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.
Once again celebrating its position as a beacon for sensorial luxury amidst the timeless beauty of the Indian Ocean, Vakkaru Maldives has announced its elegant wine cellar, Vakkaru Reserve, has been recognised by the prestigious Wine Spectator magazine with the Best of Award of Excellence for 2024.
Received for the fourth time, this accolade salutes the unwavering commitment of Vakkaru Reserve to creating immersive and educational experiences among its carefully curated collection. Covering more than 680 labels from 15 countries across the old and new worlds, Vakkaru Reserve cares for an extensive wine list featuring modern masterpieces beside rare vintages including the 1974 and 1985 Château Cheval Blanc, the 2002 Louis Roederer Cristal Brut, and the 2002 Krug Clos du Mesnil.
A haven of delicious flavours housed in a distinguished wooden building just steps from the ocean, Vakkaru Reserve wine cellar accommodates intimate groups inside or on the candlelit terrace surrounded by gently swaying palms. Guided tastings, wine-paired degustation dinners, and sommelier-led matched menus are some of the exquisite occasions available to guests’ eager to enrich their island stay by embracing every precious sensation.
Enchanting wine evenings held at Vakkaru Reserve in 2024 include handcrafted five and six-course menus featuring Black Angus or Wagyu beef tenderloin complete with amuse bouchée, canapés, Champagne and a paired glass for every dish. After the meal, the terrace is for indulging in the cellar’s cigar collection under the glimmering stars.
Marvin R. Shanken, Editor and Publisher, Wine Spectator comments: “Restaurants that make wine a priority are what the Wine Spectator Restaurant Awards program is all about. I’m pleased to congratulate Vakkaru Reserve for their dedication to wine and exemplary wine lists.”
Head Sommelier Retheesh Mohanan says: “Since our opening in 2018, we have relished sharing the sensational pleasures of our wonderful wines alongside the intricate creations of our exceptional chefs in the sophisticated setting of Vakkaru Reserve. To have our achievements recognised by Wine Spectator for a fourth time is a source of pride only surpassed by the smiles we receive from each guest who steps through our doors.”
Vakkaru Reserve is one of eight sublime restaurants and bars waiting to be experienced within the UNESCO Biosphere Reserve of Baa Atoll where the idyllic resort of Vakkaru Maldives is ringed with powder-soft white sands just a 30-minute seaplane flight from Male International Airport.
Lily Beach Resort & Spa has announced that the resort’s fine dining experience at AQVA Restaurant – Les Turquoise D’Aqua, has won Wine Spectator’s 2024 Award of Excellence this year.
The restaurant was awarded for meeting the criteria, which included having at least 80 selections of wines featuring a well-chosen assortment of quality producers. This award further strengthens the stance of Lily Beach’s attention to quality and detail in terms of offerings to elevate its Platinum Plan (All-Inclusive Meal Plan).
It was awarded after careful consideration and meeting criteria that include a set of wine lists featuring a well-chosen assortment of quality producers and a thematic match to the menu in price and style. Whether compact or extensive, focused or diverse, these lists deliver sufficient choice to satisfy discerning wine lovers.
At Les Turquoise D’Aqua, guests can access the Platinum Plan wine selection, which was meticulously curated to offer a balanced and sophisticated array of choices. Careful consideration was given to sourcing wines that pair harmoniously with the menu while showcasing a range of regions and styles to cater to diverse palates. This selection includes both prestigious and approachable options, reflecting the commitment to quality and enriching the dining experience for guests.
Guests can choose from an all-inclusive collection of carefully selected references or explore our wine cellar for some of the most delicate and exceptional vintages outside the meal plan. The menu at Les Turquoise D’Aqua showcases the finest quality through a harmonious blend of fresh produce and meticulous preparation. Here, couples can cherish quality time together in a romantic ambience under the stars, turning their dream holiday into an unforgettable experience.
Speaking about the win, General Manager Laurent Driole said, “We are incredibly proud to receive this esteemed recognition from Wine Spectator, especially as we celebrate our 30th anniversary. This award is a testament to our entire team’s hard work and dedication. Our goal with the wine selection was to curate a diverse and refined collection that perfectly complements our exquisite culinary offerings and enhances the overall dining experience. We aimed to provide our guests with a selection of wines that feature both classic favourites and unique vintages, ensuring that every bottle contributes to an unforgettable dining experience. This award celebrates our past achievements and inspires us to continue delivering excellence in every aspect of our service.”
