Home>Blog>Chef Jake Norman to bring live-fire gastronomy to Niva Dhigali Maldives
04 August 2026
Chef Jake Norman to bring live-fire gastronomy to Niva Dhigali Maldives
Niva Dhigali Maldives will welcome British chef Jake Norman for an exclusive culinary collaboration this November, offering chefs and food enthusiasts the opportunity to experience his ingredient-led approach to live-fire cooking during a one-night dining event.
The collaboration forms part of a wider programme that also includes pickleball sessions led by British champion Molly O'Donoghue, combining gastronomy and active wellbeing at the Raa Atoll resort.
For the culinary community, Norman's visit offers insight into a cooking philosophy centred on seasonal produce, open-fire techniques and regional flavours. His career began making pizzas in the markets of Guadalajara, Mexico, before progressing through several acclaimed London kitchens, including St John, Ottolenghi and Sabor. He currently heads the kitchen at Updown Farmhouse in Kent, where he is recognised for cooking that highlights carefully sourced ingredients and the character of live-fire preparation.
On 18 November, Norman will host an exclusive dinner at Faru, where guests will be served a menu inspired by the Mediterranean while incorporating influences from Mexico and the Middle East.
The menu has been designed to showcase locally sourced Maldivian ingredients alongside Indian Ocean seafood and produce, with grilling and fire-based techniques playing a central role throughout the experience. Rather than focusing on elaborate presentation, the dinner aims to celebrate bold flavours, smoke and simplicity, allowing ingredients to remain at the forefront.
For chefs, the event reflects the continued popularity of live-fire cooking in contemporary gastronomy. Open-fire techniques have gained renewed attention in recent years for their ability to enhance texture, depth and flavour while encouraging a more ingredient-focused style of cooking.
The shared-table format also aligns with growing interest in communal dining, where food becomes a catalyst for conversation and connection. By encouraging guests to dine at a relaxed pace, the experience highlights how atmosphere and hospitality can be as important as the menu itself.
Although the wider November programme includes pickleball coaching sessions with British champion Molly O'Donoghue, Norman's residency represents the culinary centrepiece of the initiative.
For hospitality professionals, collaborations with visiting chefs continue to provide valuable opportunities to introduce new techniques, showcase diverse culinary influences and create unique dining experiences that distinguish resort food and beverage programmes.
By bringing together Mediterranean traditions, Mexican and Middle Eastern influences, and Maldivian ingredients, Jake Norman's one-night dinner demonstrates how destination dining can celebrate both international culinary perspectives and the local produce that defines the Maldives.
