Nautilus Maldives to collaborate with renowned chef Chudaree ‘Tam’ Debhakam

2 mins read

As part of its celebration of  diverse and creative crafts through its ‘Art of Bohemia’ brand hallmark, The Nautilus Maldives set to host renowned Thai chef Chudaree ‘Tam’ Debhakam.

Chef Tam creates an artistic version Thai cuisine, combining traditional flavours with unconventional cooking methods, playing around with a combination of local and imported ingredients. 

From 6 to 11 May, the chef will take guests on a culinary journey through Asia to savour the flavours of modern Thai cuisine presented in fine-dining style.

Chef Tam will offer tasters of her creations at turndown and during the Nautilus Rising Cocktail Hour. The main event will be a five-course dinner experience featuring her signature dishes at the resort’s signature restaurant Zeytoun. 

As chef and owner of Baan Tepa, a restaurant located on farmland, Chef Tam is renowned for her sustainable food concept and emphasis on fresh organic produce. Her commitment to sustainable farming and culinary experimentation first attracted attention when she won Season 1 of Top Chef Thailand in 2017. Being the first to hold this title, as well as the youngest in the competition garnered her additional acclaim as Thailand’s rising star. Following the win, she travelled across the world, cooking and showcasing modern Thai cuisine. 

“With her background in farm-driven cuisine and her nutrition knowledge, Chef Tam’s cooking focuses on responsibly grown and local produce. Her insights into sustainable food concepts are crucial to The Nautilus as we begin our journey to cultivating our organic garden at our closeby private island, said Andre Miethig, General Manager at The Nautilus.

“What’s more, her passion for creative gastronomy, traditional Thai flavours and a modern flare resonates with our ‘Art of Bohemia’ concept, which enriches our guest experience and celebrates life’s greatest gifts through activities that emphasise a passion for self-expression, a taste for elegance and a touch of trademark whimsy.”