In a sublime union of culinary craftsmanship, the iconic Baraabaru restaurant at Four Seasons
Resort Maldives at Kuda Huraa is set to embark on a year-long gastronomic journey with Chef
Hari Nayak, the celebrated master of modern Indian cuisine. From October 5 to 10, 2023,
Baraabaru will host its first visit from the visionary chef, restaurateur, author and culinary
consultant with further week-long residency visits scheduled for spring and summer 2024.
Blending the freshest Maldivian produce with global influences, Chef Nayak will bring his
signature artful interpretation of contemporary Indian gastronomy to the award-winning
Baraabaru – named one of CNN Travel’s top ten “Maldives’ Finest Tables” - complementing its
25-year reputation as the Maldives’ leading Indian restaurant.
“Our partnership is more than a marriage of ingredients and creativity; it’s an alignment of
philosophies and aspirations,” comments Didier Jardin, General Manager of Four Seasons Kuda
Huraa. “Uniting our shared passion for exquisite flavours and soulful, sustainably crafted cuisine,
this collaboration takes our guests even deeper into the rich cultural and culinary heritage of both
the Indian subcontinent and the Maldives.”
A Tapestry Woven from Indian Heritage and Maldivian Bounty
Author of six books and recognised as one of the foremost Indian chefs in North America and
now Asia and the Middle East, Chef Nayak has carved an extraordinary career that has taken
him from Manipal, India to the prestigious Culinary Institute of America (CIA) in New York and on
to honing a modern interpretation of Indian cuisine that has captivated international audiences.
Having broadened his expertise under the mentorship of world-renowned chefs, Chef Nayak is
the founding chef of acclaimed restaurant Sona in New York and the chef-owner of JHOL, a
Michelin-rated coastal Indian restaurant in Bangkok. He also has his own line of retail food
products under the Cafe Spice brand and works as a chef patron and consultant for several
hospitality groups around the globe.
Two Hearts, One Kitchen
While Chef Hari’s presence will be a seasonal delight at Baraabaru, his influence will permeate
the restaurant’s offerings year-round via an inspiring set dinner menu that is available nightly.
Delivered under the expert guidance of Baraabaru’s Head Chef Kishan Singh – renowned for his
passion for “the natural flavours of the food” and his focus on fresh, authentic dishes – the two
complementary menus will exist as a harmonious culinary symphony: two parts of the same
mutual values, dreams and vision of Chef Nayak and Baraabaru’s culinary artisans.
This shared vision extends into education and fostering a cross-cultural exchange of knowledge,
skills and techniques. Twice a year, Chef Nayak’s team will welcome Baraabaru colleagues to
India to explore the intersection of Indian and Maldivian culinary traditions, providing valuable
new experiences for all involved. It’s a culture of learning and growth not only embedded in Four
Seasons philosophy, but in Chef Nayak’s desire to pass on knowledge from his career spanning
over two decades.
“When I started out, the old-school chefs kept their recipes a secret, but now whatever I know I
love to share,” he says. “I want to widen the world’s eyes to the Indian cuisine that I grew up
loving, share what I have learned in the West, and work with a like-minded team in the Maldives
inspired by the same mission.”
Further collaboration will take the form of interactive cooking classes and workshops for guests
at both locations, imparting culinary skills and cultural insights.
A Commitment to Planet and Palate
At the heart of this culinary alliance is the aspiration to offer guests more than just a meal and
instead a “home away from home.” Within Baraabaru’s idyllic ocean setting, embraced by Kuda
Huraa’s renowned familial service, the maritime memories of Chef Nayak’s youth find their
soulmate.
Sustainability is the foundational bedrock of this heartfelt alliance, from the sourcing of local
ingredients from both regions to sharing knowledge on reducing food waste and energy
efficiency. Rooted in a childhood where environmental responsibility was a way of life, Chef
Nayak’s values align perfectly with Baraabaru’s unwavering commitment to sustainable
practices. “Growing up we’d use every part of the plant, the coconut, the fish,” elaborates Chef
Nayak. “That’s the way it’s always been in my restaurants – not because it’s trendy, but because
it is the essence of homestyle cooking, a practice very much mirrored in the Maldives.”
Combining expansive ocean vistas, meticulously crafted dishes, and a truly visionary approach to
the future of Indian cuisine, this is a match made in culinary heaven not to be missed.