Welcome to a week-long celebration of exquisite flavors and culinary artistry at Pullman Maldives Maamutaa! From August 12 to 18, 2024, our island paradise will transform into a gastronomic haven during the highly anticipated Food Week, aligning with Pullman’s annual Pillar Weeks.

In another groundbreaking collaboration from the city to sea, the island welcomes award-winning Chef Sylvain Royer and Guest Mixologist PLOY from Pullman Bangkok Hotel G’s famous Michelin-star restaurant Scarlett & 25 Degrees. From a special 25 Degrees corner at Mélange to collaboration dinners in Souq Oven and Phat Chameleon, dining under the stars, private cooking classes with Chef Sylvain, and Bar Takeovers by PLOY, the island is yours to enjoy with your All-Inclusive stay privileges.

EMBARK ON A CULINARY JOURNEY

From the sunny land of smiles, embark on an exciting culinary journey with award-winning Chef Sylvain Royer, and don’t miss the chance to learn from one of the finest in the culinary realm during Food Week 2024. Other than preparing and serving an amazing array of dishes during the wine dinner on the beach and the four-hands collaboration with Pullman’s Executive Chef Nyoman Sanduari, he will be imparting his expertise with an hour-long private cooking class in Phat Chameleon for the guests.

MEET THE CHEF

Chef Sylvain Royer – Pullman Bangkok Hotel G

Pullman Bangkok Hotel G’s award-winning Chef Sylvain Royer oversees the operations of over 20 restaurants, their culinary approach, and service standards. He has worked with Michelin-starred restaurants and 5-star hotels across the globe.

With a vast amount of culinary experience in Europe, the Middle East, and Asia, Chef Sylvain understands the modern-day expectations for gastronomy internationally and serves it with excellence.

In 2019, Chef Sylvain received the prestigious Maître Cuisinier de France award, a high distinction from the “Master Chefs of France” French association. He entered the hospitality industry and has since successfully run the culinary operations of various five-star hotels worldwide.

Currently, Chef Sylvain Royer is the General Manager and Chef de Cuisine of R&B Lab, the F&B division of GCP Hospitality, which operates multiple restaurants across Asia, the USA, and Australia.

MEET THE GUEST MIXOLOGIST

Mayuree “PLOY” Jaroonrak – Pullman Bangkok Hotel G

Having honed her skills by working in bars and restaurants in the USA and Thailand, Ploy loves to get creative and challenge herself to make delicious drinks for guests each day. With over 6 years of experience behind the bar, Ploy’s favorite drink to prepare is a classic Negroni or any spirit-forward drink.