Milaidhoo Maldives is set to welcome Chef Laurence Tan, Head Chef of Michelin-starred JAG in Singapore, for two exclusive culinary experiences this October.
Taking place on 16 and 17 October 2026, the collaboration will give guests the opportunity to experience Chef Tan’s approach to contemporary cuisine through an intimate cooking class followed by a limited five-course chef’s dinner.
From Family Kitchen to Michelin-Starred Restaurant
Chef Laurence Tan’s interest in cooking began at home, where he was inspired by his parents and the experience of preparing and sharing food with his family.
After developing his skills in the family kitchen, Tan pursued professional culinary training before joining The White Rabbit in Singapore in 2016. He later gained experience at Tower Club before joining JAG in 2020.
Working alongside Chef Jeremy Gillon, Tan developed a culinary approach focused on precision, seasonality and respecting the character of individual ingredients.
His career at JAG progressed from Chef de Partie to Junior Sous Chef and then Sous Chef. When Gillon took on an international consultancy in Taiwan, Tan stepped into a leadership role within the JAG kitchen.
Today, he serves as Head Chef, with JAG retaining its Michelin star in 2026.
A Culinary Collaboration at Milaidhoo Maldives
During his stay at Milaidhoo Maldives, Chef Tan will introduce guests to elements of the culinary philosophy behind JAG while sharing techniques and ideas that influence his cooking.
The programme begins on 16 October with an intimate cooking class. Guests will have the opportunity to learn directly from the chef and explore his approach to ingredients, technique and flavour.
The following evening, 17 October, Chef Tan will host a five-course dinner limited to 16 guests, creating a more intimate setting for the culinary experience.
Five Courses of Contemporary Flavours
The chef’s dinner will showcase a carefully developed menu combining premium ingredients with refined culinary techniques.
The evening will begin with a leek and potato croustade, followed by Hiramasa crudo with tomatoes and sea grapes.
The next course will feature Gambero Rosso with Jerusalem artichoke and cashew, followed by lobster ravioli with lobster bisque.
The main course will be Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.
For dessert, guests will enjoy a dark chocolate parfait with buckwheat ice cream and tonka bean. A preserved lemon sorbet will be served between courses.
Dining as a Shared Experience
The collaboration reflects Milaidhoo Maldives’ broader culinary philosophy, where craftsmanship, curiosity and shared experiences form an important part of the guest journey.
For travelers who appreciate fine dining, chef-led experiences provide an opportunity to discover the thinking behind a dish rather than simply enjoying the finished creation.
At Lets Go Maldives, we see culinary collaborations such as this as an important part of the evolving Maldives resort experience. International chefs bring new techniques, perspectives and flavours to the islands, giving guests another way to connect with food and destination.
A Limited Culinary Experience in the Maldives
With the chef’s dinner limited to just 16 guests, the October programme at Milaidhoo Maldives offers a particularly intimate opportunity to experience Chef Laurence Tan’s cuisine.
The cooking class on 16 October and five-course chef’s dinner on 17 October will provide two different ways for guests to engage with the Michelin-starred chef and his culinary philosophy.
For international travel partners, experiences of this kind can add meaningful culinary highlights to Maldives itineraries, particularly for travelers seeking distinctive dining and resort experiences.
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