Gastronomy
Six Senses Laamu hosts a trio of celebrity chefs for cxclusive culinary events in the Maldives
Maldives.net.mv – At a series of events during September and October 2013, Six Senses Laamu will be presenting a culinary coup, with three celebrity chefs introducing their respective unique cuisines. The dining events and learning experiences will be exclusively for guests of the resort.
Set in two periods, the first will be from 11th to 17th September and will feature the renowned TV chef and author Paul Merret, together with Anton Manganaro from London’s prestigious BAFTA 195 Piccadilly venue. They will create signature dinners at LEAF, and cooking classes at Zen.
The second sector of culinary events will be from 9th to 16th October 2013, and will feature Chef Joe Barza – innovative advocate of new Lebanese cuisine. He will also be presenting signature dinners at LEAF and a cooking class at Zen.
The venue for these memorable menus is LEAF restaurant, a symphony of rustic wood and palm-thatched roof perched above the resort’s organic garden. Maldivian fishermen and farmers are the source for many of the local ingredients. Guest participation at dinner is US$135++ per person.
Cooking classes will be held at Zen, on the upper deck of the unique overwater village, which also offers inspiring tropical vistas over the translucent lagoon waters. Class attendance is US$130 per person.
Special accommodation packages are offered, and for a minimum seven-night stay there is a savings of 15% off the best available rate, with breakfast included. An additional 10% savings applies to bookings made sixty days or more in advance of the arrival date. More details are available at http://www.sixsenses.com/
More about our Celebrity Chefs:
Chef Paul Merret has an impressive background in the restaurant world having worked with some of London’s top chefs, including Peter Kromberg and Gary Rhodes.
Paul’s media career began with a one off appearance on Channel 4’s Light Lunch. Since then Paul has been involved in many television projects including a ten-part BBC2 series named The Best, three series of Ever Wondered About Food on BBC1, Family Supercooks and most recently presenting Economy Gastronomy on prime time BBC2. Alongside this, Paul has been a regular contributor on Market Kitchen, ITV’s Sunday Feast, Perfect and Saturday Kitchen as well as appearing on both BBC Breakfast and GMTV.
Paul is also a keen author and his first book, Using The Plot was published in 2007. Economy Gastronomy followed, which has its foundation in the BBC Television series of the same name, which was hosted and written by Paul alongside Allegra McEvedy. Paul is currently writing his third book.
Paul now owns and runs The Victoria Public House – Dining Room and Hotel near Richmond Park in West London, which won Best London Gastro Pub 2011 in the Great Pub Awards.
Chef Anton Manganaro started his culinary career at the Royal Garden Hotel with David Nichols, formerly of the Ritz and now at the Mandarin Oriental Hyde Park Hotel. Since then he has worked with many of the well-known chefs of our time, including Gunther Schlender of Rue St Jacques, Paul Gayler of Inigo Jones and The Lanesborough, as well as Gary Rhodes and Anton Mosimann.
For five years he worked with Paul Merrett at Interlude and the Greenhouse achieving a Michelin star. He also travelled the world working in private households before he headed up the kitchen at BAFTA 195 Piccadilly, where he has been head chef for the last 7 years.
Anton prides himself in using only the freshest, and most seasonal ingredients and supports many charities and organisations to promote wellbeing in farming and sustainability. Whilst he enjoys the exciting innovations of contemporary cuisine, he places great emphasis on his classical background.
After 21 years in the industry he is very keen to pass on his knowledge to the next generation of up-and-coming chefs. He works with students of West Thames College who train alongside his team in the BAFTA 195 Piccadilly kitchen.
Chef Joe Barza is an innovative advocate of new Lebanese cuisine. He earned his degree at the School of Hotel Management in Beirut, Lebanon and has become a Master Chef specialising in Lebanese cuisine. He has more than twenty-two years of professional cooking and kitchen management experience, leadership qualities and professionalism, backed by a consistent record of achievement.
