Cooking
Inside Pâtissier Karim Bourgi’s Eid pastry residency at JOALI Maldives
At JOALI Maldives, creativity is not confined to galleries, dining rooms or the architecture of its villas. It appears across the island in different forms: in art installations placed among palms, in design-led spaces that frame the lagoon, in culinary experiences that treat food as a medium of expression, and, during the Eid al-Adha break, in the controlled movement of a piping bag as Pâtissier Karim Bourgi demonstrated how to fill an éclair.
Maldives Insider visited JOALI Maldives during the Eid break, at a time when the resort was hosting Bourgi for an exclusive pastry residency. The programme brought one of the region’s recognised pastry talents to Muravandhoo Island in Raa Atoll, offering guests a closer look at the work behind modern French pastry. Bourgi is the founder of KAYU Bakehouse and recipient of the MENA’s 50 Best Pastry Chef Award 2023, and his residency at JOALI Maldives was designed as more than a guest-chef appearance. It was an invitation into technique, memory, discipline and flavour.
The centrepiece was the Pastry Atelier on 29 May at Vandhoo. Held from 12pm to 1pm, the session was intimate in format and technical in focus. Bourgi guided guests through the artistry of creating a modern French pastry, using the éclair as the point of entry into a wider conversation about structure, texture and control.
The éclair is familiar enough to appear simple. It is also unforgiving. The shell must be light but stable. The filling must have the right consistency. The pastry must be filled evenly without being overworked. In Bourgi’s hands, the process became a study in precision. He showed that filling an éclair is not a final mechanical step, but part of the architecture of the pastry itself.
The demonstration centred on how to fill the éclair properly. Bourgi explained through practice how the angle of the piping bag, the pressure applied, and the timing of each movement determine the result. Too little pressure leaves gaps. Too much can distort the shell. The goal is even distribution, balance and restraint.
For guests, it was a rare opportunity to observe a pastry technique broken down into its essential parts. In a resort environment, dining is often experienced as a finished moment: a plated dessert, a table by the water, a flavour remembered after the meal ends. The atelier reversed that sequence. It brought guests into the making, allowing them to see how a polished dessert depends on repetition, judgment and touch.
This is where the session became especially interesting. It was not theatrical in the obvious sense. There was no need for excess. The theatre came from concentration: the movement of Bourgi’s hands, the pause before applying pressure, the awareness of when the pastry had been filled correctly. The lesson was clear. In pastry, creativity is inseparable from control.
The residency opened on 27 May with the debut of an exclusive dessert at a sundowner reception at Mura Beach. Created for JOALI Maldives, the dessert was inspired by the Maldives and reimagined in the form of an iconic location at the resort. It drew on local ingredients including coconut and mango, layered with citrus notes and hints of vanilla. The programme concluded on 30 May with a High Tea and Dessert Tasting at Mura Bar, pairing a curated tea selection with Bourgi’s signature KAYU pastries and the dessert created for the resort.
Together, the three experiences formed a compact but complete residency: a debut, a masterclass and a tasting. Each offered a different way to encounter Bourgi’s work. The sundowner introduced the creative concept. The atelier revealed the technique. The high tea placed his pastries within a slower tasting format, giving guests time to engage with flavour and form.
The residency also fitted naturally into JOALI Maldives’ wider identity. The resort, located on Muravandhoo Island in Raa Atoll, has built its positioning around the “Joy of Creative Living”. Since opening, JOALI Maldives has stood apart in the Maldivian luxury segment through its art-immersive approach, integrating art, design, gastronomy and island life into the guest journey. Its villas and residences are part of a design narrative, while the island itself functions as a space where guests encounter creative works in open-air settings.
This is not incidental to the guest experience. JOALI Maldives has consistently treated creativity as a pillar of hospitality. The resort has hosted and developed collaborations with artists, designers, culinary figures and creative practitioners, allowing guests to experience the island through different disciplines. Its previous initiatives include the Imagi-Nature Art Festival, held in collaboration with art consultant Tatiana Gecmen-Waldek, as well as a creative collaboration with Studio Pen, the South African design studio known for its playful visual language. The resort has also welcomed culinary artist Marie Yuki Méon for an art-immersive dining experience, extending the idea of creativity into gastronomy.
Seen in that context, Bourgi’s residency was not an isolated Eid activity. It was part of a broader JOALI pattern: bringing creative individuals into the resort environment and allowing their craft to interact with the island. In this case, the medium was pastry.
