Sun Siyam Iru Fushi, the flagship property within Sun Siyam’s Luxury Collection portfolio in the Maldives, has announced an exclusive culinary partnership with Michelin Star French Chef Maye Cissoko this July. In celebration of Bastille Day, the resort will present two curated dining experiences under the theme “Art of the Chef” on 22 and 27 July, bringing together refined gastronomy, premium wines, and elevated lifestyle experiences.
Chef Maye is the owner and chef of the historic 105-year-old Maison Burnel in France’s Vosges region. After renovating the property, he earned a Michelin star within six months. A graduate of the prestigious Institut Paul Bocuse, Chef Maye also gained experience with the renowned Barrière Group. His culinary philosophy centres on seasonality, fresh sourcing, and à la minute cooking, while his menus feature rustic ingredients from the Vosges region, including wild mushrooms and local herbs, presented with refined execution.
Collaborating with the resort’s Executive Chef, Putu Wijana, Chef Maye will lead two exclusive evenings featuring fine wine pairings and one of his preferred ingredients, fresh scallops.
The first experience, “Art of the Chef, Cellar Dinner,” will take place on Wednesday, 22 July at Cellar Dining at Flavours, the resort’s newly renovated French restaurant. The intimate gastronomic evening will feature dishes including Scallop Carpaccio with leek essence and pike roe, Spider Crab with smoked haddock espuma, local reef fish served with caviar and katsuobushi sauce, and a French strawberry tartlet.
The second event, “Art of the Chef, Sublime Festin,” is scheduled for Monday, 27 July at Islander’s Grill. Set along the beachfront, the dinner experience will include scallops in a green herb and truffle crust, Maldivian sea bass gravlax, local lobster paired with vegetable ravioli and artichoke purée alongside a slow-simmered seafood bisque, and a Guanaja chocolate entremet complemented by mango-lime chutney.
Resident sommelier Sunil Kumar will present a selection of wines sourced from various regions across France, carefully chosen to accompany each course.
The collaboration reflects Sun Siyam Iru Fushi’s continued focus on enhancing culinary offerings across its 15 restaurants and bars. Chef Maye will work closely with Executive Chef Putu Wijana, who brings 26 years of experience with global luxury brands and continues to guide the resort’s culinary direction.
“Partnering with Chef Maye allows us to weave the timeless precision of French gastronomy into our kitchens. These exclusive menus have been meticulously curated to reflect our deep commitment to offering a refined guest experience. Following the residency, selected signature dishes will also be integrated into our menus, giving future guests the opportunity to savour these exceptional creations,” highlighted Executive Chef Putu Wijana.