Trained by Pierre Pomel, Marc Veyrat, Jean-Pierre Jacob, Pierre Marin and Chicho Sultano, Joe Barza has become a teaching instructor himself as well as a training and development specialist.He has worked alongside Paul Bocuse, Alain Ducasse, Pierre Gagnaire, Joel Robluchon and Alfons Schuhbeck. In 2008, Chef Barza was the head of the delegation at the Bocuse d’Or.
Chef Barza has become a name synonymous worldwide with progressive Lebanese Cuisine. Globally recognised, with a perfect balance of passion, wittiness and creativity he brings a mix of tradition and modernism, elegance and warmth to Laamu’s dining experiences. He combines simplicity and innovation where he uses alternative ingredients instead of usual ones, to create new recipes.
Developed in response to the growing global appetite for health-conscious, ethically sourced and culturally meaningful food experiences, Nova Maldives is set to introduce Maldivian Flavours, a contemporary island dining series available year-round, that brings together the rich culinary traditions of the Maldives with the finesse of modern gastronomy.
As new additions to the resort’s hearty buffet spreads, a rotation of Maldivian starters, main courses and desserts will be featured daily in Nova’s flagship restaurant, Soul Kitchen. Curated by Nova’s culinary team, each dish draws from the Maldives’ rich larder of native and locally grown produce: breadfruit, green mango, plantain, cassava, bitter gourd, coconut, wax gourd and banana blossom are just some among many nutrient and fibre-rich ingredients that guests will have a chance to sample across this new line-up.
“Growing up in the Maldives, food was always deeply connected to home, memory, and the islands around us,” said Chef Sobah, Nova’s Executive Chef and the creative force behind the concept. “Every dish on this menu begins with something I recognise from home, whether it is a relish, a root, a fruit from a neighbour’s garden, or a flavour shaped by memory. While Maldivian cuisine is not traditionally plant-based, this concept reimagines its familiar ingredients and soulful flavours through a fresh, creative lens. For guests discovering these tastes for the first time, I hope it feels like a genuine revelation, playful, nourishing, and deeply connected to the islands.”
Diners can expect refreshing starters served in small, elegant portions, bringing lesser-known Maldivian flavours into an accessible buffet setting. The Green Mango & Wild Roquette is a refined reinterpretation of the beloved Maldivian relish Ambu Majaa, that balances sour, bitter and sweet through shaved green mango, toasted coconut and tamarind dressing. Alongside it, a Spiced Eggplant Terrine with Confit Cherry Tomato and Copi Leaf Emulsion draws from the smoky depth of island eggplant curries, reimagined into a contemporary layered composition.
Main courses continue this dialogue between heritage and local insight. The Breadfruit Wellington, made with roasted breadfruit and pumpkin duxelles wrapped in collard greens and served with a roasted root velouté, elevates one of the Maldives’ most historically significant staple ingredients into a familiar favourite dish. Equally inventive, the Plantain Gnocchi with Moringa Emulsion applies classical European technique to a beloved backyard island ingredient, showcasing Nova’s philosophy of blending global culinary craft with local identity.
Dessert selections bring the journey to a close with a touch of artistry. The Huni-Hakuru Tart with Sea Almond & Screw Pine Gel pays tribute to the nostalgic Maldivian coconut sweet of the same name, translated into an elegant dark chocolate and palm sugar tart. While the Papaya & Screw Pine Mille-Feuille, constructed from crispy banana layers, papaya-coconut cream and passionfruit coulis, reflects the vibrant colour and spirit of the islands in architectural form.
The menu is entirely plant-based, with several naturally gluten-free options thoughtfully woven throughout. Wherever possible, Nova sources ingredients locally, celebrating the richness of island produce while supporting the local island community close by, and reducing the resort’s environmental footprint. It is a natural expression of Nova’s belief in more mindful hospitality, where soulful dining, local connection, and care for the natural world go hand in hand.
The launch of Nova’s new Maldivian dining programme comes at a time where plant-based and wellness-led dining continues to reshape how the world travels and eats. Nova hopes to offer something that lingers beyond the meal, inviting those with a passion for eating consciously and curiously to discover the quiet soul of an island that has always known how to feed its people well.
