Cooking
New Executive Chef takes Amilla Maldives’ gastronomy to new levels
Amilla Maldives Resort & Residences has welcomed back to the Maldives Executive Chef Mickaël Farina; one of the most talented and energetic young chefs in the region.
Since the age of 11, Mickaël, (who hails from Provence, France), knew he was going to become a chef – and even which culinary school he wanted to go to. Following training at the Relais & Châteaux Michelin-starred restaurant in Montargis, France, he felt the call of international adventures. Mickaël become one of the youngest Sous Chef in Sydney at just 20, worked under two Michelin-star French chefs in Perth and became Head Chef by 23 at The Landing restaurant in Wanaka, New Zealand.
Relishing an even bigger challenge, Mickaël then departed for first time to the Maldives to become resort Sous Chef at COMO Cocoa Island Maldives (where he helped the resort achieve a rating as 6th best hotel in the world on TripAdvisor).
At 25, he transferred to Kandolhu Maldives to become Executive Chef, where he led a kitchen team of over 40 and created his first Maldives-inspired cookbook/photography book, HIHsaaKURUN.
Mickaël, who describes himself as “born curious”, has visited over 25 resorts in the Maldives and more than 50 countries; dining at over 100 Michelin-starred restaurants as part of his international culinary explorations and taking an apprenticeship at a Michelin-starred restaurant in Brazil.
In 2018, Mickaël reached the regional final of the San Pellegrino Young Chef contest in Singapore, and has recently cooked for a UNESCO gastronomy charity in Japan and worked on multiple ‘four hands dinners’ at some of the top restaurants in Paris, New Delhi and Colombo.
Mickaël, soon to be 30, says: “I started working on a restaurant project back in my home country last year but quickly realised that I belong at a five-star hotel. So after a few months, I started to look for my next challenge.”
Coming from a multi-cultural family, he always felt at home overseas — Michaël’s father is Sardinian, his grandmother grew up in Catalan, his great-grandfather was Vietnamese and great-grandmother was a French colonial living in Algeria.
“After various interviews in Turkey, Morocco, Bali, Thailand and the Seychelles — as well as some trials at a Mauritius Sofitel and even for Google in Paris (amongst other countries), I realised that nothing beats the standards of the hotels in the Maldives, their budgets, team, clientele and top-level set-ups,” Mickaël says.
The Maldives was clearly calling Mickaël back.
Amilla’s General Manager, Jason Kruse, and wife Victoria (the resort’s Sustainability Manger), had heard of Mickaël while they were all working in previous roles for the same hotel group — Universal Resorts Maldives — a few years ago. Jason, who joined Amilla last year, was the Maldives’ longest-serving General Manager at Universal’s Kurumba resort whilst Mickaël was leading the kitchen at Kandolhu in the adjacent atoll at the same time.
“The day I was informed about the opening for an Executive Chef at Amilla Maldives, my heart skipped a beat. I knew it was the job I wanted, and I’m thrilled that I got it. I guess I wasn’t done with the Maldives,” says Mickaël.
“Amilla is definitely the next big career step I was looking for. Amilla has an amazing set-up and team. It’s a real pleasure to join Jason and Victoria Kruse here. I’m excited to be at Amilla for the long-term; building upon my culinary reputation and elevating the kitchen to even higher levels, step by step. It is going to take time to fulfil all my goals, I now have enough Maldives experience to know this, but it’s an extremely exciting prospect. We are building upon some already-proven concepts such as sushi and teppanyaki but we’re also planning on introducing some new concepts to the Maldives as well.”
Some of the cornerstones of Amilla’s new culinary overhaul are the pioneering Wellness Your Way, Homegrown@Amilla and Homemade@Amilla concepts.
“We have big plans for producing products in-house (both homemade and from our garden) and also for our new Wellness Your Way program we’re developing a lot of plant-based recipes and dishes catering to ‘eating lifestyles’ in our regular menus; for guests with dietary preferences such as keto, low-lectin and paleo,” explains Mickaël.
Mickaël also has ambitions for ‘Feeling Koi’, Amilla’s award-winning signature restaurant.
“We’re unveiling ‘Izakaya’, which is mixed type of cuisine that’s usually served in bars accompanied by drinks, rather like Spanish tapas. I’d like ‘Feeling Koi’ to become known as an ‘Island Isakaya’,” says Mickaël.
“With our new menu, the idea is to pay tribute to Japanese cuisine, but also use local products to create some inspirational new flavours. You’ll be able to recognise small influences from other countries, such as the Maldives and France”.
