Atmosphere Core’s Fire: Smoke: Soul returns to the Maldives from 13–23 January 2027, welcoming Chef Pasquale Palamaro of Michelin-starred Indaco at Regina Isabella in Ischia, Italy. The culinary collaboration will take place across VARU by Atmosphere, OBLU SELECT Sangeli and OBLU NATURE Helengeli by SENTIDO, where Chef Pasquale will join the resorts’ resident Executive Chefs to present a selection of dishes combining Mediterranean cooking techniques with local Maldivian ingredients.
“Food has a wonderful way of bringing people and cultures together. With Fire : Smoke : Soul, Chef Pasquale Palamaro and our Executive Chefs share their craft, ideas and personalities through the flavors, ingredients and traditions of the Maldives. Ultimately, we want our guests to leave with more than a great meal. We want them to remember the people they met, the stories they discovered and the moments they shared around the table” says Anupam Banerjee, Vice President – Food & Beverage, Atmosphere Core.
Building on the Mediterranean Soul, Maldivian Heart collaboration in 2025, this year’s series brings together Chef Palamaro’s expertise in seafood and island ingredients with the individual character of each resort’s restaurants. The programme will include cooking classes, giving guests an opportunity to learn more about his culinary techniques, alongside Four Hands dinners where he will collaborate with the resorts’ resident Executive Chefs to create a shared dining experience.
“Every destination has its own culinary identity, shaped by its ingredients and traditions. Returning to the Maldives gives me the opportunity to continue this exchange, explore new expressions of Mediterranean cooking and create alongside the talented resident chefs,” says Chef Pasquale Palamaro.
VARU by Atmosphere | Embers, Seafood and Shades of Blue
At VARU, the journey moves between the warmth of Charcoal’s beachside grill and the Mediterranean seafood sensibility of NÜ. Embers, aroma and the open evening air set the tone at Charcoal; at NÜ, the sea becomes the thread connecting two island kitchens. Named for the Dhivehi word for blue, NÜ finds a poetic counterpart in Indaco, whose name evokes the indigo of the sea at twilight.
Alongside Executive Chef Ajaya Kumar Sahoo, Palamaro will explore responsibly sourced seafood, Mediterranean technique and the interplay of fire and smoke. The programme opens with a GM Cocktail on 13 January, followed by dinner at Charcoal on 14 January, then a cooking class and Four Hands Dinner at NÜ on 15 January.
OBLU SELECT Sangeli | Fire Beside the Lagoon
At Sangeli’s Just Grill, lagoon-side dining gives the collaboration a convivial rhythm. Mediterranean craftsmanship meets the immediacy of the grill in a setting that pairs culinary precision with the ease of island life. Palamaro joins Executive Chef Ravindra for this chapter, beginning with a Cocktail with the General Manager on 17 January and dinner at Just Grill on 18 January. A cooking class and Four Hands Dinner, both at Just Grill, follow on 19 January.
OBLU NATURE Helengeli by SENTIDO | Smoke, Sea and Island Hospitality
The final chapter unfolds at Helengeli’s Just Grill, where Mediterranean flavours meet an island setting defined by warmth and an unhurried sense of welcome. Working with Executive Chef Anirudh Deshpande, Palamaro brings the series to a close through fire, smoke and shared craft. A GM Cocktail on 21 January leads into dinner at Just Grill on 22 January, with a cooking class and the concluding Four Hands Dinner at Just Grill on 23 January.
The Details That Give Dining Its Depth
The series places equal emphasis on what reaches the plate and the thought behind it: responsibly sourced catch, traceable ingredients, hyperlocal produce where available and circular kitchen practices designed to reduce food waste. Seasonal vegetables receive the same creative attention as seafood and grills, while considered wine and alcohol-free pairings, personal interaction with the chefs and each resort’s live band add further texture to the evenings.
Beyond the guest experience, the exchange of techniques and perspectives is intended to endure within the kitchens, enriching the cooking long after the final dinner.
For travellers who seek a destination through its food, Fire: Smoke: Soul offers a different way to experience the Maldives: through the character of an ingredient, the glow of an ember and the conversation between two island traditions. Three settings, each with its own identity; a shared belief that the most memorable tables have a story to tell. This January, guests are invited to discover the stories, flavours and creativity behind Fire, Smoke, & Soul at Atmosphere Core resorts.