Food
Internationally acclaimed Chef Eyck Zimmer unveils bespoke menu for OUTRIGGER Maldives Maafushivaru Resort

Amidst the idyllic setting at OUTRIGGER Maladives Maafushivaru Resort, culinary virtuoso Eyck Zimmer is set to be a celebrity guest chef on 22 and 29 January 2024. Today, he announced the menu for this exclusive culinary journey – which is sure to enchant the palates of discerning OUTRIGGER guests.
Chef Zimmer will curate two extraordinary five-course dining experiences at the resort’s Art-i-san restaurant, collaborating with the esteemed Executive Chef, Christopher Long and his culinary team.
Each meticulously crafted dinner will commence with a delightful amuse bouche, featuring snail and parsley tart with black garlic and garden herbs, setting the stage for an unforgettable culinary soiree. Guests will indulge in a decadent starter of crab “Mille Feuille” with avocado, pink pepper and caviar crème fraîche, followed by an aromatic carrot soup with Indian shrimps, orange confit and lime yogurt.

The culinary odyssey continues with local fish tartare, calamansi with crispy chicken skin and bonito flakes, offering a harmonious symphony of flavours. A spectacular main course of quail and foie gras with aromatic passion fruit polenta, toasted sesame and ginger jus, elevates the dining experience.
The grand finale will enchant taste buds with a divine dessert – coconut and lime panna, crispy banana wonton, rum and raisin syrup and vanilla ice cream, expertly crafted to leave an indelible mark on the senses. To enhance the haute cuisine experience, a skilled sommelier will guide guests through meticulously curated wine pairings on both occasions.
John Allanson, General Manager of OUTRIGGER Maldives Maafushivaru Resort, said: “OUTRIGGER Maldives is honoured to present the sublime offerings of Chef Eyck Zimmer as his culinary accolades rank among the best in Europe, even the world.”
Hailing from Germany, Eyck Zimmer stands as one of the foremost luminaries in the world of contemporary haute cuisine. His illustrious career has been adorned with accolades, including the prestigious Meilleur Ouvrier de Grande Bretagne in 2000, British Chef of the Year in 2006 and Portuguese Chef of the Year in 2008. His remarkable contributions to French culture and culinary excellence were acknowledged by the French Government, bestowing upon him the esteemed title of Chevalier du Mérite Agricole in 2014. Furthermore, he earned the distinguished title of Master of Culinary Arts from the Royal Academy of Culinary Arts of Great Britain.
Zimmer’s culinary journey has been punctuated by stints in some of the United Kingdom’s most renowned kitchens, including Claridge’s, The Dorchester, The Ritz and The Savoy. His culinary prowess has also left an indelible mark on five-star establishments in Switzerland, Portugal, Serbia and Germany.
Presently, Eyck Zimmer serves as the Director of Culinary at the illustrious Jockey Club in Hong Kong.
His dedication to his craft is epitomised by his motto tattooed on his arm: “Born to cook. No plan B!”
In April, the resort hosted guest dinners by Eddie Scott, the MasterChef 2022 UK champion, further establishing OUTRIGGER Maldives Maafushivaru Resort as a distinguished epicurean destination.
And now, this January, guests at the OUTRIGGER Maldives Maafushivaru Resort will have the privilege of savouring the exquisite culinary creations of Eyck Zimmer, an icon of modern European haute cuisine.
Join OUTRIGGER Maldives Maafushivaru Resort for an unforgettable culinary journey, where the art of gastronomy meets the essence of barefoot luxury. For more information and bookings, visit OUTRIGGER.com or contact your preferred travel advisor.
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Michelin-starred dining experience with Alexander Herrmann at The St. Regis Maldives Vommuli

