What’s On at Soneva Fushi

Explore our ever-evolving calendar of exceptional events, seasonal highlights and cultural celebrations, complemented by rare experiences with visiting Soneva Stars.

Rare Experiences with Soneva Stars

Indulge in Michelin-starred dining with celebrity chefs, rediscover wellness thanks to renowned specialists, learn from the world’s best athletes, enjoy exclusive live performances and more.

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Culinary

Dates

Thu, Dec 22, 2022 / Sun, Dec 22, 2024

Anika Madsen

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.
Learn more about Anika Madsen

Paul Svensson

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.
Learn more about Paul Svensson

Festive Programme 2022

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
Learn more about Festive Programme 2022

Chinese New Year 2023

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
Learn more about Chinese New Year 2023

Adam Dahlberg & Albin Wessman

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.
Learn more about Adam Dahlberg & Albin Wessman

Jamie Lee

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.
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Hattem Mattar

From fine dining at Emirates Palace to sold-out pop-ups across the city, Hattem Mattar has made it his mission to make BBQ culture a part of the fabric of the UAE’s food scene. Having called the UAE home since 1998, Hattem is one of Dubai’s most sought-after chefs, the world’s first Arab pitmaster, the first Dubai tastemaker and the first culinary ambassador to the UAE Embassy in Washington D.C. He is also the founder of Mattar.ae, Dubai’s first and only artisan smokehouse. Hattem has represented the UAE and the Arab community at large at global BBQ festivals in Brazil, Australia, the UK and the US, and is the only chef to have done the entire circuit in one year. In the UAE, Hattem and the Mattar team have opened live-fire kitchens and concepts to showcase the hospitality of the region and the versatility of the cuisine. With a strong belief in using local produce and livestock and an emphasis on live fire and third-culture cuisine, Hattem believes these unite the world at a common table around a common fire. Hattem aims to make the grill an essential and delicious part of daily cuisine and storytelling for all.
Learn more about Hattem Mattar

Wassim Hallal

Wassim Hallal moved to Denmark in 1985 and, after working in some of the country’s best restaurants, opened his own place, Frederikshøj, in 2009. Housed within the former staff lodge of the Royal Palace, the restaurant was awarded its first Michelin star in 2015 and its second in 2022. The same year, Wassim was also awarded the Chef Mentor Award. His menus are a sensory journey in refinement and rendition without a horizon. Following the seasons, he creates technically superior and deeply personal dishes, with the utmost respect for his ingredients. Unrestrained by traditional conventions, he believes that care, excitement and dedication can be both felt and tasted. Wassim has also published several cookbooks and appeared on Hell’s Kitchen Denmark and MasterChef Denmark. He is also a proud ambassador for the Aarhus region, shining a light on the quality of local produce through his precise and creative cooking style.
Learn more about Wassim Hallal

Jonathan Zandbergen

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 Fushi & Soneva Jani during his stay.
Learn more about Jonathan Zandbergen

Manu Buffara

Recently named Latin America’s Best Female Chef by the World’s 50 Best, Manu Buffara is the Executive Chef and Owner of Manu located in Curitiba, Brazil. Paving the way for gastronomy in Brazil and putting the city of Curitiba on the world gastronomic map, the menu has received critical acclaim and earned the restaurant the number 46 spot on Latin America’s 50 Best Restaurants list. Inspired by her family and background, Manu learned the value of land and animals growing up in the countryside and incorporates this in her everyday technique. At Manu, she uses organic ingredients from carefully selected suppliers and her own garden. Manu’s devotion to sustainability and quality ingredients stems from her commitment to Curitiba, working with local communities to transform abandoned sites into urban gardens and educating locals on how to care for the gardens and feed themselves. Throughout 2023, Chef Manu is running a 12-month pop-up at Fresh in the Garden at Soneva Fushi. Inspired by the ecological connection between land, sea, minerals, roots, fruits and animals, and the transformational power of food, the exclusive pop-up seats just 35 guests per sitting and offers an intimate dining experience with one of Brazil’s most exciting culinary talents and her team.
Learn more about Manu Buffara

Konstantin Alexander Filippou

Son of a Greek father and an Austrian mother, chef Konstantin Filippou honed his signature multicultural cooking style while working in the kitchen of Vienna-based Mediterranean restaurant Novelli. Shaping the story of his success, he earned the restaurant a Michelin Star and a third Gault Millau bonnet in both 2009 and 2010. Just two years later, chef Konstantin was nominated for the gourmet magazine A La Carte’s Trophée Gourmet and won the supreme title of “Austria’s Most Creative Chef”. In 2013, he opened his first eponymous restaurant, Konstantin Filippou, where his Greek and Austrian background is reflected in both his dishes and the spirit of the dining room. After just seven months in operation, the restaurant was awarded three bonnets by Gault Millau. A Michelin star shortly followed in 2014 and his second star in 2018. Gault Millau later awarded him with 19 points and five bonnets in 2019, making Konstantin one of only 5 19-pointers in Austria. He opened a natural wine bistro O boufés at the same address as his restaurant in 2015, which received two bonnets (15 points) in the Gault Millau. Today the bistro holds 15.5 points and three bonnets.
Learn more about Konstantin Alexander Filippou

James Lowe

James Lowe grew up in Brighton, Sussex, and moved to London aged 22. After changing his initial plans of wanting to become a pilot, he began working at The Wapping Project where he quickly found himself in the kitchen, inspired and excited by a regularly changing menu that made the most of British produce. In 2002, James moved to Michelin-starred French restaurant, La Trompette, as Junior Sous Chef, where he got his first taste of French-style cooking. Two years later, he went on to work at Heston Blumenthal’s three Michelin-starred Fat Duck, followed by a period at The River Café.In the summer of 2006, James started at St John Bread & Wine where he began as Sous Chef, quickly progressing through the ranks to become Head Chef in 2007, where he stayed for four years. 2011 saw James start the London-based chef collective with Isaac McHale and Ben Greeno, the Young Turks; a collective with the goal of creating a platform for chefs to work together and to promote a new approach to British cooking with a focus on small producers and collaboration. In April 2014, James Lowe and John Ogier opened Lyle’s in Shoreditch, where the inspiration was to demonstrate the possibilities of cooking with British ingredients. Lyle’s won a Michelin star 18 months after opening and was placed among The World’s 50 Best Restaurants in 2018. Adding to his list of accolades, James also won ‘Breakthrough Chef of the Year’ at the Food & Travel Awards in 2015, followed by ‘Best Chef’ at the GQ Food & Drink Awards in 2016.
Learn more about James Lowe
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