Cooking with a Michelin starred Chef

Lobster Carpaccio

Today I just wanted to tell you a bit about our latest event we did with a Michelin starred Chef. His name is Igor Macchia and he traveled all the way from Italy to us in Maldives to cook with us and produce 2 amazing dinners. Igor usually works in "La Credenza" a lovely Gourmet Restaurant close to Torino in north Italy

The Canapes

We have cooked together a couple of years ago and I am really happy to have Igor over again, this time in a different hotel, and show us the art of Italian Fine Dining

Chef Igor and me

Busy Plating

As the hotel is pretty full, it is not always easy for the chefs to make time and come over to Naladhu, the private island, and cook with the master chef. That is why most of the chefs actually took a day off so they have time and invest it to learn something new

Caesar Salad

We started off with a cocktail at the beach for around 60 guests. An absolutely amazing event as we had. We finished off the canapes in a make shift kitchen at the beach, the chef went around to meet the guests and everyone had a great time having some stunning food and watching the sunset. Of course the dinner was sold out within no time and we had 2 evenings with 32 guests each time....booked to capacity.

Lobster Carpaccio

Rabbit

The dinners were great too, the setup was outside, next to the beach under the stars....could not be any better. Igor and the chefs all busy in the kitchen we sent out course by course, accompanied by wonderful Italian wines.....yes, each wine was sent to the kitchen as well for a taster...much appreciated

Wasabi Risotto

Wagyu, Foie Gras and Cherries

I have a whole load of photos, so you can see the food a bit and I will try to post some of the recipes soon, they are absolutely easy to do, especially if one thinks that this is Michelin star level cooking

Pre Dessert

Chocolate Mousse and Spice Cake

So next will be a nice wine dinner with wines from Antinori and then there are another 3 Michelin starred chefs on the program in the next three month....something really exciting...and lots to write about.

The Brigade at work

The Brigade after work