Conrad Maldives Rangali Island, owned by Ventive Hospitality and operated by Hilton under the Conrad Hotels & Resorts brand, will host its Michelin Master Series 2026 from 19 October to 7 December 2026, bringing three Michelin-starred chefs to the Maldives for 12 culinary experiences across the resort.
Part of Ventive Hospitality’s five-resort, 515-key Maldives portfolio, the series will feature Chef Theodor Falser, Chef Simon Hulstone and Chef Gabriela Filca, with each residency combining chef-led dining, tasting menus, wine experiences and culinary interactions across the resort’s distinctive dining venues. Ventive’s Maldives portfolio comprises Conrad Maldives Rangali Island, the three Anantara properties at Dhigu, Veli and Naladhu Private Island, and Raaya by Atmosphere.
Three chefs. 12 experiences. One culinary calendar.
The chefs behind the series
The series opens with Theodor Falser, chef behind the Michelin-starred Johannesstube in South Tyrol. Falser took over the restaurant in 2014 and earned its Michelin star within his first year. His culinary philosophy is rooted in nature, seasonal ingredients and South Tyrolean produce, with his “Taste Nature” concept drawing heavily from the landscapes of the Dolomites.
From 16–21 November, Simon Hulstone will bring more than three decades of culinary experience to the island. Chef-proprietor of The Elephant in Torquay, which has held a Michelin star for more than 20 consecutive years, Hulstone is a Roux Scholar, former UK National Chef of the Year and two-time Great Britain representative at the Bocuse d’Or. His approach also extends to sustainable sourcing, with produce for The Elephant supported by his 90-acre farm and regional producers.
The series concludes with Gabriela Filca, Chef de Cuisine at Nebo Restaurant & Lounge at Hilton Rijeka Costabella Beach Resort & Spa. At 23, Filca became one of the youngest women to lead a Michelin-starred kitchen; Nebo retained its Michelin star under her leadership, while she was named Gault&Millau’s Great Chef of Tomorrow and received Croatia’s Michelin Young Chef Award.
Dining beneath the ocean, below ground and beneath the stars
The programme will make use of some of Conrad Maldives Rangali Island’s most recognisable culinary settings.
The chefs will host seven-course tasting menus at Ithaa Undersea Restaurant, the world’s first undersea restaurant, located five metres beneath the Indian Ocean and seating just 14 guests. The resort’s Wine Cellar, located two metres underground, houses 18,000 bottles across up to 800 labels and will host Simon Hulstone’s five-course wine-paired dinner.
The programme will also extend to the beach and open waters, with a sunset Champagne cruise aboard the Majesty Yacht, beachfront dinners featuring local Maldivian lobster, and a culinary masterclass with Filca exploring modern techniques and the creative process behind her cuisine.
Commenting on the series, Ranjit Batra, Chief Executive Officer, Ventive Hospitality Ltd, said: “Food and beverage is an increasingly important value driver within luxury hospitality, contributing not only to guest experience but also to the overall economics of a resort. Across our international portfolio, F&B and other services contributed 40% of revenue in Q1 FY27, while our Maldives resorts delivered a 15% year-on-year increase in same-store TRevPAR in FY26. Culinary programming such as the Michelin Master Series allows us to build on this strength by bringing recognised culinary talent to our destinations, creating additional reasons for guests to choose our resorts while deepening the value and differentiation of the overall stay.”
The Michelin Master Series 2026 reinforces Conrad Maldives Rangali Island’s position as a destination where culinary programming, destination-led dining and high-value guest experiences form an integral part of the resort proposition.
