Upcoming events

The St. Regis Maldives Vommuli Resort unveils its culinary programming as part of 2026 Marriott International’s Luxury Dining Series, presented under the theme Across the Table. This year’s edition brings together seven culinary talents, headlined by two-Michelin-starred Chef Emmanuel Stroobant from Saint Pierre in Singapore, alongside distinguished chefs from four St. Regis hotels across Asia—The St.Regis Bangkok, The St. Regis Mumbai, The St. Regis Singapore, and The St. Regis Osaka—who collaborate with the culinary artisans of The St. Regis Maldives Vommuli Resort, together presenting a refined expression of culinary artistry, defined by craftsmanship and modern refinement across Asia.

At The St. Regis Maldives Vommuli Resort, guests are invited to experience Across the Table beyond the dining room through the Dine & Unwind Package, where signature culinary moments are paired with thoughtfully 4-night curated stays at the Maldives’ finest address, complemented by the legendary St. Regis Butler Service. Designed to inspire guests to slow the pace, deepen connections and the experience immerses guests in discover the destination’s distinct sense of place, elevating every moment shared at the table.

The following culinary program is presented through a thoughtfully curated series of immersive dining experiences, each designed to celebrate exceptional craftsmanship, cultural storytelling, and the art of gathering across every moment of the journey.

The Art of gathering: August 27

The experience begins along the shoreline in the late afternoon with a curated wine tasting experience, where guests are guided through a selection of wines, exploring the harmony between flavour, structure, and pairing. The experience is enriched by the presence of Thomas Ling, whose deep expertise in beverage culture brings a refined perspective to the art of pairing and craftsmanship.

As dusk sets in, the atmosphere shifts to The Whale Bar, where Brian Gonzalez from The St. Regis Bangkok presents a signature bar takeover, brings his globally refined approach to mixology, shaped by experience across leading European venues and recognized for creating award-winning cocktail programs. Brian reinterprets the legacy of refined cocktail culture, presenting a contemporary and expressive approach to the art of the drink.

The evening culminates at Orientale with an elegant four-course dining experience, where Executive Chinese Chef Chan Chung Shing of Yan Ting at The St. Regis Singapore, with over two decades of experience rooted in the Cantonese culinary tradition and Chef Abdelahad Ahmed present an elevated Japanese cuisine and contemporary interpretation of Pan Asian gastronomy. Each course reflects the distinctive perspectives of the two chefs, brought together through exceptional ingredients, precision, and thoughtful technique. The experience is further elevated through a curated sake pairing journey guided by Thomas Ling, bringing balance and depth to each course.

A mindful contemporary culinary journey: August 28

This chapter unfolds through a thoughtful balance of wellbeing and culinary expression. The experience begins with a guided breathing yoga session led by two Michelin-Starred Chef Emmanuel Stroobant, whose long-standing practice as a certified yoga instructor deeply immerses his culinary journey. Blending breathwork and culinary philosophy, the session explores the connection between mindfulness, nourishment, and intentional living through a calming and immersive practice designed to restore both body and mind. Set within an atmosphere of quiet sophistication at The Library, the experience unfolds as a reflective ritual where stillness, breath, and sensory awareness come together in balance. 

This sense of harmony continues at ALBA, where guests are invited into an interactive four-hands cooking class. Here, Chef Emmanuel is joined by Chef Ahmet Özuçucu, Executive Sous Chef at The St. Regis Maldives Vommuli Resort, in a dynamic exchange of perspectives—blending Chef Ahmet’s Mediterranean roots and refined culinary approach with Chef Emmanuel’s globally inspired techniques.  Limited to just 10 guests, the experience presents a rare insight into the philosophies and precision behind contemporary culinary craftsmanship.

As evening falls, the experience transitions into a richly layered Maldivian and Indian dining journey as Cargo welcomes Master Chef Taj Mohammed Sha of Sahib Room at The St. Regis Mumbai presenting family-style set menu. Known for his deep respect for regional Indian traditions and mastery of heritage recipes, Chef Taj crafts a menu that celebrates depth of flavour, authenticity, and storytelling. The evening is complemented by cocktail pairings curated by Brian Gonzalez.

