 |
Having trouble viewing this email? View it in your browser. |
|
Home to seven restaurants and some of the Maldives’ most exquisite dishes, The St. Regis Maldives Vommuli Resort is a hub for epicurean lovers and the Michelin-starred Chefs will be adding their individual flair to the resort each month. David Gil Rovira, November 2019 In November 2019, the resort will welcome David Gil Rovira to kick off the autumn series, offering cooking classes to guests and bringing his take on Catalonian cuisine. Rovira began his professional career at age 16 at restaurant Can Jubany de Vic in Catalonia, and has since been appointed as Pastry and Desserts Creative and Production Chief of the elBarri Restaurants Group, and is currently the Pastry Chef at renowned TICKETS in Barcelona. Jonathan Zandbergen, December 2019 In December the resort will host Dutch one-star chef Jonathan Zandbergen, who was awarded Gault Millau most talented chef in 2017 and forms part of the jury on Master Chef. Jonathan currently is managing a team of 15 chefs spread over two restaurants – Restaurant Hotel Merlet and Grand Café Bourgonje. Zandbergen says, “I believe in sharing…I want to enthuse people for real food made from real products. Products with a story.” Guillaume Bracaval, January 2020 The resort will then welcome French two-star chef Guillaume Bracaval to the resort in January 2020. Bracaval’s love for Japanese cuisine grew whilst working in French restaurants in Tokyo, so much so that he is now based in the city. Chefs Michel Troisgros and Bernard Pacaud have influenced much of Bracaval’s work, and he is always thinking on how to create and recreate the culinary experience he is passionate about, including wine and travel, just like Troisgros. Willem Verlooy, February 2020In February 2020 the resort will welcome Belgian Pastry Chef Willem Verlooy; a young pâtissier who was awarded Belgian Best Pastry Chef of the Year 2015 by Gault Millau, whose authentic taste of natural fruit is at the heart of his recipes. Marianne Lumb, March 2020 To finish off this delectable series, the resort is pleased to announce that British award-winning chef Marianne Lumb, a Master Chef finalist in 2009, will be the chef in residency in March 2020. Lumb became a private chef in 2000, working across the UK, America, Australia and the Mediterranean, gaining extensive knowledge of seasonal cuisine. In 2013, Lumb opened Restaurant Marianne in London’s Notting Hill to critical acclaim, having built the concept from scratch. For more information and to book, please visit: www.stregismaldives.com. Headshots can be sourced from the link here. For high-res images of the property, please view here:https://drive.google.com/open?id=1-qP2Hln8m_aZnl-JFQyOrzMdGKfgXEvU |
|
About The St. Regis Vommuli Maldives Resort
The St. Regis Maldives Vommuli Resort, which opened in November 2016, is nestled on a private island in a secluded Maldivian atoll, amidst thriving marine life. Just 40 minutes from Male by seaplane, guests are transported into a newfound paradise in the Dhaalu Atoll. The resort draws inspiration from nature itself. Designed by WOW Architects | Warner Wong Design (Singapore), the unusual contemporary design of The St. Regis Maldives draws inspiration from the natural setting of the resort. This is represented by the manta ray shaped lagoon villas, a signature bar in the shape of a whale shark, a lobster-inspired spa and a spiral shell shaped library. There are six distinct dining venues, including an Asian specialty restaurant, a modern Italian restaurant that features a grand staircase, an underground wine cellar restaurant, a shack style restaurant, a signature overwater bar that rolls out stunning views of dramatic sunset, and a pop-up restaurant in the middle of the resort. Additionally, guests can also enjoy the Iridium Spa, which presents six overwater treatment rooms, including two that are dedicated to healing Ayurvedic treatments. Spa guests can also enjoy a Blue Hole pool, which contains heated seawater with different water jets – a system with proven benefits to the body. | |||||||||||
|
|||||||||||
