Food
JOALI BEING launches Yutori: exquisite Japanese restaurant celebrating culinary wellness and biophilic design

JOALI BEING, the first wellbeing island of its kind in the Maldives, has unveiled a new Japanese restaurant conceptualised by the Michelin-acclaimed talents of Chef Hidemasa Yamamoto. The restaurant, named Yutori, embodies a sense of wellbeing in daily life and is set in a tranquil overwater sanctuary at JOALI BEING. Scheduled to open on 21st October 2024, the launch will feature a special appearance by the renowned Japanese Sake Master, Natsuki Kikuya.
Yutori is inspired by the Japanese concept of spaciousness, inviting guests to experience a setting where they can truly savour peace and serenity. Surrounded by the infinite movement of the ocean and shaded by a bamboo-thatched roof, Yutori stands as an island in itself. The restaurant’s design and architecture are rooted in JOALI BEING’s principles of biophilic design, integrating nature and harmony through positive energy flow. Yutori also includes an interactive sushi bar, with live music harmonised to the rhythm of ocean waves and a gentle sea breeze. General Manager Graeme Freeman remarked, “Yutori is a mindfully crafted experience that further enhances the unique culinary offerings at JOALI BEING. We are excited to bring Yutori to life, as we continue to elevate our guest journey through transformational experiences. Transcending over water in a beautiful 360-degree setting, our new Japanese dining experience reflects natural elegance, balance, and harmony—inviting our guests to immerse in the joy of wellbeing and true weightlessness.”

Yutori, a true epitome of Japanese charm and elegance, welcomes guests of all ages at JOALI BEING to enjoy an exemplary à la carte menu on selective evenings for dinner. The menu, crafted with the finest ingredients from both land and sea, aligns with the wellbeing island’s Earth-to-Table and Ocean-to-Table culinary philosophy, which emphasises ingredient traceability, fresh locally harvested food, and support for small farms with sustainable sourcing. Each dish highlights the best of Japanese culinary craftsmanship, adhering to the principles of authentic Japanese cuisine—balance, harmony, and respect for nature. Guests can indulge in a variety of gastronomic delights, ranging from Zensai appetisers, Sashimi, Sushi, and Temaki hand rolls to sensory salads, Robata grills such as Charcoal-grilled Wagyu and Seafood Toban Yaki, and exquisite desserts of Japanese heritage.
The culinary arts at Yutori are led by Chef Hidemasa Yamamoto, a recipient of multiple Michelin stars and winner of the Global Chef Award by the World Gourmet Summit. Born in Japan and trained in France and Italy, Chef Yamamoto has honed his craft over an illustrious four-decade career that spans the globe. He holds the distinction of serving three generations of American presidents at the legendary Jockey Club in Washington, D.C., and has also worked in the renowned kitchens of Roger Verge in Provence and Chez Nous Hama in San Francisco.

The grand opening of Yutori will also feature a traditional ‘Kagami Biraki’ ritual, performed by Japanese Sake Master Natsuki Kikuya—a symbol of good fortune, prosperity, and shared joy. Kikuya previously served as a Sake Sommelier for Zuma and Roka restaurants in London, and has consulted for several prominent establishments in the UK, including Sushi Kanesaka London, Namaiki London, and Kioku Bar. Her accolades include the ‘Sake Samurai Award 2015’ by the Japan Sake Brewers Association and the ‘Woman of the Year 2024’ award under the Innovator Category by Code Hospitality.
At JOALI BEING, all culinary experiences are curated with the assistance of the island’s nutritionists, offering a range of healthy yet indulgent dining options. The FLOW dining space features three distinctive open-plan kitchens. MOJO, the island’s tropical beach sanctuary, is set on a three-layered sundeck and provides an ideal setting for lunch and sundowners by the pool. Guests can explore an impressive range of brews and join tea ceremonies with the resident Tea Sommelier at the SAI tea lounge. In addition, Teppanyaki dining at the Gate of Zero offers artistry grills against a stunning backdrop. Bespoke dining arrangements are available throughout the island, from private sandbanks to the inviting Turtle Treehouse, as well as interactive nutritional cooking classes at the Culinary Learning Centre.
Drink
Liu Bolin and Maison Ruinart bring artistic alchemy to The Ritz-Carlton Maldives, Fari Islands

