Cooking
Atmosphere Core introduces Master of Sushi to Maldives
With Asian cuisine in such popular demand for those with a palette for the freshest of Indian Ocean seafood, Atmosphere Core announces a truly unique collaboration with internationally-renowned Japanese Chef Satoshi Tsuru. A first for the Maldives, Chef Tsuru’s inaugural visit to the archipelago will share an immersive educational journey of remarkable knifesmanship and culinary talent, upskilling the hoteliers’ chefs.
Renowned for his distinct passion for the minutest of details, Chef Tsuru will join Atmosphere Core’s Corporate Team in delivering a series of highly focused masterclasses at both the forthcoming new 5-star ‘RAAYA by Atmosphere’ and the groups’ premier flagship private island ‘OZEN RESERVE BOLIFUSHI’.
Anupam Banerjee, Vice President Food & Beverage is the creative mind behind this special collaboration, “In preparation for launching ‘RAAYA by Atmosphere’ on the 4th of July, over the past month, a collective of our top international head chefs have been participating in ‘knowledge share’ classes, presenting training courses on new and novel culinary techniques with our growing RAAYA team.
“Taking this cross-training approach to the highest level, we extended our invitation to Chef Satoshi Tsuru for the exclusive launch his signature approach to ‘Sushi Happiness’ at RAAYA. His mission – to guide a select group of specialist island chefs in the age-old tradition of Japanese cuisine craftsmanship using local catch, vegetables and plants from Maldives and from our island. Chef Tsuru will share decades of kitchen experience deeply rooted in Japan’s historic sushi restaurants, in particular the world-famous ‘Ginza Shop’ in Tokyo established back in 1935,” added Anupam.
Innovative collaboration with such an esteemed name from world of Japanese cuisine meant it was only fitting that Atmosphere Core extended the invitation to also mark the recent launch of ‘Soyi’, a pan-Asian concept restaurant located on OZEN RESERVE BOLIFUSHI, the company’s flagship private island.
Anupam added, “On OZEN RESERVE BOLIFUSHI, Chef Tsuru will again lead inspiring masterclasses to the already highly regarded island chefs. Not only do these courses develop our in-house talent, but they also mark appreciation for the skills we already have in our F&B team. These classes are as enjoyably rewarding as they are educational, and moving forward, I am positive each participant will appreciate the talent Chef Tsuru has demonstrated in his illustrious career.”
Responding to Banerjee’s comments, Chef Satoshi Tsuru concluded, “It is an honour to be invited by Atmosphere Core and Anupam to assist in sharing some of my lessons of life as a chef. Japanese cooking is like an artform and for the best results you need to find the perfect balance of ingredients and craftsmanship. I aim to teach as much about flavour and ingredients, as I do about knifesmanship, complimented by the final presentation of each masterpiece dish.”
As an added experience, guests who book RAAYA by Atmosphere can enjoy the culinary delights of Chef Satoshi Tsuru for dates staying 4th to 6th July and at OZEN RESERVE BOLIFUSHI, guests can see and taste the chef’s craftsmanship from 10th July to 12th July.
Cooking
Women at heart of kitchen: Milaidhoo Maldives marks International Women’s Day through gastronomy
At Milaidhoo Maldives, International Women’s Day is observed as more than a calendar occasion; it is recognised as a meaningful celebration of the women whose talent and dedication shape the character of the resort’s intimate island experience.
This year, Milaidhoo highlights not only the women across its wider team, but also the five female chefs who play an integral role within its kitchen brigade. Culinary artistry remains central to the Milaidhoo experience, reflecting both heritage and creativity. Across the resort’s collection of dining venues, from island-inspired fine dining to relaxed beachfront cuisine, food is presented as a narrative of place and people. Menus are conceived as inspiration rather than prescription, with chefs tailoring each dish and dining moment to the individual tastes and curiosities of guests.
On 8 March from 19.00, the resort’s female culinary team will take over the open kitchen at Shoreline Grill, hosting a specially curated International Women’s Day dinner. Designed and executed by five chefs, the evening brings together flavours drawn from their individual traditions and culinary perspectives. More than a dining event, the experience is intended as a moment of connection and shared celebration, reflecting the intimate gastronomic gatherings for which Milaidhoo is known.
International Women’s Day Menu (Available at Shoreline Grill – Sunday 8 March from 19.00):
- Sate Lilit: Balinese seafood satay, gently spiced and grilled over charcoal, served with warm peanut sauce – Chef Bintang, Indonesia
- Pumpkin & Coconut Velouté: Roasted pumpkin soup with toasted pumpkin seeds, curry leaf oil and crisp garlic croutons – Chef Saaha, Maldives
- Curry-Poached Maldivian Coral Lobster: Locally sourced lobster with drumstick mashuni and coconut–passionfruit dressing – Chef Michelle, Maldives
- Thai A5 Wagyu Striploin: A5 Wagyu with confit lotus root, green papaya salad and Thai coconut red curry reduction – Chef Prew, Thailand
- Baobab & Chocolate Harmony: Baobab mousse, dark chocolate crémeux, peanut crumble, caramelised pineapple and mango gel – Chef Yemuria, Zimbabwe
Each dish reflects a personal culinary story, drawing inspiration from the charcoal grills of Indonesia and the spice markets of Thailand to the flavours of Zimbabwe and the rich culinary heritage of the Maldives. Together, the menu celebrates diversity and the shared pleasure of dining.
At Milaidhoo, meaningful luxury is defined through connection to place, tradition and people. This International Women’s Day, guests are invited to mark the occasion through an evening of exceptional gastronomy that honours the women at the heart of the Milaidhoo experience.
For reservations or further details on Milaidhoo’s culinary offerings, guests may visit the resort’s Culinary Experiences page or contact the reservations team at welcome@milaidhoo.com.
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From shoreline to hotpot: New dining experiences at Sun Siyam Iru Veli
Sun Siyam Iru Veli has unveiled two new dining experiences this February: the beachfront Sunk in Sand Dining Experience and the interactive Hotpot Lunch and Dinner. Designed to enhance the island’s Privé collection offering, the new concepts centre on intimacy, shared moments, and flavour-led exploration, launching alongside the resort’s Valentine’s and Lunar New Year celebrations.

