Exclusive Experience Continues with World-Renowned Chef Ollie Dabbous in April 2022
Dubai, UAE – The St. Regis Maldives Vommuli Resort celebrates the newest addition to their acclaimed Guest Chef series, welcoming the culinary talent of London-based chef, Ollie Dabbous in April.
With an already esteemed culinary scene, Chef Ollie’s expertise will only elevate the five-star property’s well-established reputation among travelers and industry experts alike. On April 16th and 18th, Chef Ollie will host lunch and dinner experiences with a curated menu featuring iced watermelon gazpacho, pumpkin compote, local tuna tartare with lime leaf vinaigrette, grilled lobster in a saffron and lemon verbena labne, mouthwatering sand-baked wagyu beef and kaffir lime pie. The exclusive lunch and dinner experiences are USD 295++ per person.
A renowned culinary genius in the London gastronomical scene, Chef Ollie is the executive chef and co-founder behind HIDE, the Michelin-starred restaurant in Piccadilly. HIDE was awarded a coveted five stars by the Evening Standard, named GQ’s restaurant of the year, and earned a Michelin star within six months of opening. Prior to the unveiling of this acclaimed hotspot in 2018, Chef Ollie ran the highly distinguished restaurant, Dabbous, famed for its stripped-back fine dining and industrial decor.
“We’re thrilled to partner with Chef Ollie and introduce our guests to his innovative dishes, known for not only their outstanding flavors and creativity, but for their presentation as well,” said Vincent Pauchon, general manager, The St. Regis Maldives Vommuli Resort. “We take great pride in offering our guests exclusive and unique experiences that can’t be matched. Chef Ollie’s global perspective and culinary expertise is further testament to our dedication of giving our guests the best of the best here at the finest address in the Maldives.”
Previously, Chef Ollie has worked at Le Manoir aux Quat’ Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50 and Pierre Gagnaire, before returning to London to take the position of head chef at Texture. Outside of his own kitchen, he has collaborated with Burberry, Rolls Royce, Sotheby’s, Converse, Dunhill, Mandarin Oriental, Qatari Diar & Vertu among others. He also consulted both for the Experimental Cocktail Group at Henrietta Hotel, Covent Garden and for Garsington Opera, located in the Getty family estate in Buckinghamshire. Most recently, he has cooked at Ascot, Twickenham and at bespoke events for Krug, Nyetimber & Devialet and is regularly a judge on Masterchef. Hideaway, the sibling café in Mayfair’s Mount Street, invariably has a queue out the door and future sites destined to follow. Ollie’s first book, ‘Dabbous: The Cookbook’ was published by Bloomsbury in 2014: an award-winning work of incredible design, stunning images and outstanding recipes. His second book, “Essential”, was released last Autumn.
The St. Regis Maldives Vommuli Resort offers a breathtaking hideaway where time-honored traditions and imaginative craftsmanship inspire unforgettable moments. Surrounded by the aquamarine waves of the Indian Ocean in the Dhaalu Atoll, the destination features seven venerable restaurants including the uniquely-designed Whale Bar, the award-winning Iridium Spa and custom Azimut-Flybridge 66 Yacht. Its transcendent signature island and overwater villas are hallmarked by the John Jacob Astor Estate, the resort’s crown jewel, which boasts over 18,500 sq ft of sophisticated design, luxury amenities and panoramic ocean views.