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.
Kandolhu Maldives has announced the next chapter in its chef collaboration series, welcoming acclaimed Chef Pascal Oudotte from the Michelin Guide–rated restaurant Stilbruch in Karlsruhe, Germany. Taking place in March next year, the residency will feature a collection of curated culinary events designed to offer guests an exceptional gastronomic experience.
Chef Oudotte’s culinary philosophy combines classical French techniques with contemporary artistry. He is known for championing seasonal produce, pure flavours, and refined textures, allowing high-quality regional ingredients to take centre stage. His approach emphasises sustainability and respect for origin, while precise techniques and subtle flavour composition result in dishes of remarkable depth and memorable taste.
The residency will include three signature events:
- 11 March 2026: Olive restaurant will host an intimate five-course surprise menu crafted by Chef Pascal Oudotte. With only 12 seats available, the evening will offer a personalised and immersive dining journey.
- 13 March 2026: The Sea Grill will be transformed into an elegant venue for a four-course surprise menu, accommodating 22 guests. This experience will blend island charm with fine dining sophistication.
- 15 March 2026: The collaboration will conclude with a relaxed evening of cocktails and canapés, giving guests the opportunity to meet Chef Oudotte and enjoy his culinary artistry in a tropical, informal setting.
Stilbruch, located in Karlsruhe’s Weststadt district, is known for its surprise menus shaped entirely by seasonal ingredients, ensuring that no two evenings are the same. Guests may experience the Menu Inspiration or the plant-based Menu Recreation, both of which follow a minimal-waste philosophy that brings new life to every component of a dish.
Chef Pascal Oudotte is widely recognised for creating cuisine that evokes emotion while upholding sustainability. His vision emphasises dishes that appeal to all the senses, resulting in dining experiences that are both thoughtful and memorable.
This special chef collaboration underscores Kandolhu Maldives’ commitment to offering world-class dining. With its pristine beaches, peaceful villas, attentive service, and sweeping views of the Indian Ocean, the resort provides an idyllic setting for such exclusive gastronomic events. Shaped by the sea and rich in tranquillity, Kandolhu continues to offer guests an intimate and refined Maldivian escape.
Cooking
JW Marriott Maldives Kaafu Atoll Island Resort reveals two-night culinary collaboration with Chef Stefan Fäth
JW Marriott Maldives Kaafu Atoll Island Resort has announced a special two-night guest chef event featuring Chef-Owner Stefan Fäth of the one-Michelin-starred Restaurant Jellyfish in Hamburg. Renowned for his French-inspired global cuisine and a signature style defined by precision, creativity, and respect for ingredients, Chef Stefan will present two distinct dining experiences on 4 and 5 December 2026.
On 4 December, guests will gather on Wahoo Beach for The Ocean Symphony, an exclusive seven-course dinner set against lantern-lit shores and the natural rhythm of the Indian Ocean. The menu will reflect Chef Stefan’s refined culinary sensibilities, with highlights including salmon paired with beetroot and leek, swordfish accented with chilli and coriander, and a luxurious cod preparation enhanced with caviar and sweet potato. The menu continues with an Iberico dish complemented by soy and cabbage before transitioning to playful desserts such as pineapple with coconut and exotic fruits, followed by a milk chocolate creation layered with yoghurt and blueberry.
The culinary experience continues on 5 December at Veyo with The Island Reverie, a five-course tasting menu inspired by freshness, contrast, and balance. Guests can expect dishes such as tuna sashimi brightened with mango and ponzu, mackerel paired with melon, feta, and mint, and a delicate salmon preparation with potato, dashi, and chives. The menu then moves to a comforting yet refined corn-fed chicken dish with celery, truffle, and apple, concluding with a warm dessert of banana, caramel, chocolate, and almond.