The newly introduced Sunk in Sand Dining Experience was officially unveiled during the Valentine’s celebrations, beginning with a beachfront breakfast concept. Guests can begin their day with a curated breakfast served directly on the shoreline, seated within the sand itself with uninterrupted views of the horizon. Complemented by a bottle of sparkling wine, the experience offers an intimate setting surrounded by the natural beauty of the Maldivian coastline. Priced at USD 250 per couple for breakfast, the concept extends beyond morning dining, allowing guests to reserve the experience at any time of day, including specially curated sunset and evening moments.

The new Hotpot Lunch and Dinner further expands the resort’s culinary offerings, with a selection of premium ingredients, aromatic broths, fresh seafood, meats, and vegetables. This dining experience centres on shared dining and interactive enjoyment. Guests may choose between a Vegetarian Hotpot at USD 99 or a Meat & Seafood Hotpot at USD 155. Launched alongside the island’s Lunar New Year celebrations, the offering provides visitors with an opportunity to experience flavours traditionally associated with the festive season, aligning the dining concept with the cultural highlights observed at the resort.

Together, these new dining experiences reflect Sun Siyam Iru Veli’s continued focus on diversifying guest experiences through thoughtful culinary innovation. By pairing immersive settings with flavour-led concepts, the resort continues to evolve its dining landscape while creating moments that complement both seasonal celebrations and everyday island stays.
Cooking
Maagiri Hotel invites guests to celebrate Ramadan with daily Iftar
Maagiri Hotel has announced the availability of a daily Iftar experience throughout the holy month of Ramadan, inviting families, friends and corporate groups to gather and break their fast in a welcoming setting.
The Iftar buffet will be available every day during Ramadan and will feature a selection of traditional Ramadan dishes alongside international cuisine. Prepared by the hotel’s culinary team, the buffet will include local specialities, Middle Eastern favourites and a range of global offerings designed to cater to diverse preferences.
In addition to its daily Iftar service, Maagiri Hotel has introduced early booking benefits for corporate groups. Groups of 1 to 49 guests will be eligible for a 10 per cent discount, while groups of 50 guests and above will receive a 15 per cent discount. These corporate rates are available for bookings confirmed on or before 18 February.
The Ramadan Iftar programme reflects Maagiri Hotel’s focus on providing shared dining experiences centred on tradition, hospitality and togetherness during the holy month.
Guests and corporate organisers may make reservations or seek further information by calling 331 8484 or 722 8484, contacting the hotel via Viber on 722 8484, or emailing events@maagirihotel.com.
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