For the Maldives’ resort industry, such programming reflects a wider shift in luxury hospitality. High-end guests are no longer only seeking accommodation, privacy and dining. They are seeking access — to people, processes, ideas and stories. A visiting chef residency, when executed well, becomes a form of cultural and technical exchange. It gives the guest something to participate in and something to take away beyond the plate.
At the Pastry Atelier, that takeaway was tangible. Guests did not merely taste an éclair; they understood it differently. The session showed why pastry kitchens rely on accuracy, but also why accuracy alone is not enough. The pastry chef must understand the behaviour of each component. The shell, filling and finish must work together. A small change in handling can affect the final texture and presentation.
For hospitality professionals observing the session, it also offered a reminder of the value of culinary storytelling. A dessert can be served beautifully and still remain distant from the guest. But when the guest sees how it is made — when the technique is explained, demonstrated and shared — the dessert gains context. It becomes connected to the person who made it, the place in which it was served and the memory of the experience.
This is particularly relevant in the Maldives, where resorts compete not only through their physical assets, but through the depth of their programming. Culinary residencies, art events, wellness retreats and design-led collaborations are now part of how properties define themselves. The strongest examples are those that feel aligned with the resort’s identity rather than added for effect.
Bourgi’s residency at JOALI Maldives achieved that alignment. The pastry atelier was refined but approachable, technical but engaging. It respected the craft while making it visible to guests. It also reflected JOALI Maldives’ broader commitment to experiences shaped by creativity, whether through art, design or cuisine.
As the session ended, the éclair remained the central lesson. It was a simple form through which Bourgi demonstrated a complex discipline. Filling it properly required care, timing and restraint. In that moment, pastry became a language of precision.
The experience stood out not because it was elaborate, but because it revealed what is often hidden. Behind a polished dessert is a sequence of decisions. Behind a guest experience is planning, craft and collaboration. At JOALI Maldives during Eid, Karim Bourgi brought those elements together, turning a pastry demonstration into a study of hospitality through technique.
Meyyafushi has announced an exclusive culinary residency with acclaimed French chef Nicolas Isnard from 20 to 26 July 2026, bringing Michelin-starred expertise and contemporary French gastronomy to the heart of the Indian Ocean.
Renowned for his innovative approach to French cuisine and his passion for celebrating exceptional ingredients, Chef Nicolas Isnard has built an international reputation through his Michelin-starred restaurants, culinary collaborations and appearances at prestigious gastronomic events around the world.
During his week-long residency, guests of Meyyafushi Maldives will have the rare opportunity to experience a series of bespoke culinary events curated by Chef Nicolas, including signature menus, dining experiences and chef-hosted evenings designed to showcase the artistry and elegance of modern French cuisine.
A highlight of the residency will be a specially curated 5-course dining experience at Bubble, Meyyafushi Maldives’ spectacular underwater restaurant, where guests will enjoy Michelin-inspired creations surrounded by the vibrant marine life of the Maldives. Additionally, another 5-course wine-pairing dinner will take place at the overwater Raa Wine Cellar, creating unforgettable moments for culinary enthusiasts and wine connoisseurs alike.
Chef Nicolas will also collaborate closely with the resort’s culinary team, sharing his expertise through professional training sessions and knowledge exchange initiatives aimed at further enhancing the guest dining experience across the island.
“We are honoured to welcome Chef Nicolas Isnard to Meyyafushi,” said Ahmed Siaar, Cluster General Manager of BeKind Hospitality Group. “His creativity, passion and commitment to culinary excellence align perfectly with our vision of delivering extraordinary experiences for our guests. This residency represents an exciting opportunity to further elevate our culinary offering and position Meyyafushi as a leading destination for gastronomic travel in the Maldives.”
Located in the pristine Lhaviyani Atoll, Meyyafushi Maldives is redefining luxury island escapes through a collection of distinctive experiences, including Bubble Underwater Restaurant, the world’s first fixed overwater padel tennis court, an overwater wine cellar, adults-only Sky Bar and Sunken Lounge, and a Premium All-Inclusive concept designed to offer guests unparalleled freedom and choice.
The Michelin-starred Chef Nicolas Isnard collaboration forms part of Meyyafushi’s ongoing commitment to bringing world-class talent and exceptional experiences to the destination, creating memorable moments that inspire connection, discovery and celebration.
Reservations for the exclusive dining experiences will be available on a limited basis and are expected to be in high demand. For bookings, please contact reservations@meyyafushi.com or visit www.meyyafushi.com.
