Food
Four Seasons Resort Maldives at Kuda Huraa teams-up with culinary visionary chef Hari Nayak for a year-long gastronomic journey

In a sublime union of culinary craftsmanship, the iconic Baraabaru restaurant at Four Seasons Resort Maldives at Kuda Huraa is set to embark on a year-long gastronomic journey with Chef Hari Nayak, the celebrated master of modern Indian cuisine. From October 5 to 10, 2023, Baraabaru will host its first visit from the visionary chef, restaurateur, author and culinary consultant with further week-long residency visits scheduled for spring and summer 2024.
Blending the freshest Maldivian produce with global influences, Chef Nayak will bring his signature artful interpretation of contemporary Indian gastronomy to the award-winning Baraabaru – named one of CNN Travel’s top ten “Maldives’ Finest Tables” – complementing its 25-year reputation as the Maldives’ leading Indian restaurant.
“Our partnership is more than a marriage of ingredients and creativity; it’s an alignment of philosophies and aspirations,” comments Didier Jardin, General Manager of Four Seasons Kuda Huraa. “Uniting our shared passion for exquisite flavours and soulful, sustainably crafted cuisine, this collaboration takes our guests even deeper into the rich cultural and culinary heritage of both the Indian subcontinent and the Maldives.”
A Tapestry Woven from Indian Heritage and Maldivian Bounty
Author of six books and recognised as one of the foremost Indian chefs in North America and now Asia and the Middle East, Chef Nayak has carved an extraordinary career that has taken him from Manipal, India to the prestigious Culinary Institute of America (CIA) in New York and on to honing a modern interpretation of Indian cuisine that has captivated international audiences.
Having broadened his expertise under the mentorship of world-renowned chefs, Chef Nayak is the founding chef of acclaimed restaurant Sona in New York and the chef-owner of JHOL, a Michelin-rated coastal Indian restaurant in Bangkok. He also has his own line of retail food products under the Cafe Spice brand and works as a chef patron and consultant for several hospitality groups around the globe.
Two Hearts, One Kitchen
While Chef Hari’s presence will be a seasonal delight at Baraabaru, his influence will permeate the restaurant’s offerings year-round via an inspiring set dinner menu that is available nightly. Delivered under the expert guidance of Baraabaru’s Head Chef Kishan Singh – renowned for his passion for “the natural flavours of the food” and his focus on fresh, authentic dishes – the two complementary menus will exist as a harmonious culinary symphony: two parts of the same mutual values, dreams and vision of Chef Nayak and Baraabaru’s culinary artisans.
This shared vision extends into education and fostering a cross-cultural exchange of knowledge, skills and techniques. Twice a year, Chef Nayak’s team will welcome Baraabaru colleagues to India to explore the intersection of Indian and Maldivian culinary traditions, providing valuable new experiences for all involved. It’s a culture of learning and growth not only embedded in Four Seasons philosophy, but in Chef Nayak’s desire to pass on knowledge from his career spanning over two decades.
“When I started out, the old-school chefs kept their recipes a secret, but now whatever I know I love to share,” he says. “I want to widen the world’s eyes to the Indian cuisine that I grew up loving, share what I have learned in the West, and work with a like-minded team in the Maldives inspired by the same mission.”
Further collaboration will take the form of interactive cooking classes and workshops for guests at both locations, imparting culinary skills and cultural insights.
A Commitment to Planet and Palate
At the heart of this culinary alliance is the aspiration to offer guests more than just a meal and instead a “home away from home.” Within Baraabaru’s idyllic ocean setting, embraced by Kuda Huraa’s renowned familial service, the maritime memories of Chef Nayak’s youth find their soulmate.
Sustainability is the foundational bedrock of this heartfelt alliance, from the sourcing of local ingredients from both regions to sharing knowledge on reducing food waste and energy efficiency. Rooted in a childhood where environmental responsibility was a way of life, Chef Nayak’s values align perfectly with Baraabaru’s unwavering commitment to sustainable practices. “Growing up we’d use every part of the plant, the coconut, the fish,” elaborates Chef Nayak. “That’s the way it’s always been in my restaurants – not because it’s trendy, but because it is the essence of homestyle cooking, a practice very much mirrored in the Maldives.”
Combining expansive ocean vistas, meticulously crafted dishes, and a truly visionary approach to the future of Indian cuisine, this is a match made in culinary heaven not to be missed.
To book a table at Baraabaru during Chef Hari Nayak’s first Baraabaru residency, email reservations.mal@fourseasons.com or call the central reservations department of Four Seasons Resorts Maldives at (960) 66 00 888.
Cooking
Jumeirah Olhahali Island welcomes Shimmers’ Chef Emanuele for exclusive culinary residency this July

