Sun Siyam Iru Fushi, the flagship resort in Sun Siyam’s Luxury Collection portfolio in the Maldives, has announced an exclusive culinary collaboration this July with acclaimed Michelin-starred French Chef Maye Cissoko, offering guests a refined celebration of French gastronomy in one of the Indian Ocean’s most distinguished island settings. Timed to mark the spirit of Bastille Day, the resort will present two specially curated dining experiences under the theme “Art of the Chef” on 22 July and 27 July, bringing together elevated cuisine, premium wine pairings and the sophisticated island lifestyle for which the resort is known.
Set in the heart of the Maldives, Sun Siyam Iru Fushi continues to strengthen its reputation as a leading luxury destination by combining exceptional hospitality with immersive culinary programming. The resort, widely recognised for its elegant villas, expansive beachfront settings and diverse dining portfolio, offers guests a comprehensive luxury experience supported by 15 restaurants and bars. This latest collaboration reflects the resort’s continued focus on enriching its guest offering through internationally recognised talent and carefully designed experiences that blend global culinary excellence with the natural beauty and exclusivity of the Maldives.
Chef Maye Cissoko brings to the island an impressive culinary pedigree and a distinct French identity shaped by craftsmanship, heritage and precision. He is the chef and owner of the historic 105-year-old Maison Burnel in the Vosges region of France, a property he beautifully renovated and guided to Michelin-star recognition just six months later. An alumnus of the prestigious Institut Paul Bocuse, Chef Maye has also built his expertise through experience with the renowned Barrière Group. His culinary philosophy is rooted in seasonality, fresh sourcing and à la minute cooking, with menus often drawing on the rustic and territorial flavours of the Vosges, including wild mushrooms and local herbs, presented with refined contemporary execution.
During his residency at Sun Siyam Iru Fushi, Chef Maye will work in close collaboration with the resort’s Executive Chef, Putu Wijana, to present two distinguished evenings of fine dining, each accompanied by curated wine pairings. Fresh scallops, one of Chef Maye’s favourite ingredients, will feature prominently across both menus, highlighting his signature style while complementing the resort’s ongoing culinary evolution. Executive Chef Putu Wijana, who brings 26 years of experience across global luxury brands, continues to lead the resort’s gastronomic direction with an emphasis on innovation, refinement and memorable guest experiences.
The first event, “Art of the Chef, Cellar Dinner,” will take place on Wednesday, 22 July at Cellar Dining at Flavours, the resort’s newly renovated French restaurant. Designed as an intimate and elegant evening of gastronomy, the experience will feature a menu that includes Scallop Carpaccio with leek essence and pike roe, Spider Crab with smoked haddock espuma, local reef fish elevated with caviar and katsuobushi sauce, and a delicate French strawberry tartlet. The setting and menu together are expected to offer guests a sophisticated culinary journey that pays homage to classical French technique while embracing the premium ingredients and luxury atmosphere of the resort.
The second event, “Art of the Chef, Sublime Festin,” will be held on Monday, 27 July at Islander’s Grill, where guests will enjoy an elevated beachfront dining experience against the backdrop of the Maldives’ natural beauty. The menu will showcase scallops in a green herb and truffle crust, Maldivian sea bass gravlax, local lobster served with vegetable ravioli and artichoke purée accompanied by a slow-simmered seafood bisque, and a rich Guanaja chocolate entremet paired with mango-lime chutney. The beachside setting is expected to further enhance the occasion, combining gourmet artistry with the relaxed elegance and warm hospitality that define Sun Siyam Iru Fushi.
Complementing both evenings, resident sommelier Sunil Kumar will present a selection of exceptional wines from diverse regions of France, thoughtfully chosen to pair with each course. This carefully curated wine programme is set to add depth and character to the dining experiences, further reinforcing the resort’s commitment to delivering complete and immersive culinary journeys for its international guests.
The collaboration also underscores the strategic direction of Sun Siyam Iru Fushi as it continues to position itself as a resort where luxury accommodation, destination dining and personalised experiences come together seamlessly. By welcoming a Michelin-starred chef of Chef Maye Cissoko’s standing, the resort not only enhances its July programming but also strengthens its profile among global travellers seeking world-class cuisine in the Maldives. Following the residency, selected signature dishes from the collaboration will be integrated into the resort’s menus, extending the experience beyond the event dates and allowing future guests to enjoy some of the chef’s exceptional creations.
Commenting on the collaboration, Executive Chef Putu Wijana stated that partnering with Chef Maye offers an opportunity to bring the timeless precision of French gastronomy into the resort’s kitchens. He noted that the exclusive menus have been meticulously curated to reflect the resort’s deep commitment to offering a refined guest experience, while the addition of selected signature dishes after the residency will allow more guests to savour the culinary artistry introduced during the collaboration. Through initiatives such as this, Sun Siyam Iru Fushi continues to demonstrate its dedication to excellence, creativity and the delivery of elevated experiences for discerning travellers from around the world.
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