Anantara Veli Maldives Brings Michelin-Starred Culinary Experiences to Luxury Tourism in October and November

Anantara Veli Maldives Brings Michelin-Starred Culinary Experiences to Luxury Tourism in October and November, introducing exclusive cooking classes and curated dinners led by internationally recognised chefs. The resort’s latest culinary programme combines Ukrainian and Italian influences, sustainable gastronomy and personalised dining, strengthening the Maldives’ appeal among luxury travellers seeking experiences.

Maldives Resort Expands Its International Culinary Programme

Anantara Veli Maldives Resort has announced the next phase of its Around the World Michelin Star Guest Chef Series 2026, bringing internationally recognised culinary talent to the Indian Ocean destination during October and November.

Owned by Ventive Hospitality and operated under the Anantara Hotels & Resorts brand, the luxury property is using the programme to introduce guests to different culinary traditions while highlighting responsible dining practices.

The three-month initiative follows the theme, “Michelin Finesse Meets Sustainable Gastronomy”, combining interactive cooking classes with specially designed dinners.

Following the September residency of Indian chef Niyati Rao, the programme continues with Ukrainian chef Alena Solodovichenko in October and Italian chef Cristina Bowerman in November.

The initiative reflects growing interest in experiential luxury tourism, where dining becomes an important part of the overall holiday experience.

Ukrainian Chef Alena Solodovichenko Leads October Experiences

Chef Alena Solodovichenko will introduce guests to a culinary approach influenced by her Ukrainian heritage, European cooking techniques and international professional experience.

Her culinary journey began in Kyiv, where she developed an understanding of traditional ingredients and regional food culture.

At Anantara Veli Maldives Resort, Solodovichenko will host an interactive cooking class on 21 October 2026, followed by a specially curated dinner on 22 October.

The experiences will allow participating guests to explore her cooking techniques, ingredient combinations and contemporary interpretations of Ukrainian-inspired cuisine.

For international visitors, the residency provides an opportunity to discover European culinary traditions within the tropical surroundings of the Maldives.

Michelin-Starred Italian Cuisine Arrives in November

The culinary programme will conclude with chef Cristina Bowerman, associated with Rome’s Michelin-starred Glass Hostaria.

Recognised for her contemporary approach to Italian cuisine, Bowerman combines traditional culinary influences with international techniques and a commitment to sustainability.

She will conduct a cooking class on 4 November 2026, followed by a curated dinner on 5 November.

Her residency will introduce guests to the creative processes behind contemporary Italian gastronomy, including the relationship between ingredients, preparation methods and presentation.

The November programme will mark the conclusion of the resort’s three-month international guest chef series.

Sustainable Gastronomy Shapes the Dining Experiences

Sustainability remains a central element of the culinary programme.

Participating chefs are encouraged to consider seasonal ingredients, responsible sourcing and environmentally conscious culinary practices when developing their menus.

This approach connects international cooking styles with the distinctive environmental and geographical characteristics of the Maldives.

The resort aims to demonstrate how luxury dining can incorporate responsible ingredient choices without compromising creativity or the quality of the guest experience.

Throughout the programme, Junior Wine Sommelier Kishore Bandaru will select wines to complement the individual menus.

The combination of culinary education, international flavours and carefully paired wines is intended to create a more comprehensive dining experience for resort guests.

Ventive Hospitality Highlights the Importance of Culinary Tourism

Ventive Hospitality considers distinctive food and beverage experiences an important part of its international hospitality strategy.

According to Ranjit Batra, Chief Executive Officer of Ventive Hospitality Ltd, the company’s Maldives portfolio comprises five resorts with a combined 515 keys.

He also highlighted that food and beverage operations contributed 40% of international hospitality revenue during the first quarter of financial year 2027.

The figures demonstrate the commercial importance of dining experiences within the company’s international resort operations.

Batra said the guest chef programme brings together international culinary expertise while maintaining sustainable gastronomy as its central focus.

He emphasised that the October and November residencies would introduce diverse cultural perspectives while remaining connected to the character of the Maldives.

Culinary Tourism Adds Value to Luxury Maldives Holidays

The programme also highlights how luxury resorts are diversifying their guest experiences beyond accommodation, beaches and traditional leisure activities.

Interactive culinary programmes offer travellers opportunities to engage directly with professional chefs, learn cooking techniques and experience international food cultures.

For the Maldives, such initiatives can support the destination’s positioning within the premium experiential travel market.

By combining internationally recognised chefs, sustainable gastronomy and exclusive dining opportunities, Anantara Veli Maldives Resort is strengthening its culinary offering during the destination’s important year-end tourism period.