The Ritz-Carlton Maldives, Fari Islands has announced a landmark residency that brings together two cultural icons – acclaimed Chinese performance artist and photographer Liu Bolin, known as The Invisible Man, and Maison Ruinart, the world’s first established Champagne house and a long-standing patron of the arts. Taking place from 27 to 30 November, the collaboration will offer guests a rare opportunity to experience live performances, curated art exhibitions, exclusive Ruinart Champagne tastings, and immersive dining experiences, all set against the breathtaking backdrop of the Maldivian archipelago.
Renowned for his thought-provoking camouflage installations that explore humanity’s relationship with its surroundings, Liu Bolin will stage a live artistic performance on the shores of the Fari Islands. Continuing his creative partnership with Maison Ruinart, the collaboration reflects a shared dialogue between nature, culture, and craftsmanship, in harmony with The Ritz-Carlton Maldives, Fari Islands’ philosophy of meaningful connection through art and environment.
The residency opens on 27 November at the resort’s architectural showpiece, EAU Bar, with a Ruinart takeover featuring a bespoke bar installation and two large-scale artworks from Bolin’s Ruinart commission. The opening evening will include an intimate live rehearsal by the artist — a prelude to his main performance on 30 November — complemented by a Ruinart Hour Champagne reception with creatively paired canapés.
An immersive exhibition of ten artworks, including Bolin’s Reveal the Invisible series, will be unveiled at The Estate, the resort’s signature private villa. During the residency, guests will have the opportunity to join a salon-style conversation and participate in a creative workshop hosted by Bolin himself.
Across three days, the collaboration will present a series of champagne-led tastings and culinary pairings inspired by the intersection of art and gastronomy.
On 28 November, the Beach Shack restaurant will host an exclusive tasting of Dom Ruinart Blanc de Blancs 2010 and 2013, followed by a Ruinart Artist Dinner featuring dishes inspired by Bolin’s camouflage aesthetics. Menu highlights will include Fine De Claire oysters with salted cucumber and Oscietra caviar, paired with Ruinart Blanc de Blancs Second Skin; Maldivian octopus with roasted cauliflower purée and passion fruit reduction, paired with Dom Ruinart Blanc de Blancs 2010; and Sea Bass with Japanese sea urchin, accompanied by Dom Ruinart Blanc de Blancs 2009.
On 29 November, guests will join Bolin at The Estate for a hands-on workshop painting Ruinart’s eco-designed second skins, followed by a tasting of Ruinart Rosé and Dom Ruinart Rosé 2009. The evening will continue at Summer Pavilion, the resort’s Cantonese restaurant, featuring an exceptional pairing of Ruinart Champagnes with refined regional dishes such as Chaozhou-cured abalone and sea cucumber, Hong Kong-style king crab, and the ‘Big Red Robe’ soft serve with crème brûlée.
On 30 November, the final day of the residency, guests will be invited to a reflective dialogue and book signing with Liu Bolin, followed by a final Ruinart tasting exploring Dom Ruinart 2010 and Dom Rosé 2009. The series will culminate in Bolin’s live painted performance during the resort’s signature Defining Moment ritual at EAU Bar — a performance to be immortalised in a photographic artwork for future exhibitions.
EAU Bar, framed by the forces of wind and sea, provides a fitting setting for Liu Bolin’s concluding performance. As the sun dips below the horizon, the resort’s Defining Moment ritual — a daily celebration featuring traditional Maldivian Bodu Beru drums and a fire-lighting ceremony — will form the backdrop for Bolin’s act of disappearance. Painted to merge seamlessly with the surrounding seascape, the artist will dissolve into the colours of the Indian Ocean, embodying his central message about the fragile relationship between humanity and nature. The fleeting spectacle will capture a suspended moment where art, landscape, and identity converge.
“The Ritz-Carlton Maldives, Fari Islands has always stood as a destination for transformative experiences,” said Oscar Postma, General Manager of The Ritz-Carlton Maldives, Fari Islands. “Welcoming Liu Bolin and Maison Ruinart to our shores elevates this vision, uniting contemporary art, cultural dialogue, and exceptional gastronomy in one of the world’s most awe-inspiring natural settings.”
Cooking
Grégory Doyen brings his sweet artistry to The St. Regis Maldives Vommuli Resort

