This year, in alignment with the resort’s commitment to sustainability, all participating Michelin-star chefs will infuse eco-friendly practices into their creations. Whether by sourcing fresh produce from the resort’s Chef’s Garden, crafting menus based on the day’s local catch, or minimizing waste, sustainability will be at the heart of every dish.
Chef Francis Purification, the resort’s Culinary Director, reminisces about the inaugural series when Chef Gary Foulkes of Angler Restaurant prepared a stunning wahoo bouillabaisse from fish he had caught himself. “That moment inspired me to challenge our chefs this year to take sustainability to the next level and bring innovative dishes to the table,” Chef Francis reflects.
Chef Francis highlights the challenges of sourcing local ingredients in the Maldives, where many products must be imported. Fortunately, the resort’s dedicated purchasing team collaborates with like-minded suppliers who are equally committed to sustainable practices.
The series kicks off on 27 February with renowned culinary duo, Chef Michelle Goh and Chef Pongcharn 'Top' Russell of Mia Restaurant Bangkok. They will bring a fusion of modern European cuisine with Asian influences to the island.
On 13 March, Chef Melvin Chou of Singapore’s terra Tokyo Italian will blend Japanese culinary traditions with Italian flair, offering a seasonally driven omakase menu.
Chef Oli Marlow, celebrated for his zero-waste philosophy at Roganic Hong Kong, will take over the kitchen on 17 April. Inspired by his mentor Simon Rogan, Chef Oli strives to make every ingredient count.
On 22 May, Chef Victor Liong, originally from Malaysia and now head chef at Lee Ho Fook in Melbourne, will showcase his take on modern Chinese cuisine.
Meanwhile, Chef Arnaud Dunand of Maison Dunand in Bangkok will bring his signature French haute cuisine to Anantara Veli on 5 June.
“I’ve spent eight years in China and have developed a deep love for Chinese cuisine,” says Michael Parker, Complex General Manager of Anantara Veli. “I’m excited to see what Chef Victor will create, as Chinese food is rich in diverse regional influences.”
The series also includes two exceptional British chefs: Chef Ricki Weston of The Dining Room at Whatley Manor in the UK (24 July) and Chef Adam Smith of Woven by Adam Smith in Ascot (4 September).
A favorite returnee this year, Chef Simon Hulstone of the Michelin-starred Elephant in Torquay, will return on 30 October. Chef Simon, who wowed guests with his squid risotto and cured seabass in 2024, is excited to rejoin the series and further explore sustainable cooking.
To close the 2025 series, the “vegetable whisperer” Chef Jeremy Gillon will return to Anantara Veli on 4 December, offering a sustainable twist on his plant-based menu.
Chef Francis notes, “While this guest chef series enhances the resort’s exceptional dining offerings, it’s also a valuable learning experience for our team. Over the past two series, our chefs have had the privilege to collaborate with international culinary luminaries, gaining invaluable skills and insights.”
The Michelin Star Guest Chef Series offers an intimate evening of culinary brilliance for just 24 guests, with each dinner carefully paired with select wines. These exclusive events take place at Anantara Veli’s Origami Japanese restaurant. To learn more or book a seat, visit Anantara.com or contact Anantara Veli Maldives Resort directly.
Article source : https://media.minorhotels.com/en-GLO/246027-anantara-veli-puts-sustainability-on-the-menu-as-michelin-star-guest-chef-series-returns
