Michelin-starred Chef Pasquale Palamaro of Indaco at Regina Isabella, on the island of Ischia in Italy, returns to the Maldives from 13 to 23 January 2027 for the latest edition of Atmosphere Core's culinary series, Fire: Smoke: Soul. Over 10 days he will work with the resident executive chefs at VARU by Atmosphere, OBLU SELECT Sangeli and OBLU NATURE Helengeli by SENTIDO, pairing Mediterranean technique with Maldivian ingredients.
The programme includes Four Hands dinners, cooking classes and special dining experiences, and continues the exchange begun with Mediterranean Soul, Maldivian Heart in 2025.
"Food has a wonderful way of bringing people and cultures together. With Fire : Smoke : Soul, Chef Pasquale Palamaro and our Executive Chefs share their craft, ideas and personalities through the flavors, ingredients and traditions of the Maldives. Ultimately, we want our guests to leave with more than a great meal. We want them to remember the people they met, the stories they discovered and the moments they shared around the table," says Anupam Banerjee, Vice President – Food & Beverage, Atmosphere Core.
"Every destination has its own culinary identity, shaped by its ingredients and traditions. Returning to the Maldives gives me the opportunity to continue this exchange, explore new expressions of Mediterranean cooking and create alongside the talented resident chefs," says Chef Pasquale Palamaro.
VARU by Atmosphere
At VARU, the series moves between Charcoal, the beachside grill, and NÜ, the resort's Mediterranean seafood restaurant. NÜ takes its name from the Dhivehi word for blue; the release notes a counterpart in Indaco, a name that evokes the indigo of the sea at twilight. Alongside Executive Chef Ajaya Kumar Sahoo, Palamaro will work with responsibly sourced seafood, Mediterranean technique and fire and smoke.
13 January: GM Cocktail
14 January: dinner at Charcoal
15 January: cooking class and Four Hands Dinner at NÜ
OBLU SELECT Sangeli
At Sangeli's Just Grill, Palamaro joins Executive Chef Ravindra for lagoon-side dining that the release describes as a meeting of Mediterranean craft and the grill.
17 January: Cocktail with the General Manager
18 January: dinner at Just Grill
19 January: cooking class and Four Hands Dinner, both at Just Grill
OBLU NATURE Helengeli by SENTIDO
The final chapter is at Helengeli's Just Grill, with Executive Chef Anirudh Deshpande.
21 January: GM Cocktail
22 January: dinner at Just Grill
23 January: cooking class and the concluding Four Hands Dinner at Just Grill
The series places an emphasis on responsibly sourced catch, traceable ingredients, hyperlocal produce where available, and circular kitchen practices intended to reduce food waste. Seasonal vegetables are given the same attention as seafood and grills. The evenings also include wine and alcohol-free pairings, time with the chefs, and each resort's live band. Atmosphere Core says the exchange of techniques is intended to remain in the kitchens after the final dinner.
Images: courtesy of Atmosphere Core / Criesse Communications
