Patina Maldives, Fari Islands appoints Beñat Alonso as Director of Culinary

Patina Maldives, Fari Islands, has announced the appointment of Beñat Alonso as Director of Culinary. With more than 20 years of international culinary experience, including leadership roles at Michelin-starred restaurants and globally renowned hotels, Alonso will oversee the resort’s dynamic dining programme. This includes 13 distinct culinary concepts, in-villa dining, and the resort’s sustainable farming initiatives.

Originally from the Basque Country in northern Spain, Alonso’s culinary foundations are deeply rooted in a regional tradition that places emphasis on quality ingredients and a strong connection to nature. His early training under legendary chefs such as Martín Berasategui, along with experience at esteemed establishments including Le Manoir aux Quat’Saisons, Martin Wishart, and Pierre Koffmann, has instilled in him both classical discipline and global culinary perspective. His career has taken him across the United Kingdom, Australia, Southeast Asia, and most recently to pre-opening leadership roles at Raffles Europejski Warsaw and Four Seasons in Egypt.

Anthony Gill, General Manager of Patina Maldives, Fari Islands, commented: “Beñat’s passion, global expertise, and respect for the environment make him the ideal leader for our culinary programme. Under his direction, we are confident Patina Maldives will continue to elevate conscious, refined dining in the Maldives and beyond.”

At Patina Maldives, Alonso brings to life his guiding philosophy of thought, quality, and simplicity through a mindful culinary journey. With 13 unique dining concepts, the resort boasts one of the most diverse gastronomic offerings in the Maldives. From the refined Japanese-Nordic artistry of KOEN and the plant-rich elegance of ROOTS to the sun-soaked Mediterranean charm of Helios, each venue presents a carefully considered blend of flavour, culture, and craft. Alonso also leads the team in cultivating the island’s organic garden, a living pantry that provides ingredients for many of the resort’s seasonal menus.

“Sustainability, ingredients, flavours – all go hand in hand,” Alonso stated. “At Patina, we are not merely creating exceptional cuisine; we are curating experiences that are thoughtful, rooted in nature, and shaped by our surroundings.”

From sophisticated fine dining to relaxed beachside fare, Patina Maldives offers a culinary journey that celebrates global flavours, local sourcing, and sustainability at its heart. Alonso’s appointment signals an inspiring new chapter in the resort’s evolving gastronomic story.