Overlooking the infinity pool and the exquisite sparkling lagoon beyond, this restaurant offers a sense of calm and serenity like no other. Located on the more serene end of the island, Les Turquoise D’Aqua is an adults-only establishment that offers fine dining and indulging for adults looking for that perfect date night whilst at the resort. Under the star-studded skies, listening to the gentle waves and overlooking the breathtaking views of the ocean, the only additional ingredient to this would be an incredible meal, which the restaurant offers.
Enhancing the exceptional dining offerings, Les Turquoise D’Aqua provides a magical outdoor dining experience. Set beside a star-lit infinity swimming pool; this venue allows guests to dine under the stars as the lagoon transitions through 50 shades of blue, adding to the romance and allure of the evening. Executive Chef Michele Antonio has curated an exquisite fine-dining menu, and we occasionally feature visiting star chefs who bring additional diversity and flavours to our culinary repertoire. The indoor dining room also includes a Teppanyaki table where the dining experience becomes a captivating show. This enchanting setting, combined with our dining experiences, creates an unforgettable atmosphere for our guests.
Enjoy exceptional fine dining paired with exquisite wine, designed to not only satisfy your hunger but also offer a comprehensive sensory delight. This unparalleled dining experience is best enjoyed under the enchanting moonlit skies of the Maldives.
Lily Beach is one of the first resorts to introduce the All-Inclusive concept and, therefore, takes immense pride in our award-winning Platinum All-Inclusive Plan.
JOALI Maldives, the first and only art-immersive resort in the Maldives, welcomes pastry chef Eunji Lee to the island, sharing her edible art with guests from 3rd to 7th September 2024. Bringing a taste of her New York City dessert gallery Lyseé to the Maldives, Chef Eunji will elevate the culinary experience at JOALI Maldives with an intimate pastry workshop as well as a custom dessert menu for guests to enjoy.
Born in South Korea, Chef Eunji fulfilled a lifelong dream of studying pastry arts when she moved to France in 2006. Following pastry school, she spent three years in Ze Kitchen Galerie and then trained under Alain Ducasse and Cedric Grolet at Le Meurice for four years. In 2016, she became the Executive Pastry Chef of Jungsik, the two Michelin-star Korean restaurant in New York City, before opening her own pastry boutique, Lysée in 2022 in the Flatiron District of New York City. Inspired by her love of pastry as edible art, Lysée is named for chef Lee’s sweet museum, derived from the French word Musée. Chef Eunji was named one of La Liste’s Pastry Talents of 2023, Food and Wine’s Best New Chefs of 2023 and a 2024 James Beard Award Semi-finalist for Outstanding Pastry Chef.
While visiting, Chef Eunji will share her edible art with guests through an intimate workshop in JOALI Maldives ‘Her Kitchen’ on 7th September, sharing how to make the iconic French dessert: the éclair. Inspired by the islands, guests will learn to make a local fruit compote and vanilla cream as well as the fine art of piping which makes each éclair unique. Providing a luxurious professional kitchen setting, Her Kitchen allows guests to discover the joys of cooking and creating alongside the world’s most talented chefs. During her week as visiting chef, Chef Eunji will bring her love of art in the form of desserts to the art-immersive island with a menu of three desserts for guests to enjoy in the evenings. The menu will include Lysée cake, mango tart, and a local fruit cake.
Providing travellers with exceptional culinary experiences throughout the year, JOALI Maldives works with gastronomy experts from all over the world to host a rotation of renowned chefs and culinary experts, each sharing their own special expertise, creations and styles. In addition to Her Kitchen, JOAI Maldives features five thoughtfully curated culinary outlets; Vandhoo, Saoke, Bellinis, TUH’U, and Mura Bar; offering a wide selection of flavours to suit every palate from exotic Japanese-Peruvian cuisine to delightful Italian spreads. Furthermore, the island offers destination dining in unique, joyful spaces such as the Manta Ray Treehouse, Chef’s Garden, or a private sandbank, for a memorable meal with a tailor-made menu.
While delighting in the culinary excellence of Chef Eunji at JOALI Maldives, guests will enjoy the luxuries of the 73-villa island, surrounded by spectacular sea life, inspiring artwork, destination programming, and more. With a selection of beach or overwater villas offering one, two, three and four-bedroom options, guests will have private pools, indulgent amenities, bicycles for each guest, dedicated butlers known as “Jadugars” (the Maldivian word for “magician”), and more.
JOALI Maldives has villas from $2,928 per night based on two persons sharing a Water Villa with Pool on B&B basis. For further details and booking, please visit joali.com.
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