Soneva Stars

Paul Svensson is a Swedish chef and restaurateur who lives and works in Stockholm after several years in the kitchens of London. Having spent 11 years as Creative Leader at Fotografiska, which in 2018 was voted the World’s Best Museum Restaurant and in 2020 was awarded a green star from the Michelin Guide, Paul now runs Paul Taylor Lanthandel, a neighbourhood restaurant that is known and respected for its circular outlook and thinking. Spring 2022 also saw the launch of his latest project Studio 2000, an edible experiment that strives to disrupt the food system and change the way we think about land use, soil health and flavour whilst also becoming the most equitable and fun way to look at the future of food. Passionate about the ‘Green Kitchen’ and questions sustainability in every decision he makes, Paul strives for a kitchen that achieves zero waste – a subject he also lectures on. His cookbooks are much loved and have won a number of awards, earning him distinction as one of Sweden’s most popular and loved TV chefs.

Danish chef Anika Madsen began her culinary career at the age of 17, starting at the bottom and working her way up through the ranks of a brasserie in the heart of Copenhagen. While studying her bachelor’s degree at Formel B, she spent time training under Heston Blumenthal at Dinner By Heston in London, before joining the team at Eldorado under Theis Brydegaard in Copenhagen. In 2018, she took on the role of partner and head chef at the Kadeau group’s Roxie, located at the five-star hotel Herman K, and later joined Claus Meyer in 2020, her mentor at the time, as partner and head chef in the old pheasant farm Fasangården, situated within the Frederiksberg Gardens. With Anika at the helm, the restaurant’s set menu features dishes led by sustainable, seasonal ingredients from local farmers and fishermen and highlights her personal approach to gastronomy, gathering people through surprising elements and innovation.

Italian-born chef Mirko began his culinary career in 1988, working at a local restaurant in his hometown of Aosta. In the years that followed, he worked his way through the kitchens of Gstaad, Geneva and Mallorca. Upon his return to Italy, he worked at a series of one and two Michelin starred restaurants, including Petit Restaurant Hostellerie du Cheval Blanc, Petit Restaurant at the Grand Hotel Royal and Golf and The Terrazza at Hotel Eden. After leading Moscow’s Italian restaurant Syr for 20 years, he now manages the kitchens of Aist, Onest and Bro&N in Moscow and La Fabbrica in Rostov-on-Don for the Novikov Group. As the brand chef, his philosophy champions the use of fresh, local seasonal products to create dishes that amaze guests with their apparent simplicity. An act to which he attributes his long search for the right ingredients and technologies. Revered by fellow chefs and television audiences alike, he is known as the most demanding of the judges of MasterChef Russia. In 2022, Mirko also starred in a reality show Cook on Wheels on the First Channel.  

An array of fine, festive dining experiences awaits guests at Soneva Jani, alongside an exceptional line-up of visiting chefs through the Soneva Stars calendar. Timothy Bilton, Anika Madsen and Paul Svensson will all be hosting exclusive dining events at So Engaging, the intimate chef’s table that seats just five guests. The seasonal celebrations start early on Christmas Eve, with a delectable mushroom steak and truffled egg breakfast served at sunrise or in-villa for guests. Later in the afternoon, Santa will be making an appearance at The Den to spread the Christmas cheer. Sunset cocktails will be served at the So Sandy beach, followed by an indulgent Christmas Eve dinner on North Beach, with live entertainment and a DJ. Families of all ages and sizes have plenty to look forward to at Soneva Jani’s all-new two-storey Den. Featuring a zipline through a cascading waterfall, areas for music, Lego, dressing up and creativity, a soothing sensory room for toddlers, and a hidden hangout for teens where mocktails and music set the scene – there’s something for everyone at The Den. In true Soneva tradition, the iconic New Year’s Eve Journey around each resort will see out the year in awe-inspiring style – with sumptuous dining, live music and unforgettable entertainment Discover More

Our holiday calendar at Soneva Kiri is packed with rare, one-of-a-kind experiences, exquisite dining, pop-up festive feasts, and a fun-filled programme of activities for children large and small at The Den, not to mention a special visit from Santa himself. This year, Soneva Kiri’s So Local So Global New Year’s Eve Journey will take guests on a culinary voyage of discovery and delight. Starting at The View with cocktails and canapés, from there twinkling lights lead to dining destinations around the resort, where live cooking stations serve delectable dishes, with show–stopping entertainment along the route. The evening culminates with a countdown to 2023 at the beach, with a spectacular fire show to welcome in the new year and music until the early hours by Soneva Kiri’s resident DJ. Discover More

Exceptional seasonal dining sets the scene for a magical Christmas and New Year at Soneva Fushi. British chef Timothy Bilton will be bringing a taste of Yorkshire to theBaa Atoll, while Danish chef Anika Madsen will be demonstrating her personal approach to gastronomy. Also visiting the Maldives this December is Swedish chef and restaurateur Paul Svensson, who recently launched Studio 2000 in Stockholm – an edible experiment that strives to disrupt the food system and change the way we thinkabout land use, soil health and flavour. On Christmas Eve, guests can celebrate the night before Christmas with an intimate but mind–blowing performance by world–renowned mentalist Lior Suchard, who will be taking guests on an incredible journey through the wonders of the human brain. A Christmas tree lighting ceremony will take place on the Soneva Fushi Sandbank at sunset, with carols, eggnog and mulled wine. In true Soneva tradition, the iconic New Year’s Eve Journey around each resort will see out the year in awe-inspiring style – with sumptuous dining, live music and unforgettable entertainment Discover More