Chef Stefan’s cooking is characterised by elegance without formality, attention to detail without unnecessary complexity, and a relaxed sophistication that has made Restaurant Jellyfish a highly regarded dining destination in Hamburg’s Schanzenviertel. His culinary philosophy—anchored in craftsmanship, global curiosity, and deep respect for ingredients—was shaped by his upbringing on a family farm and refined through training in acclaimed German kitchens, including the Michelin-starred Restaurant 1622, the three-Michelin-starred Restaurant Dieter Müller aboard MS Europa, and the two-Michelin-starred Restaurant Seven Seas. Since assuming ownership of Restaurant Jellyfish in 2019, he has earned a Michelin star, 16 Gault Millau points, and recognition as a Krug Ambassade.
“We are delighted to welcome Michelin-starred Chef Stefan Fäth to JW Marriott Maldives Kaafu Atoll Island Resort for this special two-night culinary event,” said Srikanth Devarapalli, General Manager of JW Marriott Maldives Kaafu Atoll Island Resort. “His thoughtful, ingredient-led approach aligns perfectly with our commitment to offering experiences that are refined, soulful, and unforgettable. These evenings will celebrate craftsmanship, creativity, and connection, set against one of the Maldives’ most striking backdrops.”
Reflecting on the upcoming collaboration, Chef Stefan remarked, “Cooking at JW Marriott Maldives Kaafu Atoll Island Resort is a meaningful opportunity to express my cuisine in a setting that celebrates nature, seasonality, and a true appreciation for craftsmanship. My approach has always been about precision, respect for ingredients, and creating flavours that inspire, and I look forward to sharing this philosophy through a journey that feels relaxed, open-minded, and rooted in the joy of good food.”
Reservations are strongly recommended due to limited seating for both evenings.
Dhigali Maldives has announced a forthcoming culinary collaboration with chef, restaurateur, and author James Walters, the creator behind London’s renowned Arabica and the book Arabica: Small Plates Big Flavours. In February 2026, Walters will bring his contemporary interpretation of Middle Eastern cuisine to the resort, giving guests the opportunity to experience his signature dishes in an island setting.
Over three evenings on 24, 25 and 26 February, Walters will lead the kitchen at Battuta, Dhigali’s signature restaurant. During the takeover, guests will be served a curated menu crafted and prepared by Walters, featuring the flavours and dishes that have shaped Arabica’s reputation as one of London’s leading Middle Eastern dining destinations.
Throughout the three-night residency, Walters will highlight his approach to spices, textures, and adaptations of traditional recipes. The menus will draw inspiration from Lebanon, Syria, Jordan, Turkey, and the wider Eastern Mediterranean, reflecting his commitment to culinary storytelling and Battuta’s relaxed, tropical atmosphere.
Three-Night Menu Highlights
Day 1: Flavours of the Aegean: A selection of dishes influenced by Greece and Turkey, presented as shareable small plates.
Day 2: Levantine Feast: A menu centred on the flavours of the Eastern Mediterranean, celebrating key elements of Levantine cuisine.
Day 3: Lebanese-Inspired Feast: A family-style dining experience featuring dishes rooted in Lebanese culinary traditions.
Christian Szabo, General Manager of Dhigali Maldives, said the resort looks forward to hosting Walters, noting that his culinary style aligns with the dining experience the property aims to offer its guests.
James Walters commented that Battuta provides an inspiring setting for the series, adding that the menus were shaped by the diverse food cultures of Greece, Turkey, Lebanon, and the Levant, with the intention of sharing the warmth and stories behind each dish.
For February visitors, the collaboration offers a distinctive dining experience, bringing together Walters’ expressive flavours and Battuta’s jungle-inspired environment. Located within the heart of Dhigali Maldives and influenced by the journeys of Ibn Battuta, the restaurant provides a setting that complements the heritage and inspiration behind Walters’ cuisine.
Dhigali Maldives (www.dhigali.com) offers seven nights in a Deluxe Beach Bungalow on a Premium All-Inclusive basis. Prices start from £5,058 per villa for two adults sharing and include seaplane transfers.
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