Four Michelin Chef Residencies Worth Booking A Flight For This Spring

Ideal for some gourmet gallivanting this spring, here’s where to find the world’s best (and rarest) Michelin chef residencies this spring. From the Maldives to Miami, seriously tasty mouthfuls await you and your suitcase

1 Enjoy world-class theatrical dining at The Cube, Siyam World Maldives

Siyam World, Maldives has sprinkled a double helping of Michelin stardust over the official opening its new chef’s table restaurant, The Cube, with an inaugural residency by culinary legend, Claude Bosi – Chef-patron of Bibendum, located in London’s iconic Michelin House.

An intimate live cooking concept, The Cube has been designed to welcome the world’s most talented chefs to showcase their passion and skill to a maximum of just eight diners per service as part of its ambitious programme of regular chef residencies. A contemporary glass-fronted dining space located right on the beach, The Cube offers gourmet guests the theatre of a rare close-up culinary encounter, as each resident chef prepares a specially designed tasting menu right in front of them.

For the inaugural chef’s table residency, Chef Bosi treated guests to a menu of canapes and small plates inspired by fresh local, seasonal produce: Tarama and ponzu croquette; deep sea local prawns, smoked curry and toasted prawn consommé; green jobfish Grenobloise style; new season morel, Morteau sausage and Palo Cortado dry sherry; local lobster Singaporean style; foie gras crème caramel with Last of the Black Truffles Season; Meyer lemon, coconut and kaffir lime; and Yorkshire rhubarb with black cardamom and green pistachio.

Next to enter The Cube will be Sebastian Frank, Chef-patron of Berlin’s two Michelin-starred Horváth, who will be delighting Siyam World guests this Easter – stay tuned for further details and dates to be announced soon.

Located in Noonu Atoll, Siyam World, Maldives is a mere 40 minutes’ direct seaplane ride from Velana International Airport, and also accessible via a 30-minute domestic flight to Maafaru Airport followed by a 10-minute speedboat trip.

Make it happen
How: For more information, visit Siyam World. Best at Travel (0203 993 1689; offers seven nights at Siyam World, Maldives from GBP3,564 per person based on two adults sharing a Pool Beach Villa. Price includes WOW! Premium All-Inclusive, return Qatar Airways flights from London Heathrow and seaplane transfers. Based on travel between 13 April – 21 April 2022.

2 Devour exclusive dinners and gourmet workshops with Simon Hulstone at Hilton Seychelles Northolme Resort & Spa and Hilton Seychelles Labriz Resort & Spa

22nd May until 5th June

The Seychelles have never looked quite so succulent. Ideal for a gourmet trip to paradise, Hilton Seychelles Northolme Resort & Spa, Mahé, and Hilton Seychelles Labriz Resort & Spa, Silhouette have announced the residency of Chef Simon Hulstone.

From 22nd May until 5th June, Chef Hulstone will be taking up residency at both properties for one week each, with a variety of exclusive events from hosted private dinners, cooking demonstrations, and interactive workshops on how to cook sustainably in the kitchen.

Chef Proprietor Simon Hulstone is one of Britain’s most decorated chefs and is particularly well known for his restaurant The Elephant in Torquay, Devon, where he achieved his first Michelin star in 2005 and has since maintained it every year. In 2003 he won the Roux Scholarship and went on to win the Craft Guild of Chefs National Chef of the Year Award in 2008. He has twice represented the UK in the Bocuse d’Or, the world’s most prestigious culinary contest and he captained the British team at the Culinary Olympics and Culinary World Cup in 2010 and 2012.  

During his two-week residency, Simon will be showcasing his celebrated British dishes, whilst employing a Seychollean twist, taking advantage of locally sourced produce, as well as vegetables and herbs grown on-site.

Highlights of the hosted dinner at Labriz and its exclusive menu, available to onsite guests only, include red snapper and coconut taco with caviar; roasted lobster with an aromatic green sauce, BBQ mushroom and basil oil; and a tempting salted caramel custard tart with vanilla and bourbon ice cream.

For guests staying at either Northolme or Labriz during Simon’s residency, there will be opportunities for in-house guests to learn from the Chef himself, with a series of cooking workshops and demonstrations, specifically focussed on zero-waste cooking methods, as well as top tips for bringing British fine dining to your kitchen at home.

With both Hilton Seychelles Northolme Resort & Spa and Hilton Seychelles Labriz Resort & Spa placing a strong focus on their sustainability efforts, in the kitchen as well as the wider resorts, Simon is perfectly suited to both learn from the existing resort restaurant teams, as well as share his own tricks of the trade. During his residency at both properties, Simon will run exclusive masterclasses with the restaurant teams, to share his knowledge on sustainability in the kitchen; a wonderful chance for all chefs involved to share their culinary and sustainability know-how.

Make it happen
When: 22nd May to 5th June 2022. Bookings are recommended.
How: Visit Hilton Seychelles Northolme Resort & Spa’s website and Hilton Seychelles Labriz Resort & Spa’s website to find out more and make a booking.

