Cooking
BBM, MECS to host cooking masterclass ahead of Hotel Asia 2018
Bestbuy Maldives (BBM) together with Maldives Exhibition and Conference Services (MECS) has announced plans to host the sixth Masterclass and Barista workshop ahead of Hotel Asia 2o18.
The Masterclass and Barista workshop, which will be held on Thursday, will be conducted by Chef Garth Shnier, Complex Executive Chef of Sun International, and Chef Ronald Prasanto, Executive Chef of Arrack and Spice.
Throughout his career, Chef Garth Shnier has been involved in training chefs and uplifting standards in the industry, aligning South Africa to global culinary standards, both in the workplace with his staff and in training the members of South Africa’s National Culinary Team. He has always believed in a philosophy of skills transfer and knowledge-sharing, and has been fortunate to share the expertise he has gained by participating in international competitions over the years with many young chefs, the majority of whom have gone on to positions such as executive chefs.
During the Masterclass and Barista workshop, Chef Shnier will take the participants through the process of preparing for an international competition; from psychologically preparing oneself to how to plate your dish.
Chef Ronald Prasanto’s work has been acknowledged by many, including legendary molecular gastronomist Ferran Adria. The story began when he became a judge for a barista championship. The interest to spice up coffee art led him to learn about molecular gastronomy and how he could apply it to coffee specifically.
At the Masterclass and Barista workshop, Chef Ronald Prasanto will be introducing molecular gastronomy technique as another way of creating desserts. This technique uses scientific application to create fresh desserts made to order. One example of the application is called instant freezing, which uses liquid nitrogen. He will also share his experience on molecular gastronomy, which is still a new trend across Asia and one of the fastest growing culinary experiences in the world.
Chef Alan Palmer, Project Director and Chief Judge for the Hotel Asia International Culinary Challenge, stressed the importance of hosting such special classes. He also expressed his desire to hold such cooking classes quite regularly for Maldivian chefs in order to dispense useful information and cooking techniques and trends.
Mohamed Mazloom, Director and CEO of BBM, said: “We at BBM truly believe that with the right training and knowledge, the chefs local to Maldives could reach the highest pinnacle of the Global Culinary Industry. Hence, we have introduced Masterclass, where we bring world-class chefs to educate and introduce the intricate innovations of the culinary world to the Maldivian Chefs. This is the 6th year of Masterclass and each year we see more and more talented chefs participating to learn and achieve the best in their respected fields.”
In the Masterclass, Hotel Asia International Culinary Challenge 2018 will also be launched.
The annual challenge, which will take place September 9-12, consists of 23 individual and team competitions: Dress the Cake, Fruit and Vegetable Carving, Artistic Showpiece, Novelty Cake, Bread and Pastry Display, Desserts (Display), Tapas Finger Food, Hot Cooking Fish Fillet, Hot Cooking Beef, Hot Cooking Seafood, Hot Cooking Poultry, Hot Cooking Lamb, Desserts, Hot Pasta Appetiser, Creative Asian Dish, Creative Sandwich, Team Challenge, Maldivian Dish, The Perfect Steak and Omelette, Young Chef, Tea Challenge, Iced Mocktails and Barista Championship.
In addition, there will be five main awards: Most Outstanding Chef, Most Outstanding Pastry Chef, Top Maldivian Chef, Best Culinary Establishment – “Alan Palmer Challenge Trophy”, and Judges Special Awards.
MECS and BBM, which is the main sponsor of Hotel Asia, believe in infusing knowledge to the hospitality industry, especially in the F&B sector. Both joins hands time-to-time to conduct training programmes on various fields related to the hospitality industry in Maldives.
Apart from organising Masterclasses, BBM and MECS also sponsor chefs to travel abroad for training and to take part in competitions in order to enhance the industry to be in line with the best in the world. Past winners of Hotel Asia have been accommodated to take part in various competitions in Dubai, Singapore and Hong Kong, and have emerged winners in those respective events.
This year, three Maldivian pastry will participate in the Asian Pastry Cup 2018, which is scheduled to be held on April 24 and 24 in Singapore.
Constance Hotels & Resorts has announced the return of Escapade Gourmande in the Maldives from 17 to 21 August 2026, an exclusive gastronomic series designed to enhance the guest experience across its two Maldivian properties, Constance Moofushi and Constance Halaveli.
This year’s edition brings together an outstanding trio of talents: three-Michelin-starred French chef Jérôme Banctel, South African winemaker Donovan Rall of Rall Wines, and Italian pastry chef Cesare Murzilli, who also took part in the 19th edition of Constance Festival Culinaire in Mauritius. Together, they will deliver a curated programme of culinary moments, reinforcing Constance Hotels & Resorts’positioning in luxury and gastronomic excellence.
The programme will unfold across both resorts, offering a series of immersive and high-value guest experiences. Constance Moofushi, known for its all-inclusive wine offering and recognised for Best All Inclusive Wine List, will bring a relaxed island spirit to the programme, while Constance Halaveli, recognised as one of the Maldives’ leading gastronomic addresses, will provide the backdrop for a programme shaped by haute cuisine and the exceptional range of its wine cellar, featuring over 22,500 bottles across more than 1,600 references.
