Chef Canessa brings a wealth of experience and distinctive culinary artistry to Kandolhu Island. She is renowned for her Peruvian cuisine infused with Swiss restraint at Amaru restaurant in St. Moritz – a bespoke restaurant created especially for her and designed by the acclaimed Luke Edward Hall. Her approach to cooking is both innovative and deeply rooted in the traditions of her beloved Peru, earning her global admiration for the exquisite balance she brings to her signature ceviche creations.
Her cuisine draws inspiration from South America, the refined subtleties of Japan, and the vibrant energy of Mexico. After living in Switzerland for many years, Claudia credits her adopted homeland with teaching her to achieve perfect harmony in her dishes. What began as a complex relationship has blossomed into one of symmetry – Switzerland's classical influence has refined her palate, particularly her expertise in balancing spices, allowing her to present bold flavours that entice but never overpower.
Chef Claudia Canessa's signature style embodies the perfect symphony of aromatic flavours and spice. Her residency at Kandolhu will showcase some of her most celebrated creations, including the exceptional Tuna Chicano, which she combines with lemon zest, and a sublime salmon tiradito with yuzu ponzu.
This chef collaboration promises to transport guests on an unforgettable gastronomic journey, blending Chef Canessa's creative artistry with the breathtaking setting of Kandolhu.
The line-up for this exclusive residency is as follows:
- Special Peruvian Lunch: Daily at Ato Roa from Thursday, 30 April to Sunday, 3 May. Two intimate seatings will be available each day, with a maximum of seven guests per seating.
- Surprise Dinner Menu: The culinary collaboration culminates on Monday, 4 May, with a four course surprise dinner menu at Olive Restaurant for a maximum of 14 guests.
Source: visitmaldives.com, retrieved 20 January 2026