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Event • November 1st, 2022

"Dining with the Stars 2023"

"Dining with the Stars 2023" Planhotel

January / April 2023; The Lifestyle Food Event comes back to Diamonds Athuruga. For seventh consecutive year in the beautiful Diamonds Resorts in the Maldives, from January to April, this one-of-a-kind gastronomic experience will feature the wonderful culinary talents of different JRE’s chefs from around Europe.

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Arthuruga & Thudufushi

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Dining with the Stars is a distinguished gastronomic initiative created by the Planhotel Hospitality Group in collaboration with the JRE-Jeunes Restaurateurs and Martino Crespi Events to offer an inspirational and surprising element to the exclusive holiday experience. JRE chefs will share their skills, recipes, and passion with the guests. Every week, Planhotel hosts a new young talent in both our Diamonds resorts Arthuruga and Thudufushi, preparing signature dishes, teaching cooking classes and creating menus to thrill the palate of the most discerning guests.

This “once on a life time” holiday experience brings together every one of the five senses in a unique spectacular solution.

The participating Chefs

OLIVER RÖDER – RESTAURANT BEMBERGS HÄUSCHEN – EUSKIRCHEN - GERMANY

Originally from the north of Lower Saxony, chef Oliver Röder moved to the distant Tegernsee at the young age of 16. Here, he learned the art of cooking at the Parkhotel Egerner Hof. Next Oliver joined the kitchens of several restaurants, such as the Michael Moore Restaurant (London) and the Bayerischer Hof (Munich). All these experiences brought Oliver where he is today: working his magic as the Michelin-starred head chef of restaurant Bembergs Häuschen. His cuisine is regional, but with French, Italian and Asian influences.

MICHEL KOLM - RESTAURANT BÄRENHOF - ARBESBACH - AUSTRIA

The Kolm family’s Bärenhof located in the Waldviertel region, has long been a household name amongst connoisseurs far beyond Austria’s border. “Waldviertel, seasoned with the world” – this is the inspiring and exciting motto of Michael Kolm. The passionate chef is far from a stranger to the exotic, which he combines boldly and imaginatively with Waldviertel traditions. In this way, his guests are able to enjoy many culinary surprises and imaginative creations with products from all corners of the globe. The results are clever dishes such as crispy pork belly with calamari, rice with meat from alpine oxen served with fried prawns and chili sauce, or white-poppy panna cotta with apricots and a croissant.

LUKAS KIENBAUER – LUKAS RESTAURANT – SCHÄRDING - AUSTRIA

In 2016, at the age of 24, chef Lukas Kienbauer opened his own gourmet restaurant. He is one of the major shooting stars of the Austrian gourmet scene. The success of his Lukas Restaurant, located in the historic center of Schärding, is guaranteed by the effective combination of creative cooking, professional yet youthfully-fresh service and a thoroughly cozy atmosphere. Here there is no printed menu, his surprise menus are individually tailored, whilst naturalness, seasonality, innovation and intensity of flavor are the unifying credo.

DAVID VRACKO – MAK RESTAURANT – MARIBOR - SLOVENIA

Chef David Vračko is a rather unusual chef. His appearance would give you the idea he is a rock musician instead of a culinary artist. However, he does create culinary art with his hands that is not only appealing to the eye, but also extremely good in taste. This is why Gault Millau Slovenia named David Vracko “Chef of the Future”.

JEROEN SPORTEL – VIVE LA VIE – GRONINGEN – THE NETHERLANDS

For chef Jeroen, cooking is a true passion. He always tries to be innovative in his dishes. French cuisine is his starting point, but influences from other continents, in particular Asia, and are a great source of inspiration for his cooking style, providing surprising flavour combinations. In his restaurant Vive La Vie he offers the classic French cuisine with Asian influences from Cambodia, Thailand and Laos, serving dishes that take the guests to faraway places. It’s the best place to relax, leave the busy city life far behind and taste the passion.. in short: Vive La Vie!

DAVID SIMUNIC – SALON 1905 – BELGRADE – SERBIA

The head chef at restaurant Salon 1905 is David Simunic, who has been honing his skills at various restaurants in Serbia and abroad. His dedication to providing the highest level of customer service, along with his passion for gourmet and fine dining cuisine, make him the ideal candidate for this position. Chef David is responsible for creating Salon's signature menu. Throughout his culinary journey, he has dedicated his time to reinventing the Belgrade fine dining experience, focusing on local ingredients in traditional recipes such as Tournedos Rossini, that now has his signature touch.

TONY REGNIER – L’ILOT VERT – BOULOGNE SUR MER - FRANCIA

Chef Tony Régnier has worked at many renowned sights, both in France and abroad. But today, he showcases his gastronomic finesse at restaurant L'Îlot Vert. Together with his talented kitchen team, Tony cooks up modern terroir-based delights that never cease to surprise. They’ve invented a daring and seasonal cuisine and work with refined market favourites. The chef’s kitchen philosophy? The more locally sourced products, the better.

