Bestbuy Maldives (BBM) brought together 100 chefs from leading resorts and restaurants across the country on 24 November for an exclusive culinary masterclass led by Italian One-Michelin-Star Chef Pasquale Palamaro. Held at Hulhule Island Hotel (HIH), the full-house session was a key highlight of the ongoing “Mediterranean Soul, Maldivian Heart” culinary series presented by Atmosphere Hotels & Resorts in collaboration with BBM, reinforcing the Maldives’ positioning as a high-end destination where gastronomy and hospitality go hand in hand.
The HIH masterclass represented the Malé City chapter of a wider programme taking place throughout November 2025, with a lineup of events hosted at RAAYA by Atmosphere and VARU by Atmosphere. Designed as a platform for professional development, skill exchange, and hands-on learning, the session attracted chefs from some of the country’s most distinguished culinary teams, underscoring the importance of continuous upskilling in a tourism-dependent economy. Participants were able to witness best practices that can be translated directly into the resort environment, where guest expectations are increasingly centred around authentic, high-quality dining experiences.
Chef Pasquale, celebrated for his work at Indaco Restaurant in Amalfi, guided chefs through live demonstrations that reflected his signature philosophy of intuition, simplicity, and deep respect for natural ingredients. “Cooking, to me, is a dialogue with nature an art of transforming simplicity into beauty. Bringing Indaco’s spirit to the Maldives is an opportunity to merge two coasts and two cultures through taste, technique, and emotion,” he shared during the programme. Through the session, he showcased Mediterranean-inspired methods adapted to Maldivian produce, with dishes rooted in coastal heritage and contemporary craftsmanship, offering practical insight into how resort kitchens can create distinctive menus without losing sight of locality.
The masterclass also opened space for dialogue on ingredient integrity, sustainability-focused cooking, and the evolving expectations of today’s luxury travellers. As many of the attending chefs represent five-star island resorts, the discussions went beyond recipes, touching on how responsible sourcing, reduced food waste, and innovation with local ingredients can enhance both brand reputation and guest satisfaction. For resorts operating all-inclusive or premium concepts, such as those under the Atmosphere portfolio, these conversations are increasingly critical to differentiating their offerings in a competitive global market.
For BBM, the fully subscribed event reaffirmed its long-running commitment to cultivating professional excellence within the Maldives’ hospitality sector. As the authorised distributor of globally renowned culinary and F&B brands, BBM has built a strong reputation for its Masterclass Series, which brings international expertise directly to local professionals through practical workshops and high-level training. This latest edition introduced a Michelin-starred perspective to the growing body of knowledge within the industry, aligning with the country’s broader ambition to maintain world-class service standards across resorts and high-end restaurants.
Commenting on the initiative, Ali Afrah Hassan, Head – Human Resources, Administration & Corporate Affairs at BBM, highlighted the importance of consistent capacity building for long-term sector growth. “This masterclass reflects our ongoing commitment to strengthening the skills of the Maldivian culinary community. By creating opportunities for chefs to learn directly from international experts, we help broaden professional exposure and support the industry’s growth. BBM will continue to invest in platforms that uplift local talent and contribute to raising the overall standard of hospitality in the Maldives,” he said. His remarks reflect a strategic focus on human capital development at a time when resorts across the Maldives are expanding their F&B portfolios and diversifying guest experiences.
The event at HIH follows two immersive days at RAAYA by Atmosphere earlier in the month, where guests took part in farm experiences, tasting sessions, and a hands-on workshop, culminating in a five-course dinner curated by Chef Pasquale. RAAYA by Atmosphere, a private island resort in Raa Atoll, combines tropical landscapes, beachfront and overwater villas, and an all-inclusive RAAYA Plan that integrates world cuisine, premium beverages, spa and wellness, and curated ocean experiences. The resort places strong emphasis on sustainability and the preservation of its natural surroundings, positioning itself as a Green Globe certified property that balances indulgence with responsible operations. These characteristics make RAAYA an ideal setting for immersive culinary programmes, where guests can connect the story on their plates with the island’s broader commitment to nature and culture.
The series will continue with a 4-Hands Dinner at Kaagé on 27 November and a masterclass with a five-course dinner at NÜ on 28 November at VARU by Atmosphere. VARU by Atmosphere, located in the North Malé Atoll around 40 minutes by speedboat from the capital, is a premium all-inclusive island resort known for its VARU Plan, which offers guests an integrated holiday encompassing gourmet dining across multiple restaurants, premium drinks, villa luxuries, excursions, and water-based activities. With a strong focus on blending authentic Maldivian cultural elements with contemporary elegance, VARU provides the ideal backdrop for high-end culinary collaborations such as the 4-Hands Dinner at Kaagé, the resort’s Maldivian speciality restaurant, and the signature experiences at NÜ. For guests, these events enhance the value of their stay by transforming dinner into a curated culinary journey guided by Michelin-star expertise.
Anupam Banerjee, Vice President, Food & Beverage at Atmosphere Core, emphasised how the collaboration brings together different culinary traditions under a shared vision. “All our island resorts have long been recognised for their culinary offerings,” he noted. “Through Chef Pasquale’s artistry and our island-inspired ethos, we are crafting an evocative dialogue between Mediterranean and Maldivian gastronomies that not only captivates the palate but also champions environmental stewardship and celebrates the cultural richness of both regions.” His comments underscore Atmosphere’s strategic positioning of its resorts as destinations where food, sustainability, and local culture intersect to create memorable guest experiences.
For the attending chefs, the HIH session provided more than a technical showcase; it offered rare, first-hand access to a Michelin-starred chef whose approach blends innovation with respect for place and provenance. Participants described the workshop as an opportunity to refine techniques, discover new applications for familiar ingredients, and strengthen networks within the professional community. As these chefs return to their respective properties—including flagship resorts like RAAYA by Atmosphere and VARU by Atmosphere the insights gained are expected to translate into refreshed menus, enhanced guest experiences, and reinforced culinary identities that support the Maldives’ reputation as a leading luxury destination.
With strong engagement and enthusiastic feedback from attendees, the masterclass stands as another milestone in BBM’s and Atmosphere’s collaboration to elevate culinary standards in the Maldives. By combining global expertise, resort-based immersive programming, and a clear focus on sustainability and local talent, the “Mediterranean Soul, Maldivian Heart” series strengthens the country’s competitive edge in high-value tourism and underscores the central role of gastronomy in shaping the Maldivian resort experience.
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