The Island Izakaya menu will be separated into different categories — sakana, sashimi, kushikatsu, konro, yakitori and desserts — and there will be drinks pairings available for each dish.
“We’ll encourage guests to share dishes, in order to respect the essence of Izakaya” explains Mickaël.
It looks like Mickaël and Amilla’s new executive team is injecting all kinds of thrilling new concepts and ideas into the avant-garde resort. Expect a host of innovations and world-class concepts to follow over the coming months.
“I’m back in action and embracing my biggest challenge yet. My batteries are fully recharged, and I’m looking forward to welcoming back all our repeat guests as well as new guests to share all the new goodies the culinary team and myself are developing,” says Mickaël.
Located just 30 minutes by seaplane from Velana International Airport, Amilla Fushi offers a choice of 59 Houses that sit gracefully over crystal clear waters, nestle among lush tree tops or hug the shores of pristine white sand; plus eight spectacular four- to eight-bedroom Beach Residences ideally suited to large families, groups of friends and VVIPs seeking the ultimate in space and privacy.
Amilla’s innovative restaurants range from the diverse, informal foodie hub Baazaar to the relaxed yet sophisticated overwater dining at the signature Feeling Koi. Guests can even drop in to gourmet café and deli The Emperor General Store or The Wine Shop & Cellar Door to treat themselves to lighter snacks, a favourite bottle or a gourmet selection of artisanal cheeses.
With an unrivalled range of purpose-designed multi-bedroom accommodation options, and an exciting, inspiring and active Kids’ Club The Sultan’s Village, Amilla Fushi is putting the Maldives on the map as a destination not just for couples, but for families and friends.
Milaidhoo Maldives is set to welcome four-Michelin-star Chef Daniel Galmiche to the island for an exclusive guest chef residency on 5th and 6th September 2026.
With a career spanning five decades, Chef Daniel Galmiche is one of the most respected French chefs working in the UK today. One of only a handful of chefs in British culinary history to have earned four individual Michelin Stars across four different restaurants, he is recognised for his thoughtful approach to cooking, blending classical French techniques with influences from his travels and a deep respect for seasonal ingredients.
Known for creating cuisine that is elegant yet approachable, Chef Daniel believes that great food begins with understanding where ingredients come from and the stories behind them.
At Milaidhoo, dining is an important part of the island experience. It is a way to discover the destination, connect with local traditions and create meaningful memories. Chef Daniel’s passion for nature, sustainability and authentic produce reflects the same values that inspire our culinary journey at Milaidhoo.
“I am very much looking forward to visiting Milaidhoo Maldives and discovering the wonderful ingredients, traditions and flavours of the islands. Cooking is about connection, with nature, with local communities and with the people who gather around the table. I hope to bring a little of my French heritage while celebrating the beautiful flavours of the Maldives,” said Chef Daniel Galmiche.
The experience begins on 5th September with a journey to the nearby local island of Kendhoo, where Chef Daniel will meet local fishermen and select the fish that will inspire his culinary experience. Back at Milaidhoo, he will visit the Chef’s Garden, selecting home-grown herbs and ingredients for a special cooking workshop. The workshop will give guests an opportunity to see Chef Daniel bring his French fine-dining techniques to Maldivian ingredients while also discovering the flavours and traditions behind Ba’theli, Milaidhoo’s signature Maldivian restaurant specialising in Maldivian cuisine.
The day will continue with a complimentary cocktail reception for in-house guests at 17.30 at the Compass Pool Bar. This relaxed gathering offers the opportunity to meet Chef Daniel, hear stories from his culinary journey and enjoy conversations over a drink.
On 6th September, Chef Daniel will host an intimate five-course dinner for only 15 guests at Milaidhoo. The menu will showcase his signature contemporary French fine-dining style, with one of the five courses taking inspiration from the ingredients and culinary traditions of the Maldives, interpreted through Chef Daniel’s distinctive French culinary approach. The signature dinner is priced at USD 265++ per person.
Born in the Franche-Comté region of France, Chef Daniel’s love for cooking began on his grandparents’ organic farm, surrounded by seasonal produce and a strong connection to nature. His journey has taken him through some of the world’s most celebrated kitchens, including the legendary Le Gavroche in London, before leading Michelin-starred restaurants of his own.
A familiar face to food lovers through his appearances on BBC’s Saturday Kitchen and ITV’s James Martin’s Saturday Morning, Chef Daniel is also the author of four cookbooks and continues to share his passion for sustainable and thoughtful cooking around the world.
Milaidhoo Maldives is where every meal tells a story. Reserve your stay from the resort’s official website and experience this exclusive guest chef residency with Chef Daniel Galmiche.
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.
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