In late February, OBLU Nature Helengeli by SENTIDO hosted an exclusive three-day culinary event that brought together top culinary experts from Europe. This event not only delighted guests with unique and immersive dining experiences but also provided hands-on training for the resort’s staff, emphasizing the connection between culinary innovation and skill development. As part of SENTIDO’s ongoing commitment to enhancing the guest experience at the resort, this event follows the extensive renovation of the resort in 2023. The collaboration between DERTOUR and SENTIDO continues to elevate OBLU Nature Helengeli, transforming it into a luxurious island retreat where culinary excellence meets personalized service.
A World-Class Culinary Journey: Expert Dishes and Signature Cocktails
Moreover, Anupam Banerjee, Vice President of Food & Beverage at Atmosphere Core, shared the inspiration for these invaluable collaborations:
“At Atmosphere Core, we focus on crafting a food and beverage experience that cultivates an immersive journey, elevating guest satisfaction while honouring local heritage and sustainability”.
In addition, Corporate F&B Manager Chef Frank Funke took charge of the island’s kitchen, working closely with Executive Chef Ajay Sahoo to create a special menu for the event. Meanwhile, world-class mixologist Manuel Perez, ranked among the top three globally, sourced fresh ingredients from the island to craft signature cocktails that perfectly complemented the gourmet dishes.
A standout feature of the event was the four-course degustation menu, carefully crafted by island F&B Manager Bishnu Bhattarai and his team. Guests indulged in dishes that seamlessly blended Maldivian flavors with international culinary techniques. For instance, Chef Frank’s starters included “Hiki Mas,” a Maldivian-style diced tuna with coconut-lime dressing, followed by a Caesar salad reimagined with charred coconut, crispy curry leaves, parmesan crisps, and tinapa (smoked fish) flakes. The main course featured a succulent Angus beef fillet with Maldivian black pepper sauce, along with a modern take on fish and chips served with breadfruit purée and turmeric pesto. The meal concluded with a decadent dark chocolate Maldivian Bounty Tart, served with coconut ganache, vanilla cream, and crushed cocoa nibs.
Adding to the experience, Manuel Perez’s expertly crafted cocktails brought a refreshing touch to the dining experience. Using locally sourced ingredients, Perez created unique drinks such as Coconut-Lime Spritzer and Black Tea & Date Infusion, carefully pairing each one with the courses served throughout the evening. These carefully chosen pairings further enhanced the immersive culinary journey.
A Lasting Impact: Training, Collaboration, and Gratitude
Looking back on the event, General Manager Alain Trefois reflected on the success of the collaboration, expressing his gratitude for the expertise shared during the three-day celebration:
“With a full schedule of activities set out over the three days including functions for both our guests and associates, this visionary duo entertained all with events ranging from mixology classes to a unique culinary journey through pairing Maldivian inspired food and drink. By partnering with both these acclaimed mentors, our F&B associates at Helengeli have not just learnt new skills, they’ve raised the quality standard for entertaining guests through the power of cuisine. From everyone on the island, we are indebted to Mr. Frank & Mr. Manuel for taking the time to travel and knowledge-share with our team, whilst also adding a magical culinary experience for our guests”.
Chef Frank Funke also echoed these sentiments, adding:
“It was a unique experience, and I am very grateful to the entire team for helping to make this event so unforgettable”.
