Over the course of 1 to 5 April 2026, Patina Maldives, Fari Islands will welcome one of Australia’s most renowned chefs, Shannon Bennett, for an exclusive five-night residency that promises to deliver so much more than a series of dinners.
Shannon Bennett is perhaps most famous for his role as the brains behind the success of Vue de Monde and Belongil, but he has always been a proponent of the idea that dining should be the spark that ignites something much more profound than mere hunger. For Patina Maldives, this philosophy is a perfect fit. Situated within the peaceful beat of Fari Islands, the residency will be a considered dialogue between chef and surroundings. Rather than transporting Belongil as is to the Indian Ocean, Bennett will filter the essence of the restaurant through the lens of the Maldives – in reaction to the light, the land, and the soft clarity that is the essence of island living.
Each night will offer a different culinary narrative to the guests, one that is driven by intention and context. Ingredients, expertise, and narrative will come together in a way that is not about spectacle, but about presence. The aim is to offer something The aim is to offer something intimate and immersive – a testament to Bennett’s considered approach and the resort’s dedication to creativity with purpose. The residency program further strengthens Patina Maldives’ position as a destination for international creative talent. By placing food in the context of a larger cultural story, the resort continues to inspire guests to consider travel as a reflective and transformative experience.
According to Tom Bray, the Director of Lifestyle at Patina Maldives, the resort is a destination that aims to move people closer to ideas, creativity, and self-discovery. The arrival of Bennett, he said, is another step in the direction of building experiences that challenge perspectives and leave a lasting impact.
This residency will take place over five nights on one island and is meant to be a unique experience that is characterized by its time and place, its sense of purpose, and the unrepeatable chemistry between the chef, the place, and the guests.
