Milaidhoo Maldives is welcoming Chef Laurence Tan, Head Chef of Singapore’s Michelin-starred JAG, for a special culinary residency this October, bringing guests two exclusive dining experiences that further enhance the resort’s reputation for personalised luxury and distinctive gastronomy.
Located within the UNESCO Biosphere Reserve of Baa Atoll, Milaidhoo Maldives is known for offering an intimate island experience centred on privacy, authentic Maldivian hospitality and carefully curated experiences. The resort’s latest international chef collaboration adds another dimension to its culinary programme, giving guests the opportunity to experience Michelin-recognised craftsmanship in the relaxed surroundings of one of the Maldives’ highly regarded luxury island retreats.
Chef Laurence Tan’s culinary journey began at home, inspired by his parents and the enjoyment of preparing and sharing food with family. His early interest eventually led him to professional culinary training and, in 2016, to The White Rabbit in Singapore, where he began developing the foundations of his professional career.
He later continued his career at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Tan developed a strong appreciation for precision, seasonality and preserving the individual character of ingredients. His progression at JAG saw him advance from Chef de Partie to Junior Sous Chef and subsequently Sous Chef.
Tan later assumed leadership of the JAG kitchen when Gillon undertook an international consultancy assignment in Taiwan. He currently serves as Head Chef of JAG, which retained its Michelin star in 2026, reflecting the consistency and quality of the restaurant’s culinary offering under his direction.
At Milaidhoo Maldives, Chef Tan is introducing guests to the culinary philosophy and techniques associated with JAG through two carefully curated experiences. On 16 October, guests were invited to participate in an intimate cooking class led by the chef, providing an opportunity to learn directly about his approach to ingredients, technique and flavour development.
The culinary programme continues on 17 October with an exclusive five-course dinner limited to just 16 guests. The menu opens with a delicate leek and potato croustade before moving to Hiramasa crudo with tomatoes and sea grapes, followed by Gambero Rosso accompanied by Jerusalem artichoke and cashew.
Guests will then be served lobster ravioli with lobster bisque, followed by Tajima Wagyu MB8 tenderloin complemented by celeriac and black autumn truffle. A preserved lemon sorbet provides a refreshing interlude during the experience, while a dark chocolate parfait served with buckwheat ice cream and tonka bean completes the five-course journey.
The residency reflects Milaidhoo’s wider culinary philosophy, which places emphasis on creativity, craftsmanship, meaningful interaction and memorable dining experiences. By bringing internationally recognised chefs to the island while maintaining the resort’s distinctive sense of place, Milaidhoo continues to broaden the range of premium experiences available to travellers visiting the Maldives.
Such collaborations also contribute to the Maldives’ evolving position as a global luxury tourism destination where visitors can experience internationally recognised gastronomy alongside the country’s natural beauty, world-class hospitality and highly personalised resort experiences. The continued introduction of specialised experiences across the resort sector complements the Maldives’ broader efforts to strengthen the quality and diversity of its tourism product for international markets.
Guests visiting Milaidhoo can also take advantage of the resort’s Simply Summer offer until 31 October 2026, providing another opportunity for travellers to experience the island during the current season.
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