Expressions of Seasonality and Culinary Artistry: August 29

The day begins at T•Pan with a curated Omakase lunch led by Chef Takato Kitano, from The St. Regis Osaka whose presence brings a new dimension to the Luxury Dining Series. Having begun his culinary journey as a teppanyaki chef in Osaka, Chef Kitano has developed a distinctive style shaped by both Japanese discipline and European culinary influences. His continued refinement under the guidance of Michelin-recognized talent reflects a growing reputation for precision, curiosity, and a deep respect for ingredient-driven cuisine. 

At ALBA, two Michelin-starred Chef Emmanuel Stroobant presents a refined four-course set menu shaped by over two decades of culinary excellence and innovation. A pioneer of modern French cuisine in Asia, his work bridges classical European technique with Asian influences, creating dishes defined by balance, depth, and emotional resonance. This exclusive dining experience offers guests a rare opportunity to engage with one of the region’s most influential culinary voices—bringing the day to an elegant and memorable close.

A farewell with flavor: August 30

The final morning offers a calm and elegant close to the culinary journey. Guests gather for a Mediterranean-inspired breakfast in Alba, where simplicity, freshness, and quality take center stage. Set in a relaxed atmosphere, the experience provides a moment of reflection—bringing together the flavour, conversations, and connections created over the course of the series.

Marriott Bonvoy Moments: August 26-30

Elevating the Luxury Dining Series, The St. Regis Maldives Vommuli Resort presents a one-of-a-kind stay-and-dine journey woven into the program, offering Marriott Bonvoy members privileged access to bid for immersive culinary encounters, behind-the-scenes experiences, and the most sought-after moments of the series.

The experience includes a five-night stay in an Overwater Villa with Pool, complemented by daily breakfast at ALBA and shared return seaplane transfers. At its core is a series of signature culinary moments, including a private six-course dinner with wine pairing curated by two Michelin-Starred Chef Emmanuel Stroobant, alongside a thoughtfully curated dine-around experience across The Whale Bar, Decanter, T•Pan, and Orientale, where each dining destination reveals a new expression of craftsmanship, and collaboration. Guided by storytelling and sensory discovery, the Dine Around Experience celebrates community, flavour, and shared moments across the island. Guests may place bids for exclusive experiences at Marriott Bonvoy Moments page until 17 July, 2026.

“Across the Table reflects our vision of creating meaningful luxury experiences that bring people together through exceptional cuisine, cultural connection, and immersive storytelling,” said Özgür Cengiz, General Manager of The St. Regis Maldives Vommuli Resort. “Through this year’s Luxury Dining Series, we are honored to welcome internationally acclaimed chefs and culinary talents to the Maldives, offering our guests a truly unforgettable journey shaped by Michelin-starred dining, wellness, and the art of gathering.”

Reservations for the Dine & Unwind Package and Luxury Dining Series experiences are now available. Discover more about The St. Regis Maldives Vommuli Resort at stregismaldives.com.

Gili Lankanfushi Maldives has announced the launch of Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives, the debut cookbook from  Executive Chef Harinath Govindaraj. Published by St James's House and launching in  October 2026, the beautifully curated coffee-table book marks Chef Hari's 20th year  at the award-winning resort and celebrates his vibrant approach to plant-based  cuisine. 

Available to purchase via the Gili Lankanfushi Maldives website and on the island,  with pre-orders opening soon, Plant to Plate allows guests and food lovers alike to  recreate a taste of Gili at home. More than a cookbook, it is a reflection of Chef Hari's  philosophy of simple, mindful cooking, encouraging readers to embrace seasonal  ingredients, fresh herbs and the joy of creating nourishing meals from nature's  bounty. 

