Anantara Veli Maldives Resort's 2025 "Around The World Michelin Star Guest Chef Series" emphasizes sustainability, requiring chefs to incorporate local ingredients, daily catches, or zero-waste practices into their menus. The series features renowned chefs like Melvin Chou, Oli Marlow, and Victor Liong.
-- A picturesque island surrounded by azure waters and renowned for its extensive culinary offerings, Anantara Veli Maldives Resort announces the return of its Around The World Michelin Star Guest Chef Series with a lineup that promises unforgettable journeys in 2025, but this time with a twist.
In line with the resort's effort to drive sustainable practices, the Michelin-starred guest chefs this year are required to inject a sustainable element into their menus – be it using local ingredients from the Chef’s Garden, adapting their menu with the catch of the day, or a zero-waste menu.
"Circling back to our first series, I remember Chef Gary Foulkes of Angler Restaurant serving a beautiful wahoo that he caught, right down to the bone, which he prepared a rich bouillabaisse with. Then I thought, why not challenge our talented group of chefs for this year and see what they can bring to the plate?"
— Chef Francis Purification, Culinary Director of Anantara Veli Maldives Resort
Chef Francis added, “The Maldives can be quite challenging when it comes to sustainability in the kitchen as most ingredients have to be imported. But we are fortunate to have a purchasing team who is passionate about sustainability, working with suppliers who strive towards the same goal.”
First to take up the challenge on 27 February, will be culinary power couple Chef Michelle Goh and Chef Pongcharn 'Top' Russell of Mia Restaurant Bangkok, who will be bringing modern European food with an Asian soul to the island.
Bringing a marriage of Japanese food culture and Italian cuisine on 13 March is Chef Melvin Chou of terra Tokyo Italian in Singapore. Known for his intuition in highlighting seasonal ingredients, Chef Melvin’s omakase menu is a clever play of two very different food concepts.
Chef Oli Marlow, who is passionate about using the entirety of each ingredient to achieve zero-waste at Roganic Hong Kong, makes a pit stop at Anantara Veli on 17 April as he embarks on a journey to establish his own legacy in the culinary world, inspired by his mentor Simon Rogan.
Malaysian-born Chef Victor Liong of Lee Ho Fook in Melbourne, Australia takes over the kitchen on 22 May with a Chinese affair while Chef Arnaud Dunand of Maison Dunand in Bangkok, Thailand brings fine French cuisine to the plate on 5 June.
“I’ve lived in China for eight years and Chinese cuisine is so diverse with different influences from different provinces. Chinese cuisine all around the world also varies due to the local influence. I am looking forward to Chef Victor’s visit – hopefully some of his creations will take me back in time,” said Michael Parker, Complex General Manager of Anantara Veli Maldives Resort.
Representing the best of British culinary talent will be Chef Ricki Weston of The Dining Room in UK’s Whatley Manor, and Chef Adam Smith of Woven by Adam Smith in Ascot, who will be cooking on 24 July and 4 September respectively.
Returning this 30 October for the second year in a row is Chef Simon Hulstone of UK’s one-Michelin-starred Elephant in Torquay. Last year, Chef Simon showcased an exquisite squid risotto with cauliflower and Kerala curry sauce in a cooking class and blew guests away with a beautifully cured seabass at dinner. “I am looking forward to cooking at Anantara Veli again, especially with the sustainability element in play as it is something I am passionate about. There’s nothing more motivating than to be able to share my knowledge with the fantastic kitchen team and at the same time, learn from them. I find joy in mingling with guests between courses and I look forward to do that again this year,” Chef Simon said.
Wrapping up the series this year is the “vegetable whisperer”, Chef Jeremy Gillon, who will be returning to Anantara Veli for the second time on 4 December with a sustainable spin on his menu.
“While the guest chef series is a great addition to the resort’s extensive selection of dining experiences for our guests, it is also a great exposure for our chefs. Over the last two series, our chefs have had the privilege to work with culinary greats from around the world, including the likes of Chef Dan Bark from Cadence in Bangkok to Chef Liam Nichols who shared his experience serving as Richard Branson’s private chef,” said Chef Francis.
The Around The World Michelin Star Guest Chef Series features an evening of culinary delights with exclusive dinner paired with a fine selection of wine for only 24 guests at Anantara Veli’s Japanese restaurant, Origami. For more information about the dinner visit Anantara.com or email Anantara Veli Maldives Resort.
About the company: A luxury hospitality brand for modern travellers, Anantara has connected guests to genuine places, people and stories in some of the world’s most extraordinary destinations since 2001. Each Anantara embraces the surroundings and culture of its destination to create unforgettable memories for every guest. From city to sea and desert to jungle, Anantara delivers heartfelt, Thai-inspired hospitality at its over 50 hotels and resorts across Asia, Europe, Africa, the Middle East and the Indian Ocean. Anantara is part of global hospitality group Minor Hotels and a member of the GHA DISCOVERY loyalty programme.
Contact Info:
Name: Nicolette Ng
Email: Send Email
Organization: Anantara Hotels & Resorts
Website: https://www.anantara.com
Release ID: 89153994
In the event of detecting errors, concerns, or irregularities in the content shared in this press release that require attention or if there is a need for a press release takedown, we kindly request that you inform us promptly by contacting error@releasecontact.com (it is important to note that this email is the authorized channel for such matters, sending multiple emails to multiple addresses does not necessarily help expedite your request). Our dedicated team will promptly address your feedback within 8 hours and take necessary actions to resolve any identified issues diligently or guide you through the removal process. Providing accurate and dependable information is our utmost priority.
