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
Flavours of Japan light up Maldives: Sun Siyam Iru Fushi’s International Chefs Day experience

Sun Siyam Iru Fushi will mark International Chefs Day with a week-long celebration of Japanese artistry and flavour from 20th to 25th October 2025. The resort will host acclaimed Japanese Chef Junichi “JT” Tanaka, owner of Binchō Tanaka, and Sake Sommelier Yasuyuki “Sakeyasu” Suzuki for an exclusive series of culinary experiences.
Originating from Japan’s Izu Peninsula, Binchō Tanaka reflects the quiet philosophy of Sumibi Kappo—a charcoal-inspired cuisine that embodies harmony with nature. At Iru Fushi, Chef JT and Sommelier Sakeyasu will present an immersive omakase experience where Japanese sake and tea converge with fire and fermentation beneath the Maldivian sky.
Chef JT, whose career spans Japan, Jamaica, New York, and Australia, is recognised for his soulful omakase creations that blend tradition, wellness, and artistry. Joining him, Sommelier Sakeyasu—America’s first certified sake sommelier and a prominent figure in New York’s dining scene—will curate refined pairings showcasing precision, balance, and craftsmanship.
Guests will enjoy two signature events: an Artisanal Sake and Craft Brew Tea Pairing Dinner at Islander’s Grill, and an intimate beachside dinner under the stars. Each will celebrate the essence of Japanese culinary mastery in a Maldivian island setting.
The collaboration will feature Binchō Tanaka’s refined dishes paired with the renowned sake of Tanaka Shuzo—who recently revived the traditional kimoto fermentation method after 67 years—and the innovative craft brew teas of Marushichi Seicha. Together, they will capture the spirit of Izu in the Maldives through a fusion of fire, fermentation, and leaf.
To commemorate International Chefs Day, Chef JT will also conduct an exclusive workshop for Iru Fushi’s culinary team, offering hands-on training and sharing his culinary philosophy to inspire creativity and elevate the resort’s gastronomic craft.
“At Sun Siyam Iru Fushi, we are proud to celebrate International Chefs Day not only by delighting our guests but also by investing in the growth and creativity of our culinary team,” said Abdulla Atham, Resort Manager at Sun Siyam Iru Fushi. “Welcoming Chef JT and Yasuyuki Suzuki to share their expertise is a true honour. Their passion for Japanese gastronomy perfectly complements our vision of delivering experiences that are authentic, inspiring, and crafted with heart.”
Part of Sun Siyam Resorts’ (r)evolution, Iru Fushi stands as the only resort within The Luxury Collection—a portfolio inspired by the elements and dedicated to delivering exceptional guest experiences.
Cooking
Ifuru Island Maldives introduces Kai, blending Teppanyaki tradition with island spirit

Ifuru Island Maldives has announced the launch of Kai, a new addition to its culinary offering, introducing guests to an authentic Japanese teppanyaki dining experience infused with a Maldivian touch.
At Kai, guests gather around the communal teppan table to enjoy an evening of flavour, flair, and connection. Skilled chefs prepare the freshest seafood, meats, and vegetables with precision and artistry, transforming each meal into a captivating performance of slicing, flipping, and grilling before the guests’ eyes.
Derived from the Japanese words TEPPAN (鉄板), meaning “iron plate,” and YAKI (焼き), meaning “grilled” or “pan-fried,” teppanyaki is a celebrated culinary art that combines food and theatre. Kai brings this timeless tradition to life in an elegant, interactive setting where diners can complement their meal with sake, handcrafted cocktails, or fine wines.
Offering a Japanese-inspired tasting menu that balances tradition, creativity, and contemporary flavours, Kai invites guests on a refined gastronomic journey that celebrates connection and craftsmanship.
“Kai is all about shared moments and sensory delight,” said Marcel Sawyer, General Manager of Ifuru Island Maldives. “It’s a lively, interactive experience that perfectly complements our island’s spirit of joy and togetherness.”
Available as part of the resort’s Premium All-Inclusive offering with a supplement of USD 35++ per person, Kai promises an unforgettable dining experience set against the tranquil beauty of Ifuru Island.
Celebration
Sun Siyam Olhuveli’s dual celebration of Diwali and culinary artistry

Sun Siyam Olhuveli is set to host two joyous celebrations on 20 October 2025, honouring both the Festival of Lights, Diwali, and International Chefs Day. The occasion will feature India’s renowned Chef Meghna alongside performances by Chandana Wickramasinghe and The Dancers’ Guild, Sri Lanka’s premier dance ensemble. Together, they will merge tradition and innovation, celebrating culinary artistry while showcasing the vibrant colours, flavours, and rhythms of South Asia in an unforgettable experience.
At the heart of the celebration is Chef Meghna, the acclaimed creator of Meghna’s Food Magic and one of India’s most beloved culinary personalities. With a following exceeding three million, she is celebrated for making everyday cooking engaging, healthy, and full of heart—from oil-free samosas to sugar-free cakes. For this special occasion, she will present a Diwali-inspired menu highlighting plant-based cuisine and sustainable food choices. During the day, Chef Meghna will also conduct an interactive cooking session, giving guests the opportunity to experience her creative approach and signature techniques first-hand.
As the evening unfolds, guests will be treated to a captivating performance by Chandana Wickramasinghe and The Dancers’ Guild. This acclaimed ensemble of 40 artists is known for fusing centuries-old Kandyan and folk traditions with contemporary choreography, creating performances that bridge cultures and tell powerful stories. Having enchanted audiences in more than 70 countries, the troupe will bring their artistry to Sun Siyam Olhuveli, transforming the stage into a vibrant celebration of movement, music, and soul.
Beyond the performances, the event embodies the spirit of connection—sharing moments, discovering flavours, and celebrating cultural harmony. Throughout the resort, guests can participate in rangoli art sessions, beachside games, and hands-on cooking activities designed for all ages, creating a festive atmosphere for families and friends alike. Meanwhile, the resort’s culinary team will engage in friendly competitions and team-building challenges that reflect their passion, creativity, and unity.
“As we celebrate Diwali and International Chefs Day, we’re celebrating more than food and art—we’re celebrating connection,” said Hassan Adil, General Manager at Sun Siyam Olhuveli. “This event is about coming together, exploring traditions, and creating memories that last.”
Guests are invited to immerse themselves in a day filled with creativity, taste, and tradition, and an evening alive with rhythm and culture—an experience where the magic of celebration and culinary excellence come together at Sun Siyam Olhuveli.
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