The St. Regis Maldives Vommuli Resort is set to host two-Michelin-starred Chef Alexander Herrmann for an exclusive residency from 12 to 14 November, during which he will present his distinctive creativity, passion, and culinary expertise on the island’s pristine shores. Known for his innovative approach to modern gastronomy and his charismatic presence on German television, Herrmann has established himself as one of Europe’s most acclaimed chefs.
With a career spanning several decades, Herrmann has redefined fine dining at his eponymous restaurants in Bavaria, earning two Michelin stars and widespread recognition for his ability to balance culinary tradition with bold innovation. His refined techniques and narrative style of cooking are expected to deliver a memorable gastronomic journey for guests at The St. Regis Maldives.
During the residency, Herrmann will curate two six-course dinners at the resort’s signature venues, showcasing his celebrated culinary style. Guests will also be offered the rare opportunity to take part in an exclusive cooking masterclass, where the chef will share insights, techniques, and inspirations behind his award-winning creations.
The residency forms part of The Tastemaker Series, a newly launched initiative by The St. Regis Maldives Vommuli Resort, designed to provide guests with exclusive encounters with global figures from gastronomy, fashion, art, and design. The series celebrates creativity and culture, offering immersive experiences that allow guests to engage with the artistry and vision of leading international talents.
Situated on a private island in the Indian Ocean, The St. Regis Maldives Vommuli Resort continues to uphold a reputation for sophistication through bespoke experiences and world-class culinary offerings. Chef Herrmann’s visit underscores the resort’s commitment to excellence, giving guests the chance to savour the craft of one of Europe’s most prominent chefs in a setting of unparalleled natural beauty.
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Barceló Whale Lagoon Resort unveils Maldivian Night dining experience

Barceló Whale Lagoon Resort has introduced Maldivian Night, a weekly beachfront dinner experience that celebrates the rich heritage and authentic flavors of the Maldives.
Held every Wednesday from 7:00 PM to 10:00 PM on the beach, this immersive evening showcases a carefully curated menu of traditional Maldivian dishes, including Maldivian Potato Gnocchi, Maldivian Fish Carpaccio, Grilled Local Snapper, and an assortment of local desserts.
Guests will be welcomed into an authentic island-inspired atmosphere featuring live Bodu Beru performances, cultural décor, and the soothing sounds of the ocean. To make the evening truly memorable, each guest will receive a complimentary Maldivian sarong and enjoy a local heritage video showcase during dinner.
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The Nautilus Maldives’ unscripted dining: A revolution in ultra-luxury hospitality

Luxury travel is moving beyond service—it’s moving toward liberation. The Nautilus Maldives pioneers culinary freedom and is the world’s first resort without meal times, where chefs co-create indulgence with guests, anything, anytime, anywhere.
A Pioneer of schedule-free, personality-driven dining
The Nautilus is not just another luxury resort in the Maldives; it is rewriting the rules of fine dining. Its “Unscripted Dining” concept makes it the most liberated, guest-centric culinary experience in the world.

The Nautilus’s Chefs Are Always In
Unlike traditional luxury resorts, dining at The Nautilus isn’t bound by restaurant hours, menus or venues. Chefs serve as co-creators of indulgence, working with guests to turn moods, whims, or even Instagram posts into one-of-a-kind culinary experiences. Haute cuisine at 2 a.m., ramen by the beach at sunset, or a Michelin-style degustation menu on a private sandbank — The Nautilus chefs deliver, as at The Nautilus, the kitchen never closes. For jet-lagged travellers, this means ultimate convenience and comfort: breakfast at dusk, dinner at dawn, or spontaneous midnight feasts.

Why Plan a Meal When You Can Invent It?
Culinary freedom defines The Nautilus. Guests aren’t simply dining – they are designing their own experience in real time. From lobster benedict in bed at midnight to cocktail-paired tasting menus under the stars, everything is on the table – literally. It’s a rejection of routine and predictability, elevating emotional dining as the new luxury. Guests are invited to experience food as emotional expression, with each dish crafted in the moment and shaped by imagination.

An Island Without Meal Times – Radical Hospitality for the Ultra-Individual
The Nautilus rebels against hospitality norms: no schedules, no restrictions, no compromises.
Its philosophy embodies the future of ultra-luxury hospitality: total guest freedom, spontaneity, and personalised indulgence.

A Shared Vision of Culinary Freedom
“True luxury is freedom,” says Adan Gomez, General Manager of The Nautilus. “Our Unscripted Dining concept is a direct reflection of that belief. By removing the limits of time and menus, we invite our guests to experience food not as routine, but as a deeply personal journey of indulgence and expression. Today’s ultra-luxury travellers seek authenticity and individuality above all else. The Nautilus leads this shift, offering a radical departure from scripted hospitality. Every meal becomes a story co-created with the guest, a promise of spontaneity and soulful connection.”
To find out more about The Nautilus visit www.thenautilusmaldives.com.
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