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.
Sun Siyam Iru Veli part of Sun Siyam’s Privé Collection, has concluded an exclusive culinary residency with celebrated Czech chef Jan Punčochář, held from 25 July to 1 August 2026. Hosted in partnership with Colours of Maldives, the collaboration brought Chef Jan’s distinctive culinary philosophy and international expertise to Roma, the resort’s signature overwater restaurant renowned for its contemporary Italian and Mediterranean-inspired cuisine.
At the heart of the residency was an intimate Chef’s Table on 31 July, where Chef Jan presented a multi-course menu created exclusively for guests. The menu showcased Czech culinary traditions interpreted through Maldivian ingredients and island-inspired flavours, accompanied by carefully selected wine pairings designed to complement each course. Earlier in the week, a special cocktail evening on 28 July introduced Chef Jan to guests in a relaxed setting, offering them the opportunity to meet and interact with him ahead of the dinner. Throughout his residency, he also worked alongside Iru Veli’s culinary team, sharing techniques, ideas and expertise through hands-on sessions in the kitchen.
One of the Czech Republic’s most recognised culinary figures, Chef Jan is behind the acclaimed Prague restaurants U Matěje, Stůl and Šnycl. His career has been shaped by experience across leading European kitchens, including stages at Michelin-starred Hangar 7 in Austria and Tim Raue in Germany, followed by senior roles in Switzerland and Prague. Known for honest, seasonal cooking, meticulous technique and thoughtful wine pairing, he is also widely recognised as a judge on MasterChef Česko and as the host and judge of Hell’s Kitchen Česko.
“Exceptional dining is an important part of the Sun Siyam experience, and we are always looking at how we can continue to evolve it. Welcoming Chef Jan allowed us to introduce our guests to an entirely new culinary perspective while creating valuable opportunities for our own chefs to exchange ideas, techniques and inspiration. It is these meaningful collaborations that continue to elevate the experience we offer.” Remarked Masdhooq Saeed, Cluster General Manager of Sun Siyam Iru Veli and Vilu Reef.
As part of Sun Siyam Resorts’ signature chef residency programme, this collaboration held in partnership with Colours of Maldives, reflects the brand’s commitment to bringing respected culinary talent to the Maldives while creating meaningful opportunities for cultural exchange, team development and memorable guest experiences.
For more information and to book your island getaway, please visit Sun Siyam Iru Veli Offers page.
Sirru Fen Fushi–Private Lagoon Resort, a member of The Leading Hotels of the World, continues its celebrated Sirru Icons Series with an exclusive culinary residency by acclaimed French chef Karim Khouani from 28 to 30 October 2026.
Chef Karim, a two-time Michelin-starred chef and recipient of four Falstaff forks, is recognised as one of the most exciting figures in contemporary Nordic gastronomy. Born in Marseille and now based in Copenhagen, where he is the owner and creative force behind Restaurant Texture, Karim has built an international reputation for combining the elegance of French haute cuisine with the purity, seasonality, and restraint of Nordic cooking.
Drawing on more than three decades of fine-dining experience and a career that has taken him through some of Europe’s most respected Michelin-starred kitchens, Chef Karim’s culinary philosophy is rooted in exceptional ingredients, technical precision, and a deep respect for flavour. His distinctive style, shaped by French, Mediterranean, and Nordic influences, has earned him recognition among discerning diners and critics alike.
Set within the tranquil surroundings of Sirru Fen Fushi’s natural island and one of the Maldives’ largest natural lagoons, the residency offers guests a rare opportunity to experience the cuisine of a celebrated Michelin-starred chef in an intimate and inspiring setting.
Six-Course Four Hands Dinner with Chef Karim Khouani and Chef Girish Sharma
On 28 October 2026, Chef Karim Khouani will join Sirru Fen Fushi’s Executive Chef Girish Sharma for an exclusive Six-Course Four Hands Dinner at Azure Restaurant.
Bringing together Chef Karim’s refined French-Nordic culinary philosophy with Chef Sharma’s globally inspired approach, the evening will showcase a carefully curated tasting menu celebrating craftsmanship, creativity, and exceptional ingredients. Set within Azure’s elegant overwater surroundings, guests will embark on a gastronomic journey that highlights the unique perspectives of both chefs through a series of beautifully composed dishes.
Chef Karim Khouani’s Signature Four-Course Dinner
On 30 October 2026, guests will have the opportunity to experience Chef Karim’s celebrated culinary style through an exclusive Four-Course Signature Dinner at Azure.
Thoughtfully designed to reflect his distinctive approach to contemporary gastronomy, the menu will showcase the harmonious balance between French culinary heritage and Nordic simplicity. Each course will highlight carefully selected ingredients, refined techniques, and the artistic presentation that have become hallmarks of Chef Karim’s cuisine.
As part of the Sirru Icons Series, the residency reflects Sirru Fen Fushi’s commitment to bringing internationally acclaimed talent to the Maldives, creating meaningful experiences that connect guests with exceptional people, cultures, and ideas.
Surrounded by white sandy beaches, vibrant marine life, and the natural beauty of Shaviyani Atoll, Sirru Fen Fushi offers a distinctive blend of luxury, discovery, and authentic island experiences. Chef Karim Khouani’s residency promises an unforgettable celebration of gastronomy in one of the Maldives’ most inspiring destinations.
For further information and reservations, please visit sirrufenfushi.com or contact reservations@sirrufenfushi.com.
Niva Dhigali Maldives will welcome visiting chef Jake Norman and British pickleball champion Molly O’Donoghue for a curated programme of island experiences this November, bringing together dining and active wellbeing in the Maldives.
Norman began his culinary career making pizza in the markets of Guadalajara, Mexico, before working in several London restaurants, including St John, Ottolenghi and Sabor. He now leads the kitchen at Updown Farmhouse in Kent, where his cooking focuses on seasonal ingredients, live-fire techniques and Mediterranean influences.
On 18 November, Norman will host an exclusive dinner at Faru, presenting a menu that combines Mediterranean flavours with influences from Mexico and the Middle East, while incorporating ingredients sourced from the Maldives.
The shared dining experience will feature Indian Ocean produce, grilled dishes and smoky flavours, with a menu designed to reflect the setting and encourage guests to dine at a relaxed pace.
The programme will also include pickleball sessions hosted by British champion Molly O’Donoghue. A national champion in mixed and women’s doubles, as well as a European champion in mixed doubles, O’Donoghue first discovered the sport while studying in Australia. She has since competed internationally and worked to introduce the sport to players around the world.
At Niva Dhigali, O’Donoghue will conduct beginner sessions and advanced coaching, giving guests of different skill levels the opportunity to learn, play and develop their technique.
Located in Raa Atoll, Niva Dhigali Maldives is surrounded by tropical vegetation, a lagoon and the Indian Ocean. The November programme, featuring Norman’s dining experience and O’Donoghue’s pickleball sessions, forms part of the resort’s approach to offering guest experiences centred on food, wellbeing and the island environment.
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