Cooking
Renowned Japanese Chef Yuko Furuya takes residency at COMO Maalifushi this Easter

This Easter, COMO Maalifushi, the only resort in the unspoiled Thaa Atoll of the Maldives, welcomes guests to a rare culinary celebration with acclaimed Japanese Chef Yuko Furuya. Known for her elegant take on traditional Japanese cuisine, Chef Yuko will be in residence from April 19th to 22nd, 2025, bringing her refined flavours to the serene shores of COMO Maalifushi.
As part of the resort’s Easter festivities, Chef Yuko will curate a series of unforgettable dining experiences—from exquisite Omakase-style tasting menus to hands-on sushi masterclasses—set in the most scenic corners of the island, hosted at the island’s most scenic settings: the overwater Tai Restaurant and exclusive destination dining spots under the stars.
On 20th & 22nd April, guests can join Chef Yuko for an exclusive Japanese Culinary Masterclass, followed by a specially prepared lunch. This hands-on session offers a rare opportunity to learn authentic techniques from a certified fugu (puffer fish) chef, with prices starting from US$100 per guest.
On Monday, 21st April, guests are invited to savour A Taste of Japan—an à la carte lunch menu that celebrates iconic Japanese flavours with a contemporary twist. This leisurely yet sophisticated dining experience will take place in one of the resort’s most picturesque settings, offering a feast for both the palate and the senses.
On the final night, Tuesday, 22 April, guests will be treated to Omakase by the Ocean—a serene, intimate tasting experience personally curated by Chef Yuko. Set within Tai, our breathtaking oceanfront specialty restaurant, this exclusive multi-course dinner offers a deeply personal journey through Japanese culinary artistry. Pricing available upon request.
“We’re delighted to host Chef Yuko Furuya during this special Easter period,” says Peter Nilsson, Managing Director for COMO Hotels and Resorts, Maldives. “Her approach to Japanese cuisine
mirrors COMO’s values—fresh, seasonal and deeply rooted in place. This collaboration offers our guests a truly unique way to celebrate the season of renewal and indulgence.”
Born into a family of chefs, Chef Yuko Furuya trained under her mother, the esteemed Chef Satoko Furuya, and now runs her own private dining restaurant, Kenrantei, in Kobe, Japan. She is a certified fugu (puffer fish) chef and a respected culinary instructor, known for her meticulous technique and creative flair.
This exclusive Easter residency forms part of COMO Maalifushi’s ongoing programme of world-class experiences, blending global talent with the island’s natural beauty and COMO’s signature understated elegance.
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.
Cooking
Zeen’s Cuisine takes over Mercure Maldives Kooddoo’s Vista restaurant

Mercure Maldives Kooddoo has announced a special culinary collaboration with Zeen’s Cuisine, bringing an exclusive dining experience to the island’s signature Italian restaurant, Vista. Set to take place on 23rd May 2025, this one-night-only takeover event will feature the bold and inventive creations of celebrated Maldivian chef, Zeen.
Renowned for her innovative take on fusion sushi, Zeen has carved a name for herself by blending traditional Japanese techniques with Maldivian flavors, creating dishes that are as visually stunning as they are delicious. Her unique culinary style celebrates her roots while pushing the boundaries of contemporary cuisine.
In the lead-up to the event, Zeen will collaborate closely with the resort’s culinary team through a series of hands-on training sessions. These workshops are designed to share knowledge, introduce new techniques, and inspire creative experimentation, ultimately enriching the skills and perspectives of the Mercure Maldives Kooddoo kitchen team. As part of this collaboration, Zeen will also work with the team to introduce an exclusive new roll to the resort’s culinary offerings: the Kooddoo Kiss. Inspired by the resort’s adults-only concept, this roll features exquisite flavors with a subtle kick. While the ingredients and taste profile remain a closely guarded secret, guests can look forward to its much-anticipated reveal on the day of the event.
Guests at Vista Restaurant will be treated to a thoughtfully curated menu that reflects Zeen’s signature flair, incorporating fresh island ingredients and unexpected pairings. The event will serve as a celebration of creativity, cultural expression, and gourmet artistry, set against the breathtaking backdrop of the Indian Ocean.
This takeover not only highlights Mercure Maldives Kooddoo’s commitment to showcasing local talent and culture through its “Discover Local” initiative but also reaffirms its position as a hub for culinary innovation in the Maldives.
Limited seats are available for this exclusive evening. Guests are encouraged to reserve in advance to experience this rare gastronomic encounter with one of the Maldives’ most exciting and underrated chefs.
Cooking
Taste of Sardinia comes to Maldives at COMO Cocoa Island