Featuring more than 60 recipes spanning breakfasts, starters, soups, salads, mains,  desserts and signature drinks, the collection showcases Chef Hari's wellness-led approach to food. Highlights include Rainbow Root Ceviche, Gili Garden Green  Gazpacho, Teriyaki Tofu Steak with Coriander Sticky Rice, Pan-Seared Radish  Scallops, Roasted Green Cauliflower with Zesty Couscous and Caramel Pistachio Silk  Cheesecake, alongside treasured family recipes inspired by his South Indian heritage. 

"Plant to Plate is about making beautiful, wholesome food accessible to everyone," says Chef Hari Govindaraj. "The recipes are designed to be practical, flexible and  easy to recreate at home using fresh, seasonal ingredients. I want readers to feel  confident in the kitchen and to understand that some of the most memorable dishes  come from the simplest ingredients." 

A much-loved figure at Gili Lankanfushi Maldives, Chef Hari has spent the past two  decades helping shape the resort's culinary identity. Born in southern India, his  passion for cooking began at an early age and has evolved into a distinctive style  centred around sustainability, wellness and plant-based dining. Today, he oversees  the island's flourishing organic garden, growing herbs, fruits and vegetables used  throughout the resort's restaurants and menus. 

Throughout the book, Chef Hari challenges traditional perceptions of vegan cuisine,  transforming radishes into scallops, tofu into flavour-packed steaks and root  vegetables into vibrant ceviches. His inventive recipes demonstrate how plant-based  cooking can be every bit as satisfying, creative and indulgent as more conventional  dishes. 

Rodrigo Buanafina, General Manager of Gili Lankanfushi Maldives, comments "Chef  Hari has shaped the culinary identity of Gili Lankanfushi for two decades, inspiring  guests through his creativity, passion for sustainability and extraordinary ability to transform simple ingredients into unforgettable dining experiences. The new Plant to  Plate cookbook is a fitting celebration of his remarkable journey with the island and a  wonderful way for guests to take a taste of the Gili experience home with them.” 

Katie Nicholl, international broadcaster and author of the cookbook, comments  “When I first visited Gili Lankanfushi, I was captivated not only by the beauty of the  island but by Chef Hari’s extraordinary food. As a family of meat eaters, we were  amazed by the creativity, flavour and colour of his vegan cuisine. Plant to Plate is not just a book for vegans; it is for anyone who loves good food, enjoys healthy eating  and is curious about discovering exciting new flavours. Hari has an incredible gift for  transforming humble ingredients into something truly special, and his recipes prove  that plant-based cooking can be creative, accessible and, above all, delicious.” 

Mel Yates, Plant to  Plate combines evocative imagery of island life with easy-to-follow recipes designed  for delicious and healthy everyday living. The result is a visually striking keepsake that  transports readers to the shores of Gili Lankanfushi with every turn of the page. Sample recipes are available on request.  

Plant to Plate Vegan Recipes from Gili Lankanfushi Maldives will be available for  $100 USD with 25% of the profits going towards Cancer Society of Maldives (CSM)  

Plant to Plate: Vegan Recipes from Gili Lankanfushi Maldives will be available from October 2026 via the resort's website and on the island. Nightly rates at Gili  Lankanfushi start from £1,129 ($1,440) based on two adults sharing a Villa Suite with  breakfast included. For more information or to book please visit www.gili lankanfushi.com 

This October, guests of The St. Regis Maldives Vommuli Resort are invited to immerse themselves in the refined world of Japanese gastronomy as Thomas Ling, Japanese Cuisine Goodwill Ambassador and internationally acclaimed sake authority, returns for an exclusive two day sake experience celebrating culture, craftsmanship, and culinary artistry.

Curated on the secluded shores of Vommuli Island, the experience offers discerning traveler intimate access to one of Japan’s most respected voices in the world of Nihonshu, set against a backdrop of pristine natural beauty and serene seclusion.

Conferred by the Ministry of Agriculture, Forestry and Fisheries of Japan as a Japanese Cuisine Goodwill Ambassador, an honor shared among a select circle of global culinary luminaries including Nobu Matsuhisa and Tetsuya Wakuda, Thomas Ling has further received the Ambassador’s Commendation Award from Japan’s Ministry of Foreign Affairs. With more than 24 years of refined expertise, he is celebrated for his dedication to promoting Japan’s “Kokushu,” the national collective heritage beverages of sake, shochu, and awamori, while safeguarding the cultural traditions that define them.

