Le Cordon Bleu Chef Christophe Marleix Joins St. Regis Maldives for Unforgettable Culinary Experience

The St. Regis Maldives Vommuli Resort welcomes Chef Christophe Marleix, Executive Chef of CORD by Le Cordon Bleu, the top network of culinary arts and hotel management colleges in the world, as the newest addition to the resort's celebrated Guest Chef Series.

Chef Christophe Marleix will present a special one-time signature cuisine for lunch and dinner to hotel guests on April 6 and 7 at the St Regis Maldives Vommuli. A mouthwatering 6-course feast created by Chef Christophe will feature fresh local vegetables and produce. In a scene of pure white sand beaches, lush vegetation, and captivating seascape views, meals will be cooked for the visitors. Tempura vegetables, lentil hummus, crushed herbs, tuna tartar with confit shallots, avocado, mango, and coriander, seafood stew with coconut, lime, and ginger, and pressed chicken with bell pepper and shellfish sauce are just a few of Chef Christophe's inventive and amazing menu items.

Prior to joining CORD by Le Cordon Bleu, Chef Christophe held executive head chef positions at Foile and The Grill at the Dorchester Hotel, both of which are a part of Alain Ducasse's Dorchester Collection. Executive Sous Chef at Restaurant La Cour Jardin, Chef de Cuisine at three Michelin-starred Banqueting Plaza Athénée in Paris, Chef de Partie at two Michelin-starred fine dining Restaurant Jean Paul Jeunet in Jura, and Commis Chef to Chef De Partie at the two Michelin-starred Restaurant Nicolas Le Bec at five-star hotel La Cour des Loges in Lyon are some of his previous positions.

The first restaurant from the famed network of culinary colleges to open in England's capital city, CORD by Le Cordon Bleu, is a unique dining concept headquartered in the heart of the City of London and draws on the institution's distinctive tradition spanning more than 125 years. The talented chef team, lead by Christophe Marleix, creates the menus with unmatched attention to detail and a focus on providing the best culinary experiences.

Members of Marriott Bonvoy will be able to bid on an exclusive lunch with hands-on experience where guests will be able to learn from Chef Christophe directly in the preparation of a 3-course menu that includes cod, squid ink béarnaise, and mixed courgettes, as well as a dark chocolate trilogy. Mahi-mahi gravlax, grilled onions, dill and chilli sauce; and cod; will be featured on the menu. A 60-minute signature Iridium Touch spa treatment for two at the renowned Iridium Spa, two nights in a Panoramic Overwater Villa with Pool, daily breakfast at ALBA Restaurant, and a private guided snorkelling tour of the magnificent reef surrounding the resort are also included in the package for two.

Chef Christophe will spend a day at Maldives University when he is in the country, where he will impart his knowledge to pupils. Chef Christophe brings a wealth of expertise and knowledge to the classroom thanks to his more than 20 years of experience working in Michelin-starred restaurants and opulent hotels. Students will gain a unique perspective and the chance to learn from a well-known chef thanks to his enthusiasm for cooking and commitment to using the best ingredients. The programme honours Marriott International's Serve 360 strategy, which strives to have a beneficial social and environmental impact. The partnership will offer beneficial materials, educational opportunities, mentoring, and more to local children in keeping with Serve 360's objectives. The Marriott team is pleased to be assisting the next generation of leaders and improving their communities.

Vincent Pauchon, General Manager of The St. Regis Maldives Vommuli Resort, expressed his excitement about the collaboration with Le Cordon Bleu and the privilege of welcoming Chef Christophe Marleix. He noted that the partnership not only focuses on culinary skills but also educational practices, aligning with the resort's values. The initiative will also support the local community by providing opportunities for Maldives University students to witness the chef's culinary skills. Pauchon emphasized that Chef Christophe's arrival further solidifies their commitment to providing exclusive and unique experiences for their guests.