ALBERTO BASSO – RISTORANTE 3QUARTI – SPIAZZO DI GRANCONA - ITALY

Chef Alberto Basso studied at the Portinari chef school, which is part of the 2-Michelin-starred La Peca restaurant. Two objectives are equally important to him: the pleasure of the senses and the creation of cohesive dishes with distinct textures. With his creative cuisine, chef Alberto makes the most of local products, but he is not tied to his own region. In search of the best raw materials, his search extends across the whole of Italy. At restaurant 3Quarti, Alberto combines elements of tradition with modern and efficient cooking methods that enable him to rethink each dish in a contemporary way. The result is a dish in which the main elements remain easily recognizable, wrapped in a game of contrasts and exquisite sensations.

ALEXANDRA MULLER – NOVA RESTAURANT – CHARMEY - SWITZERLAND

Chef Alexandra Müller runs her own hotel restaurant at L’Etoile Nova. During the summer of 2018, her kitchen staff unexpectedly left. The hotelier, who had never ever managed a kitchen before, suddenly found herself in the role of head chef. A miracle occurred 6 months later: the Michelin Guide awards a star to restaurant Nova. The chef offers a seasonal range of modern French dishes, influenced by the latest market products with some help from her team. Each and every one of her recipe creations is focused on perfectly cooked food, spot-on seasoning, and inventive dishes that please the palate.

KEVIN LEJEUNE – LE CANNE EN VILLE – BRUXELLES - BELGIUM

Talented chef Kevin Lejeune was barely in his thirties when he was awarded his first Michelin star, less than two years after opening his restaurant at Le Canne en Ville. Having worked in highly regarded establishments before this, he inherited respect for seasonal products and a preference for a culinary aesthetic that is both appealing and exquisite.

ROB KRAWCZYK – CHESTNUT RESTAURANT – STABALL HILL BYLLYDEHOB - IRELAND

Born in the county of Cork, award-winning Irish chef Rob Krawczyk, grew up in a home in Schull where everything revolved around the kitchen. As a child, he was strongly influenced by his parents’ strong heritage of cooking and art. After living in different places and traveling the world, West Cork’s spectacular rich larder is what drew chef Rob back home, where he decided to open up a restaurant in the heart of this beautiful region. Together with his partner Elaine, he transformed this old pub at the heart of West Cork into a cute, cozy restaurant with an elegant décor and a laid-back atmosphere. Here, chef Rob specializes in creating delicious dishes with subtle flavours and textures, and focuses on the purest, natural combinations, with a beautiful presentation.

JUAN CARLOS FERRANDO – JUAN – CARLOS FERRANDO RSTAURANT – LOGRONO - SPAIN

Born in Buenos Aires, Juan Carlos Ferrando learned to cook following the canons of French cuisine and then he started the great project of his life: the Juan Carlos Ferrando restaurant in Logroño. The cooking of Juan Carlos Ferrando is traditional and innovative in equal parts. With Rioja, Basque and French inspiration with an excellent seasonal product. The result is a seemingly simple kitchen, with 3 or 4 ingredients per dish treated with an impeccable technique. A cooking where you see and know what you eat. No need for explanations.

LEONARDO VESCERA – IL CAPRICCIO – VIESTE – ITALY

Leonardo Vescera gained his culinary work experience in Italy and Europe. He has also worked overseas at different locations. This gave him the inspiration and skill to become a top chef. Leonardo’s dream was to make people eat in the middle of the sea: with Il Capriccio restaurant his dream came true. Il Capriccio of Vieste is one of the best restaurants in the Gargano, in Puglia, where, in an incomparable way, the chef enhances the characteristics of the Gargano promontory, in a unique atmosphere with live music and dynamic culture. He realized the art of culinary globalization, how to combine the refinement of French cuisine, the Japanese technique of sushi masters, with the Italian creativity. A cuisine that he likes to call 'fusion', combining different flavors and methodologies.

ALESSANDRO CIRIELLO - L’HORIZON -CHAUMONT-GISTOUX – BELGIUM

Chef Alessandro Ciriello studied at the Pierre Romeyer Hotel School. He gained experience by training with renowned chefs like Yves Mattagne, Peter Goossens and Maxime Colin. After that, he worked as an intern in various restaurants, among which The Jane (Antwerp). Alessandro made a remarkable appearance in the final season of “Objectif Top Chef”, a French TV cooking show presented by chef Philippe Etchebest. Shortly after that, he opened the doors of his restaurant L'Horizon in 2017, at the age of 20.

VJEKO BASIC – BOBA – ISLAND OF MURTER - CROATIA

Chef Vjeko Bašić has transformed Boba into a place that makes the heart of gourmets beat a bit faster. With a great eye for detail, Vjeko only works with ingredients that are first-class, fresh, organic, and carefully-sourced. Likewise, he’s on a constant quest for freshly-caught, regional seafood, and seasonal produce. Boba’s rich and refined menu beautifully showcases the outcome: aromatic creations that are a feast for the eye and palate.