Gastronomy

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

Published

11 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.

Up Next

Centara Ras Fushi Maldives opens Middle East restaurant

Don't Miss

Innovative Maldivian cuisine at Baros Maldives

Click to comment

Gastronomy

BBM re-ignites culinary innovation with Master Baker Steven in Maldives

Published

6 days ago

April 21, 2024

m@ldives

Bestbuy Maldives (BBM) and IREKS are bringing back Master Baker Steven Selvamuthu for another exceptional training session in the Maldives from April 20th to May 5th, 2024. This collaborative effort will focus on elevating the baking skills of chefs across the Resort and Horeca establishments, merging local talents with global best practices in baking.

“We are excited to continue our partnership with IREKS and bring Chef Steven back to the Maldives,” said Praval Kumar, HoD Marketing at BBM. “This event not only enhances the local talent but also introduces them to global best practices in baking. It’s a part of our continuing commitment to nurture and develop the culinary scene in the Maldives.”

Chef Steven Selvamuthu, with his globally renowned expertise and engaging teaching style, has become a pillar of knowledge and inspiration within the Maldivian chef community. His sessions are eagerly awaited each year, valued for both the skills they impart and the enthusiasm they ignite among participants. IREKS, revered globally for its high-quality baking solutions, continues to play a crucial role in this educational initiative, enjoying the trust and confidence of the local chefs for more than two decades.

IREKS, a renowned German multinational, is recognized worldwide for its expertise in developing innovative baking ingredients. Their products cater to a health-conscious and quality-driven generation, offering a wide range of high-quality bakery flours, baking improvers, specialty bread mixes, and confectionary mixes, including Gluten-Free and Vegan options. With a focus on sustainability, IREKS promotes a diverse array of organic baking improvers and mixes, exclusively sourcing raw materials from controlled organic cultivation. IREKS is also the leading brand supporting the ‘Bread and Pastry Display Challenge’ during the Hotel Asia Culinary Challenge, May 2024. Their involvement in this prestigious event further showcases their commitment to fostering culinary excellence and innovation in the Maldives.

This year’s training sessions are set to delve into specialized topics, including popular areas such as Gluten-Free and Vegan baking options, catering to the evolving dietary preferences and health-conscious trends among consumers. Such sessions underscore BBM’s commitment to not only keeping pace with global culinary trends but also leading the way in bringing the best to Maldives.

BBM stands at the forefront of the Maldivian culinary supplies industry, partnering with global giants like Lactalis (Pauls), Lamb Weston, TWG Tea, American Specialty, San Benedetto, Mamee (chicken stock powder) and offering an expansive array of other products and ingredients. Beyond its role as a distributor, BBM is deeply invested in the culinary development of the region. Through regular training sessions, product demonstrations, and the exclusive ‘Masterclass’ series featuring Michelin Starred chefs, BBM continues to foster a vibrant culinary culture in the Maldives.

The upcoming sessions with Chef Steven are more than just training—they are a beacon for culinary excellence in the Maldives, drawing together the art and science of baking to inspire and elevate the skills of all participants. Despite the high demand and a fully booked calendar, BBM encourages resorts to inquire about possible demo slots. This flexibility reflects BBM’s commitment to inclusivity and its aim to spread culinary expertise across as many professionals as possible, enriching the overall gastronomic experience offered in the Maldives.

Food

Conrad Maldives Rangali Island welcomes Ministry of Crab for exclusive pop-up culinary experience

Published

7 days ago

April 20, 2024

m@ldives

Conrad Maldives Rangali Island is to collaborate with the internationally acclaimed Ministry of Crab for an exclusive culinary pop-up event from 21st to 22nd April. Ministry of Crab will take over the popular Ufaa by Jereme Leung restaurant where both teams will work alongside each other in creating an unparalleled dining experience, blending innovative culinary techniques with the freshest ingredients.

The specially curated set menu for the pop-up event features a selection of dishes meticulously designed to highlight the majestic mud crabs and giant freshwater prawns of Sri Lanka. Guests can look forward to starting with a creamy Crab Liver Pâté, followed by an Avocado Crab Salad, and moving on to the main courses including the famed Pepper Crab and Garlic Chili Prawn. Each dish is thoughtfully paired with sides that complement and enhance the main ingredient. The experience culminates with a Coconut Crème Brûlée, offering a sweet end to the gastronomic adventure.

Founded in 2011 by the celebrated Chef Dharshan Munidasa, along with cricket legends Mahela Jayawardena and Kumar Sangakkara, Ministry of Crab has been a culinary beacon in Sri Lanka, known for its commitment to the highest quality ingredients and a bold no-freezer policy. Its flagship restaurant in Colombo has been recognized among Asia’s 50 Best Restaurants for eight consecutive years, underscoring its dedication to culinary excellence.

This unique pop-up event marks a celebration of exceptional culinary craftsmanship and the shared values of Conrad Maldives Rangali Island and Ministry of Crab in delivering memorable dining experiences. An exclusive culinary journey, blending the art of cooking with the natural beauty of the resort and its renowned thoughtful service from the heart.

Conrad Maldives Rangali Island is part of Hilton Honors, the award-winning guest loyalty program for Hilton’s 22 world-class brands. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits, including a flexible payment slider that allows members to choose nearly any combination of Points and money to book a stay, an exclusive member discount that can’t be found anywhere else and free standard WiFi. Members also have access to contactless technology exclusively through the industry-leading Hilton Honors mobile app, where Hilton Honors members can check-in, choose their room and access their room using Digital Key.

For reservations and more information, please visit www.conradmaldives.com or email MLEHI.Experiences@conradmaldives.com.

Drink

Savouring paradise: Taste of Mediterranean cuisine at Kuramathi’s Palm

Published

1 week ago

April 18, 2024

m@ldives

Indulge in exquisite culinary delights at Palm, the ultimate all-day destination at Kuramathi Maldives. From 11am to 10:30pm, guests can enjoy a variety of sensational Mediterranean creations amidst a serene al fresco dining ambiance.

Palm is tailored to suit both lunch and dinner preferences, ensuring that every member of the family is catered to. For those seeking a light lunch, Palm offers island-grown salads, antipasti, pastas, pizzas and homemade ice cream – perfect for a refreshing treat after a day at the beach. Palm takes pride in sourcing ingredients locally, with salads featuring produce from the hydroponic garden at Kuramathi, including the renowned Kuramathi Garden Salad.

For an unforgettable dinner experience, Palm offers a hearty feast of Mediterranean cuisine. Whether you crave the freshest seafood, succulent meats, or indulgent pasta dishes, Palm has you covered. Enjoy an intimate dinner under the stars with a selection of fish & crustacean, meat & poultry, and a variety of pasta options. Amidst the dinner menu’s offerings, some of the special highlights include Octopus Carpaccio, Scallop with garlic and rocket, Maldivian Yellow Fin Tuna, Lamb Rump, and the iconic Pizza Kuramathi Special.

Surrounded by the serene beauty of the island, diners are treated to a feast for the senses, where every dish tells a story of tradition, innovation, and passion for food. Whether you’re gathering for a leisurely lunch with family or an intimate dinner under the stars, Palm promises to indulge your senses and create unforgettable memories for you and your loved ones.