Coco Bodu Hithi, part of the Coco Collection, is celebrating the Year of the Snake with a showcase of bold flavours and exquisite ingredients. Recognised by the Condé Nast Traveler Readers’ Choice Awards 2024 as one of the top resorts in the Indian Ocean, Coco Bodu Hithi will host acclaimed pâttissier Chef Joanna Artieda from January 27 to 29, offering guests an indulgent experience with her signature sweet creations.

During this exclusive chef residency, guests will have the rare opportunity to engage with Chef Artieda, a culinary artist celebrated for her remarkable achievements. Her accolades include being the first woman to receive the title of Best Spanish Chef in 2016, earning honours at Madrid Fusion for two consecutive years, and being recognised in 2019 by Pastry Revolution Magazine as the creator of one of the top ten trendsetting desserts globally. More recently, she was awarded the 2022 Navarra Award for Gastronomy and the 2022 Best Pastry Chef Award.

Chef Artieda’s passion for food is evident in her innovative techniques and artistic approach to dessert creation. In late 2019, she published her first book, Sweet 12, the world’s first digital book dedicated to seasonal ingredients, designed to modernise and inspire the traditions of sweet cuisine.

Coco Collection’s Group Culinary Director, Michelin-starred Chef Martin Cahill, will collaborate with Chef Artieda during the event, personally preparing the opening dinner courses. This partnership aims to elevate the island’s fresh flavours, with Chef Artieda curating a tempting array of desserts and irresistible treats.

With limited seating available, Coco Bodu Hithi encourages guests to take advantage of significant savings for advance reservations, underscoring the resort’s commitment to delivering exceptional culinary experiences.

Anantara Kihavah invites guests to embark on an unparalleled culinary journey featuring Michelin-starred chefs, celebrity talents, and extraordinary wine experiences. From January to May 2025, this exclusive resort will host a series of events that blend world-class dining with the breathtaking beauty of its tropical surroundings.

Anantara Kihavah begins the year with the extraordinary talents of Chef Mark Donald. A two-Michelin-starred chef from Scotland, Mark Donald is celebrated for his ability to blend traditional Scottish influences with global culinary techniques. His inventive approach and mastery of fine dining promise to transport guests on an unforgettable journey of flavour and artistry.

Complementing Chef Donald’s creations is Kamal Malik, India’s first Master Sommelier. With over 15 years of expertise, Kamal Malik will lead an exclusive wine dinner at SEA, Anantara Kihavah’s renowned underwater restaurant. Guests will savour rare and historic vintages, including the unique Coral-Aged Dom Pérignon, as Malik shares his unparalleled insights, turning each sip into a masterpiece.

Chef Melvin Chou, a Michelin-starred master of Cantonese cuisine, takes the stage in February. Known for his innovative fusion of tradition and modernity, Chef Chou redefines Cantonese dining with his creative flair and dedication to excellence.

Also in February, Charles Duval-Leroy, the visionary CEO of Champagne Duval-Leroy, hosts a sustainable Champagne dinner. Representing the sixth generation of his family, Charles brings a forward-thinking perspective to the house’s legacy, combining meticulous craftsmanship with a commitment to environmental responsibility.

March welcomes Chef Denis Lucchi, a Michelin-starred maestro of Italian cuisine. Renowned for his refined artistry, Chef Lucchi celebrates the essence of Italian heritage while introducing a modern twist. His dishes are an ode to Italy’s rich culinary traditions, crafted with passion and precision.

In April, Chef Steve Lancaster, another Michelin-starred luminary, showcases his ability to reinvent classic dishes with modern creativity. His innovative techniques and imaginative flavours promise a dining experience that delights every palate.

May concludes this culinary journey with the exceptional talent of Chef Christiaan Stoop. A three- and two-Michelin-starred chef, Christiaan is celebrated for his avant-garde approach to fine dining. As the visionary Executive Chef of Taian Table in Shanghai and Guangzhou, his illustrious career includes stints at The Fat Duck in the UK, Moments in Barcelona, and L’Atelier de Joël Robuchon in Paris.

Chef Stoop’s bold, artistic creations blend innovation with impeccable technique, offering a symphony of flavors that captivate and evolve with every dish.

Anantara Kihavah’s 2025 culinary calendar exemplifies the resort’s commitment to delivering extraordinary dining experiences in an unparalleled setting. From Michelin-starred gastronomy to exclusive wine dinners, this tropical paradise offers guests the chance to indulge in the ultimate fusion of luxury and flavour.

Niyama Private Islands Maldives has unveiled a new culinary innovation, introducing an exquisite tasting menu at its underwater restaurant, Subsix. This latest offering brings the unique fusion of Japanese-Peruvian haute cuisine, known as Nikkei, to the Maldives.

Subsix, named for its remarkable location half a kilometre offshore and six meters below the ocean’s surface, has been a hub of extraordinary experiences for over a decade. From champagne breakfasts to midnight glow parties, the venue offers a captivating underwater setting surrounded by glass walls that showcase vibrant coral reefs, colourful anemones, butterflyfish, and occasional reef sharks. Every moment spent here is described as a magical, once-in-a-lifetime experience.

Continuing its tradition of innovation, Subsix now presents a Nikkei-inspired five-course tasting menu, blending Japanese precision with Peruvian creativity. The dishes highlight the bounty of the Indian Ocean, with sustainably sourced ingredients crafted into playful, modern presentations. Signature dishes include scallop ceviche, balancing tangy and salty flavours; wahoo tartare, caught locally and paired with avocado and a hint of spice; and buttery cod, paired with crisp asparagus. To complement the meal, guests can indulge in a selection of sake or fine wines curated by Head Sommelier Mayank Sharma.

The menu is the brainchild of Executive Chef Thierry Vergnault, whose culinary journey began with classical training at the Four Seasons Hotel George V in Paris and expanded through roles worldwide. “With a setting as extraordinary as Subsix, nothing less than an extraordinary menu will suffice,” Chef Thierry remarked. “Our goal is to engage all five senses and delight the palate with every bite, while proudly showcasing fresh, high-quality ingredients sourced from the beautiful waters around us.”

Chef Thierry oversees nine dining venues at Niyama, each offering unique experiences. These include the newly relaunched Nest, serving Asian cuisine in treetop settings; Tribal, featuring a culinary exploration of South American and African flavours; and Edge, perched above the Indian Ocean. Each reflects Niyama’s commitment to culinary excellence and creative dining.