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.
Milaidhoo Maldives is set to host a truly exceptional culinary event on 19 and 22 May 2025 that no gastronome or connoisseur should miss. Renowned culinary artisan Chef Arron Rhodes, a global expert in the art of Texas BBQ, will join forces with Cluster Executive Chef, Ken Gundu for a two-evening gastronomic celebration that blends traditional smoking techniques with the refined dining experience of Milaidhoo Maldives.
Chef Arron Rhodes began his culinary journey at 17 with a stagiaire role at Michelin 2-star The Vineyard at Stockcross. His career spans prestigious kitchens like Michelin 3-star Hof van Cleve, Restaurant Andre in Singapore and Central Restaurant in Peru (ranked #1). He also helped open Edge, the world’s first underwater restaurant in the Maldives. Owner of Smoke & Barrel in Hong Kong, Arron has perfected Texas BBQ, offering signature dishes such as beef brisket, pulled pork and smoked beef tongue. His style combines bold flavours with fresh, natural ingredients, influenced by global experiences, including Peruvian street food and Chef Andre Chiang’s Octo philosophy.
Milaidhoo’s Azure Beach Restaurant and Shoreline Grill will host two exclusive dining events that showcase Chef Arron’s BBQ mastery in the luxurious surroundings of Milaidhoo, where barefoot informality is at its best.
American Pop-Up BBQ at Azure Beach (Casual and Interactive)
Guests will have the chance to indulge in a relaxed and interactive American BBQ experience set against the stunning backdrop of Azure Beach. Featuring the iconic Big Green Egg grill and Chef Arron’s underground pibil, this event offers an unforgettable smoky feast with rich, slow-cooked flavours. Exclusive cocktails will be specially crafted to complement the BBQ dishes, alongside a stone pizza oven and underground oven, adding a unique culinary twist.
Wine-Paired Dinner at Shoreline Grill (Refined and Elegant)
For a more sophisticated experience, the Shoreline Grill, Milaidhoo’s premier grill restaurant specialising in dry-aged meats, will present a refined wine-paired dinner. Guests will savour Chef Arron’s expertise in smoked meats and Texas BBQ, complemented by expertly selected fine wines. This elegant evening combines the best of Milaidhoo’s fine dining with Chef Arron’s world-class BBQ artistry for a memorable culinary experience.
Chef Arron’s global culinary influences, from Peruvian street food to the rich flavours of Texas BBQ, will be showcased in these exclusive dining events. Whether it is the relaxed pop-up BBQ or the elegant wine-paired dinner, both events promise a unique and extraordinary opportunity to experience the best of Chef Arron’s cuisine. Shoreline Grill, renowned for its expertise in fine cuts of meat and seafood, will offer the perfect setting for this world-class event, blending smoky BBQ flavours with fresh, local ingredients to create an unforgettable atmosphere.
This is more than just a culinary event – it is a celebration of Chef Arron’s passion and artistry, offering a once-in-a-lifetime opportunity to witness the fusion of Texas BBQ with the pristine beauty of the Maldives. Do not miss the chance to indulge in this exceptional dining journey.
Book your stay now to indulge in this unforgettable culinary experience at Milaidhoo Maldives. For reservations and more information, please contact the resort at welcome@milaidhoo.com.
Danish chef Wassim Hallal will be hosting an exclusive residency at Soneva Fushi’s Flying Sauces from March 17 to May 12, 2025, bringing his two-Michelin-starred restaurant, Frederikshøj, to the world’s first fine dining zipline experience. As spring unfolds in the Maldives, guests will have the opportunity to soar along a 200-meter zipline route to reach an elevated dining platform, where breathtaking views, intuitive service, and Hallal’s masterful culinary creations await.
A pioneer of modern Nordic cuisine, Hallal’s passion for gastronomy has driven him to redefine fine dining in Denmark. His culinary journey began at a young age, leading him to refine his craft in some of Europe’s most prestigious kitchens. Under his leadership, Frederikshøj in Aarhus has earned two Michelin stars, recognized for its innovative approach, precision, and use of the finest seasonal ingredients.
During his highly anticipated spring residency at Soneva Fushi, Hallal will bring the essence of Frederikshøj to the Maldives, offering an unforgettable tasting experience that merges contemporary Nordic techniques with the island’s exceptional organic produce. His culinary philosophy pays tribute to the natural world, shaped by his environment and the evolving landscape of modern gastronomy. His style masterfully balances the refinement of French haute cuisine with the boundary-pushing creativity of New Nordic cooking, infused with global influences that drive his innovation.
At Frederikshøj, his commitment to excellence is evident in the meticulous selection of the finest local ingredients. A true culinary craftsman, he embraces experimentation, constantly redefining flavour, texture, and technique to create dishes that leave a lasting impression. Each plate serves as a canvas—an expression of creativity, refinement, and evolution—always seeking to push the boundaries of what is possible.
While in the Maldives, Hallal and his team will seamlessly blend Frederikshøj’s distinctive culinary ethos with Soneva Fushi’s organic seasonal produce, crafting a two-Michelin-starred dining experience designed to surprise, delight, and linger in the memories of guests long after the final course.
Coco Bodu Hithi, a serene island escape where elegant design meets natural beauty, is set to welcome Britain’s most wanted Chef Ollie Dabbous to share his culinary excellence from 10 to 12 April.
A distinguished name in the culinary world, Chef Ollie Dabbous was the co-founder and executive chef of Hide restaurant in Piccadilly. Hide was awarded a coveted five stars in the Evening Standard, GQ restaurant of the year, as well as a Michelin star, all within six months of opening. He is also the former Michelin-starred chef/owner of the highly esteemed restaurant Dabbous, and author to ‘Essential’ and ‘Dabbous: The Cookbook’, which was titled as the Best Chef Cookbook in the 2015 World Gourmand Cookbook Awards. After years of honing his craft in some of the world’s top kitchens such as Belmond Le Manoir aux Quat’Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, and Pierre Gagnaire, Chef Ollie also appeared as a chef mentor on BBC1’s MasterChef: The Professionals in 2019.
Coco Bodu Hithi, proud recipient of the ‘Best Service’ award by Condé Nast Johansens Awards for Excellence 2025, invites guests to indulge in an extraordinary dining experience with Chef Ollie Dabbous, as he presents his signature ingredient-led cuisine. The island will carefully source premium ingredients to complement his exquisite six-course dinner, perfectly paired with fine wines. Chef Ollie will craft unforgettable dining experiences, blending creativity with his avant-garde culinary creations.
Dubbed as a “gourmet getaway” in the Maldives, the resort regularly hosts Michelin Star Chefs who craft extraordinary dining moments, further elevating the culinary journey curated by Group Culinary Director and Michelin Star-awarded Chef, Martin Cahill.
To take advantage of this once in a lifetime experience, reserve you dream vacation in the Maldives with Coco Summer Escape offer and enjoy 40% savings along with a complimentary meal plan upgrade for an even more indulgent stay at Coco Bodu Hithi. For further queries and reservations, contact reservations@cococollection.com or visit www.cococollection.com.
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