Exclusive with Andrea Berton: World’s First Michelin Star Chef to Manage an Underwater Restaurant

You & Me by Cocoon Maldives recently rebranded its H2O underwater restaurant to ‘H2O by chef Andrea Berton’. Andrea Berton is an Italian chef, who won 4 Michelin stars.

Throughout his career, Chef Andrea worked with the likes of Gualtiero Marchesi and Alain Ducasse. His ‘Ristorante Berton’ in Milan earned a Michelin star in less than a year after its opening.

Winning 4 Michelin stars is an extraordinary feat. This is also the first time in the world a Michelin starred chef will manage an underwater restaurant. So, we caught up with Andrea Berton to talk about his latest project; managing the H2O underwater restaurant in the Maldives.

01. Chef, could describe your excitement to take over the underwater restaurant H2O?

Chef Andrea Berton: When I first received the proposal to manage H2O it made me feel extremely happy. I came here years ago and worked alongside the team and had a fantastic experience. We agreed to work on this project quite early on.

Image: IM Studio | Instagram: @immaldives

To have my close friendship with You & Me turn into a collaboration is an amazing achievement. Besides, there are only a few underwater restaurants in the world. So, I feel honoured to be able to present my food here.

02. What will be the new concept of H2O?

Chef Andrea Berton: All of my restaurants feature a distinct concept. The dishes served at H2O is different from what my restaurant in Italy serves. Here we source the local ingredients and take inspiration from the Maldivian culture.

It’s not the same food diners will find in Milan. We find the compromise between life in the Maldives and the magical atmosphere of the underwater restaurant. After all, we want our guests to enjoy the amazing experience.

03. What’s the philosophy behind the dishes served at H2O?

Chef Andrea Berton: My philosophy is to characterize the plate with minimal fresh ingredients. The flavours are curated from the best ingredients. Moreover, we want to focus on the best ingredients that you can find in the Maldives.

I also use the fishes found in our lagoon (the lagoon of You & Me Maldives) to create stocks, broth and soups to finalize the plate.

04. Tell me some of your signature dishes diners can find at H2O?

Chef Andrea Berton: One of my signature two dishes, the risotto will be available at the restaurant. For the last 5 years, I’ve also worked on creating a very unique broth.

This broth gives a nice texture to every plate. The broth also changes seasonally as it’s cold in the summer and hot in the winter. I believe these simple things will make the experience of guests better.

05. What is your opinion on Maldivian cuisine?

Chef Andrea Berton: I first tried Maldivian food at the buffet back in Cocoon Maldives when I came to the Maldives years ago. I can easily recognize the cultures and flavour of Maldivian cuisine. The combination between Italian food and Maldivian is also pretty interesting for me.

Feature image by IM Studio

COMO Cocoa Island has just appointed Federico Tidu as its new Executive Chef. With years of experience in some of the world’s best Michelin-starred kitchens and luxury resorts, Chef Tidu brings a wealth of culinary expertise. His arrival promises an exciting shift in the resort’s dining scene, with a focus on fresh, seasonal ingredients and Mediterranean-inspired dishes.

Chef Tidu grew up on the Italian island of Sardinia, where his love for food began at the age of 13. Surrounded by the island’s vibrant food culture, he quickly developed a passion for cooking, particularly with local ingredients that continue to inspire his dishes today.

In 2022, Chef Tidu received the Chef Hat Award from the Australian Good Food Guide during his time at Jonah’s Restaurant in Australia. The award is a mark of culinary excellence, given to chefs who excel in all aspects of the dining experience—taste, presentation, and technique. This recognition highlights Chef Tidu’s commitment to creating unforgettable meals that stay with diners long after they leave the table.

A Focus on Fresh, Local Ingredients

At COMO Cocoa Island, Chef Tidu is in charge of Ufaa, the resort’s signature restaurant. The menu at Ufaa is a unique fusion of Mediterranean influences and the fresh, local flavors of the Maldives. Each day, the menu changes to highlight the best of the region’s seasonal ingredients, particularly the seafood that the Maldives is known for.

The philosophy at COMO Hotels and Resorts has always centered on creating meals that nourish both the body and the soul. Chef Tidu’s approach aligns perfectly with this ethos. His focus on fresh, sustainable ingredients and dishes that are both innovative and rooted in tradition will no doubt elevate the dining experience at COMO Cocoa Island. Guests can look forward to a dining journey that’s as exciting as it is delicious.

As part of COMO Hotels and Resorts’ dedication to bringing wellness into every meal, the brand has also released a cookbook, COMO Simple. Compiled by Mrs. Christina Ong, the brand’s founder, and the resort’s chefs, the book features over 30 recipes from around the world. These easy-to-follow recipes celebrate COMO’s approach to healthy, nourishing food, offering anyone the chance to recreate the COMO dining experience at home.

With Chef Tidu now leading the way, COMO Cocoa Island is ready to offer guests an unforgettable culinary experience that brings together the best of Mediterranean cuisine and the freshest Maldivian ingredients.

Exclusive with Andrea Berton: World’s First Michelin Star Chef to Manage an Underwater Restaurant

01. Chef, could describe your excitement to take over the underwater restaurant H2O?

02. What will be the new concept of H2O?

03. What’s the philosophy behind the dishes served at H2O?

04. Tell me some of your signature dishes diners can find at H2O?

05. What is your opinion on Maldivian cuisine?

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A Focus on Fresh, Local Ingredients