Food
Acclaimed chef Emily Scott to bring Michelin-starred cuisine to Coco Bodu Hithi in November

Coco Collection has announced its partnership with highly acclaimed chef Emily Scott for a culinary residency at Coco Bodu Hithi in November 2023.
Chef Emily is known for her simple yet sophisticated cooking style, which takes inspiration from her childhood spent in Provence in the south of France and her time in Cornwall, England. She is a big advocate for using seasonal ingredients and highlighting them in a way that allows them to shine on the plate. This ethos has seen her become one of the most decorated chefs in the UK, with accolades including Michelin recognition since 2016 and appearances on popular cooking shows such as Great British Menu, Saturday Kitchen, and Rick Stein’s Cornwall.

Chef Emily will host a two-week culinary residency at the resort’s award-winning overwater restaurant, Aqua, from November 20-27, serving two six-course dinners.
During her residency at Coco Bodu Hithi, Chef Scott will be conducting two six-course dinners at the resort’s award-winning overwater restaurant, Aqua. She will also curate some of the dishes for a lunch menu, plated “family-style”, alongside some interactive elements, providing guests with a unique masterclass experience.
In addition, one of Chef Emily’s signature dishes will be added to the regular menu at Aqua, allowing future guests to enjoy her uniquely crafted cuisine even after her residency has ended.
“I was lucky enough to go on a magical holiday to Coco Bodhu Hithi. A once in a lifetime trip so I am delighted to be returning and coinciding my stay with my passion for (and career in) cooking. I look forward to working alongside the restaurant’s existing team of esteemed chefs, and have designed my menus to showcase the best of local ingredients, while incorporating my own style to create a unique twist on Maldivian cuisine. Aqua has an incredible reputation for great seafood in the Maldives and I look forward to working alongside Executive Chef, Indika Prasanna and his team to try and draw inspiration from the wonderful produce they have access to. I’m intrigued to see what the Maldives has to offer” says Emily.
“Aqua has an incredible reputation for great seafood in the Maldives, and we know Emily’s experience working with fresh produce in Cornwall will fit in perfectly with the dishes we emulate on the island. With six restaurants and bars, Coco Bodu Hithi celebrates and offers a variety of exquisite cuisines, taking inspiration from the Maldives and further afield – and we can’t wait to have Emily join us and to create memorable dishes for our guests” says Siraj Waseem, Group General Manager of Coco Collection.
The culinary residency with Chef Emily Scott is just one of the many ways that Coco Collection is committed to providing its guests with exceptional and innovative dining experiences. The group’s resorts offer a wide range of dining options, from fine dining to casual dining, all of which feature fresh, seasonal ingredients and creative dishes that showcase the best of Maldivian cuisine.
Cooking
Atmosphere Kanifushi concludes Just Veg Festival with media showcase, culinary celebrations

Atmosphere Kanifushi recently wrapped up the fifth edition of its much-anticipated Just Veg Festival, a bold celebration of plant-based gastronomy led by acclaimed Italian Chef Fabrizio Marino. Held from 3rd to 9th October, the week-long festival attracted international media from Spain, India, the GCC, and Italy, who experienced the resort’s unique blend of culinary creativity, wellness, and adventure.

“Plant-based cuisine is not just a trend. It’s a way to create vibrant, memorable experiences that nourish both body and soul. At Atmosphere Kanifushi, we have the perfect canvas to innovate and inspire guests with bold flavours and thoughtful dishes,” said Chef Fabrizio Marino.

The visiting journalists enjoyed a curated experience featuring a plant-based cooking session with Chef Fabrizio, specialty dinners, rejuvenating treatments at ESSENS Wellness and Spa, and exciting island activities, all culminating in a gala dinner at the ‘JUST VEG’ restaurant, the first vegetarian restaurant in the Maldives hosted by Chef Fabrizio. The festival also introduced new plant-based dishes to the menu, which were met with enthusiasm and are poised to become guest favourites.

“At Atmosphere Kanifushi, we believe that true hospitality goes beyond beautiful surroundings. It’s about creating moments of genuine warmth and connection. Events like the Just Veg Festival allow us to showcase not just our culinary creativity, but the heartfelt service that defines every guest experience. Our dedicated team takes pride in delivering world-class hospitality with care and authenticity, ensuring each guest feels truly at home. It’s this spirit that continues to set us apart and keeps our guests returning year after year,” said Sanjay Rajiv, Resort Manager at Atmosphere Kanifushi.


Celebrating its fifth year, the Just Veg Festival has become a standout event on the global culinary calendar, reinforcing Atmosphere Kanifushi’s position as a pioneer of experiential luxury and sustainable dining in the Maldives.
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.
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