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.
TAPASAKE Maldives, the destination restaurant set in the private island of One&Only Reethi Rah, will be welcoming internationally renowned mixologist Luca Cinalli to celebrate its 1 Year Anniversary with an exclusive dining experience. On 20th December, Cinalli joins the restaurant’s resident Chef Ahmed Jameel for an immersive cocktail experience, elevated by a one-night five-course anniversary menu.
The first of its kind since the inception of One&Only Reethi Rah, TAPASAKE Maldives re-opened on 20th December 2024 and features breathtaking ocean views, bold contemporary design, and dining experiences and a beverage program that unite the precision of Japan and the soul of the Mediterranean in a flowing exchange of flavour, texture, and culture. In addition to the original restaurant in the Maldives, TAPASAKE also operates in Dubai, Mauritius, and Montenegro.
The exclusive event features the creativity of Luca Cinalli, originally from Lanciano, a small fishing town in Italy, and now globally acclaimed for his work with The World’s 50 Best Bars, including Nightjar and Oriole in London. Guests can experience his inventive and masterful flavours, honed by over 20 years of experience in the hospitality, food and beverage, and bar industries. Cinalli will be collaborating with the restaurant’s Chef de Cuisine, Ahmed Jameel, a native of the Maldives whose culinary work is rooted in balancing both traditional and contemporary Japanese techniques.
Set against the soothing vistas of the azure Indian Ocean, the exclusive cocktail pairing is the leading attraction of the evening’s anniversary celebrations, where expertly paired signature cocktails curated by Cinalli and the TAPASAKE team pair beautifully with dishes like Black Cod Medallion and Sakura Tea-Smoked Wagyu Short Rib. Each cocktail draws inspiration from different elements of TAPASAKE – from its diverse culinary influences and contemporary overwater design to the iconic golden sunsets that have become synonymous with the restaurant. Wave Kiss, for example, is reminiscent of watching waves break over the reef, recreated as an umami-rich liquid foam. TAPASAKE Chocolate, on the other hand, bridges the sweet yet distinctive palates of Japan, the Mediterranean, and the Maldives, blending sake chocolate liqueur and pistachio.
“We are excited to celebrate this momentous occasion with Luca Cinalli at TAPASAKE Maldives,” says Jan B. Tibaldi, General Manager of One&Only Reethi Rah. “With Luca’s creative flair influenced by his years working with The World’s 50 Best Bars paired with our team’s unrivalled service and deep connection with the island, this evening promises a truly special celebration of a remarkable first year.”
The dinner will be held exclusively on 20 December at TAPASAKE Maldives, which will be open from 7.00pm to 10.30pm.
For pre-bookings and more information, please email guest.information@oneandonlyreethirah.com or call +960 664 8800. For more information about the resort, please visit oneandonlyreethirah.com.
Cooking
The St. Regis Maldives Vommuli Resort welcomes Chef Renzi Gianluca for Tastemaker series collaboration
The St. Regis Maldives Vommuli Resort continues its celebrated Tastemaker Series with an exclusive culinary collaboration featuring acclaimed Italian Chef Renzi Gianluca. Taking place across three days, the immersive experience invites guests to discover Chef Gianluca’s contemporary interpretation of Italian gastronomy through thoughtfully curated dining moments and an interactive masterclass.
The collaboration will be highlighted by two intimate guest dinners on 21 January 2026 and 23 January 2026, where Chef Gianluca will present a bespoke menu inspired by his culinary heritage, seasonal ingredients, and refined technique. On 22 January 2026, guests are invited to deepen their appreciation of Italian cuisine during an exclusive masterclass led by the chef, offering insight into his creative philosophy and signature approach.
Set on a private island in the Dhaalu Atoll, The St. Regis Maldives Vommuli Resort is renowned for its striking architecture, secluded villas, and exceptional dining experiences. The resort is home to a diverse culinary portfolio, including Alba, its signature Italian restaurant; Orientale, celebrating Asian flavours; the overwater Whale Bar; and Cargo, a destination for Indian Ocean-inspired cuisine under the stars. Each venue reflects the brand’s commitment to refined craftsmanship, immersive storytelling, and memorable moments at the table.
Chef Renzi Gianluca’s residency builds upon the resort’s ongoing Tastemaker Series, which has recently welcomed distinguished culinary talents such as Chef Gregory Doyen, Chef Alexander Herrmann, and Chef Jolly. These collaborations underscore The St. Regis Maldives’ position as a leading epicurean destination, offering guests rare access to globally celebrated chefs and elevated gastronomic experiences in an extraordinary setting.
With its seamless blend of luxury, culture, and culinary artistry, The St. Regis Maldives Vommuli Resort continues to redefine destination dining in the Indian Ocean.
For more information and details, please visit www.stregismaldives.com.
ananea Madivaru Maldives is hosting Chef Frank Fol, founder of We’re Smart World and a recognised figure in plant-based gastronomy, for a dedicated culinary programme aimed at strengthening and refining the resort’s plant-based dining concepts.
Chef Fol is visiting the island from 8 to 14 December, working closely with the culinary team to develop and enhance plant-forward offerings across the resort’s dining experiences. The programme focuses on integrating contemporary plant-based techniques with locally relevant ingredients and presentation styles, aligning with evolving guest preferences for balanced and conscious dining.
As part of the visit, an internal tasting menu is scheduled to take place, bringing together Chef Fol and the resort’s senior leadership. During the session, Chef Fol will present a selection of plant-forward dishes developed throughout his stay, offering insight into his culinary philosophy and approach to modern vegetable-led cuisine.
ananea Madivaru Maldives stated that the collaboration is intended to support the continued development of its food and beverage concepts, with a particular emphasis on broadening high-quality plant-based options available to guests across its restaurants.
Following the tasting session, the resort will issue a formal press release outlining the programme outcomes, including details of the dishes, concepts, and future plans. Visual assets and supporting media materials will also be made available as part of the official announcement.
The visit forms part of ananea Madivaru Maldives’ wider efforts to evolve its culinary offerings in line with global dining trends while maintaining a strong focus on quality, creativity, and guest experience.
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