COMO Cocoa Island, the serene private island resort in the Maldives, has unveiled a new seasonal culinary experience: A Taste of Sardinia—a thoughtfully curated seven-course tasting menu by Executive Chef Federico Tidu.
Drawing on his heritage from Cagliari, Sardinia, and his experience in Michelin-starred kitchens around the world, Chef Tidu brings to the table a journey that is both deeply personal and unmistakably Mediterranean. Rooted in tradition, the menu celebrates Sardinian flavours with an emphasis on fresh seafood, handmade pastas, and delicately balanced ingredients like olive oil, lemon, and native herbs.
“This menu is not just about food—it’s about telling a story of place and memory,” says Chef Tidu. “Sardinia has always been my foundation, and bringing these flavours to COMO Cocoa Island feels like a full-circle moment, where island meets island, sea meets sea.”
The intimate tasting experience will be served at Ufaa Restaurant, with views of the turquoise lagoon enhancing every bite. The tasting experience begins with a grilled scallop served A la Catalana, paired with thinly sliced seasonal vegetables for a light, refined start. It’s followed by traditional Culurgiones—stuffed pasta parcels filled with smoked potato, pecorino, dill, and chives— accompanied by creamy Sardinian goat’s cheese.
Next is one of the chef’s personal favourites: fregola, a Sardinian pasta slow-cooked risotto-style and infused with the catch of the day— reef fish, squid, octopus—all brought together in a rich, seafood-forward broth.
For the main course, Chef Tidu presents a comforting and aromatic dish of lamb in a rustic cacciatora sauce, layered with forest-foraged ingredients like mushrooms, olives, and capers, then kissed by the flame of a barbecue for an irresistible smoky finish.
“At COMO Cocoa Island, we constantly strive to elevate our guest experiences with authenticity and imagination,” says Peter Nilsson, Managing Director of COMO Cocoa Island. “Chef Tidu’s Sardinian menu is a beautiful reflection of that—rooted in tradition yet completely at home in our island setting.”
Arta Rozefelde, Resort Manager of COMO Cocoa Island, adds: “This collaboration is a true celebration of storytelling through flavour. With Chef Tidu’s Sardinian heritage and the natural serenity of our island, guests can expect an experience that engages all the senses—intimate, nourishing, and distinctly COMO.”
COMO Cocoa Island is an exclusive private island resort in the Maldives, known for its serene ambiance, luxurious overwater accommodations, and world-class wellness offerings. Designed for those seeking tranquillity and connection with nature, the resort delivers a seamless blend of barefoot luxury and tailored experiences that cater to the most discerning travellers.
-
Action7 days ago
India’s Sunrisers Hyderabad cricket team hits pause with Maldives retreat
-
News1 week ago
NOOE Maldives Kunaavashi offers free speedboat transfers for Summer 2025
-
Business1 week ago
BBM brings Vaseline, Hellmann’s, BRU Coffee to Maldives market
-
News7 days ago
Barceló Nasandhura opens as Male’s largest hotel
-
Awards1 week ago
Lily Beach Resort nominated in 3 prestigious categories at World Travel Awards 2025
-
News1 week ago
Conrad Maldives welcomes guests to celebrate Golden Week with curated experiences
-
Action6 days ago
Napoli back on top of Serie A as De Laurentiis celebrates in Maldives
-
Action1 week ago
Train with tennis legend Iva Majoli at Sirru Fen Fushi