This collaboration forms part of The St. Regis Maldives Vommuli Resort’s Tastemaker Series, which brings together influential global talents to one of the Maldives’ most captivating private island destinations. The program continues to define the resort as a place where creativity, excellence, and cultural expression converge, offering guests rare opportunities to connect with leading voices across culinary arts, fine wine, mixology, wellness, and sport.

A Curated Program of Japanese Artistry

The experience begins on 5 October with an intimate Sake Masterclass hosted at T•Pan, the resort’s refined Japanese dining venue. Designed for a maximum of just 12 guests, the complimentary session offers an in depth exploration of premium sakes, guided by Ling’s expert commentary on brewing techniques, regional expression, and cultural significance.

The program begins on 5 October with an intimate Sake Masterclass at T•Pan, hosted by Thomas Ling. Taking place from 15:00 to 16:00, the complimentary experience is limited to 12 guests, offering a rare opportunity to explore premium sakes through expert insight into craftsmanship, regional expression, and cultural significance.

On 6 October, guests are invited to indulge in a meticulously curated four course Sake Pairing Dinner at Orientale, where contemporary Japanese cuisine is elevated through thoughtful pairings that enhance flavor, texture, and balance. Designed as a one night only experience, the evening celebrates harmony between dish and drink in the spirit of true omotenashi.

The Four Course Sake Pairing Dinner will be served from 19:00 to 22:30, priced at USD 295++ per person.

For more information and details, please visit www.stregismaldives.com 

Following an unforgettable season of culinary collaborations, Kandolhu Maldives is excited to welcome the visionary Executive Chef Fabrizio Zanetti to its serene shores. This October, the luxurious island sanctuary will host an exclusive series of dining experiences, offering guests a  rare opportunity to savour the elegant artistry of one of Europe's most celebrated culinary  talents. 

A St Moritz native, Executive Chef Zanetti brings a masterful touch to his craft, having led the  kitchens at the prestigious Hotel Suvretta House in St. Moritz for over a decade. Like a fairytale  castle, Grand Hotel Suvretta House in St. Moritz, Switzerland, rises up against the high-alpine  backdrop of the Upper Engadin. The 5-star Suvretta House, built in 1912 by Swiss hotel pioneer  Anton Bon, is undoubtedly one of the finest mountain hotels in the world, with a brand-new spa  spanning 4,670 square meters, which opened for the winter season 2025/2026.  

His meteoric rise in the culinary world includes time spent refining his skills at Michelin-starred  establishments such as Baur au Lac in Zurich and the Savoy Grill in London. His dedication to  gastronomy has culminated in an exceptional 17 points in the Gault-Millau Guide 2025 and the  esteemed Mérite Culinaire Suisse award. Furthermore, his remarkable ability to blend classic  French cuisine with German and Swiss influences led him to be crowned the Gault-Millau Rising  Star of the Year in 2024. 

This highly anticipated culinary collaboration begins on Wednesday, 14 October, with an à la carte  light lunch service at The Market. Diners can enjoy a curated 3-course meal. An intimate four course dinner will be held on Saturday, 17 October at Olive Restaurant. The evening begins with a  personal meet-and-greet with Chef Zanetti before guests are seated for an unforgettable culinary  journey.  

On Wednesday, 21 October, a five-course Wine and Dine experience will take place at Olive. Matching the exclusivity of the previous dinner event, this evening also begins with a personal introduction from the chef himself. The intimate setting ensures that each diner can fully immerse  themselves in a presentation of fine wine and exceptional flavours. 

Each evening is reserved for just twenty-two guests, creating an intimate atmosphere at Olive  Restaurant, which offers stirring views over the Indian Ocean. Epicureans and discerning travellers are invited to reserve their place early for this unique fusion of Maldivian paradise and French culinary artistry.

