
An evening with Chef Jeffrey Vella: A Mediterranean culinary journey at Taj Exotica Maldives
It was an invitation that promised more than just dinner—it offered a sensorial journey. Hosted by Abnash Kumar, Cluster General Manager of Taj Exotica Resort & Spa, Maldives, the exclusive evening with Chef Jeffrey Vella unfolded as a celebration of Mediterranean-inspired flavours, soulfully crafted and elegantly served in one of the most breathtaking settings in the world.
The experience began at Moodhu Restaurant, a stunning beachfront venue where guests gathered as the golden hues of the Maldivian sunset washed over the horizon. The warm ocean breeze carried the scent of the sea and anticipation, setting the perfect tone for what was to come. Glasses clinked as guests sipped on cocktails, mocktails, and signature drinks, thoughtfully paired with a selection of exquisite nibbles—delicate bites like polenta pizzetta, watermelon with aged balsamic and pecorino, and pumpkin brochettes with green chili and basil essence. Each nibble was a hint of Chef Vella’s culinary philosophy: simplicity, purity, and balance.
As twilight deepened, guests were invited to make their way to Mediterraneo by Jeffrey Vella, the resort’s exclusive overwater Mediterranean restaurant. Set above the turquoise lagoon and softly lit under a canopy of stars, Mediterraneo is a destination in itself—a fine-dining haven where the ocean surrounds and silence speaks in ripples.
Chef Vella welcomed guests personally, introducing the evening’s menu as a story woven through flavours, textures, and memories of the Mediterranean. His approach, deeply rooted in tradition yet refreshingly contemporary, was evident from the very first course.
The meal began with The Great Summer Mushrooms, a medley of sautéed and barbecued varieties accompanied by a delicate mushroom crème. The pairing of a floral Gewürztraminer from Alsace added a lift of aromatics and spice, perfectly balancing the umami-rich dish.
For the main course, I chose the corn-fed chicken, poached and paired with earthy morels, shallot confit, black truffle, and a delicate onion tart. It was a dish of remarkable depth—rich, yet nuanced, with the truffle adding a luxurious layer of flavour. The accompanying Sancerre from the Loire Valley offered vibrant acidity and minerality, cutting through the richness and enhancing the delicate flavour of the chicken. It was a pairing that brought perfect harmony between the dish and the wine.
Dessert was a playful yet refined offering of Summer Strawberries with tart, ice cream, and “dust,” served with Mezcal Dante—a pairing that brought smoky, herbal notes into a fruity finale. A shared plate of panettone added a touch of conviviality and warmth to the close of the meal.
What made the evening truly special was not just the food, or the setting, or the wines—it was the spirit behind it all. Chef Jeffrey Vella’s presence and passion were felt in every dish, every pairing, and every quiet moment shared over candlelight and waves. It was not just a dinner—it was a story told in flavour, texture, and intention.
As guests lingered over the final sips and conversation, it became clear that this wasn’t merely a culinary event—it was an experience that touched the senses and the soul. A true embodiment of the Taj philosophy—where every moment is thoughtfully crafted and deeply felt.