Anantara Veli Maldives Resort will host Ukrainian chef Alena Solodovichenko and Italian Michelin-starred chef Cristina Bowerman during October and November 2026. Their residencies combine interactive cooking classes with curated dinners, adding limited-period culinary experiences to the resort’s island offering.
Announced on 9 October, the next stage continues the Around the World Michelin Star Guest Chef Series 2026. The three-month programme opened in September with Niyati Rao, chef and co-founder of Mumbai’s Ekaa.
For travellers, the upcoming events create opportunities to combine a Maldives holiday with international cuisine and hands-on learning.
Ukrainian Culinary Influences Arrive in October
Solodovichenko will lead an interactive cooking class on 21 October, followed by a specially designed dinner on 22 October.
Her culinary approach draws on Ukrainian heritage, contemporary European techniques and international professional experience. The residency will introduce those influences within Anantara Veli’s island setting.
The class will explore preparation methods, ingredient choices and the thinking behind her dishes. The following evening’s dinner will bring those ideas together as a complete dining experience.
For guests interested in culinary culture, the format offers a closer encounter with the chef’s work than a conventional restaurant visit.
Cristina Bowerman Leads the November Finale
Bowerman, of Rome’s Michelin-starred Glass Hostaria, will present the final residency. Her cooking class takes place on 4 November, with the concluding dinner scheduled for 5 November.
Her approach combines contemporary Italian gastronomy with international influences and creative preparation methods. Sustainability also forms part of her professional outlook.
The November programme completes a sequence connecting Indian, Ukrainian and Italian culinary perspectives. Each chef contributes a distinct interpretation of ingredients, technique and cultural identity.
The series title does not mean every participating chef holds an individual Michelin distinction. Bowerman’s residency specifically brings the experience of a Michelin-starred restaurant.
Cooking Classes Extend the Holiday Experience
The programme pairs learning with dining, giving participants two ways to engage with each visiting chef.
Cooking sessions introduce culinary decisions and preparation techniques. Curated dinners then allow guests to experience the finished dishes within a resort setting.
Junior Wine Sommelier Kishore Bandaru will select wines to complement the chefs’ menus. The pairings add another dimension to the individual dining programmes.
These experiences broaden the activities available during an island stay. They complement accommodation, wellness and recreation rather than replacing the resort’s established restaurants.
For culinary-focused visitors, the fixed dates may also help shape their holiday itinerary.
Sustainability Connects Menus With Resort Practices
The programme follows the theme of Michelin finesse meeting sustainable gastronomy. Visiting chefs are encouraged to consider responsible sourcing, seasonal ingredients and thoughtful preparation.
Anantara Veli’s wider practices include a chef’s garden, responsible purchasing and certified sustainable seafood. The resort also describes food-waste monitoring and measures to reduce single-use plastics.
Its environmental programme extends to coral restoration, marine conservation, energy efficiency and water management.
The resort reports ISO 14001:2015 certification and Platinum certification from Green Growth 2050. These credentials concern its broader management framework rather than the environmental impact of individual dinners.
The culinary series brings ingredient choices into that wider operational context.
Gastronomy Holds Commercial Importance for Hospitality
Anantara Veli is owned by Ventive Hospitality and operates under the Anantara Hotels & Resorts brand.
Ventive’s Maldives portfolio comprises five resorts with 515 accommodation keys. The company reported that food and beverage generated 40% of international hospitality revenue in the first quarter of financial year 2026–27.
That percentage applies to the international business, rather than Anantara Veli alone. Nevertheless, it illustrates the commercial importance of dining within the wider portfolio.
Guest chef collaborations can help distinguish resort experiences and expand food and beverage offerings. The company has not disclosed event attendance, individual revenues or resulting room bookings.
Adults-Only Setting Supports Culinary Escapes
Anantara Veli is an adults-only private island resort with 67 villas across overwater, ocean and beach categories. It lies approximately 30 minutes from Malé International Airport by speedboat.
Guests can also access facilities at nearby Anantara Dhigu through a short pontoon transfer. Existing dining venues include Origami, Cumin and Baan Huraa, offering Japanese, South Asian and Thai influences.
The October and November residencies add temporary experiences to that established international dining mix.
For Maldives tourism, the programme demonstrates how hospitality can extend the appeal of an island holiday through gastronomy. Its immediate value lies in giving guests specific culinary experiences to include alongside the destination’s beaches, lagoons and resort activities.
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