This Diwali, The St. Regis Maldives Vommuli Resort turned its focus to Indian Ocean cuisine, not as a festive accent, but as a catalyst for long-term culinary storytelling. The initiative culminates in a dedicated culinary activation at Cargo, the resort’s new dining concept, designed to strengthen awareness while advancing the narrative of its Indian gastronomy. Rather than marking an opening, the Diwali moment serves as a spotlight on Cargo’s evolving culinary identity presenting Indian flavors through a contemporary, destination-driven lens shaped by spice traditions, refined techniques, and the wider Indian Ocean context.

Chef Surjan Singh, widely known as Chef Jolly, was invited to collaborate on this vision for his deep understanding of regional Indian foodways and his ability to work within a broader Indian culinary context. Rather than centering on signature dishes or personal expression, the collaboration focused on shaping a cuisine-led concept, one that respects classical techniques while adapting them thoughtfully for an international, luxury-seeking audience.

During the Diwali period from October 28 to October 30, 2026, Chef Jolly has worked closely with the resort’s culinary team to design and enhance Cargo’s Indian menu, shaping a modern interpretation of Indian cuisine defined by aromatic spices, refined techniques, and balanced flavor profiles. Drawing on his prior engagements at the resort, the focus has been on creating an Indian dining experience that feels contemporary rather than traditionally bound, establishing a strong culinary foundation that complements the venue’s Indian Ocean setting while allowing the menu to evolve over time.

The outcome is Cargo, a modern regional dining space designed around accessibility, warmth, and precision. Menus balance familiarity and discovery, allowing guests to experience Indian, Maldivian, and Sri Lankan dishes through a refined yet approachable lens. By anchoring the concept in technique, ingredient integrity, and regional storytelling, Cargo establishes Indian Ocean cuisine as a permanent and meaningful presence within the resort’s dining portfolio.

This approach reflects a broader shift in luxury hospitality, where cuisine is increasingly used to build identity and narrative rather than seasonal programing. For The St. Regis Maldives Vommuli Resort, the launch of Cargo represents a strategic interpretation in a modern Indian menu, one that draws inspiration from the wider Indian Ocean pantry yet is interpreted through contemporary technique rather than strict authenticity.

Developed by Chef Jolly and Chef Christian Pedersen, the resort Executive Chef , the Indian offering at Cargo is designed as a refined, modern expression of flavor, balancing aromatic spices, elegance, and approachability. Set within lush gardens and experienced by lantern light and night breeze, the venue brings together vibrant Indian dishes and a sensorial island setting, reinforcing Cargo’s role as a distinctive dining destination within the resort’s culinary portfolio.

Curated to coincide with Diwali, this exclusive series of dining experiences brings the richness of Indian cuisine to the Maldives through thoughtfully designed menus, intimate events, and interactive moments with the chef. With over 30 years of culinary experience and widespread recognition from MasterChef India, Chef Jolly is known for presenting regional Indian flavours with contemporary finesse, balancing tradition with access and warmth.

With restaurant partnerships across London, Singapore, and Qatar, Chef Jolly brings a globally informed perspective to modern Indian cuisine, shaped by his work with leading hospitality brands in established international markets.

Through this Diwali initiative and the opening of Cargo, the resort demonstrates how thoughtful collaboration, guided by culture rather than personality, can transform a festival moment into a destination dining experience with lasting relevance.

Diwali Culinary Highlights with Chef Jolly

As part of the Diwali activation, Chef Jolly brings a series of curated culinary experiences to The St. Regis Maldives Vommuli Resort, using Indian cuisine as a connecting narrative across distinct dining settings.

Festival of Lights Set Menu | Cargo

At the heart of the celebration is Cargo’s Indian menu, featuring refined three-course and five-course set menus inspired by Diwali traditions across India. Designed as a modern interpretation rather than a traditional offering, the menus emphasize aromatic spices, balance, and contemporary technique.Available from October 28 to November 8, 2026

Chef Jolly Wine Dinner | Decanter

A one-evening dining experience presenting a six-course Indian menu paired with selected wines, highlighting the depth and versatility of Indian flavors within a refined, intimate setting.

