COMO Maalifushi, the pristine island resort in the Maldives’ Thaa Atoll, has appointed Robert Shipman as new Executive Chef and Director of Food and Beverage.
British-born Shipman will be overseeing Maalifushi’s three dining options: Tai, the Japanese-inspired restaurant serving fresh sushi and sashimi; Madi, with a range of local, Mediterranean and classic dishes served all day long; and Thila, the easy going, family-friendly restaurant where the menu features salads, freshly cooked seafood and pizzas.
Before joining COMO Maalifushi, Shipman honed his skills working alongside celebrated chef Nobu Matsuhisa in the UK at COMO Metropolitan London, followed by a five-year stint as Executive Chef for Hilton Niseko, Hokkaido, Japan. Shipman is passionate about Japanese culture and cuisine, bringing a mix of Asian and Mediterranean creativity to the kitchens of COMO Maalifushi.
With his appointment, the resort has launched a series of exciting dining initiatives. These include an island BBQ on Lavadhoo – a small uninhabited island only 10 minutes by boat from COMO Maalifushi – offering guests a back-to-nature experience with tiger prawns, yellowfin tuna and reef fish on the menu. Families with children can choose the castaway gourmet picnic, which gives the castaway life a dose of luxury with a picnic hamper featuring food from the resort’s skilled chefs.
Couples will fall in love with the private dining experiences in unique settings including Lavadhoo, the hidden spots around the resort or the privacy of their own villa pool deck. Whether it’s the romantic beach dinner under stars with private butler service and a three-course meal or the exclusive Champagne breakfast on a deserted sandbank, COMO Maalifushi has something for everyone.
The island BBQ is priced from AUD$105 per person. The family castaway picnic is priced at AUD$900 for a family of four. The romantic beach dinner is priced from AUD$715 per couple, and the Champagne breakfast is priced at AUD$390 per couple.