JOALI BEING has concluded its Eid al-Adha celebrations, which took place from 25 to 31 May 2026, bringing together families, culture, culinary discovery and shared experiences through a curated programme inspired by generosity, togetherness and reflection.
A central feature of this year’s celebrations was an exclusive culinary residency by Saudi chef Nawal Alkhalawi, who joined the island from Jeddah to present a series of dining experiences inspired by contemporary Saudi cuisine, heritage and storytelling.Throughout the residency, Chef Nawal introduced guests to the flavours, traditions and rituals that shape Saudi family life, using food as a platform for cultural exchange and connection.
One of the highlights of the programme was Chef Nawal Alkhalawi’s Dinner, held on 29 May at MOJO. The family-style sharing experience drew inspiration from the hospitality and flavours of Saudi Arabia, featuring signature dishes such as Whipped Date Butter with charcoal bread and her “Jewels of the Red Sea” selection.
The dinner continued with slow-roast lamb shoulder served with curated shawarma accompaniments, before concluding with a contemporary dessert of white peach, apricot rose and coconut yoghurt. Guests were also served a Saudi date and cheese platter showcasing regional flavours.
The following day, families gathered at the Culinary Learning Centre for Chef Nawal Alkhalawi’s Family Cooking Class. Designed as a hands-on experience for guests of different generations, the class explored the culinary meeting point between the Red Sea and the Indian Ocean.
Participants prepared Spiced Prawn Tartare with Lime and Black Lime Aioli in Tapioca-Wild Rice, reflecting the connections between the two regions through ingredients, techniques and shared coastal influences.
In addition to the residency, JOALI BEING’s Eid programme featured a range of family-focused culinary and lifestyle experiences. These included energy bar making, waffle and pizza workshops, afternoon tea rituals, chocolate masterclasses, destination dining experiences and the Eid Sunset Soirée, where guests gathered on FLOW Beach for a golden-hour celebration with music and ocean views.
Other experiences during the week included private villa dining, breakfasts at the Turtle Tree House and a special Eid edition of the Indian Ocean Dinner, offering families and loved ones opportunities to mark the occasion in different settings across the island.
JOALI BEING said the celebrations reflected its commitment to creating spaces where guests can reconnect with themselves and one another while embracing the island’s philosophy of the Joy of Well-Living.
Taj Exotica Resort & Spa, Maldives has introduced Sol & Sea.
Perched elegantly above the crystal-clear waters of the Indian Ocean, Sol & Sea is an exclusive overwater dining destination at Taj Exotica Resort & Spa, Maldives, offering an intimate culinary journey inspired by the rich coastal traditions of India.
Thoughtfully designed for only 16 guests, this refined dining experience combines uninterrupted sunset views, bespoke service, and the soulful flavours of India’s coastline in a setting defined by understated luxury and island serenity.
At Sol & Sea, the art of the traditional Indian coastal thali is elevated through sophisticated presentation and carefully curated regional flavours. Drawing inspiration from the coastal kitchens of Indian Western Coastline each menu celebrates the richness of Indian spices, the freshness of ocean harvests, and the depth of authentic culinary heritage.
As twilight settles over the lagoon and the horizon glows in hues of gold and amber, guests are invited to savour an immersive dining experience surrounded by the tranquil beauty of the Maldives. Every detail — from the gentle sea breeze and candlelit ambience to the thoughtfully paired flavours — has been designed to create moments of connection, indulgence, and lasting memory.
Elegant, intimate, and destination-led, Sol & Sea offers a distinctive expression of luxury dining where the warmth of Indian hospitality meets the timeless beauty of the ocean.
Experience highlights:
- Exclusive 16-seater overwater dining venue
- Signature Indian Coastal Thali experience (Vegetarian & Non-Vegetarian option)
- Curated sunset dining atmosphere
- Personalised and intimate guest experience
- Ideal for couples, honeymooners, and celebratory occasions
- Elevated luxury dining concept unique to the Maldives
As the sun sets over the Indian Ocean and the evening unfolds beneath the stars, Sol & Sea invites guests to discover a soulful expression of coastal India surrounded by the serenity of the Maldives.
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