JW Marriott Maldives Kaafu Atoll Island Resort Hosts Two-Night Guest Chef Experience with Stefan Fäth
JW Marriott Maldives Kaafu Atoll Island Resort has announced a two-night guest chef event featuring Stefan Fäth, Chef-Owner of the one-Michelin-starred Restaurant Jellyfish. The culinary showcase will take place on December 4 and 5, 2026, offering guests two distinct dining experiences inspired by Chef Fäth’s French-influenced global cuisine.
On December 4, the resort will host The Ocean Symphony at Wahoo Beach. This seven-course dinner will be served in an outdoor beachfront setting and will feature a sequence of dishes highlighting balance, technique, and ingredient focus. The menu includes salmon with beet and leek, swordfish with chilli and coriander, and cod with caviar and sweet potato. An Iberico course paired with soy and cabbage follows, and the meal concludes with desserts such as pineapple with coconut and exotic fruits, and milk chocolate with yoghurt and blueberry.
The experience continues on December 5 at Veyo with The Island Reverie, a five-course tasting menu centred on freshness and contrast. Dishes include tuna sashimi with mango and ponzu, mackerel with melon, feta and mint, and salmon with potato, dashi and chives. A corn-fed chicken course with celery, truffle and apple precedes a dessert featuring banana, caramel, chocolate and almond.
Chef Fäth’s culinary approach is shaped by classical training and international experience, developed through his work in leading kitchens across Germany, including Restaurant 1622, Restaurant Dieter Müller aboard MS Europa, and Restaurant Seven Seas. Since taking ownership of Restaurant Jellyfish in 2019, he has earned a Michelin star, 16 Gault Millau points, and recognition as a Krug Ambassade.
Commenting on the event, Srikanth Devarapalli, General Manager of JW Marriott Maldives Kaafu Atoll Island Resort, said the collaboration reflects the resort’s focus on thoughtful, ingredient-led dining experiences. Chef Fäth added that the Maldives setting offers an opportunity to showcase his cuisine in an environment that values seasonality, craftsmanship, and connection to nature.
Reservations are recommended, as seating is limited for both evenings.
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