The St. Regis Maldives Vommuli Resort is continuing its acclaimed Tastemaker Series, a curated programme of exceptional collaborations with world-renowned chefs, artists, and creative visionaries, with the arrival of Chef Grégory Doyen, one of the most distinctive talents in contemporary pastry art.
Born in Burgundy, France, into a family of artists, Chef Doyen discovered his passion for pastry during childhood, turning his family kitchen into his first studio. A graduate of the prestigious École Nationale Supérieure de la Pâtisserie, his career spanning two decades has taken him through Michelin-starred kitchens and international stages, earning him recognition as a leading figure in modern patisserie.
Renowned for his sculptural desserts and refined French craftsmanship, Chef Doyen’s creations merge technical precision with emotional expression, transforming pastry into a form of edible art. His innovative approach has led to collaborations with some of the world’s most iconic luxury maisons—including Cartier, Marc Jacobs, La Prairie, Dior, Chanel, Louis Vuitton, Vacheron Constantin, and Hermès—alongside bespoke commissions for Range Rover and Vogue. Often described as the creator of fashion-desserts, he is celebrated for infusing haute couture sensibility into the timeless artistry of French patisserie.
Guests at The St. Regis Maldives are invited to immerse themselves in Chef Doyen’s world of delicate textures and visual poetry through a special festive programme. On 10 December, he will conduct an intimate pastry masterclass, offering participants rare insight into his creative process and sculptural finesse. That evening—and throughout the festive season—his desserts will take centre stage at ALBA, the resort’s signature dining venue, where a curated dessert collection will be presented daily from 10 December to 7 January, offering a decadent celebration of the holiday season.
The residency’s highlight will unfold on 11 December at Decanter, where Chef Doyen will collaborate with the resort’s Executive Chef for a six-course, four-hands wine-pairing dinner, showcasing a symphony of refined flavours and masterful artistry.
A testament to The St. Regis legacy of exceptional taste and global collaboration, the Tastemaker Series at The St. Regis Maldives unites leading talents from gastronomy, art, and design in one-of-a-kind experiences that celebrate creativity and craftsmanship amid the breathtaking surroundings of Vommuli Island. From Michelin-starred chefs to visionary mixologists and artisans, the series continues the St. Regis tradition of curating the extraordinary—where innovation, tradition, and indulgence converge in the most exquisite of island settings.
Drink
Toast to heritage: JOALI Maldives and JOALI BEING host Domaines Ott by Louis Roederer

In October, JOALI Maldives and JOALI BEING — two of the Maldives’ foremost luxury destinations — hosted Domaines Ott by Louis Roederer for an exclusive series of wine experiences.
The events, held on 1 October at JOALI Maldives and on 3 October at JOALI BEING, offered guests a rare insight into the heritage and craftsmanship of one of the world’s most esteemed winemaking houses.
The evenings were led by Jean François Ott, General Manager of Domaines Ott and fourth-generation custodian of the family estate. Under his guidance, guests embarked on a curated journey through fine rosés and champagnes, uncovering the artistry, legacy, and innovation that define Domaines Ott’s distinguished wines.
Established nearly 130 years ago, Domaines Ott has become a benchmark of Provençal winemaking, producing exceptional rosés, whites, and reds from the Côtes de Provence and Bandol appellations. Guided by a philosophy rooted in respect for terroir and family heritage, the house continues to set the standard for wines of depth and character.
Today, Domaines Ott’s vineyards are certified organic, though the estate’s sustainable ethos long predates formal certification. The artisanal viticultural approach initiated by founder Marcel Ott has endured across four generations, safeguarding the land and inspiring the creation of wines that reflect authenticity, vitality, and timeless quality.
At the helm of Domaines Ott, Jean François Ott has upheld a delicate balance between tradition and innovation. Under his leadership, the estate has achieved global recognition, including the title of European Winery of the Year 2022 by Wine Enthusiast. His philosophy evokes a deep connection to time and place: “Provence is a land of contrasts that offers itself to those who know how to listen and wait. Everything here invites us to reap the benefits of time — the ultimate luxury.”
The collaboration between JOALI and Domaines Ott reflected their shared values of artistry, sustainability, and transformative experience.
At JOALI Maldives, guests were treated to a four-course set menu paired with a curated selection of fine wines, blending gastronomy, design, and culture in an evening that embodied refined island luxury. At JOALI BEING, the celebration aligned with the resort’s philosophy of Well-Living, highlighting organic wines in harmony with nature and sustainability.
Guests savoured rare vintages alongside a five-course dining experience, with each glass revealing a story of heritage and innovation. Against the serene Maldivian backdrop, the evenings offered a journey of discovery — where the art of winemaking met the spirit of island living.
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