Food
Michelin-starred Italian chef Maurizio Bufi brings Lake Garda flavours to The Ritz-Carlton Maldives, Fari Islands
The Ritz-Carlton Maldives, Fari Islands brings the shores of Lake Garda to the palm-fringed beaches of the Maldives. Michelin-starred Chef Maurizio Bufi and mixologist Rama Redzepi will take guests on an unforgettable culinary journey from February 26 to 28, 2026. Maurizio Bufi, born in the Apulia region, creates modern Mediterranean cuisine that combines Italian roots with contemporary precision. His dishes are characterised by clear flavours, lightness, and understated elegance, with each ingredient speaking for itself. Rama Redzepi learned from the best in Italian bar and cocktail culture, Remo Pizzolito and Samuele Ambrosi. Through his cocktail creations, he elevates Bufi’s vegetarian menu into an entirely new dining experience. Instead of wine, Rama’s cocktails accompany the menu.
As part of the Masters of Crafts and Behind the Bar 2026 series, the resort welcomes this formidable duo from Italy’s Grand Hotel Fasano on Lake Garda. At The Ritz-Carlton Maldives, Fari Islands, where each experience is designed to engage all the senses, international masters of their craft bring culinary artistry to life in one of the world’s most extraordinary settings.
The first Culinary Maestro of 2026, Chef Maurizio Bufi, will bring his signature Italian creations to the resort’s Italian restaurant, La Locanda, for two exceptional evenings. On February 26, guests will enjoy the exclusive 4-course vegetarian menu, “Dalla Terra” (from the earth), where vegetables take center stage— even in dessert. Chef Bufi’s risotto combines lemon, burrata, and a hint of licorice, perfectly complemented by cocktails crafted by Rama Redzepi. Wine is not served with this menu, allowing guests to fully savour the interplay of flavours and mixology.
On February 28, Chef Bufi returns with a second 4-course menu, featuring seafood, fish, and meat. Squid is paired with sweetbreads and cashews, while beef ravioli is accompanied by shiitake mushrooms, barley miso, and orange. A curated selection of exquisite wines accompanies this menu, while both evenings begin with a series of amuse-bouchées from the kitchen, designed to prepare the palate for Maurizio’s masterful creations.
Dining at La Locanda is an experience in itself, with overwater tables set beneath the open sky. Guests can immerse themselves in the same sense of place as Lake Garda’s Il Fagiano, where lights shimmer across Italy’s largest lake, while enjoying the flavours of the Maldives.
Meanwhile, Bar Manager and Mixologist Rama Redzepi will take over the resort’s EAU Bar for three nights, presenting his signature cocktails as part of the Behind the Bar 2026 series. His four creations include “Il Tramonto Sul Lago,” inspired by the landscapes and sunsets of Lake Garda; “Midori No Sakura,” inspired by Japan and the tea ceremony; “From Jalisco to Benaco,” a journey from Mexico to Lake Garda; and “Total Branco,” representing Porto, the birthplace of port wine.
At the EAU Bar, the transition from day to night is brought to life each evening through the resort’s Defining Moment ritual. For three days in February, guests can enjoy the magic of the island alongside a taste of Lake Garda, echoing Rama Redzepi’s summer terrace at La Terrazza, overlooking the boat dock and shimmering waters of the Italian lake.
Maurizio Bufi grew up in southern Italy, in Puglia, and from an early age he was so enthusiastic about the flavous and ingredients of his homeland that he developed a desire to become a chef. After training as a chef, he was drawn to Lake Como, then to the high seas on a cruise ship, and finally to Switzerland and then Lake Garda, where he earned his first star at Villa Giulia. In 2024, his restaurant Fagiano at the Grand Hotel Fasano was awarded a Michelin star.
To this day, he has retained his childhood memories and respect for all products, and vegetables, which play a major role in Apulian cuisine, have also become increasingly important to Bufi. His cuisine is based on seasonality, sustainability, and the careful selection of the best Italian products, with technique serving exclusively to emphasise the purity of flavour without overshadowing it. Abroad, he encountered new products, spices, and preparation methods, which he skilfully combines with his Mediterranean cuisine.
Rama Redzepi, born in Pristina, moved to Italy at the age of 13. He comes from a multicultural family and quickly fell in love with his new country, which he embraced wholeheartedly. His passion belongs to the bar – he is a mixologist and has been bar manager at the Grand Hotel Fasano for 12 years, which received the “Best Hotel Bar in Lombardy” award from Gambero Rosso in 2020. Rama discovered his love of bartending at a beach bar in Veneto. This passion led him on a successful career path throughout Europe. After a first stop at a hotel bar in Frankfurt, he moved to Spain and developed a deep love for gin and tonic. Upon his return to Italy, two leading figures in Italian bar and cocktail culture, Remo Pizzolitto and Samuele Ambrosi, took him under their wing, and Rama became a bartender.
