Chef Jesper Koch Returns to Vakkaru Maldives for Exclusive Nordic-Meets-Maldivian Dining Series

Danish chef and gastronomic figure Jesper Koch is returning to Vakkaru Maldives this autumn for a series of exclusive dining experiences, following his first visit to the resort earlier this year.
From 26 October to 5 November 2026, Chef Jesper will work alongside Vakkaru Maldives’ culinary team to create a series of bespoke dining experiences that bring together his Nordic culinary heritage with the flavours, ingredients and character of the Maldives.

The highlight of his return will be three exclusive five-course tasting-menu evenings, taking place on 29 October, 1 November and 3 November at Vakkaru Reserve, the resort’s award-winning wine cellar. The menus will combine Nordic techniques and traditions with local ingredients, including seafood and produce grown at Vakkaru’s Organic Farm, with each course designed to reflect the natural meeting point between Denmark and the Maldives.

Guests will be able to choose between wine and non-alcoholic pairings, with the accompanying selections curated to complement the tasting menus.

The programme will open with a cocktail reception on 27 October, giving guests the opportunity to meet Chef Jesper and hear more about the culinary collaboration before the dining series begins.

Chef Jesper’s return follows an intensive two-week visit to Vakkaru in July, during which he worked closely with the resort’s chefs and service teams. Rather than a traditional guest chef residency, the initial visit focused on knowledge-sharing, collaboration and the exchange of ideas, providing the foundation for the autumn programme.

For Chef Jesper, his return is an opportunity to build on the connection established in July. “My first visit gave me the opportunity to spend time with the team, exchange ideas and experience the spirit of Vakkaru first-hand. Returning now feels like a natural continuation of what we started. I am looking forward to being back in the kitchen and, most importantly, to sharing our work with guests through these dinners.”
Teddy Susanto Wiryawan, General Manager of Vakkaru Maldives, added: “Chef Jesper’s first visit allowed us to establish a strong connection and lay the foundations for this collaboration. His return now brings that work to our guests. These evenings will offer them the chance to experience his distinctive approach to cooking and discover what can emerge when two culinary teams come together with a shared passion for hospitality.”
With more than three decades in hospitality and gastronomy, Chef Jesper Koch is regarded as one of Denmark’s leading culinary figures. His career has included leading Restaurant Syttende to Michelin recognition, being named Danish Chef of the Year, representing Denmark at the Bocuse d’Or, receiving an Honorary Diploma from the Danish Gastronomic Academy, and being recognised as “Chef’s Chef” by the Danish Gastronomy Foundation. He is also widely known in Denmark as a long-standing judge on the Danish edition of MasterChef.

The chef’s culinary philosophy is rooted in Nordic traditions while embracing contemporary techniques and a strong focus on flavour, seasonality and ingredients. At Vakkaru, this approach will meet the distinctive produce and seafood of the Maldives, creating a menu that reflects both culinary traditions without attempting to replicate either.

Vakkaru Reserve provides the setting for the three tasting-menu evenings. The resort’s wine cellar features 680 Old and New World labels and has received Wine Spectator’s Best of Award of Excellence for six consecutive years, providing the backdrop for the wine-paired dining experiences.

Set within the UNESCO Biosphere Reserve of Baa Atoll, Vakkaru Maldives has made culinary collaboration a growing part of its guest experience, bringing together international chefs and the resort’s own culinary team. Chef Jesper’s return represents the next stage of a partnership that began with collaboration behind the scenes and now comes to life through a limited series of dining experiences.

The dining experiences will take place on 29 October, 1 November and 3 November 2026.