Cooking
Park Hyatt Milan’s Chef Joshua Acquaviva heads to Alila Kothaifaru Maldives
From 25 October to 3 November 2026, Alila Kothaifaru Maldives will welcome Chef Joshua Acquaviva, Head Chef of Pellico 3 at Park Hyatt Milan, for a ten-day residency at Pibati Sul Mare, the resort’s beachside Italian restaurant.
Working alongside Executive Chef Frank Wackerhagen and the island’s culinary team, Chef Joshua will present a selection of dishes shaped by his Italian heritage, with a particular affection for pasta and pizza — two traditions deeply connected to his Neapolitan roots.
Born in Naples in 1995, Chef Joshua knew from an early age that the kitchen would become his world. His career has since taken him through some of Italy’s most accomplished kitchens, including VistaMare at Hotel Il Fogliano, where he contributed to the restaurant earning its first Michelin star; two-Michelin-starred Kresios in Telese; and Il Faro di Capo d’Orso on the Amalfi Coast, where he spent four formative years as Sous Chef. In 2022, he joined Pellico 3 at Park Hyatt Milan and progressed from Chef de Partie to Head Chef within two years. Today, his cooking balances technical precision with a deep connection to Italian ingredients, memory and place.
At Alila Kothaifaru Maldives, that philosophy will meet a distinctly different landscape.
Rather than recreating Milan by the Indian Ocean, the residency will bring the two kitchens together through a shared respect for ingredients, technique and simplicity. Chef Joshua’s cooking will remain true to its Italian foundations while responding naturally to Kothaifaru, with carefully selected produce and herbs cultivated on the island bringing subtle freshness to the experience.
Italian Cooking, Shaped by Its Island Setting
Set beside the beach, Pibati Sul Mare takes its name from the Sanskrit word “Pibati”, meaning “to drink, absorb or imbibe”. The restaurant carries that invitation into a dining experience intended to be enjoyed at an unhurried pace.
Its menu centres on artisanal pizzas and handcrafted pastas, bringing together Italian classics and island-inspired flavours. Carefully selected ingredients and homegrown herbs lend freshness and character to the cooking, while the setting balances contemporary elegance with the ease of the coast. With the Indian Ocean beyond the table, Pibati Sul Mare offers a refined yet relaxed expression of Italian dining in the Maldives.
Throughout the residency, guests will also be invited to join intimate pizza-making sessions at Pibati’s counter. Limited to eight participants, each session will offer time to work with the dough, learn directly from the chefs and understand the details behind a well-made pizza. Where demand requires, staggered sessions will be arranged to preserve the personal nature of the experience.
“Welcoming Joshua to Kothaifaru is not about moving one restaurant into another,” said Thomas Weber, General Manager of Alila Kothaifaru Maldives. “It is about creating space for two kitchens to meet, with respect for what each place brings. Our guests will experience the craft of an Italian chef in a setting that belongs unmistakably to this island, with rare access to the people and thinking behind each dish. That intimacy, rather than formality, is central to our idea of luxury at Alila.”
The residency reflects Alila’s approach to experiences that are personal, rooted in place and shaped by genuine exchange. For the chefs, it creates an opportunity to share techniques, ideas and perspectives across two distinct kitchens. For guests, that exchange becomes tangible at the table — in the handling of the dough, the making of pasta, the use of an island-grown herb and the story behind a finished plate.
“Joshua and I share a respect for cooking that is clear, disciplined and rooted in strong foundations,” said Frank Wackerhagen, Executive Chef of Alila Kothaifaru Maldives. “At Pibati Sul Mare, we are fortunate to have a talented team of chefs who bring tremendous skill, care and character to the kitchen every day. This residency gives them the opportunity to work closely with Joshua, exchange ideas and build on their craft together. We will begin with the essentials — well-rested dough, pasta made by hand, sauces developed with patience and ingredients treated with respect — then allow Kothaifaru to come through naturally in the herbs, the produce and the way each dish is enjoyed beside the sea.”
For Chef Joshua, the residency is also an opportunity to return to the flavours that have accompanied him from the beginning of his career. Pizza and pasta remain central to his culinary identity, not simply as familiar Italian staples, but as expressions of technique, memory and generosity.
“Naples has shaped the way I understand food from the very beginning,” said Joshua Acquaviva, Head Chef of Pellico 3 at Park Hyatt Milan. “Pasta and pizza are part of that identity, and they remain at the heart of how I cook today. What excites me about coming to Kothaifaru is the opportunity to share those traditions in a completely different setting, while working alongside Frank and the Pibati team. Good cooking is also about exchange — learning from one another, respecting the ingredients in front of you and creating something guests can connect with.”
From the refinement of Pellico 3 to the natural rhythm of island life, the residency brings together two distinct expressions of hospitality through a common culinary language. It is a meeting of people and place, expressed through food that carries its heritage confidently while remaining open to its surroundings.
Chef Joshua Acquaviva’s residency at Pibati Sul Mare will take place from 25 October to 3 November 2026. The guest menu and pizza-making sessions will be subject to availability, with advance reservations recommended.
To reserve your place in advance, contact kothaifaru@alilahotels.com. Follow @alilamaldives on Instagram as Chef Joshua Acquaviva’s residency unfolds at Pibati Sul Mare.
Cooking
Award-winning Pastry Chef Elena Nabiullina brings contemporary pâtisserie to The Nautilus Maldives
The Nautilus Maldives welcomes award-winning pastry chef and CREAMO founder Elena Nabiullina from 7 to 12 November 2026 as part of its Masters for Masters series. Her residency will bring contemporary pâtisserie to the island through a guest dessert masterclass and a special creation offered to all guests staying during the week.
