Glynn Purnell, the Michelin-starred chef, restaurateur and television personality known as “The Yummy Brummie”, will bring his modern British cooking to the Indian Ocean this April as part of the Tastemaker Series at St. Regis Maldives Vommuli Resort.

With a career spanning more than 35 years, two Michelin-starred restaurants and a long-standing presence on British television, Purnell’s residency will take place from 3 to 6 April. His ingredient-led approach will be presented through a curated programme that includes a signature tasting dinner, an intimate cooking class and a closing experience hosted at The Whale Bar, offering guests the opportunity to engage with his cuisine in an informal setting.

Purnell began his culinary career at the age of 14 through a hotel kitchen work placement before refining his skills at the Metropole Hotel and at Simpson’s Restaurant, where he contributed to the restaurant’s first Michelin star. His professional training also includes working alongside chefs such as Gordon Ramsay, Gary Rhodes and Claude Bosi, as well as experience in Michelin-starred kitchens across Europe. Purnell later made history by earning Birmingham’s first Michelin star for Jessica’s in 2005, followed by a Michelin star for Purnell’s, which the restaurant has retained since 2009.

In addition to his restaurant work, Purnell is a well-known figure on British television. He has won Great British Menu twice and has returned to the programme as a mentor. His television appearances also include Saturday Kitchen, and he co-presented My Kitchen Rules UK alongside Rachel Allen on Channel 4.

Recognised for combining technical precision with an approachable style, Purnell’s residency forms part of the St. Regis Maldives’ 2026 Tastemaker Series, a programme designed to showcase international culinary talent through immersive guest experiences. His emphasis on seasonal, responsibly sourced ingredients and sustainable practices aligns with the resort’s broader commitment to considered luxury and culinary quality.

Set on Vommuli Island, the residency offers guests the opportunity to experience contemporary British gastronomy in a distinctive island setting, with rare access to one of the UK’s most influential chefs.

TAPASAKE Maldives, the destination dining restaurant set in the private island of One&Only Reethi Rah, will be welcoming Michelin-starred Chef Jaume to serve an exclusive four-hands dinner at the iconic overwater restaurant alongside their resident Chef Ahmed Jameel.

The first of its kind since the inception of One&Only Reethi Rah, TAPASAKE Maldives features breathtaking ocean views, bold contemporary design, and dining experiences that unite the precision of Japan and the soul of the Mediterranean in a flowing exchange of flavour, texture, and culture. In addition to the original restaurant in the Maldives, TAPASAKE also operates in Dubai, Mauritius, and Montenegro.

The exclusive collaboration features the authentic and sophisticated artistry of Chef Jaume, originally from Mallorca and Head Chef of Béns d’Avall in Sóller, Spain, awarded one Michelin star since 2021 and a Michelin Green Star in 2023. Chef Jaume’s cuisine is deeply rooted in family tradition, cultural heritage, and the Mallorcan landscapes, and with his meticulous eye for detail and instinctive sense of harmony, Chef Jaume transforms local, seasonal produce into refined compositions that evoke memory, place, and authenticity. Chef Jaume will be collaborating with the restaurant’s Chef de Cuisine, Ahmed Jameel, a native of the Maldives whose culinary work is founded in balancing both traditional and contemporary Japanese techniques.

Set against the soothing backdrop of the azure Indian Ocean, the Four-Hands Dinner offers an exceptionally curated menu celebrating Chef Jaume and Chef Jameel’s quiet artistry, refined technique, and harmonious blend of Japanese and Mediterranean cuisines, with each dish shaped to honour the purity of ingredients and the emotional power of flavour.

“We are excited to collaborate with Chef Jaume on this exclusive dining experience,” says Jan B. Tibaldi, General Manager of One&Only Reethi Rah. “Paired with Chef Jameel’s refined techniques and Chef Jaume’s sophisticated creativity and philosophy grounded in a deep respect for nature, this Four-Hands Dinner offers an exceptional evening to celebrate the fusion of soulful cuisine against the spectacular backdrop of the Maldives.”

The dinner will be held exclusively on 18 February at TAPASAKE Maldives, which will be open from 7.30pm to 10.30pm.

For pre-bookings and more information, please email guest.information@oneandonlyreethirah.com or call +960 664 8800. For more information about the resort, please visit oneandonlyreethirah.com. 

The Standard, Maldives is making waves with the debut of ONDA. More than just a restaurant, ONDA (meaning “wave”) is an energetic, sophisticated take on Mediterranean cuisine, designed to be the most exciting dining destination in the region. Delivering bold, soulful food with a “come-as-you-are” vibe, ONDA flips the script on typical resort dining by replacing formality with pure, sun-drenched enjoyment.

“ONDA is a commitment to the playful, unconventional spirit of The Standard,” says Justin Swart, General Manager. “We aren’t just breaking the mold; we’re setting a new benchmark for fresh, flavorful experiences that are truly full of life.”

Led by Chef David Hartwig, a visionary with a Michelin-starred pedigree, ONDA is a passion project rooted in the philosophy of “Close to Nature, Close to Tradition.” His menu celebrates pristine Maldivian seafood through a Mediterranean lens.

Signature dishes include:

• Red Snapper Crudo: A tribute to local waters, utilising traditional curing methods paired with a high-umami citrus vinaigrette—the “hero” of Mediterranean fruit.
• Caramelle Scampi with Chives: Hand-crafted pasta paired with succulent scampi in a refined, chive-infused bouillabaisse foam.
• ONDA Bouillabaisse: A lighter, vibrant reimagining of the French classic, utilising a base of scampi heads and herbs sourced from neighbouring islands.
• Amalfi Lemon Cake: A moist, citrus-forward sponge that captures the aromatic essence of the Mediterranean coast.

The beverage programme at ONDA reimagines classics through house-made cordials, tinctures, and infusions. The aspiration is to treat every cocktail as a sensory voyage.

• Golden Drift: A smoky, citrus journey of aquavit, sherry, and pineapple, inspired by Mediterranean sunsets.
• ONDA Spritz: A sparkling ode to coastal gardens featuring tangerine sherbet and woodruff tincture.
• Mindful Drinking: A sophisticated 0% cocktail selection ensures every guest enjoys the same complexity and flair without the alcohol.

The wine programme at ONDA is curated to tell a story of heritage. From the crisp minerality of a Joseph Drouhin Chablis 2022 to the prestige of Ornellaia Bolgheri DOC Superiore, the list is designed for the discerning palate. Our team focuses on the “why” behind every bottle, explaining the significance of labels like Chapoutier’s 2017 Chrysopée to ensure perfect harmony with Chef Hartwig’s menu.

ONDA is here to stay, rewriting the rules for island dining. It’s the brand’s definitive answer to luxury without pretension, an anchor point for flavour and fun that promises to be just as fresh and exhilarating as the Maldivian waves it’s named after. The New Wave of Culinary Excellence has officially Arrived at The Standard Maldives, proving ONDA is exactly what The Standard does best: taking the typical resort dining experience and flipping it on its head.