Home>Blog>Michelin-starred Chef Fabrice Rosso to headline Masters of Food & Wine at Park Hyatt Maldives Hadahaa
07 July 2026
Michelin-starred Chef Fabrice Rosso to headline Masters of Food & Wine at Park Hyatt Maldives Hadahaa
Park Hyatt Maldives Hadahaa will welcome Michelin-starred Executive Chef Fabrice Rosso of IDAM by Alain Ducasse for two exclusive dining experiences this July, bringing contemporary French gastronomy and Mediterranean influences to the Maldives as part of the brand’s global Masters of Food & Wine programme.
For chefs and hospitality professionals, the collaboration offers an opportunity to experience the work of one of the leading figures in contemporary French cuisine while highlighting the growing role of international chef partnerships in advancing culinary excellence in the Maldives.
Chef Rosso, whose restaurant has retained a Michelin star for two consecutive years since the inaugural MICHELIN Guide Qatar in 2025, has built a career spanning more than 15 years alongside some of the world's most respected chefs, including Joël Robuchon, Yannick Alléno, Jacob Jan Boerma and Ronan Kervarrec.
Recognised for his ingredient-driven philosophy and contemporary interpretation of French cuisine, Chef Rosso will present two six-course menus inspired by the Mediterranean while incorporating seafood, herbs and produce from the Maldives.
The first event, A Taste of the Mediterranean from the French Riviera, will take place on 17 July at Island Grill. The Michelin-starred wine pairing dinner will feature six courses celebrating Mediterranean flavours, accompanied by premium wines from France and Italy.
The second event on 20 July will mark the resort's first Michelin-starred Four Hands Wine Dinner, where Chef Rosso will collaborate with Park Hyatt Maldives Hadahaa Executive Chef Davide Allievi.
Chef Allievi, whose culinary background spans Europe, Asia, the Middle East and the Maldives, brings an Italian perspective shaped by authenticity, craftsmanship and seasonality. Together, the two chefs will create a six-course menu combining French and Italian culinary traditions while highlighting ingredients sourced from the island environment.
For culinary professionals, four-hands dinners represent one of the industry's most collaborative dining formats, allowing chefs with different backgrounds to exchange ideas, techniques and creative philosophies while producing a unified menu.
Wine will also play a central role throughout both evenings. Guests will experience carefully curated French and Italian wine pairings, while the 20 July dinner will feature guidance from WSET-certified sommelier and wine educator Harsh P. S. Chauhan of Grape Expectations, whose expertise spans wineries, luxury hospitality, wine importation and wine education.
Beyond the dinners themselves, the collaboration reflects the philosophy behind Park Hyatt's Masters of Food & Wine, a global programme launched in 2003 that connects guests with internationally recognised chefs, sommeliers and beverage specialists through destination-led culinary experiences.
Commenting on the collaboration, Chef Rosso said his menus would be inspired equally by his Mediterranean heritage and the ingredients of the Maldives.
“For these dinners at Park Hyatt Maldives Hadahaa, I wanted to bring the spirit of the Mediterranean while embracing the remarkable seafood, herbs, and flavours found in the Maldives,” he said.
For chefs working in the Maldives, the collaboration demonstrates how international culinary partnerships continue to strengthen the country's reputation as a destination for world-class gastronomy, creating opportunities for knowledge exchange, ingredient exploration and the fusion of global techniques with local produce.