October 29, 2026 | 19:30 – 22:30

Master Cooking Class with Chef Jolly | ALBA

An intimate, hands-on session offering guests insight into key Indian cooking techniques and flavor building, led directly by the chef.

October 30, 2026 | 13:00 – 14:30Complimentary | Limited to 8 guests

Together, these moments form a cohesive Diwali narrative, extending beyond a single venue to elevate Indian cuisine as a cultural, culinary, and experiential focus, while reinforcing Cargo’s position as a destination restaurant within the resort.

For more information and details, please visit www.stregismaldives.com 

The St. Regis Maldives Vommuli Resort welcomes Kevin Armstrong, owner of London’s acclaimed Satan’s Whiskers Cocktail Bar, for an exclusive two-day appearance this December as part of the resort’s celebrated Tastemaker Series.

A globally respected figure in modern cocktail culture, Armstrong brings more than 25 years of beverage, business, and operational expertise to the Maldives, offering guests a rare opportunity to experience the philosophy and precision behind one of the world’s most influential cocktail bars.

Events will take place at the resort’s signature Whale Bar, a striking overwater destination inspired by the form of a whale shark and set above the turquoise lagoon with uninterrupted views of the Indian Ocean. Known for its refined yet relaxed atmosphere, Whale Bar provides the perfect setting for Armstrong’s meticulous, method driven approach to cocktails.

On 7 December, guests are invited to a Master Gin & Martini Class, a complimentary session exploring the elegance, balance, and technique behind two of cocktail culture’s most enduring styles. Drawing on his deep knowledge of classic preparation and modern execution, Armstrong will guide guests through flavor, structure, and best practice, offering insight into how simplicity, when done well, becomes exceptional.

Across 8 and 9 December, Armstrong will take over the Whale Bar for two evenings, presenting a Satan’s Whiskers Bar Takeover. Guests can enjoy a specially curated menu of cocktails inspired by the bar’s celebrated ethos, focused on quality, consistency, and method, while experiencing the energy and craftsmanship of a true London institution reimagined in a Maldivian setting.

Kevin Armstrong is the founder and owner of Satan’s Whiskers, a multi award winning cocktail bar in East London, consistently recognized among the best bars in the world. An entrepreneur, educator and consultant, he is co author of Round Building, a respected guide to practical bartending technique. His career includes senior beverage and operations roles with some of London’s most influential hospitality brands, including Milk & Honey, as well as extensive experience across restaurants, street food markets, festivals, and large scale events.

Armstrong’s work in bar design, consultancy, and bartender education has seen him deliver seminars in over 30 countries and contribute to the opening of more than a dozen venues worldwide. Fiercely passionate about beverage quality and execution, his approach continues to champion clarity of flavor, disciplined technique, and exceptional guest experience.

Set on a private natural island in the Dhaalu Atoll, The St. Regis Maldives Vommuli Resort is renowned for its Iconic design, bespoke St. Regis Butler Service, and exceptional hospitality. The resort offers an all villa experience, with both beach and overwater villas featuring private infinity pools and uninterrupted ocean views. At its pinnacle sits the John Jacob Astor Estate, the Maldives’ largest three bedroom overwater villa.

This collaboration forms part of the resort’s ongoing Tastemaker Series, which brings influential global talents in mixology, gastronomy, fine wine, wellness and culture to one of the Maldives’ most captivating private island destinations, offering guests rare access to the world’s leading creative voices.

Event Details

Master Gin & Martini Class | Whale Bar 7 December | 15:00 – 16:00

Bar Takeover | Whale Bar 8–9 December | 17:00 – 20:00

For more information and details, please visit www.stregismaldives.com 

In a place where time stands still and freedom shapes every experience, The Nautilus Maldives welcomes the return of Executive Chef Kengo Tomita, whose globally inspired culinary artistry marks a new chapter in the island’s ever-evolving philosophy of Unscripted Dining. 

