Food
JW Marriott Maldives Resort & Spa’s Week of Gastronomic Bliss with Michelin Star Chef Bernd Bachofer and Winemaker Kai Schubert
JW Marriott Maldives Resort & Spa recently concluded its remarkable week of gastronomic excellence in collaboration with Michelin-starred Chef Bernd Bachofer and renowned winemaker Kai Schubert. This exclusive event, which took place from October 4 to October 8, brought together culinary enthusiasts and wine connoisseurs for an unforgettable experience.
Hailing from the distinguished Bachofer restaurant in Germany, Chef Bernd Bachofer’s culinary journey is a blend of French haute cuisine and diverse Asian influences. On the other hand, award-winning winemaker Kai ventured to New Zealand to establish the renowned boutique winery, 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.
Guests at the resort were treated to a series of exclusive events, each offering a unique culinary and oenological journey:
Exclusive Collaboration with Kai Schubert at RIHA
The gastronomic week kicked off at RIHA, the new destination dining and private experience at JW Marriott Maldives Resort & Spa. The menu featured a blend of exquisite ingredients, including gourmet products such as foie gras, scallops, lobster, and wagyu beef, all paired with selected Schubert wines, and was personally hosted by the visionary winemaker himself.
Michelin Star Dinners, hosted by Chef Bernd Bachofer and Kai Schubert
The highlight of the week was on October 5 and 6, when guests were treated to an exceptional dining experience featuring a limited-time menu crafted by Michelin-starred Chef Bernd Bachofer and winemaker Kai Schubert. 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, each dish was expertly paired with wine varieties selected by Kai Schubert.
Private Masterclass and Wine Tasting with Kai Schubert
On October 7, guests had the opportunity to participate in a private masterclass with winemaker Kai Schubert. This was an opportunity to delve into the art of winemaking and appreciate the nuances of his exceptional wine production.
Mohit Dembla, Resort Manager of JW Marriott Maldives Resort & Spa, expressed his excitement, saying, “We are delighted to have hosted this collaboration between Michelin-starred chef Bernd Bachofer and winemaker Kai Schubert. It was a week filled with gastronomic excellence and fine wines, and I’m sure it left our guests with unforgettable memories.”
Cooking
Domenico Carella and Fabrizio Margarita unite for innovative culinary experience at Patina Maldives
Patina Maldives has announces an exclusive culinary pop-up, Ultra Milano by Domenico Carella, taking place from November 9th to November 13th, 2024. This exclusive experience will showcase the innovative culinary and mixology talents of Domenico Carella, a renowned figure in the food and beverage industry.
Carella has built an impressive career as a professional chef, bartender, and manager. With over a decade of experience, he has mastered the art of blending ingredients and flavours to create dishes that perfectly balance texture and taste. His culinary journey has taken him around the world, earning accolades such as Manager of the Year in Asia by “That’s Shanghai” in 2015.
At this event, Domenico Carella’s mixology will complement Fabrizio Margarita’s pizza artistry, reimagining dining with a sustainable flair at Veli Bar in Patina Maldives, Fari Islands.
Carella’s approach to food and beverage emphasises environmental respect and sustainability. His holistic vision ensures that all departments, from the kitchen to the bar, work harmoniously, aligning the procurement of raw materials to create a unified and sustainable operation.
Food
Feast of flavours at Reethi Beach Resort for World Food Day
Reethi Beach Resort celebrated World Food Day with an unforgettable culinary event that treated guests to a galactic flavour bomb, leaving them full of gratitude and joy.
The resort’s main restaurant hosted an expansive festival of global cuisine, featuring a diverse array of dishes including Chinese, Spanish, French, Italian, Indian & Sri Lankan, Maldivian, Asian, Neptune, Island Grill, Tex-Mex, and Mediterranean. Guests expressed their thanks, with some quoting, “Right place at the right time!” as they savored every dish. The night was truly one to remember.
Guests remained seated throughout the evening, eagerly waiting to experience each cuisine. The atmosphere was filled with excitement and appreciation as one guest humorously remarked, “Unfortunately, there is so much to try!” The vibrant range of flavojrs and expertly prepared dishes, coupled with live saxophone music, created an electric ambiance that transformed the dinner into an extraordinary celebration.
Executive Chef Farish shared his thoughts on the event: “We wanted to take our guests on a culinary journey around the world, and seeing their joy as they explored each dish was incredibly rewarding. The team worked tirelessly to ensure every bite was perfect, and their gratitude means everything to us.”
Guests were treated to live cooking action stations, where chefs demonstrated their skills with flair, engaging with diners and adding to the lively, interactive experience. From fresh seafood to international grills, every dish highlighted the expertise of the culinary team.
General Manager, Valentin Osolos, reflected on the success of the night, saying: “This celebration truly captured the spirit of World Food Day: a night of indulgence and joy, where our guests came together over incredible food. We are proud to have created such a memorable experience for them.”
The combination of exquisite food, warm gratitude from the guests, and the festive atmosphere made World Food Day at Reethi Beach Resort an outstanding success, leaving guests eagerly awaiting more experiences like this in the future.
Drink
From champagne dinners to wagyu pop-ups: gourmet journey at One&Only Reethi Rah
One&Only Reethi Rah in the Maldives is set to welcome culinary enthusiasts to a unique journey of exclusive dining experiences this November and December. From refined Champagne and whisky dinners to indulgent Wagyu burger pop-ups at the resort’s lively Beach Club, guests will embark on a flavourful journey tailored to satisfy even the most refined palates.
Guests can immerse themselves in the sophisticated elegance of Drappier Champagne while overlooking the stunning Indian Ocean. Hosted by Michel Drappier, the 7th generation of the founding family, this evening offers insights into the 62-hectare vineyards where the iconic Drappier Champagne vintages are produced. The experience will be complemented by an exquisite pairing dinner and live acoustic music.
On the shores of One&Only Reethi Rah, guests are invited to explore the rich flavours of Glenmorangie Scotch Whisky paired with Australia’s famous Blackmore Wagyu. This evening will feature insights into Glenmorangie’s craft, led by the celebrated master distiller Dr. Bill Lumsden, and include guidance from wine and spirits expert Kamal Malik on the art of pairing.
This flavourful afternoon will spotlight Wagyu burgers featuring Rhônes, a rare, 100% grass-fed breed from award-winning Blackmore Wagyu. Typically reserved for the world’s most exclusive restaurants, Rhônes beef—limited to just 50 cattle annually—is available in the Maldives only at One&Only Reethi Rah.
At Reethi Restaurant, diners can savour exquisite sakes alongside breathtaking ocean views. With selections ranging from refreshing Naraman to aromatic Eisen, guests will enjoy a spectrum of balanced notes and flavours in the company of Michael Campion, Managing Director of the renowned Four Fox Sake.
The season’s culinary pinnacle will be a series of pop-ups led by chef Mauro Colagreco, bringing the celebrated flavours and techniques of Mirazur, the three-Michelin-star restaurant, to the shores of One&Only Reethi Rah. Taking place from December 21-28, the events will highlight locally sourced ingredients in line with Chef Mauro’s Circular Gastronomy philosophy, which harmonises haute cuisine with a profound respect for nature and local communities.
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