Gastronomy

Six Senses Laamu hosts a trio of celebrity chefs for cxclusive culinary events in the Maldives

Published

13 years ago

July 8, 2013

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 11^th to 17^th 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 9^th to 16^th 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/resorts/laamu/offers

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.

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Food

The Standard, Maldives unveils September line-up of Oktoberfest, Negroni Week

Published

2 days ago

September 11, 2026

m@ldives

This September, The Standard, Huruvalhi Maldives invites guests to raise a glass, chase unforgettable moments, and embrace the resort’s signature playful spirit as Oktoberfest and Negroni Week arrive in paradise alongside a lineup of island adventures, social gatherings, and exclusive experiences.

From 19 September to 4 October 2026, Oktoberfest takes centre stage with daily beer-inspired celebrations, bringing together great food, ice-cold pours, and good company against the backdrop of the Indian Ocean. Meanwhile, cocktail enthusiasts can celebrate Negroni Week from 21 to 27 September 2026, discovering the timeless Italian classic reimagined in true Standard style.

At the heart of the Oktoberfest festivities is Todis Bar, where guests can enjoy a daily Happy Hour featuring refreshing beers and lively island vibes at sunset. Guests can also indulge in specially curated Beer Pairing Lunches at Joos Café, showcasing hearty favourites including gourmet hot dogs, German bratwurst, and shareable plates designed for gathering friends and loved ones around the table.

“At The Standard, Maldives, every celebration is an opportunity to connect, explore, and create memorable moments together,” said Nandakumar Dharuman, the resort’s Director of Culinary. “Whether guests are toasting Oktoberfest, enjoying a perfectly crafted Negroni, or setting off on a marine adventure, this season is all about bringing people together in a fun and unexpected way.”

Beyond the food and beverage experiences, guests can seamlessly combine the festivities with the resort’s signature island adventures. After all, a Maldives holiday is best enjoyed in and around the water. From snorkelling vibrant coral reefs and discovering the region’s marine wonders to unforgettable excursions in Hanifaru Bay, every experience offers a new opportunity to explore paradise. Guests can also join exhilarating manta ray excursions and glide alongside these gentle giants, with experiences available through the resort’s dive centre.

The Sip & Chat Cocktail Party, held every Monday, is another experience not to be missed. This lively social gathering brings together guests and members of the resort’s management team for an evening of cocktails, conversations, surprises, and exciting lucky draws. It is the perfect opportunity to mingle, share stories, and experience the warm, welcoming personality that defines The Standard.

Those seeking a more intimate celebration can elevate their stay with the resort’s Floating Sunset Sparkle experience. Set within the privacy of a villa pool, guests can enjoy house champagne and a selection of curated canapés while soaking in the magic of a Maldivian sunset, creating an unforgettable moment for couples and special occasions.

Whether sipping a Negroni at sunset, sharing a beer over lunch, connecting with fellow travellers, or discovering the natural beauty of the Maldives, guests are invited to celebrate September the Standard way: relaxed, playful, and anything but standard.

Food

Grand Park Kodhipparu Maldives introduces first Thanksgiving celebration

Published

3 days ago

September 9, 2026

m@ldives

Grand Park Kodhipparu Maldives will celebrate Thanksgiving for the first time this November, as growing interest from the United States creates a new opportunity for the boutique island resort to welcome American travellers over the holiday.

Taking place on Thursday, 26 November 2026, the celebration will centre around a special Thanksgiving Dinner at FireDoor, Grand Park Kodhipparu’s signature overwater restaurant, bringing couples, families and groups of friends together for an evening of shared dining overlooking the Indian Ocean.

The family-style menu gives Thanksgiving a distinctly Kodhipparu interpretation, with dishes including roasted shrimps, home-cured salmon and artichoke mille-feuille, lobster with mushroom ravioli, sautéed Hokkaido scallop, beetroot risotto with feta cheese, roasted beet and beet leaves, and sous-vide lamb shank, followed by a chocolate dessert.

“Thanksgiving is fundamentally about gathering, sharing and taking time for the people who matter,” said Raffaele Solferino, General Manager of Grand Park Kodhipparu Maldives. “As we welcome growing interest from the United States, it felt like the right time to bring this celebration to Kodhipparu for the first time and give our guests the opportunity to mark the occasion together in the Maldives.”

For American travellers making the long-haul journey, the resort’s location offers an important advantage. Grand Park Kodhipparu is just 20 minutes by speedboat from Velana International Airport, with no onward domestic flight or seaplane journey required. Its boutique scale of 120 villas combines pool and overwater living with personalised service, an easily accessible house reef, wellness and island dining.

Guests can turn Thanksgiving into a longer Maldives escape with 30% savings on stays of four nights or more, while those planning more spontaneously can enjoy 15% savings when booking within 21 days of arrival.

The Thanksgiving Dinner at FireDoor takes place from 6.30pm to 10.00pm on 26 November 2026 and is offered as a supplementary dining experience, priced at USD 110++ per person. For reservations and further information, contact rsvn.gpkd@parkhotelgroup.com.

Cooking

Cinnamon Hakuraa Huraa takes private dining to a Maldivian sandbank

Published

4 days ago

September 9, 2026

m@ldives

Some dinners are remembered for the food, while others for the setting. At Cinnamon Hakuraa Huraa Maldives, this one is designed to be remembered for both.

Far from the lights and sounds of the resort, surrounded by nothing but the Indian Ocean, an intimate sandbank becomes the setting for one of the resort’s most exclusive experiences. Offered only once each evening and reserved for just one couple, Private Sandbank Dining turns an otherwise untouched stretch of sand into a private dining destination for two.

The experience begins just before sunset, when the couple departs the resort by boat for the nearby sandbank. Timing is everything and Cinnamon Hakuraa Huraa Maldives is known for its spectacular sunsets, and arriving as the late afternoon sky begins to change colour means the first course of the evening is, quite simply, the view. Guests can settle in with a cheese platter accompanied by unlimited cocktails or wine, watching the sun slowly disappear into the horizon.

Then comes dinner. The carefully curated multi course menu matches the setting with a dining experience that is sophisticated, generous and beautifully presented. It begins with an oyster with green apple and Tabasco granita, followed by a choice of scallop tiradito with cucumber, tiger’s milk and mango relish or a seared tuna Niçoise salad. Guests then choose between Thai coconut chicken soup and Moroccan spiced lentil and vegetable soup.

For the main course, there is harissa spiced salmon with roasted red pepper coulis, burnt lemon yoghurt and herbed couscous, or an indulgent Surf n Turf Sirloin pairing chargrilled beef with chilli garlic tiger prawns, smoked paprika béarnaise and Parmesan truffle mashed potatoes. A zesty lemon sorbet refreshes the palate before dessert, with a choice between a cinnamon pineapple tart with passion fruit coulis and a pistachio cream roll with raspberry vanilla Chantilly, crumble and petit four.

Guests who have experienced the dinner have been struck not only by the flavours, but by the care and detail that reveal themselves course after course. At USD 475 nett per couple, this is not simply dinner on a sandbank, it is an entire evening created for two, bringing together a private boat journey, sunset drinks, a premium multi course menu and, perhaps most importantly, the feeling of having a tiny piece of the Maldives entirely to yourselves.