Jumeirah Olhahali Island has announced a culinary residency in collaboration with Chef Emanuele De Leo, Head Chef of the award-winning Shimmers at Jumeirah Mina Al Salam in Dubai. Taking place from 7 to 10 July 2025, this exclusive experience will bring the vibrant flavours of the Mediterranean to the Maldives through a specially curated tasting-style menu.
Following a stint as Sous Chef at L’Olivo at Al Mahara, the two Michelin-starred restaurant at Jumeirah Burj Al Arab, Chef Emanuele took up his position as Head Chef at Shimmers in 2023. There, he leads the kitchen, where his menu pays homage to his Sicilian heritage, while embracing bold, contemporary interpretations of classic Mediterranean cuisine. Under his direction, Shimmers has earned recognition from Gault&Millau UAE in 2025, a testament of the restaurant’s elevated dining experience and Chef Emanuele’s distinctive culinary vision. With a strong focus on seasonality, he draws inspiration from the freshest market produce, transforming each ingredient into flavour-driven, elegantly presented creations.

For his residency at Jumeirah Olhahali Island, Chef Emanuele has crafted a bespoke menu that fuses Greek influences with his Sicilian roots, showcasing refined coastal flavours and thoughtfully sourced seasonal ingredients. In true Shimmers fashion, the evening will be presented as a series of small, shareable plates, designed to bring guests together around the table. Highlights include a fresh cauliflower salad, zingy tuna tartare, and grilled octopus with Santorini fava. These are followed by indulgent mains such as slow-braised beef cheek paired with celery purée and red wine jus, alongside orzo with red prawns, lemon, and caviar. The experience concludes, with a duo of desserts: Greek yoghurt ice cream and orange crème brûlée, offering a refreshing and indulgent finale.
The exclusive dinner experience with Chef Emanuele is priced at USD 195 plus taxes per person. For more information or to reserve, visit the Jumeirah Olhahali Island website here.
Drink
Island indulgence: immersive dining experiences at Angsana Velavaru

