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Sanctuary of the Sea – IDAM x Park Hyatt Maldives Hadahaa

four-hands-wine-dinner Fabrice Rosso and Davide Allievi

Sanctuary of the Sea – IDAM x Park Hyatt Maldives Hadahaa

As featured in Hotelier Maldives & Visit Maldives

In July 2026, the culinary story of IDAM traveled from the limestone architecture of the Museum of Islamic Art in Doha to the untouched waters of Huvadhu Atoll. Park Hyatt Maldives Hadahaa—a sanctuary dedicated to marine conservation and island ecosystem purity—became the canvas for an exclusive installment of the Park Hyatt Masters of Food & Wine series. Across two distinct evenings, we initiated a culinary dialogue between Mediterranean heritage, French haute cuisine, and the raw bounty of the Indian Ocean.

Two Traditions, One Oceanic Canvas A meaningful chef collaboration goes far beyond sharing a pass; it requires a shared reverence for ingredients and a mutual willingness to listen to the environment. Partnering with Executive Chef Davide Allievi was an inspiring exercise in harmony. Chef Davide brings a deep respect for Italian culinary traditions and a profound understanding of the Maldivian marine landscape. Together, we brought the rigorous extraction methods, fermentation techniques, and alchemical precision of our Doha kitchen to Hadahaa’s open-air Island Grill. In return, the island provided extraordinary line-caught seafood, vibrant indigenous herbs, and an inspiring atmosphere defined by the natural rhythm of the sea.

The Menu: An Alchemical Seascape

Presented as two six-course sequences, the menus celebrated the lightness of Mediterranean flavors elevated by classical French technique and Maldivian purity.

  • The Riviera Showcase: On July 17, we presented A Taste of the Mediterranean from the French Riviera, exploring dishes inspired by my native Nice. The menu paired coastal French sea proteins with delicate citrus infusions, local island botanicals, and refined extractions, balanced alongside sommelier-selected French and Italian vintages.
  • The Four-Hands Synthesis: On July 20, Chef Davide and I co-hosted Hadahaa’s first Michelin-starred Four Hands Dinner, titled The Harmony of French & Italian Delights. The sequence united classical French precision with Italian warmth.
  • The Sea & Fire: Highlights included delicate hand-dived and Koji-conditioned seafood, rich reduction juices lightened by island citrus, and local reef catches finished over open binchotan coals to honor both Italian grilling traditions and our signature Konro rituals.
Maldives 4 hands dinner

The Guest Experience

Cooking for an intimate room of just 28 guests surrounded by the Indian Ocean creates an extraordinary energy. The diners at Hadahaa demonstrated remarkable curiosity, engaging deeply with the stories behind our extractions, the aging rituals we employ at IDAM, and the sourcing philosophies that bound each course together. To General Manager Anshul Sharma, Chef Davide Allievi, Sommelier Harsh P. S. Chauhan, and the entire Park Hyatt Maldives team: thank you for opening your living island sanctuary to The Curious Alchemist.

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