Cooking
St. Regis Maldives Vommuli Resort to host Asia’s culinary talents for ‘Across the Table’ dining experience
The St. Regis Maldives Vommuli Resort has unveiled its culinary programming as part of 2026 Marriott International’s Luxury Dining Series, presented under the theme Across the Table. This year’s edition brings together seven culinary talents, headlined by two-Michelin-starred Chef Emmanuel Stroobant from Saint Pierre in Singapore, alongside distinguished chefs from four St. Regis hotels across Asia—The St. Regis Bangkok, The St. Regis Mumbai, The St. Regis Singapore, and The St. Regis Osaka—who collaborate with the culinary artisans of The St. Regis Maldives Vommuli Resort, together presenting a refined expression of culinary artistry, defined by craftsmanship and modern refinement across Asia.
At The St. Regis Maldives Vommuli Resort, guests are invited to experience Across the Table beyond the dining room through the Dine & Unwind Package, where signature culinary moments are paired with thoughtfully 4-night curated stays at the Maldives’ finest address, complemented by the legendary St. Regis Butler Service. Designed to inspire guests to slow the pace, deepen connections and the experience immerses guests in discover the destination’s distinct sense of place, elevating every moment shared at the table.
The following culinary program is presented through a thoughtfully curated series of immersive dining experiences, each designed to celebrate exceptional craftsmanship, cultural storytelling, and the art of gathering across every moment of the journey.
The Art of gathering: August 27
The experience begins along the shoreline in the late afternoon with a curated wine tasting experience, where guests are guided through a selection of wines, exploring the harmony between flavor, structure, and pairing. The experience is enriched by the presence of Thomas Ling, whose deep expertise in beverage culture brings a refined perspective to the art of pairing and craftsmanship.
As dusk sets in, the atmosphere shifts to The Whale Bar, where Brian Gonzalez from The St. Regis Bangkok presents a signature bar takeover, brings his globally refined approach to mixology, shaped by experience across leading European venues and recognized for creating award-winning cocktail programs. Brian reinterprets the legacy of refined cocktail culture, presenting a contemporary and expressive approach to the art of the drink.
The evening culminates at Orientale with an elegant four-course dining experience, where Executive Chinese Chef Chan Chung Shing of Yan Ting at The St. Regis Singapore, with over two decades of experience rooted in the Cantonese culinary tradition and Chef Abdelahad Ahmed present an elevated Japanese cuisine and contemporary interpretation of Pan Asian gastronomy. Each course reflects the distinctive perspectives of the two chefs, brought together through exceptional ingredients, precision, and thoughtful technique. The experience is further elevated through a curated sake pairing journey guided by Thomas Ling, bringing balance and depth to each course.
A mindful contemporary culinary journey: August 28
This chapter unfolds through a thoughtful balance of wellbeing and culinary expression. The experience begins with a guided breathing yoga session led by two Michelin-Starred Chef Emmanuel Stroobant, whose long-standing practice as a certified yoga instructor deeply immerses his culinary journey. Blending breathwork and culinary philosophy, the session explores the connection between mindfulness, nourishment, and intentional living through a calming and immersive practice designed to restore both body and mind. Set within an atmosphere of quiet sophistication at The Library, the experience unfolds as a reflective ritual where stillness, breath, and sensory awareness come together in balance.
This sense of harmony continues at ALBA, where guests are invited into an interactive four hands cooking class. Here, Chef Emmanuel is joined by Chef Ahmet Özuçucu, Executive Sous Chef at The St. Regis Maldives Vommuli Resort, in a dynamic exchange of perspectives—blending Chef Ahmet’s Mediterranean roots and refined culinary approach with Chef Emmanuel’s globally inspired techniques. Limited to just 10 guests, the experience presents a rare insight into the philosophies and precision behind contemporary culinary craftsmanship.
As evening falls, the experience transitions into a richly layered Maldivian and Indian dining journey as Cargo welcomes Master Chef Taj Mohammed Sha of Sahib Room at The St. Regis Mumbai presenting family-style set menu. Known for his deep respect for regional Indian traditions and mastery of heritage recipes, Chef Taj crafts a menu that celebrates depth of flavor, authenticity, and storytelling. The evening is complemented by cocktail pairings curated by Brian Gonzalez.
