Chef residency at Nova Maldives
Two‑Michelin‑star Chef Sebastian Frank will run a plant‑led residency at Nova Maldives from May 10–15, offering dinners and classes that lean vegetarian-forward — rare for high‑end island dining. ( )
Nova Maldives has titled the programme "Roots & Waves" and describes menus that weave Maldivian ingredients with regional produce, emphasising time‑honoured techniques and restraint. (nova-maldives.com) The resort lists three intimate experiences for the residency — two Gourmet Dinners at Flames (priced USD 110++ per person) and a Plant‑Based Cooking Class at Soul Kitchen (priced USD 45++ per person) — and provides a reservations contact for bookings. (nova-maldives.com) The chef is identified by Nova and Visit Maldives as the owner of Berlin’s Restaurant Horváth and the residency will showcase his philosophy of “emancipated vegetable cuisine,” spotlighting ingredients such as aubergine, spinach and pumpkin. (visitmaldives.com) Visit Maldives says the residency features a signature dish called “Celery – Mature and Young,” noting the celery component undergoes a unique maturation process that lasts an entire year. (visitmaldives.com) Menus during the residency are offered either fully vegetarian or with optional locally sourced fish or meat components, and an optional non‑alcoholic beverage pairing will include tea infusions, house‑made vegetable juices, premium oils and refined reductions. (visitmaldives.com) The announcement has been circulated through Nova’s own press materials and picked up by travel and industry outlets including Visit Maldives and Hotelier Maldives, framing the programme as part of Nova’s sustainability‑led dining concept. (nova-maldives.com, hoteliermaldives.com)