His bar at the Grand Hotel Fasano stocks over 70 gins and 30 tonic waters. Rama Redzepi has created cocktails to accompany each course of Maurizio Bufi’s “Dalla Terra” (English: from the earth) menu. Wine is not served with this menu, opening up a whole new world of enjoyment for guests.
At Restaurant Fagiano, the culinary flagship of the Grand Hotel Fasano, Chef Maurizio Bufi shapes the cuisine with his modern, Mediterranean-inspired signature style. Awarded a Michelin star since 2024, Fagiano stands for precise flavors, elegant lightness, and cuisine that interprets Italian tradition in a contemporary way. The gastronomic offering is complemented by Rama’s Bar, run by Bar Manager Rama Redzepi, who creates a stylish meeting place in the heart of the historic building with creative signature drinks and classic bar culture. Between palm trees, lakeshore, and Belle Époque ambience, a place has been created where enjoyment, style, and the Italian way of life come together in a special way.
For more information and bookings, visit the resort’s website.
Milaidhoo Maldives will welcome Chef Laurence Tan, Head Chef of Michelin-starred JAG in Singapore, for two culinary experiences on the island in October.
Tan’s interest in cooking began at home, inspired by his parents and by preparing and sharing food with his family. After experimenting in the family kitchen, he went on to attend culinary school before joining The White Rabbit in Singapore in 2016, where he began developing his professional career.
He later worked at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Tan developed an approach centred on precision, seasonality and the integrity of individual ingredients.
He progressed from Chef de Partie to Junior Sous Chef and later Sous Chef. When Gillon took on an international consultancy in Taiwan, Tan assumed leadership of the JAG kitchen.
He is now Head Chef of the restaurant, which retained its Michelin star in 2026, reflecting the consistency and quality of its cuisine under his direction.
During his visit to Milaidhoo, Tan will introduce guests to elements of JAG’s culinary philosophy while sharing some of the techniques and ideas that shape his cooking.
On 16 October, he will conduct an intimate cooking class, giving guests an opportunity to learn directly from him and explore his approach to ingredients, technique and flavour.
The following evening, on 17 October, Tan will host a five-course dinner limited to 16 guests.
The menu will begin with Hiramasa crudo with tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque will precede Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.
Dessert will feature a dark chocolate parfait with buckwheat ice cream and tonka bean. A preserved lemon sorbet will be served between courses, while the evening will open with a leek and potato croustade.
The collaboration reflects Milaidhoo’s culinary philosophy, which places emphasis on craftsmanship, curiosity, shared experiences and the role of dining in creating memorable moments.
The cooking class will take place on 16 October, followed by the five-course chef’s dinner on 17 October, with the latter limited to 16 guests.
V Villas Maldives at Mirihi – MGallery Collection will host Executive Chef Pisut ‘Nong’ Nahan and Lead Mixologist Mongkol ‘Lek’ Saengchud from V Villas Phuket – MGallery Collection for a Thai culinary pop-up on 10 and 11 October 2026.
Titled ‘From the Andaman to the Indian Ocean’, the collaboration will bring together the culinary identities of the two destinations through contemporary Thai cuisine, cocktails and island dining experiences.
Over two evenings, guests will be able to take part in Cocktail & Dine at Muraka and a Sundowner & Beach Dinner at AKOYA Sea Lounge.
Chef Nong will showcase his ‘Thai with a modern twist’ approach, combining regional Thai flavours, seasonal ingredients and traditional techniques with contemporary presentation. The menu has been designed as a culinary journey between Thailand and the Maldives, drawing inspiration from the Andaman Sea and the waters surrounding Mirihi.
Khun Lek will complement the dining experience with cocktails inspired by place, storytelling and balance. His ‘triangle’ method combines sweetness for relaxation, sourness for freshness and bitterness for depth, with each drink centred around an umami element.
The collaboration will feature dishes and cocktails developed specifically for the event. Menu concepts include Royal Massaman Croquette, Siam Betel Crab and Ocean Tuna Crudo, while featured drinks will include the Mirihi Martini, Muraka Whisper and Tropical Terroir.
The pop-up forms part of the shared approach of V Villas Maldives at Mirihi and V Villas Phuket, as well as MGallery Collection’s focus on experience-led hospitality and storytelling.
Further details on timings, menus and reservations will be announced by the resort. Availability for the two-night event will be limited.
Building on the success of its inaugural Masters of Food & Wine event held in July 2026, Park Hyatt Maldives Hadahaa unveils the Masters of Food & Wine Series, a season-long celebration of world-class gastronomy that will welcome six internationally acclaimed MICHELIN-starred chefs to Our Living Island from October 2026 through April 2027.
More than a collection of guest chef dinners, the series is conceived as a culinary journey through the celebrations and rhythms of the season, where each chapter is inspired by a meaningful moment of the year, from Chinese Golden Week and the festive season to New Year celebrations and Easter by the sea.
For one exceptional season, guests will embark on six exclusive culinary chapters, each led by a distinguished chef making a rare appearance in the Maldives. From Cantonese mastery and Tuscan traditions to contemporary European innovation and French artistry, every experience offers a unique expression of culture, craftsmanship and culinary excellence.
