Over the four days, chef Herman, his celebrated Head Chef Nick Bril, Huvafen Fushi’s Executive Chef Daniel Johnson along with the resorts culinary team will source and showcase the best of Maldive’s produce. In Malé, Maldive’s capital and most populous city, chef Herman and Bril will enjoy a market shopping experience, followed by a live-cooking dinner in Salt, the retreats over-water, open-kitchen restaurant, and a meal in the retreats renowned underground wine cellar, Vinum. The culinary journey will end with a sandbank lunch prepared by chef Herman and Huvafen Fushi guests, for the children of the local Maldevian orphanage, Kudakudhinge Hiya.
Chef Herman is set to make an appearance in FOUR magazine’s Spring edition 2013, as one of four celebrated chefs. Of his achievements, chef Herman is widely known as one of the world’s youngest generation of three-star Michelin chefs. He received his first Michelin star for Oud Sluis in 1995 and doubled it four years later. In 2005, he achieved a third star. The restaurant is also ranked 20 out of 20 in the Gault Millau guide and is listed in The San Pellegrino World’s 50 Best Restaurants. Sergio’slatest food and art book and‘Magnum Opus’, Sergiology,which took more than two years and a large number of people to create ‘is an ode to my family, my work and my interests, which are at the source of everything that has brought me so much success. I spent time in isolation, writing 60 recipes for this substantial volume. It is a book which portrays my most beautiful and most special moments, creations and people,‘ says Sergio. Culinary greats such as Heston Blumenthal, Rem Koolhaas and Anton Corbijn have also contributed to Sergiology which has a limited edition print run of only 2000 copies and are all numbered individually.
On the resort, Huvafen Fushi is located in the North Malé Atoll and enjoys a pristine private island setting featuring 44 naturally modern bungalows and pavilions.