Programme details are shared for information purposes and may be adjusted closer to the event.
Constance Moofushi:
- 17/08: Sommelier Masterclass hosted by Donovan Rall
- 17/08: Sand bank tasting / aperitif cocktail with Wines from Donovan Rall
- 18/08: Wine Dinner orchestrated by Jerome Banctel & Cesare Murzilli, paired with Wines from Donovan Rall
Constance Halaveli:
- 20/08: Sand bank tasting
- 21/08: Breakfast by Cesare Murzilli
- 21/08: Sommelier Masterclass hosted by Donovan Rall
- 21/08: Wine Dinner orchestrated by Jerome Banctel & Cesare Murzilli paired with Wines from Donovan Rall
By bringing together internationally acclaimed culinary and wine talents in the unique setting of the Maldives, Constance Hotels & Resorts continues to curate distinctive experiences for discerning travellers, while also strengthening internal expertise through dedicated masterclasses led by Donovan Rall for Constance Hotels & Resorts’ sommeliers.
Patina Maldives, Fari Islands, renowned for its progressive approach to dining that seamlessly weaves together art, culture, and gastronomy, has announced the opening of KANDU at Patina Maldives in June 2026, an experiential dining destination dedicated to a modern expression of Maldivian cuisine.
Named after the Dhivehi word for the ocean channels that connect the Maldives’ atolls, KANDU is conceived as a fluid passage between sea and table, where natural currents, cultural memory, and culinary craft converge. Rooted in the elemental relationship between land and water, the concept reflects a dynamic and evolving interpretation of the Maldives’ rich gastronomic heritage.
As the only venue within the Fari Islands devoted entirely to contemporary Maldivian cuisine, KANDU introduces a “Dhivehi Modern Ocean-to-Table” philosophy, bridging island traditions with refined, modern techniques. Drawing from generations of island cooking, from the quiet wisdom of grandmother recipes to the distinct flavours of each atoll, the experience unfolds as a culinary journey across the archipelago.
KANDU offers a multicourse tasting menu designed as a narrative map of the Maldives, with each course reflecting the character and ingredients of a specific atoll. Traditional staples such as coconut, tuna, breadfruit, and native herbs are reimagined with precision and creativity, offering a refined expression of Maldivian flavour shaped by regional memory and contemporary technique.
Guided by the Indian Ocean as a living larder, KANDU emphasises a deep connection to place through ethical sourcing and sustainability. The restaurant partners directly with local fishermen for daily catches, supporting local communities while minimising environmental impact.
The beverage program highlights fresh, tropical, and largely non-alcoholic creations, presenting modern interpretations of traditional drinks such as Raa, Sai, and Kashikeyo-inspired cocktails, alongside inventive serves like a Bilimagu Whisky Sour. A curated selection of wines further enhances the dining experience.
Designed to reflect the natural textures and tones of the Maldives, KANDU features warm, earthy materials, open-air seating, and artwork spotlighting collaborations with local artists. The ambiance is complemented by a relaxed yet cosmopolitan soundtrack of downtempo and ambient music infused with subtle Maldivian influences.
“Maldivian cuisine has always been deeply personal to me. With KANDU, we wanted to honour the flavours many of us grew up with and reframe them through a more contemporary lens. This is a menu shaped by memory, by the ocean, and by the incredible produce of our islands. It is a celebration of where we come from, and where Maldivian cuisine can go next,” says Abdulla Rifzan, Chef de Cuisine at KANDU, known to many as Rippe.
Bold yet thoughtful, KANDU offers a new perspective on destination dining, honoring the past while sharing the evolving story of Maldivian cuisine with the world.
OBLU NATURE Helengeli by SENTIDO has announced a 9-Hands Dinner event scheduled to take place from 25 to 27 May, offering a curated dining experience as part of its guest programme.
The event will feature a multi-course menu developed by three chefs representing Egypt, Madeira and the Maldives. Each chef will present dishes reflecting their respective culinary backgrounds, combining different techniques and flavour profiles within a single dining concept.
The dinner is positioned as an interactive culinary experience, bringing together elements of storytelling and presentation alongside the menu. According to the resort, the concept is designed to highlight both innovation and traditional influences in cuisine.
The experience will be included within the resort’s plan for in-house guests, forming part of the overall stay offering.
Commenting on the event, General Manager Alain Trefois stated that the initiative reflects the resort’s focus on expanding guest experiences beyond standard dining formats. He noted that the event provides an opportunity for guests to engage with culinary presentation in a structured setting.
Anupam Banerjee, Vice President Food & Beverage at Atmosphere Core, said the collaboration brings together different culinary influences, combining regional ingredients and techniques into a single dining programme.
Located in North Malé Atoll, OBLU NATURE Helengeli by SENTIDO is known for its house reef and marine environment, offering a range of activities alongside its accommodation and dining options.
The resort has indicated that availability for the 9-Hands Dinner event will be limited, with advance booking recommended for guests wishing to attend.
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