With more than three decades of international culinary experience spanning Japan, Spain, Dubai, Thailand, Fiji, Moscow, Philippines and the Maldives, Chef Kengo brings a deeply personal approach to gastronomy shaped by precision, spontaneity and emotional connection. Having refined his craft across Michelin-starred restaurants and some of the world’s most prestigious luxury resorts, his return to The Nautilus further elevates the island’s reputation as one of the Maldives’ most liberated culinary destinations. 

Chef Kengo’s culinary identity is rooted in simplicity, balance and flavour, enriched by Mediterranean influences gathered throughout his global journey. His philosophy centres around creating dishes that feel instinctive rather than prescribed, an approach that aligns seamlessly with The Nautilus’s signature concept of dining without rules. 

At The Nautilus, there are no fixed mealtimes, no closing hours and no rigid menus. Instead, guests are invited to dine according to mood, desire and moment. More than service, Unscripted Dining at The Nautilus represents a philosophy of freedom, where chefs become collaborators in experience, transforming fleeting whims into deeply personal culinary journeys. The kitchen never closes, and indulgence is never confined by schedule or setting. 

Prior to returning to The Nautilus, Chef Kengo served as Executive Chef at Amanpulo, where he led the culinary direction of the iconic private island retreat. During his tenure, he curated bespoke dining experiences for discerning guests, including the acclaimed Japon Iberico Culinary Weekend, while maintaining the brand's renowned standards of intuitive hospitality, personalised service, and exceptional gastronomy.

His distinguished career also includes leadership positions with Six Senses, Madinat Jumeirah, Ritz Carlton and Soneva, alongside his previous tenure at The Nautilus Maldives, where he played a key role in shaping the resort’s culinary direction. 

Returning now to The Nautilus, Chef Kengo brings both familiarity and renewed creative energy to the island’s dining experiences. 

“Chef Kengo’s return feels incredibly natural, as he already understands the soul of The Nautilus and the freedom that defines our guest experience,” says Philippe Cavory. “His ability to combine refined technique with spontaneity allows dining to become something deeply personal and emotional, which is exactly what The Nautilus stands for.” 

Under Chef Kengo’s direction, The Nautilus enters a new culinary chapter where imagination leads, rules disappear and dining becomes an expression of absolute freedom.

Lily Beach Resort & Spa has announced an exclusive culinary collaboration with internationally acclaimed Chef Grégoire Berger, the visionary Chef and co-owner of the world-renowned restaurant, Kraken Dubai. 

Recognised for his progressive French cuisine infused with ocean-inspired influences, Chef Berger has earned global acclaim, including a 1 Michelin Star -MICHELIN Guide Dubai 2022–2024, a place among the World’s 50 Best Restaurants, and multiple international culinary awards. His innovative approach transforms each dish into a storytelling experience, drawing inspiration from the mysteries and beauty of the sea.

As part of his visit to Lily Beach in August 2026, Chef Berger will present an exclusive fine-dining dinner for a limited number of guests, while also introducing a signature creation at AQVA Bar & Restaurant. The collaboration reflects Lily Beach’s ongoing commitment to delivering extraordinary experiences that elevate luxury hospitality in the Maldives.

Set against the breathtaking backdrop of the South Ari Atoll, guests will have the rare opportunity to experience the artistry of one of the world’s most celebrated chefs, combining Michelin-starred excellence with the relaxed elegance of Lily Beach’s award-winning all-inclusive offering.

Lily Beach Resort & Spa has long been recognised as a pioneer of premium all-inclusive luxury in the Maldives, offering guests an exceptional culinary journey across a collection of distinctive dining venues. From refined overwater dining and vibrant international buffets to fresh seafood and Asian-inspired specialties, each experience is thoughtfully curated to showcase the finest ingredients and world-class service. 

At the heart of the resort’s offering is the renowned Platinum Plan, one of the most comprehensive all-inclusive packages in the Maldives, featuring premium dining, an extensive selection of wines and spirits, excursions, and personalised experiences. Through continuous innovation and a commitment to excellence, Lily Beach remains dedicated to delivering unforgettable moments that exceed guest expectations at every turn.