Set against the pristine natural surroundings of Hadahaa, each chef will present a bespoke dining experience inspired by their culinary heritage while drawing from the rich bounty of the Maldives, creating a dialogue between world-class gastronomy and the extraordinary ecosystem that defines Our Living Island.
“The Masters of Food & Wine Series reflects our commitment to creating meaningful experiences that connect guests with culture, craftsmanship and nature. Following the remarkable success of our inaugural event, we are delighted to evolve the concept into a season-long journey that brings some of the world’s most celebrated culinary talents to Hadahaa,” said Anshul Sharma, General Manager of Park Hyatt Maldives Hadahaa.
A Culinary Journey Through the Seasons
For the first time in the Maldives, six celebrated chefs from across Europe and Asia will make their first appearance in the Maldives at Park Hyatt Maldives Hadahaa, each bringing a distinctive culinary perspective shaped by their heritage, expertise and passion. Together, they will create an extraordinary season celebrating culture, craftsmanship and the world’s most treasured ingredient: nature.
ONE SHARED PHILOSOPHY
Inspired by Nature. Driven by Passion.
Though their journeys span different continents, cultures and culinary traditions, all six chefs share a common philosophy.
A belief that exceptional cuisine begins with exceptional ingredients. Throughout the season, each chef will draw inspiration from the natural bounty surrounding Hadahaa, incorporating local seafood, seasonal ingredients and the flavors of the Indian Ocean into their own unique culinary expressions.
Chapter I
Golden Week | A Celebration of Prosperity, Family and Culinary Heritage
Executive Chef Ku Chi Fai
2 & 5 October 2026
The journey begins during Chinese Golden Week with Executive Chef Ku Chi Fai, founder of MICHELIN-starred Beijing Kitchen and one of the region’s most respected masters of Cantonese cuisine. With more than four decades of culinary experience, he has led Beijing Kitchen to earn seven consecutive MICHELIN Stars and eight consecutive Black Pearl One-Diamond Awards, establishing the restaurant among China’s most distinguished culinary destinations.
Chapter II
The Festive Spirit of Tuscany, Inspired by Nature
Executive Chef Andrea Mattei
14 & 18 December 2026
As the festive season arrives on Our Living Island, Executive Chef Andrea Mattei brings the warmth and traditions of Tuscany to the Maldives. Recognised with a MICHELIN Green Star for Sustainable Gastronomy, his cuisine celebrates seasonality, responsible sourcing and a deep respect for nature, creating a festive experience that reflects the values shared by both Tuscany and Hadahaa.
Chapter III
New Year, New Perspectives
Executive Chef Ruben Christiaens
6 & 10 January 2027
The New Year begins with Executive Chef Ruben Christiaens of La Villa Lorraine, whose contemporary European cuisine is shaped by experience in some of the world’s most renowned kitchens, including Eleven Madison Park in New York. Recipient of the MICHELIN Young Chef Award 2022, Executive Chef Christiaens brings a fresh and creative perspective that celebrates discovery, innovation and new beginnings.
Chapter IV
A Celebration of Innovation and Creativity
Executive Chef Michael Dyllong
23 & 26 January 2027
Representing a new generation of culinary excellence, Executive Chef Michael Dyllong of MICHELIN-starred The Stage is renowned for his technical mastery, creativity and contemporary approach to European gastronomy. Recognized as one of Germany’s youngest MICHELIN-starred chefs, he brings a dynamic culinary vision to Hadahaa.
Chapter V
Easter by the Sea: A Celebration of Togetherness and Renewal
Executive Chef Richard Gabriel Toix
26 & 29 March 2027
As Easter arrives, the journey continues with Executive Chef Richard Gabriel Toix of MICHELIN-starred Le Charlie in Corsica. Combining the precision of French technique with influences gathered throughout a career spanning France and Asia, Executive Chef Toix presents a refined culinary experience inspired by the Mediterranean spirit of sharing, discovery and connection.
Chapter VI
The Art of French Gastronomy, Inspired by Our Living Island
Group Chef David Hemmerlé
5 & 8 April 2027
The season concludes with Group Chef David Hemmerlé, whose distinguished international career spans France, Brazil, Russia, the United Arab Emirates and the United Kingdom. Guided by classical French techniques and decades of culinary excellence, Group Chef Hemmerlé will present a grand finale celebrating craftsmanship, gastronomy and the natural beauty of Our Living Island.
At Park Hyatt Maldives Hadahaa, nature is more than a setting. It is the inspiration behind every experience, every flavor and every memorable moment shared around the table. While each visiting chef arrives with extraordinary achievements and international acclaim, what truly unites them is a shared passion for craftsmanship, nature and exceptional ingredients. The Masters of Food & Wine Series celebrates not only culinary excellence, but also the meaningful connections and unforgettable experiences that food and hospitality create.
For reservations and further information, please call +960 682 1234, email maldives.parkhadahaa@hyatt.com or visit www.parkhyattmaldives.com.
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