Food
Fusion of culinary art and mixology: The Nautilus Maldives to host Chef Pietro Catalano

From November 23rd to 25th 2024, The Nautilus Maldives invites its guests to experience an extraordinary fusion of fine dining and masterful mixology, led by uber-creative and visionary Chef Pietro Catalano from Switzerland’s renowned CAAA restaurant by Pietro Catalano. CAAA is a unique tale of family, passion, and exceptional taste.
Exploring Maldivian Tuna: From Ocean to Fine Dining
The event centres on the rich legacy of Maldivian tuna fisheries, which are integral to the local economy and culture. The Maldives is recognised for its commitment to sustainable fishing practices, particularly through its pole-and-line tuna fisheries, which are considered a global standard for responsible fishing. Chef Pietro will craft a menu that not only celebrates the exquisite ingredient tuna but also raises awareness about the environmental challenges associated with overfishing and the importance of sustainable consumption. Over two nights at Zeytoun, guests will embark on a culinary journey with two distinct menus that celebrate yellowfin tuna, where each dish is crafted to elevate this premium ingredient into a gourmet experience.
Chef Pietro commented on the collaboration: “The exceptional quality of Maldivian yellowfin tuna, celebrated for its rich flavour, firm texture, and versatility, has always been a source of inspiration and a catalyst for my creativity. Its adaptability allows endless possibilities for culinary expression, enabling me to showcase my creativity from a simple, elegant preparations to highly refined techniques. At CAAA, we love to work with finest produce and prioritise sustainable suppliers to create exceptional dishes that reflect our commitment to both quality and ethical practices. The sustainably fished tuna from the Maldives helps me to add ethical value to my creations and perfectly aligns with The Nautilus’s focus on providing guests with ingredients that are not only nutritionally valuable but also sourced responsibly. Tuna, being a rich source of lean protein, omega-3 fatty acids and essential vitamins and minerals, is such a precious ingredient.”
Sustainable Mixology: Zero-Waste Cocktails infused with Global Flavours and Sounds
The trio, led by Chef Pietro’s culinary expertise and joined by Elena Catalano and Sommelier Stefania Catalano, will curate a bespoke cocktail menu that complements the featured dishes. Their innovative approach to mixology, grounded in zero-waste techniques, draws on influences from the Mediterranean, Alpine, and Maldivian regions. Guests will also indulge in signature cocktails and gourmet snacks at the exclusive Nautilus Rising beach pop-up.
Pietro Addis, General Manager of The Nautilus Maldives, shares his excitement: “We are pleased to welcome Chef Pietro Catalano and the core team of CAAA by Pietro Catalano for this special event under our Art of Bohemia hallmark. It’s a unique opportunity for our guests to experience a distinctive blend of culinary and mixology artistry in a setting that celebrates creativity and craftsmanship at its finest.”
Event Details:
- Date: 23-25 November 2024
- Location: The Nautilus Maldives
To indulge in an artistic culinary fusion, visit the resort’s website here. For further information or to book your stay, please contact hello@thenautilusmaldives.com.
Business
Dubai Chocolate Brownies in Maldives: BBM, Dreidoppel conclude pastry tour

BBM’s exclusive Dreidoppel Demo Tour, led by Master Pâtissier Frankie Robin, concluded successfully on Apr 30th, after a 10-day pastry training series across 15 leading Maldivian resorts that requested the training. Two city bakeries were also trained on the 30th. The initiative brought together global expertise and a strong commitment to raising pastry standards in the local hospitality industry.
This year’s sessions focused on practical pastry solutions using Dreidoppel’s premium ingredient range to create Panettone, Dubai chocolate brownies, Mousses, Crème Brûlée, Fill & Gloss applications, and Caramel Chocolate Snacks.

A standout feature of the tour was the passion shown by young chefs across the islands.
Chef Frankie Robin remarked, “What truly impressed me was how prepared and passionate the young chefs were. Their eagerness to learn, experiment, and take their skills to world-class standards made every session an absolute joy.”

Grounded in real kitchen challenges—speed, flavour, and efficiency—Chef Frankie’s demos showcased how smart ingredient choices can drive both creativity and performance.
A.V.S. Subrahmanyam, Chief Operating Officer at BBM, added, “At BBM, we believe in more than just supplying ingredients—we are committed to the professional growth of the industry. Collaborations like this empower culinary teams with global techniques and greater confidence.”
The tour reflects BBM’s ongoing efforts to strengthen the Maldivian foodservice industry through knowledge-sharing and access to world-class products.
Featured
Savour flavours of Asia at Inguru, Kuramathi’s lagoon-side gem

Nestled on the serene lagoon side of Kuramathi and overlooking the vast Indian Ocean, Inguru offers more than just a dining experience—it provides a sensory escape. The restaurant’s contemporary design, featuring elegant wooden accents, open-air seating, and soothing tones, harmonises with the natural beauty of its surroundings. Whether serving a casual lunch or hosting a romantic evening meal, Inguru creates a stylish yet relaxed ambiance that enhances every moment. Between 11:00 and 17:00 hrs, guests can enjoy light and flavourful Asian dishes with a Western twist—ideal for a leisurely midday break by the water.
As the sun sets, Inguru transforms into a refined dinner venue, offering a curated Asian Fusion menu from 19:00 to 22:30 hrs, open to guests aged six and above. The newly introduced dishes celebrate bold, fresh flavours, including Coconut & Pineapple Cooked Shrimp Ceviche, Tarragon-Flavoured Octopus Tartare, and Soy Marinated Salmon Bruschetta. Main courses feature richly spiced Indonesian Beef Rendang, aromatic Mas Kirugarudiya reef fish curry, and Kukulhu Musanmaa presented with a modern twist on traditional recipes.
With its picturesque setting and flavourful cuisine, Inguru delivers a truly memorable island dining experience, whether by day or night.
Featured
JEN Maldives celebrates Earth Day with debut of eco-friendly culinary experience

On Tuesday, 22nd April—International Mother Earth Day—JEN Maldives Malé by Shangri-La hosted an exclusive luncheon for its corporate and media partners to mark the launch of its new ‘Rooted in Nature’ menu.
The event underscored the hotel’s ongoing dedication to sustainability and community engagement through the Rooted in Nature culinary program, a global initiative by Shangri-La Hotels & Resorts. This program promotes the use of fresh, locally sourced, and ethically produced ingredients. By collaborating with local farmers and fishermen, JEN Maldives Malé by Shangri-La fosters a strong link between the community and the cuisine featured on its menus.
The newly introduced menu showcases sustainable ingredients procured from local markets, line-caught seafood, and organic produce—including fruits and vegetables grown on the hotel’s own grounds. These efforts reflect the hotel’s commitment to supporting the local community, minimising environmental impact, and delivering an authentic Maldivian dining experience.
Juan Carlos Diago, General Manager of JEN Maldives Malé by Shangri-La, commented, “We are proud to introduce the new Rooted in Nature menu to our guests and partners. This initiative reflects our deep commitment to promoting sustainable dining while celebrating the rich bounty of our local environment.”
Guests at the luncheon were treated to an exclusive preview of the menu, further reinforcing JEN Maldives Malé’s position as a leader in sustainable and innovative cuisine. The ‘Rooted in Nature’ menu is now available at Azur Restaurant and can also be enjoyed at private events hosted in the hotel’s ballroom.
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