At The Nautilus, culinary experiences begin with individual tastes and curiosity. Within this spirit of unscripted dining, Elena invites guests to explore the imagination, precision and care that transform familiar ingredients into memorable desserts.
Her journey began in her mother’s kitchen, making nut-shaped biscuits filled with condensed milk and delicate pastries. Although she initially pursued a career in industrial and civil construction, an encounter with French chef David Emmerle inspired her to turn a lifelong fascination with confectionery into a profession. Elena studied at the Ragout School and interned at Akrame in Paris, further refining her craft through training with Cédric Grolet, Garuharu, Ramon Morato, Jordi Bordas and Karim Bourgi. Her specialist education includes Valrhona’s private school in Dubai, Carpigiani Gelato University and the Institut National de la Boulangerie-Pâtisserie in Rouen, France.
Named Pastry Chef of the Year in 2024 by WHERETOEAT, she has contributed to more than 14 restaurant openings. She also served as pastry chef at Café Garage at the Garage Museum and founded CREAMO, her artisanal gelato brand. Her work combines contemporary technique, unexpected flavours and a thoughtful balance of textures and presentation.
On 8 November, Elena will lead a dessert masterclass for guests, sharing the techniques and creative inspiration behind her signature CREAMO cookies. Easy to recreate at home, these treats will allow guests to bring a taste of the experience into their own kitchens. Throughout the residency, all guests staying at The Nautilus will also receive her signature Bublik, an elegantly crafted, ring-shaped dessert, presented with a specially designed card sharing the story behind Elena’s creation. The Masters for Masters series brings accomplished creators to The Nautilus to share the passions that define their work. Elena’s residency offers a personal encounter with the chef behind the craft, with time to learn, exchange ideas and savour her artistry in the intimacy of a private island home.
To learn more about Chef Elena Nabiullina Residency at The Nautilus Maldives, visit here.
Barceló Nasandhura Malé has announced an exclusive two-night gastronomic pop-up collaboration featuring the celebrated flavours of Ministry of Crab at B.Heaven Rooftop on 13 and 14 November 2026.
Created by internationally acclaimed chef-restaurateur Dharshan Munidasa, Ministry of Crab is a distinguished fixture on Asia’s 50 Best Restaurants list. Known also for Carne Diem Grill at Crossroads Maldives, the country’s only restaurant featured in 50 Best Discovery this year, Chef Dharshan’s culinary philosophy will be brought to life in Malé through an extraordinary showcase of iconic Sri Lankan mud crab and freshwater prawn specialities.
Hosted against the panoramic ocean backdrop of B.Heaven Rooftop, this landmark commercial engagement brings Ministry of Crab’s world-renowned culinary philosophy to the Maldivian capital. Built on a foundation that prioritizes ingredient freshness above all else, Ministry of Crab operates under a strict “no-freezer” policy. The event will feature export-quality Sri Lankan mud crabs and majestic freshwater prawns flown in fresh for the two-day dining showcase.
“We are delighted to bring the iconic flavours to Barceló Nasandhura Malé this November,” said Enric Reina, Hotel Manager at Barceló Nasandhura Malé. “This partnership marks a significant milestone for both our hotel and the capital’s dining scene as we elevate the local epicurean landscape, offering our resident guests and Malé’s culinary connoisseurs a rare opportunity to experience award-winning gastronomy.”
Chef Dharshan Munidasa commented on the collaboration: “Maldives holds a special place in the regional food landscape, surrounded by the same pristine Indian Ocean waters that inspire much of my culinary work. Partnering with Barceló Nasandhura allows us to showcase our iconic Ministry of Crab signature dishes—from our Garlic Chili Crab to our hand-crushed Pepper Crab—alongside exclusive preparations crafted specifically for B.Heaven Rooftop.”
Over the course of this limited two-day engagement, guests will indulge in a curated menu highlighting Ministry of Crab’s flagship preparations.
Kuda Villingili Resort Maldives has been included in the 2026 selection of the MICHELIN Guide, recognising the independently owned Maldivian resort for its hospitality, facilities and guest experiences.
The MICHELIN Guide’s hotel selection features properties from around the world, assessed against five criteria: connection to the destination, architecture and design, quality and consistency of service, authenticity and character, and value for the experience offered.
Located in North Malé Atoll, approximately 30 minutes by speedboat from Velana International Airport, Kuda Villingili features 75 villas, including 36 overwater villas, each equipped with a private pool. The resort caters to couples, families and groups of friends, offering accommodation and facilities designed to accommodate different guest preferences.
The resort offers eight dining experiences, an overwater spa, a 150-metre swimming pool, and a range of sports and wellness facilities. Its location near Chickens Break, one of the Maldives’ established surfing destinations, provides guests with access to surfing activities alongside other water-based experiences.
Kuda Villingili has also received Green Globe certification for the third consecutive year, reflecting its efforts in environmental sustainability and community engagement.
“Being selected for the MICHELIN Guide is a meaningful recognition for Kuda Villingili and, above all, for our team. Every day, our ambassadors bring warmth, care and individuality to the guest experience. This recognition reflects the passion behind what we have created together and encourages us to continue evolving while remaining true to who we are,” said Amjad Thaufeeg, Commercial Director of Kuda Villingili Resort Maldives.
The resort’s hospitality concept focuses on providing guests with flexibility to personalise their stays through activities including surfing, wellness, dining and family experiences, as well as opportunities for relaxation.
The inclusion in the MICHELIN Guide’s 2026 hotel selection represents another development for Kuda Villingili as it continues to position itself within the Maldives’ luxury hospitality sector under its brand philosophy, Time and Space Redefined.
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