3 Get a taste of Tom Sellers’ haute cuisine with Flutes at the National Museum of Singapore

Now – 29th April 2022

Tom Sellers carbis bay residency

Restaurant Story and Tom Sellers are bringing their renowned delicate, progressive plates to Flutes at the National Museum of Singapore this spring for a true epicurean adventure. Not only delicious, the residency will be the first of its kind in the region.

Foodies are invited to join culinary star Tom Sellers as he leads his guests through an edible journey told through dish-inspired stories. Tom’s own memories and the provenance of the ingredients he uses form the narratives of the dishes, which will be led by seasonal British produce. His cuisine merges masterful construction with a playful and interactive approach to fine dining.

At the pop-up, expect his signatures of the Paddington Bear – his take on Paddington Bear’s favourite marmalade sandwich but made with foie gras, cardamom and marmalade. There will also be the Rabbit Sandwich (pressed rabbit leg coated in polenta and fried with citrus pickled carrots and a tarragon emulsion) that pays homage to his memories of rabbit-hunting with his father.

Make it happen
When: 29 March to 29 April 2022, with no extensions. Two seatings are available, from 12pm to 2:30pm (six courses), and 6pm to 10:30pm (eight courses). Alcoholic drink pairings are available.
How: Find out more and make a booking via

4 Learn more about nature’s pharmacy with Marcel Thiele at Sun Siyam Iru Fushi, Maldives

12th – 22nd April 2022

If you’re passionate about natural nutrition and the benefits of plants, you’re in luck. MasterChef and International High-End Gastronomy Expert of KOPPERT CRESS, Marcel Thiele, is set to visit Sun Siyam Iru Fushi from the 12th to 22nd of April for a special experience.

Marcel Thiele will showcase his highly innovative cuisine to the guests; culinary creations which spring from a passionate personal philosophy and desire to incorporate age-old traditional wisdom and scientific knowledge to both heal, nurture, and nourish the body and treat it as the sacred vessel it is, as well as how to honour it daily.

Marcel Thiele is the founder of SPICEHUNTER®, a monumental undertaking in which he hopes to document the wisdom and knowledge of nature’s pharmacy; the various naturally-occurring and region-specific herbs and spices cultures and groups all over the world has discovered and incorporated into their diets for their incredible dietary, health, and medical benefits for thousands of years.

Dedicating his life to this task, he has currently visited over 90 countries, covering all continents in his never-ending hunt for spices, herbs, flowers, leaves, micro plants, roots, cress and other parts of plants, keeping sustainability and giving back to communities worldwide at the core of his practice.

Marcel Thiele is also a Herbal Nutrition Expert, ARQAN Sarl Ambassador – World Heritage by UNESCO, Culinary Patron of Via Delle Rose Luxury Catering Moscow & Patron to the Chefs Guild of Maldives.

Make it happen
When: 12th – 22nd April 2022
How: Find out more and make a booking via

4 Whet your appetite with Tristan Brandt’s wellness-led dishes at Carillon Miami Wellness Resort

Ideal for a stateside getaway, Carillon Miami Wellness Resort is partnering with dual Michelin-starred chef, Tristan Brandt, to introduce a new destination restaurant at the luxury wellness resort this spring.

Deemed a spectacular culinary visionary whose signature modern French cuisine with Asian influences is best described as “artwork on the plate,” the highly experienced, exuberantly honored, and well-traveled chef with two Michelin stars will oversee culinary operations for the new dining concept.

With Michelin Guide partnering with Visit Florida to launch its first-ever Michelin Guide in the Sunshine State, the timing of Carillon Miami Wellness Resort’s partnership with Chef Brandt couldn’t be more apt.

Born and raised in the city of Mainz along the Rhine River in west-central Germany, Brandt’s passion for cooking began at an early age. At just 12-years-old, he prepared his first three-course meal for his mother’s birthday. The culinary career that soon followed took him to multiple Michelin-starred restaurants in Germany, including work with Herbert Brockel* at Stage Husarenquartier in Erftstadt-Lechenich; Manfred Schwarz* at Schwarz Das Restaurant in Heidelberg; and Harald Wohlfahrt*** at Restaurant Schwarzwaldstube in Baiersbronn.

Since then, Brandt has worked with notable chefs including Michelin three-star chef Jean-Georges Klein at Restaurant L’Arnsbourg; Stefan Stiller** at Stiller’s Restaurant and Cooking School in 2010; Jordi Cruz** at Restaurant ABaC in Barcelona, Spain; Christian Bau*** at Victor’s Fine Dining in Perl-Nennig; among others. In 2013, Brandt assumed the role of Managing Director of Engelhorn Gastro GmbH in Mannheim, Germany, the start of a seven-year run overseeing a team 130 operating nine restaurants and bars including OPUS V, for which he was honoured with two Michelin stars, and Le Corange, which has a Michelin star as well.

During this time, he also published his first cookbook, Tristan Brandt – Restaurant in Mode, awarded a Gold Medal by Gastronomischen Akademie Deutschland (GAD) in 2019.  Since 2020, Brandt has served as the Managing Director for the Restaurant 959 & Pino’s Bar in Heidelberg. In addition, he launched “Epoca by Tristan Brandt” at Waldhaus Flims Wellness Resort, which received 16 Gault & Millau Points in Switzerland.

Make it happen
How: To find out more and make a booking, please visit
When: Spring 2022

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