further expanded its culinary portfolio this summer with the launch of Hudhu Bay’s barefoot bistro – a refined take on the traditional crab shack.
Speaking about the new outlet, Anupam Banerjee, Vice President of Food & Beverage, explained: “Located on a prime stretch of beach, our aim was to activate Hudhu Bay with a dining concept rooted in sustainability. From the outset, every aspect was designed to minimise environmental impact, from the nautical-inspired décor to the sourcing of ingredients. The idea was to create a fine dining experience that could be enjoyed barefoot on the beach, free from formalities, while still savouring exquisite flavours.”
Guests begin their evening with tropical welcome cocktails prepared by the island’s mixologists, accompanied by crab amuse-bouche. The culinary journey then unfolds with a menu centred on sustainably sourced Sri Lankan mud crab, prepared with global influences. Choices include the aromatic À la Provençale Crab from southern France, Hong Kong’s wok-fired Butter Garlic Crab, Singapore’s iconic Chilli Crab, and the fiery Jaffna Spiced Crab from Sri Lanka’s Tamil culinary tradition. Completing the menu, the Sri Lankan Scampi highlights the island nation’s seafood heritage, using locally sourced crustaceans and traditional methods. Post-dinner, guests are invited to relax under the night sky with coffee and liqueurs served on the beach.
Every dish is carefully crafted to showcase authentic regional culinary traditions alongside the freshness of locally sourced seafood, offering guests an international dining experience in a distinctly Maldivian setting.
The new concept underscores OZEN LIFE MAADHOO’s commitment to sustainable gastronomy, with a focus on traceability, conservation and marine stewardship. The resort’s approach ensures that exceptional cuisine goes hand in hand with the preservation of fragile ecosystems.
OZEN LIFE MAADHOO is recognised for its diverse culinary offerings, from the immersive underwater dining at M6m to authentic Asian cuisine at Tradition Peking and Maldivian heritage dishes at Lonu. Across The OZEN Collection, the group continues to redefine luxury dining with innovative concepts, sustainable practices and memorable settings. Guests may also enhance their stay through the acclaimed INDULGENCE™ Plan, which includes unlimited premium beverages, curated wines and signature cocktails.
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