As part of its Guest Chef Series, The St. Regis Maldives Vommuli Resort is set to welcome Christophe Marleix, Executive Chef of CORD by Le Cordon Bleu.
From 6 to 7 April, Chef Marleix will present a special 6-course signature menu for lunch and dinner, prepared with local produce and meticulously chosen ingredients. Chef Marleix will also curate a sensational dining affair that includes tempura vegetables, lentil hummus and crushed herbs; tuna tartar with confit shallots, avocado, mango and coriander; seafood stew with coconut, lime and ginger; and pressed chicken with bell pepper and shellfish sauce.
Le Cordon Bleu is the world’s leading network of Culinary Arts and Hotel Management institutes. Chef Marleix brings with him a wealth of fine-dining experience before joining CORD by Le Cordon Bleu, including Executive Chef roles at Foile, and The Grill at the Dorchester Hotel, part of Alain Ducasse’s Dorchester Collection.
During his visit, Chef Marleix will also spend a day at the Maldives University where he will share his expertise with students. The initiative is part of Marriott International’s Serve 360 program, which aims to create positive social and environmental impact.
In line with Serve 360’s goals, the collaboration will provide valuable resources, educational opportunities and mentorship for local students, the resort said.
“We’re thrilled to have the opportunity to align with a prestigious institute like Le Cordon Bleu that holds such high international regard, that not only places an emphasis on skills, but on educational practices as well,” said Vincent Pauchon, General Manager, of The St. Regis Maldives Vommuli Resort.
“Moreover, it’s a privilege to support the local community through this initiative with Chef Christophe. We’re proud to support Maldives University and to provide the opportunity to demonstrate a glimpse of his culinary skills to students and to our guests. His arrival furthers our allegiance to our guests by providing exclusive and unique experiences time after time.”
Marriott Bonvoy members will have the opportunity to bid on an exclusive lunch with Chef Marleix where they will be able to learn how to prepare a 3-course menu.
The experience for two also includes two nights stay at a panoramic overwater villa with pool at the resort, daily breakfast at ALBA restaurant, a 60-minute signature Iridium Touch spa treatment for two at the world-renowned Iridium Spa as well as a private guided snorkeling tour.
Drawing on Le Cordon Bleu’s unique heritage spanning over 125 years, CORD by Le Cordon Bleu is a unique dining concept based in the heart of London, and the first restaurant from the prestigious network of culinary institutes to open in England’s capital city.
The menus are masterfully designed by the expert chef team, spearheaded by Marleix and delivered with unparalleled attention to detail and a focus on delivering the best culinary experiences.
With over 20 years of experience Michelin-starred restaurants and luxury hotels, Christophe Marleix’s previous roles include Executive Sous Chef at Restaurant La Cour Jardin and Chef de Cuisine at the three Michelin-starred Banqueting Plaza Athénée in Paris, Chef de Partie at the two Michelin-starred fine-dining Restaurant Jean Paul Jeunet in Jura and Commis Chef to Chef De Partie at the two Michelin-starred Restaurant Nicolas Le Bec at La Cour des Loges in Lyon.
