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.
This November, Dhigali Maldives will transform its iconic Haali Bar into a lively stage for music and mixology, as British DJ Zoe London and Italian Flair Bartending Champion Giorgio Chiarello join forces for an unforgettable sunset residency from 11 to 15 November 2025.
Each evening, Zoe London will take to the decks, delivering her distinctive mix of house, classic remixes, and uplifting energy to the shores of the Raa Atoll. With more than 15 years’ experience performing at venues such as Soho House and The Ned, as well as at prestigious events including the Formula 1 Paddock Club and festivals like Glastonbury, Reading & Leeds, and Latitude, Zoe’s sets promise the perfect soundtrack to golden hour in paradise.
As the sun slips beneath the horizon, guests will be treated to masterfully crafted cocktails from Giorgio Chiarello, Italy’s most decorated Flair Bartender. Renowned for his captivating performances and expertise in American-style mixology, Giorgio will present a bespoke menu featuring three classic cocktails alongside three of his own original creations, each prepared with precision and flair at Haali Bar.
Nestled in the heart of the remote Raa Atoll, Dhigali Maldives is an exclusive Premium All-Inclusive resort that seamlessly blends contemporary minimalist design with the island’s natural beauty. From overwater villas and beachfront suites to snorkelling adventures, fine dining, and rejuvenating spa rituals, the resort offers an immersive and refined escape. With its vibrant house reef just steps away, every element is designed for effortless relaxation and indulgence.
Together, Zoe London and Giorgio Chiarello will infuse the island’s evenings with rhythm, flavour, and artistry, creating an immersive fusion of music and mixology framed by the serene backdrop of the Indian Ocean.
Kula, the breezy all-day dining spot at The Standard, Huruvalhi Maldives, is doing what it does best: keeping things deliciously unpredictable. Starting Sunday, 3rd August, the team will be rolling out weekly theme nights that serve up serious flavor and curated vibes.
By day, Kula is your go-to for buffet-style bites with a side of ocean views and jungle-chic greenery. By night, it’s a full-on flavor parade, with chefs whipping a new theme menu for every day of the week. The daily-changing lineup globe-trots from India’s spice markets to Mexico’s street stalls, with pit stops in Italy, the Maldives and beyond. Expect open kitchens, live cooking stations and playful decorations to get you in the mood.
On Monday, ease in with a Peru-Mex Fiesta—a Latin mashup of Mexican, Peruvian and Caribbean flavors that hits every tropical note. Come Tuesday, it’s time for a wild ride through Asia’s finest street stalls, from India’s and Sri Lanka’s spices to Thailand’s tang and Indonesia’s sizzle. Wednesday is surf & turf territory: burger patties and sizzling kebabs cozied up next to net-fresh seafood in a BBQ showdown. Thursday goes full wok mode with stir-fried everything, plus fresh sushi and sashimi. Friday brings it back home with Maldivian Night where island-inspired salads, curries and seafood are served up by Kula’s team in traditional gear. And just when you think the week peaked, Taste of Italy rolls in on Saturday with pasta, pizza and risotto. Wrap it all up on Sunday with Fisherman’s Catch – net-fresh ocean bounty barbecued, poached or served as ceviche.
Nanda, Executive Chef at The Standard, Huruvalhi Maldives, said: “Curating the new Kula theme nights was like creating a world tour through food. Each evening brings a fresh energy—whether it’s the fiery Latin vibes of Monday or the soulful taste of home on Maldivian Fridays. It’s more than just a buffet; it’s a culinary experience, meant to spark curiosity and conversation. We’ve layered in authentic flavors, live action stations, and a whole lot of heart.”
Joos Café at The Standard, Huruvalhi Maldives is flipping the beach bite game with a sizzling menu makeover that is equal parts delicious, healthy and totally Joos’d up.
The new à la carte lineup serves fresh cravings like the Turkey Club House – a slow-roasted turkey sando stacked with crispy turkey bacon, ripe tomato, Swiss cheese and the signature maple mayo, wrapped in artisan schiacciata flatbread or a soft tortilla. It’s the classic clubhouse, but cooler. The new Kale & Quinoa Bowl, meanwhile, is a plant-based nutritional powerhouse – gluten-free, vegan and deeply satisfying. Massaged kale, fluffy quinoa, creamy avocado, crunchy edamame, seasonal berries and a zesty citrus dressing give it all a sparkle.
And because balance is everything, Joos Café is also throwing its burger-shaped hat in the ring: the new signature Butcher’s Burger is entering the Hard Rock Cafe’s Annual World Burger Competition in Malé. It is stacked high with a juicy Angus patty flame-grilled and lacquered in rich teriyaki sauce, crispy onion rings, homemade bilimbi hot sauce, fried egg, beef bacon and tangy pickles. Smoky, spicy, sweet, crispy, creamy, it’s giving everything and then some.
Nanda, Executive Chef at The Standard, Huruvalhi Maldives, said: “The new Joos Café menu is a love letter to feel-good food. We’ve taken familiar favorites and given them a bold island twist—big flavors, real ingredients, and that signature Joos energy. Whether it’s the Butcher’s Burger that’s making waves or the Kale & Quinoa Bowl that hits the reset button, every dish is crafted to nourish and excite. It’s food that fuels your vibe—whatever time of day you drop in.”
Slide into the all-day Joos café for coffee, pastries, wraps, salads and the kind of lazy breakfasts that spill into lunch. Everything comes tableside or poolside (your call).
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