Expressions of Seasonality and Culinary Artistry: August 29
The day begins at T•Pan with a curated Omakase lunch led by Chef Takato Kitano, from The St. Regis Osaka whose presence brings a new dimension to the Luxury Dining Series. Having begun his culinary journey as a teppanyaki chef in Osaka, Chef Kitano has developed a distinctive style shaped by both Japanese discipline and European culinary influences. His continued refinement under the guidance of Michelin-recognized talent reflects a growing reputation for precision, curiosity, and a deep respect for ingredient-driven cuisine.
At ALBA, two Michelin starred Chef Emmanuel Stroobant presents a refined four course set menu shaped by over two decades of culinary excellence and innovation. A pioneer of modern French cuisine in Asia, his work bridges classical European technique with Asian influences, creating dishes defined by balance, depth, and emotional resonance. This exclusive dining experience offers guests a rare opportunity to engage with one of the region’s most influential culinary voices—bringing the day to an elegant and memorable close.
A farewell with flavour: August 30
The final morning offers a calm and elegant close to the culinary journey. Guests gather for a Mediterranean-inspired breakfast in Alba, where simplicity, freshness, and quality take centre stage. Set in a relaxed atmosphere, the experience provides a moment of reflection—bringing together the flavour, conversations, and connections created over the course of the series.
Marriott Bonvoy Moments: August 26-30
Elevating the Luxury Dining Series, The St. Regis Maldives Vommuli Resort presents a one-of-a-kind stay-and-dine journey woven into the program, offering Marriott Bonvoy members privileged access to bid for immersive culinary encounters, behind-the-scenes experiences, and the most sought-after moments of the series.
The experience includes a five-night stay in an Overwater Villa with Pool, complemented by daily breakfast at ALBA and shared return seaplane transfers. At its core is a series of signature culinary moments, including a private six-course dinner with wine pairing curated by two Michelin-Starred Chef Emmanuel Stroobant, alongside a thoughtfully curated dine-around experience across The Whale Bar, Decanter, T•Pan, and Orientale, where each dining destination reveals a new expression of craftsmanship, and collaboration. Guided by storytelling and sensory discovery, the Dine Around Experience celebrates community, flavour, and shared moments across the island. Guests may place bids for exclusive experiences at Marriott Bonvoy Moments page until 17 July, 2026.
“Across the Table reflects our vision of creating meaningful luxury experiences that bring people together through exceptional cuisine, cultural connection, and immersive storytelling,” said Özgür Cengiz, General Manager of The St. Regis Maldives Vommuli Resort. “Through this year’s Luxury Dining Series, we are honoured to welcome internationally acclaimed chefs and culinary talents to the Maldives, offering our guests a truly unforgettable journey shaped by Michelin-starred dining, wellness, and the art of gathering.”
Reservations for the Dine & Unwind Package and Luxury Dining Series experiences are now available. Discover more about The St. Regis Maldives Vommuli Resort here.
Lily Beach Resort & Spa has announced a culinary collaboration with Chef Grégoire Berger, chef and co-owner of the Dubai restaurant Kraken.
Known for progressive French cuisine influenced by the ocean, Berger has received a Michelin star in the Michelin Guide Dubai from 2022 to 2024. His restaurant has also been included among the World’s 50 Best Restaurants, while his work has received recognition through several international culinary awards.
Berger’s approach draws on the sea as a source of ingredients, ideas and presentation. His menus combine French culinary techniques with marine influences, with each dish developed around a narrative connected to the ocean.
As part of his visit to Lily Beach in August 2026, Berger will host a fine-dining dinner for a limited number of guests. He will also introduce a signature dish at AQVA Bar & Restaurant during the collaboration.
The programme forms part of Lily Beach’s efforts to expand its culinary offering and introduce visiting chefs and dining concepts to guests in the Maldives.
Located in South Ari Atoll, the resort will provide guests with an opportunity to experience Berger’s cuisine within its all-inclusive hospitality concept. The collaboration will combine his Michelin-recognised approach with the resort’s existing food and beverage programme.
Lily Beach Resort & Spa has established its hospitality offering around its premium all-inclusive model, supported by a range of dining venues. Its restaurants offer overwater dining, international buffet selections, seafood and Asian-inspired dishes.
The resort’s culinary programme is supported by the Platinum Plan, an all-inclusive package that includes dining experiences, a selection of wines and spirits, excursions and personalised services.
Through the collaboration with Berger, Lily Beach aims to add another dining experience to its guest programme while continuing to develop its position within the Maldives’ luxury hospitality market.
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