Home>Blog>Michelin-starred Chef Maye Cissoko to host Bastille Day dining events at Sun Siyam Iru Fushi
22 May 2026
Michelin-starred Chef Maye Cissoko to host Bastille Day dining events at Sun Siyam Iru Fushi
Sun Siyam Iru Fushi has announced an exclusive culinary collaboration with Michelin-starred French chef Maye Cissoko this July, bringing a series of refined dining experiences and French gastronomy techniques to the Maldives as part of its “Art of the Chef” programme.
For chefs and culinary professionals in the Maldives, the collaboration offers insight into Michelin-level execution, ingredient-driven cuisine and contemporary French fine dining rooted in seasonality and classical technique.
Chef Maye Cissoko, chef-owner of Maison Burnel, will host two dining events at the resort on 22 and 27 July in celebration of Bastille Day. Chef Maye earned a Michelin star six months after renovating the historic 105-year-old restaurant in France’s Vosges region.
An alumnus of the Institut Paul Bocuse, Chef Maye is known for his focus on seasonality, fresh sourcing and à la minute cooking. His cuisine combines rustic regional influences from the Vosges — including wild mushrooms, herbs and seafood — with refined presentation and modern French techniques.
At Sun Siyam Iru Fushi, Chef Maye will collaborate with Executive Chef Putu Wijana to deliver two wine-paired dining experiences centred around one of the chef’s signature ingredients, fresh scallops.
The first event, Art of the Chef: Cellar Dinner, will take place on Wednesday, 22 July at the resort’s renovated French restaurant, Flavours. The menu includes Scallop Carpaccio with leek essence and pike roe, Spider Crab with smoked haddock espuma, local reef fish paired with caviar and katsuobushi sauce, and a French strawberry tartlet.
The second event, Art of the Chef: Sublime Festin, will be held on Monday, 27 July at Islander’s Grill. The beachfront dining experience will feature scallops in a green herb and truffle crust, Maldivian sea bass gravlax, local lobster with vegetable ravioli and artichoke purée accompanied by seafood bisque, and a Guanaja chocolate entremet with mango-lime chutney.
The resort’s resident sommelier, Sunil Kumar, will present French wine selections paired with each course, highlighting regional pairings designed to complement the menus.
The collaboration reflects a broader movement within Maldives hospitality towards chef residencies, curated wine dinners and specialised gastronomic experiences aimed at elevating destination dining offerings.
Executive Chef Putu Wijana said the partnership reflects the resort’s long-term culinary ambitions.
“Partnering with Chef Maye Cissoko allows us to weave the timeless precision of French gastronomy into our kitchens,” he said.
“These exclusive menus have been meticulously curated to reflect our deep commitment to offering a refined guest experience. Following the residency, selected signature dishes will also be integrated into our menus, giving future guests the opportunity to savour these exceptional creations.”
Sun Siyam Iru Fushi currently operates 15 restaurants and bars, with the resort continuing to expand its focus on collaborative chef-driven dining experiences and international culinary partnerships.
