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Michelin Starred Italian Chef Carmelo Greco At Coco Bodu Hithi

Michelin Starred Italian Chef Carmelo Greco At Coco Bodu Hithi
Coco Bodu Hithi confirms the arrival of Visiting Michelin Starred Chef, Carmelo Greco. Arriving to Maldives on 18th March 2017

The stylish and luxurious 45-minute speed boat ride away island renowned for its sophisticated and relaxed dining atmosphere, Coco Bodu Hithi confirms the arrival of Visiting Michelin Starred Chef, Carmelo Greco. Arriving to Maldives on 18th March 2017, Greco will be spending two weeks at Coco Bodu Hithi. During his trip, he will be hosting exclusive dinners and interactive master classes for the in-house guests. Greco’s reinterpretation of Italian cuisine has been surprising the taste buds for over three decades. 

Greco was born in Sicily and grew up in Piedmont, discovered the love for culinary pleasures in his uncle’s hotel and restaurant. Greco worked in the legendary restaurant Da Buido under the experienced head chef Lidia Vanzino Alciati after attending hotel management school. He admires his recently deceased mentor who was one of the first people to have an impact on his cooking style: “Lidia was the grande dame of Piedmontese gastronomy. With her respectful behaviour towards traditional Italian cuisine, which she cultivated and interpreted, she contributed to the history of Italian cooking”. 

After years of experiences in Italy, Greco came to Germany at the age of 20 and proved to have plenty of more to offer than typical Italian Pizza and Spaghetti. After three years, Greco and his partner opened restaurant Osteria Enoteca. The place got famous quickly that being a guest of Carmelo Greco meant experiencing first-class Italian cuisine that could not found in Germany before, earning the restaurant a Michelin Star in 1996. In November 2010, Greco opened his own restaurant in Frankfurt, Ristorante Carmelo Greco. The menu shares classic Italian recipes dear and near to Greco’s heart. “We only work with the best and freshest ingredients, which is why our menu constantly changes according to the general state of the market.” Greco Explains. 

Greco constantly gathers inspiration from regular visits to star chefs’ restaurants. For Greco, cooking is an ever evolving process and a never ending search for new flavour combinations. He states, “I want to keep cooking, experimenting with ingredients and making my friends and family happy with delicious food until I am over the age of eighty, if possible.” Greco’s signature creations include his Filetto Rossini with Fassona beef, a creamy Tortelli Carbonara and Amatriciana, and a rich Vitello Tonnato, some of which will be offered in his menu at Coco Bodu Hithi. 

It is with a passion to deliver fresh and flavourful creations that he arrives at Coco Bodu Hithi next year, bringing with him the classic tastes of Italy to the sunny beaches of Maldives. 

Coco Collection’s portfolio comprises three distinct brands, Coco Resorts: Retreats, Coco Palm and Coco Privé. The Coco Resorts: Retreats includes the luxury resort Coco Bodu Hithi; Coco Palm features the environmentally conscious escape Coco Palm Dhuni Kolhu; and Coco Privé consists of the private and exclusive Coco Privé Kuda Hithi Island. Coco Bodu Hithi and Coco Palm Dhuni Kolhu are both members of Preferred Hotels & Resorts, representing the finest and most diverse global portfolio of independent hotel and resort experiences. 

Please visit the website, www.cococollection.com for more information.

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OZEN LIFE MAADHOO Earns Green Globe Gold for Fifth Year in a Row

OZEN LIFE MAADHOO Earns Green Globe Gold for Fifth Year in a Row

In an era where luxury and sustainability often seem at odds, OZEN LIFE MAADHOO proves that they can coexist in perfect harmony. THE OZEN COLLECTION proudly announces that the resort has earned the prestigious Green Globe Gold Certification for the fifth consecutive year. This achievement recognizes OZEN LIFE MAADHOO’s unwavering commitment to environmental preservation, while delivering world-class luxury. By blending innovative practices with the Maldives’ pristine natural beauty, the resort continues to lead the way in eco-conscious hospitality.

A Commitment to Marine Conservation

OZEN LIFE MAADHOO’s success stems from its innovative approach to conservation. In-house marine biologists lead a coral restoration project that has revived a 300-meter stretch of the house reef. They use 80 coral frames to nurture over 2,000 coral fragments, contributing to a vibrant marine ecosystem. The resort partners with organizations such as Manta Trust, Olive Ridley Project, and Parley to strengthen its efforts, and it will soon join forces with Miyaru NGO to expand marine protection initiatives. Additionally, OZEN LIFE MAADHOO engages guests in environmental education, raising awareness about ocean conservation.

According to Nuria Camps Suarez, the Head Marine Biologist at OZEN LIFE MAADHOO:

“Our coral restoration project is more than conservation—it’s a promise to future generations. By reviving our house reef, we’re rebuilding a thriving ecosystem. Partnering with organizations like Manta Trust and Parley amplifies our impact, ensuring the Maldives’ marine legacy endures.”

Pioneering Renewable Energy Solutions

The resort has also committed to reducing its environmental impact through renewable energy. OZEN LIFE MAADHOO boasts one of the largest floating solar panel systems in the Maldives. The system consists of 12 platforms with 720 panels, along with 1,095 rooftop solar units, generating 30% of the resort’s energy needs. This significantly reduces the reliance on fossil fuels and sets a strong example of clean energy use.

In addition, the resort embraces a zero-waste philosophy, utilizing advanced waste management systems. Each week, an automated organic composter processes 3 tons of green waste, transforming it into nutrient-rich fertilizer. Garden clippings undergo shredding and conversion into compost, and the resort repurposes crushed glass bottles for small construction projects. These initiatives showcase OZEN LIFE MAADHOO’s commitment to reducing waste and maximizing resource efficiency.

A New Era in Dining Practices

OZEN LIFE MAADHOO also pioneers sustainable dining with its hydroponic farm. By growing lettuce and herbs in a soilless system, the farm reduces water consumption from 250 liters to just 50 liters per kilogram. The system now meets 70% of the island’s lettuce demand, providing guests with fresh, organic ingredients that align with the resort’s commitment to environmental responsibility.

Guests enjoy these farm-to-table meals in the resort’s award-winning restaurants, knowing they are supporting eco-friendly practices while savoring flavorful dishes.

Seamlessly Blending Luxury and Eco-Consciousness

What truly distinguishes OZEN LIFE MAADHOO is how seamlessly its eco-friendly initiatives blend with the guest experience. From snorkeling in regenerated coral reefs to dining on hydroponically grown ingredients, guests can indulge in luxury while remaining mindful of their environmental impact. OZEN LIFE MAADHOO continues to set the standard for eco-conscious hospitality, aligning with THE OZEN COLLECTION’s philosophy of ‘Refined Elegance.’ Every stay not only offers an unforgettable experience but also leaves a lasting, positive imprint on the planet.

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