The Halcyon Private Isles Maldives, Autograph Collection, invites guests to experience Easter through a refined celebration of gastronomy, creativity, and island discovery. Set within the untouched beauty of Huvadhoo Atoll, the resort unveils a thoughtfully curated programme designed to inspire connection, indulgence, and a sense of wonder.

At the heart of the celebration is an exclusive residency by Chef Dimitry Eremeev, who will be in residence from 30 March to 6 April 2026. Bringing his distinctive culinary perspective to the island, Chef Dimitry introduces Alchemy of Flavours—a concept where each dish becomes a story, blending art, flavour, and technique into a journey that surprises and delights.

Chef Dimitry is a highly regarded culinary talent known for his expertise in both Pan-Asian and European cuisine. As part of the renowned Maison Dellos, he brings a refined approach shaped by diverse gastronomic influences, seamlessly combining eastern traditions with western techniques. His career includes experience at prestigious institutions such as the Presidential Executive Office of the Russian Federation and the celebrated Café Pushkin, reflecting a deep understanding of global culinary trends and a commitment to excellence.

During his residency, guests can experience a series of curated culinary events beginning with Sunset Cocktails with Chef Dimitry, an intimate Easter prelude where guests meet the chef against the backdrop of Maldivian sunsets and gain insight into his culinary philosophy.

The celebrations continue with a Four-Hands Dinner at the Fire Pit, where Chef Dimitry collaborates with in-house Executive Chef Harpal Singh. Set beneath the stars, this open-air dining experience unfolds as a dynamic exchange of flavours, where smoke, spice, and storytelling create a memorable evening.

A Wine Dinner at the Private Dining Room (PDR) offers a more refined experience, pairing hand- selected wines with Chef Dimitry’s imaginative creations. Each course is designed to guide guests through a sensory journey of flavour, texture, and aroma.

Beyond the culinary programme, Easter at The Halcyon Private Isles Maldives embraces the spirit of island living through a diverse collection of experiences. From creative workshops and family- friendly moments to ocean adventures and opportunities for relaxation, the programme reflects the resort’s philosophy of curated individuality and meaningful connection.

The Easter programme encourages guests to discover the natural beauty and cultural richness of the Maldives through a thoughtfully designed series of experiences. From exploring vibrant house reefs and nearby uninhabited islands to engaging in creative and wellness activities, each moment is crafted to inspire a sense of wonder, celebration, and effortless indulgence in a truly secluded island setting.

For any reservations or inquiries, guests are encouraged to contact the resort at ak.mlehp.reservations@marriott.com or +960 682 8800

An adult-only sanctuary set amid crystalline lagoon waters, Anantara Veli Maldives Resort unveils an inspired celebration of culinary artistry with its fourth Michelin Star Guest Chef Series, featuring an exceptional all-female lineup. Set within the tranquil beauty of the Maldives, acclaimed chefs from around the world bring their distinctive perspectives and Michelin-starred mastery to the island for a series of exclusive dining experiences.

From the sun-soaked coasts of Italy to the vibrant streets of Bombay and the refined ateliers of Paris, each residency offers guests the opportunity to savour refined flavours, creative expression and the evolving voice of women in global gastronomy, thoughtfully curated in Anantara Style.

Kick-starting the series back in January was Chef Caterina Ceraudo, whose Calabrian-rooted cuisine reflects the landscapes and traditions of Southern Italy through a contemporary lens. Known for her thoughtful approach to ingredients and refined techniques, her dishes honoured the connection between land, heritage and modern Italian creativity.

Chef Gabriela Chamorro brought the vibrant spirit of Dubai’s cosmopolitan dining scene to the island last February. Her residency showcased bold flavours and contemporary flair, with standout dishes such as a Buñuelo with tuna tartare, guava jam and black garlic aioli, balancing sweetness, richness and bright coastal notes in a single elegant creation.

Looking ahead, the series continues with an inspiring lineup of female chefs from around the world, each bringing their own perspective and culinary artistry to the island.

Among them is Chef Kelly Rangama, a Michelin-starred chef and winner of Top Chef France, known for weaving her Creole heritage into refined French cuisine. Her signature Rougail Saucisse elevates the beloved Réunion Island classic of smoky sausage, tomato and aromatic spices with contemporary finesse.

