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

Entrepreneur and top chef Tim Raue is one of Germany’s best-known chefs. And with good reason, because the Berliner, born in 1974, has redefined German top gastronomy and made a name for himself internationally as one of the few German chefs. For example, Tim Raue’s restaurant has not only been awarded two Michelin stars and 19.5 Gault&Millau points, as well as the title of Restaurant of the Year 2019 by Feinschmecker, but it has also occupied a permanent place on The World’s 50 Best Restaurants list since 2016 – currently ranked 31st in 2021. In addition, Tim Raue is the only German chef to date to whom the world-renowned series Chef’s Table on Netflix has dedicated its own episode, and you can also watch him on MagentaTV in his own series HERR RAUE REIST! SO SCHMECKT DIE WELT on his gastronomic discovery tour around the globe. Tim Raue has also established a firm place for himself on German television: He regularly appears in front of the camera on the hit VOX show Kitchen Impossible and is a jury member on the SAT1 programme The Taste. In the past 15 years, Raue has also published four books – including the autobiography “Ich weiß, was Hunger ist“ and the cookbook “My Way“. In addition to his work as a star chef, Tim Raue is also active as an entrepreneur. For this activity, he was named „Restaurateur of the Year 2014“ by the renowned gourmet guide Gault&Millau. Raue himself says: “With the TIM RAUE restaurant, I have fulfilled a lifelong dream – but my other projects mean culinary freedom for me and the opportunity to fully live out my many ideas with the help of my chefs.“ He already operated restaurants in Dubai and a Michelin starred Pop-up in Switzerland. In his role as culinary consultant, he, therefore, oversees now the Brasserie Colette Tim Raue in Munich, Constance and Berlin as well as Villa Kellermann in Potsdam. In 2016, he also created the Asian restaurant concept HANAMI by Tim Raue on TUI Mein Schiff 5, which has since opened on three other ships in the fleet.

Chefs Judy Joo and Esther Choi will conduct a spectacular four-hands dinner at Soneva Kiri on January 12, 13 and 14, 2023. Their dishes will showcase their amazing talent and rich Korean heritage. Chef Judy Joo In 2003, following an engineering degree at Columbia University and a career on Wall Street, Judy Joo decided it was time for a change. Realising that her passion was in cooking, she enrolled at the French Culinary Institute in New York, and received her Grand Diplome in Pastry Arts before becoming a test kitchen and editorial assistant at SAVEUR magazine. Excited about the thriving UK food scene, Judy moved to London in 2007, and joined Restaurant Gordon Ramsay as a pastry chef. For the following few years, she also worked throughout other Gordon Ramsay restaurants including Maze, under Jason Atherton, Claridge’s, Pétrus, and Boxwood Café as a chef and pastry chef. Judy also staged around the world at restaurants including 3 Michelin-starred The French Laundry in Yountville, California; Heston Blumenthal’s 3 Michelin-starred The Fat Duck in Bray; as well as Bangkok’s 1 Michelin-starred Nahm restaurant. In 2011, Judy became a regular face on TV, starring in Iron Chef UK and securing herself the title ‘Iron Chef UK’, becoming the only female Iron Chef in the UK and the second female Iron Chef worldwide. Off the back of her success in the UK show, Judy became a resident judge on Iron Chef America. Her expertise in Korean cooking led to her own shows: Judy Joo’s Return to Korea and two seasons of Korean Food Made Simple. Since then she published her debut cookbook, Korean Food Made Simple and has made regular appearances on numerous programs in the USA including The Today Show, Wendy Williams, The Talk, and various Food Network shows, and in the UK she has popped up on Saturday Kitchen, Sunday Brunch,  James Martin’s Saturday Morning and ITV’s Cooking with the Stars. Having settled in the UK, London was the obvious choice for Judy’s first restaurant as Chef Patron, and she opened the doors to her modern Korean restaurant Jinjuu – meaning ‘pearl’ – in 2014. Judy’s cooking is focused on the flavours of her childhood – raised in a Korean-American family in New Jersey, her back porch was lined with her mother’s clay pots, filled with fermenting kimchi, gochujang and doenjang. The house’s garage had racks of drying seaweed, and a Korean barbecue grill tucked in the corner. Judy and her sister were often drafted in to help fold row upon row of dumplings. Her multicultural heritage and training is evident in her dishes today: from ‘disco fries’ influenced by New Jersey highway diners, and topped with spicy cabbage kimchi, to classic French pastries that incorporate traditional Korean ingredients. In 2019, Judy left Jinjuu after five years in order to start a new chapter, which included the launch of her new cookbook, Korean Soul Food in October 2019, and has since launched her latest restaurant, Seoul Bird, in Westfield and Canary Wharf specialising in the Korean fried chicken for which Judy is known. Chef Esther Choi Chef Esther Choi, owner and founder of New York City’s mŏkbar and partner of Ms. Yoo, is an influential female chef driven by her Korean roots. With a personal passion for introducing New Yorkers to the flavors of Korean culture, Chef Esther’s cooking combines traditional and modern influences with fresh, seasonal ingredients. Inspired by the old-aged techniques of her Korean grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs to its language, geography, and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean foods. Chef Esther received formal training at New York’s institute of culinary education and has worked across the kitchens of ilili, La Esquina, and the Food Network. Esther has received numerous awards for her culinary pursuits and was named “New York City’s Culinary Rock star” in Zagat’s 30 under 30.

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.