Welcome the Year of the Rabbit in style with festive dining in stunning locations, themed celebrations and spectacular experiences for the whole family at Soneva Fushi and Soneva Jani in the Maldives and Soneva Kiri in Thailand. Spend this Chinese New Year unwinding with transformative treatments by visiting wellness specialists, embarking on unforgettable ocean adventures or dining with some of the world’s best chefs. Young Sonevians of all ages can also discover an inspiring weekly programme at The Den. Soneva Fushi   Soneva Jani   Soneva Kiri

For the past 10 years, chefs Adam Dahlberg and Albin Wessman have operated one of Stockholm’s most hyped Michelin-starred restaurants, Adam/Albin, offering a gastronomic dinner experience far from the traditional fine dining restaurant. Their restaurant group also includes Misshumasshu, Nori Bar, Ramen and a soon-to-be-open brasserie in the meat packing area of Stockholm. With their heritage rooted in Nordic cuisine and a passion for outstanding produce, the pair are on a mission to redefine luxury in the age of sustainability. While at Soneva Fushi and Soneva Jani, they will be combining their signature dishes with the locally grown greens from our organic gardens to create something truly unique.

For more than 30 years, Claus has been a gastronomic entrepreneur. Through countless initiatives within the food and restaurant industries, he has inspired generations to expect the next meal to be delicious and healthy and to consider eating an agricultural act. Inspired by his learnings from building three-Michelin-starred noma with Rene Redzepi and initiating the Nordic cuisine movement, he went on to pursue his dream to help unfold culinary potentials outside of Scandinavia. In 2010 he established the Melting Pot Foundation, through which he founded food schools in Danish state prisons, Bolivia, Colombia, the USA and most recently in Morocco. In August 2015, Claus moved to New York City with his family to steer the 2016 opening of fine dining, Michelin-restaurant Agern and Great Northern Food Hall. Agern won a Michelin star after just six months of operation, and the Food Hall was called out in New York Times as “Nirvana, Nordic Style”. After returning to Denmark with his family in 2018,  he joined IKEA Foods Advisory Group to help propel a new, sustainable, and more delicious food offering. He also co-founded and is an active board member of Madens Folkemøde (the Peoples Public Food Assembly), an annual summit in Denmark. Besides his countless companies employing more than 800 staff, Claus is an affiliated professor and distinguished alum at Copenhagen Business School and Social Impact Fellow at the Haas School of Business, University of California, Berkeley. Claus is a Knight of the Order of the Dannebrog under the Royal Danish House and a receiver of the French Order, Merit Agricole; he has been named on the EAT Foundation and The Culinary Institute of America’s Plant-Forward Global 50; is a member of the Advisory Board for the Stone Barns Center, USA; and a member of the Danish Gastronomic Academy.

Executive Chef at Restaurant Merlet in Schoorl, Netherlands, since 2015, Jonathan Zandbergen is considered one of the greatest Dutch culinary talents. With cooking methods that combine both tradition and innovation, he has won numerous prestigious awards, including the ‘Prix Culinary Le Taittinger’ in 2014, as well as being crowned Gault & Millau’s ‘Most Talented Chef’ in 2017. The Dutch public became better acquainted with Zandbergen through his TV appearances, most recently as a jury member in the RTL series, Topchef Academy and as a judge on Masterchef Holland in 2018. With over 20 years of experience in Michelin-starred restaurants and cooking competitions, Zandbergen has created his own unique style of Dutch cuisine, inspiring people from all over the world through his culinary streaming platform, CHEFFD. Chef Jonathan Zandbergen will be hosting a series of exclusive dining events at Soneva Kiri on February 18, 20 & 21, 2023.

Frederic Van Tricht was born into a family of cheese experts. Forty-eight years ago, his grandfather Pieter Van Tricht opened up a gourmet shop with a great cheese selection in Antwerp, Belgium. When his son Michel took over the family business in 1978, he nurtured his passion for cheese, travelling to the best cheese affineurs (maturers) and artisanal producers across Europe. Selecting only the finest raw milk, artisan cheese, Kaasa Affineurs Van Tricht (Cheese Affineurs Van Tricht) gained an impressive reputation among Antwerp’s culinary community, supplying the finest restaurants in and around the city. Today, the company supplies nearly all Michelin-starred restaurants in Belgium, the Netherlands, Luxemburg and Ireland, and has been named ‘Europe’s best cheese shop’ by The New York Times. Frederic Van Tricht joined the business while studying to become a chef, helping out with the wholesale side of the company and working in the shop for an entire year before his father Michel let him come on board. Today, he oversees the day-to-day management of the wholesale business, curating an exceptional collection of the finest artisan cheeses from farmers and small businesses and working with chefs and restaurants across the world. His background as a chef enables him to find the perfect pairing of cheese for every dish, and also gives him the creativity to experiment in collaboration with his customers. Frederic’s favourite cheeses are Stilton and Roquefort.

Jamie first discovered his passion for food at 17 while working in a local bakery. Waking up at the crack of dawn to make bread, he became fascinated with sourcing quality raw ingredients and discovering the processes that culminated in a perfect loaf of bread. He then went on to work at Gordon Ramsey’s Michelin-starred Maze in London, followed by its sister restaurant in Melbourne. The wild and local food movement in Copenhagen drew him to work for Paul Cunningham and later to become head chef at Kødbyens Fiskebar, where he currently serves fine dining in a relaxed atmosphere. At Kødbyens Fiskebar, it all starts with fresh and raw ingredients, which are locally sourced and depict the season of Scandinavia. Seasonal vegetables arrive in the morning from a biodynamic farm north of Copenhagen and the forager supplies forest herbs. The restaurant moves hand in hand with the fishmongers and guarantees only sustainable fish caught inshore on a small scale. The oysters are wild European from the oyster banks of Limfjord in Denmark, which are delivered every morning.