Also joining the series is Michelin-starred Chef Emily Roux, of the legendary Roux family. Known for her elegant and inventive French-inspired cuisine, Chef Emily has earned the recognition through her restaurant Caractère in London and her place within one of Britain’s most iconic culinary dynasties. Her Seared John Dory with beurre blanc and seasonal vegetables showcases her refined technique and mastery of balanced, expressive flavours.

From the land of the rising sun, Chef Nao Motohashi of Restaurant JULIA brings the precision and quiet elegance of Japanese cuisine to the series. Known for her refined approach to seasonal ingredients and meticulous technique, Chef Nao creates dishes that balance purity, harmony and visual artistry. Her cooking reflects the philosophy of Japanese gastronomy, where flavour, texture and presentation come together in thoughtful simplicity, offering guests a dining experience that is both delicate and deeply expressive.

Expanding the chef list from its usual Michelin-starred lineup, visiting chefs for the rest of the year include Chef Iris Jordan Martin of Restaurant Ansils in Aragon, Spain, winner of the 2025 Michelin Guide Young Chef Award, Chef Ash Valenzuela-Heeger of Riverine Rabbit in Birmingham, UK and Chef Niyati Rao of Ekaa in Bombay, India.

“We’re excited to have an all-female lineup this year. The culinary scene is a male-dominated industry, but there are many female chefs out there whom we believe deserves the same recognition and our team of chefs would benefit tremendously from this experience,” said Culinary Director, Chef Francis Purification.

He added, “Each residency features collaborative dinners with our chefs, cooking classes and a long table dinner, hosted by a member of our family, allowing guests to engage not only with delicious food but with the stories and inspirations behind it.”

For more information on the dinner, visit www.anantara.com or email fbcoordinator.amd@anantara.com.

For centuries, the maturation of fine spirits has been a land‑bound ritual, guided by oak, air and time. At NH Collection Maldives Reethi Resort, that tradition turned seaward. In partnership with Planteray Rum, widely regarded as one of the world’s best premium rum brands, the property has completed the world’s first certified underwater ageing of rum in glass bottles by a resort, with the inaugural batch earning glowing evaluations for its depth and complexity.

For twelve months, while the resort itself was undergoing a transformation, the rum matured in a gentle rocking motion, shaped by hydrostatic pressure, slow currents and the constant temperature of the deep. Resting in custom‑designed metal cages ten metres beneath the surface, a selection of Planteray Rum bottles lay undisturbed in their ocean cellar, at a site identified by our resident Aquafanatics dive experts as sheltered from harsh currents, protected from excessive sunlight and calm enough to let time do its work uninterrupted.

Brought ashore for the resort’s reopening on 21 December 2025, the sunken treasure, still bearing the fingerprints of marine life that had embraced it during its underwater repose, revealed a character that surprised even seasoned experts.

“Underwater, time and conditions interact differently with the liquid. After a year beneath the sea, the rum has developed enhanced roundness, smoothness and complexity,” said Fannie Thibaud, Deputy Master Blender at Planteray Rum.

“A passion project and an ambitious experiment, our sea-aged rums bring together innovation, artistry and storytelling in every sip,” said Valentin Osolos, General Manager at NH Collection Maldives Reethi Resort. “We couldn’t have done it without our partners at Planteray Rum, who immediately recognised the potential to create something the industry hadn’t seen before and helped us reimagine what craftsmanship can look like in the Maldives.”

By choosing to surrender control to nature and letting it work in patience and silence, with only occasional dives to check the integrity of the cages, the spirit becomes inseparable from its setting in the UNESCO‑protected Baa Atoll.

Buoyed by the success of this inaugural vintage, Planteray Rum has already entrusted the resort with new varieties, now undergoing their own year‑long transformation beneath the waves. The programme is set to become a permanent feature of the resort’s culinary and mixology offering. At Handhuvaru, the resort’s signature mixology concept, guests can experience the new maritime vintage neat or in imaginative cocktails such as Chai on the Rocks, combining aged XO rum with warming chai spice and subtle tropical sweetness, or Mocha Molasses, an intense expression of overproof rum layered with espresso and dark chocolate.

For more information about NH Collection Maldives Reethi Resort, please visit https://world.nh-hotels.com/en/nh-collection-maldives-reethi.