Nestled in the pristine waters of the South Nilandhe Atoll, Angsana Velavaru presents a setting where island life is honoured through meaningful moments, heartfelt hospitality, and thoughtfully curated experiences. As part of the esteemed Banyan Group, the resort is celebrated for its unique combination of beachfront and overwater villas, including the iconic standalone InOcean Pool Villas that hover gracefully above the turquoise lagoon. At Angsana Velavaru, the spirit of the Maldives is expressed through a seamless flow of connection, tranquillity, and cultural richness.
Among the resort’s most evocative offerings is a series of destination dining experiences, crafted to transcend traditional meals and immerse guests in their surroundings. Whether set beside a private pool or overlooking the vast Indian Ocean, each experience is a harmonious journey of atmosphere, flavour, and togetherness.
Guests can begin their day with a floating breakfast served in the privacy of their villa pool. An elegant array of fresh tropical fruits, artisan pastries, and cooked dishes glides gently across the water, accompanied by the tranquil hues of a Maldivian sunrise. In the afternoon, a floating tea service offers a similarly peaceful interlude, featuring a curated selection of sweet and savoury bites beneath the open sky.
As dusk falls, the beach becomes a picturesque stage for unforgettable evenings. Guests are invited to enjoy a relaxed beach barbecue, complete with freshly grilled seafood enjoyed barefoot in the sand. Alternatively, the resort’s signature lobster dinner offers a refined culinary experience, enhanced by candlelight and the soft sounds of the sea. Every evening is designed to be personal, unhurried, and deeply attuned to the island’s natural rhythm.
For those seeking an extraordinary setting, the V Deck offers a floating dining platform in the heart of the lagoon. Surrounded by open sea and panoramic views, it is a particularly memorable choice for couples or special occasions—an experience crafted to linger in the memory long after the final course.
Residents of the InOcean Pool Villas can also enjoy rooftop dinners in the seclusion of their private accommodation. Elevated above the ocean, with starlit skies and a gentle breeze, these intimate meals are prepared by the resort’s skilled culinary team and served with unobtrusive grace.
For a deeper cultural experience, Angsana Velavaru offers private cooking classes at Funa. Under the guidance of the resort’s chef, guests learn to prepare traditional Maldivian dishes using local ingredients and methods. This relaxed, hands-on experience provides a meaningful connection to the island’s heritage through its culinary traditions.
These destination dining experiences reflect Angsana Velavaru’s distinctive approach to hospitality—personal, intuitive, and deeply rooted in place. Whether poolside, beachfront, or suspended above the ocean, each setting invites guests to pause, connect, and savour the present moment.
Cooking
Local tastes take centre stage as Hard Rock Cafe’s World Burger Tour arrives in Maldives

Today, Hard Rock Cafe will kick off its annual World Burger Tour competition in celebration of Hard Rock International Founders’ Day. Hard Rock Cafe chefs from around the world were challenged to develop unique burger creations that showcase elements from their regional cultures and personal taste. These innovative recipes will be available exclusively for guests to try, including the Island Spiced Coconut & Curry Burger at Hard Rock Cafe Maldives, from June 14 through August 5. For example, guests at Hard Rock Cafe Rome can choose the Lasagna Burger with Ragu Bolognese and bechamel, those visiting Atlantic City can try the Jersey Shore Burger that features a house-made blueberry maple aioli and provolone.
Island Spiced Coconut & Curry Burger, developed by Chef Nikhil Gopinathan at Hard Rock Cafe Maldives, is made with two smashed & stacked beef burgers, seasoned and seared medium-well, layered with homemade Curry Mayo, arugula, coconut flakes, cucumber, tomato, provolone cheese, chimichurri cheese sauce, topped with shredded fried potato mixed with homemade Island Curry Powder and is inspired by the vibrant culinary traditions of the Maldives, melding local flavors and spices to create a truly tropical experience.
This year’s competition marks an exciting first for Hard Rock, with the addition of chef, content creator and brand partner Olivia Tiedemann as both a mentor and judge. She has worked closely with participating chefs throughout the competition, sharing her culinary expertise and burger-crafting techniques to help elevate each recipe.

“Working with these talented chefs from around the world has been incredibly fun. Each one brought such passion and creativity to their recipes, and I’m amazed by how they’ve transformed classic burger concepts with their unique local influences and personal stories,” said Olivia Tiedemann.
Based on Tiedemann’s input, sales performance and guests’ votes on social media, the top five burger recipes will be selected and announced later this summer. Then the five finalists will become available at Hard Rock Cafe locations globally for all fans to experience for a limited time before one final winner is selected.
“This is such a fun annual event where our chef gets to flex his creativity, and our guests get to try our new burger inspired by the vibrant culture of the Maldives for a limited time,” said Anna Melissa Olay, Manager – Hard Rock Cafe Maldives.
The first Hard Rock Cafe at Old Park Lane in London opened on June 14, 1971. Launching this competition on Founders’ Day celebrates how the brand has evolved over 54 years into an iconic entertainment, hospitality and lifestyle company with more than 300 Hard Rock Cafes and Rock Shops, Hotels, Resorts and Casinos worldwide.
Visit the cafe at The Marina at CROSSROADS Maldives to participate.
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