Celebrating Culinary Excellence on International Chef’s Day

Chef Oscar Molina

La Gaia, Ibiza Gran Hotel

Meet Chef Oscar Molina, the visionary behind Ibiza Gran Hotel’s gastronomic wonders since 2008. As the head chef responsible for the entire culinary journey of the hotel, including the iconic Grand Breakfast and the acclaimed Pool Restaurant, Molina’s most personal project, La Gaia, takes centre stage. This flagship restaurant earned the prestigious distinction of being the first on the island to obtain a coveted Michelin Star. Molina’s menu is a symphony of unique flavors, authentic experiences, and delightful contrasts, where local ingredients and Mediterranean treasures reign supreme. With an unwavering commitment to ecological awareness and sustainability, his zero-kilometer cuisine celebrates the purest and most original flavors, from farm to plate. 

Renowned as one of Spain’s finest culinary talents, Oscar Molina has received accolades such as the Michelin star and two suns from the Repsol Guide. He was honored with the VI National Gastronomy Award and crowned Best Chef at the Ibiza-Formentera Gastronomic Awards. Experience La Gaia by Oscar Molina, where the land and sea of Ibiza come to life in a sensory journey. Don’t miss the annual ‘4 Manos’ culinary collaboration, featuring Michelin-starred chefs alongside Oscar Molina, solidifying Ibiza’s status as a leading gastronomic hotspot. As the ultimate destination for discerning food enthusiasts, Ibiza Gran Hotel is a haven of gastronomic excellence.

Images here

Mustafa Otar

Yazz Collective, Fethiye, Turkey

Born in Edremit Turkey, Mustafa Otar, Executive Chef at new boutique retreat Yazz Collective, brings over 23 years of experience working in the luxury hospitality industry, having started cooking at the age of 15. After graduating from high school, he studied at Institut Paul Bocuse in Lyon, France, part of the elite in international hospitality management, food service and culinary arts training scene. In 2016, while working at Kilimanjaro, he was selected as one of the men of the year and rising chefs by GQ Turkey who lead the way in farm-to-fork dinning and advocate the use of seasonal and fresh produce. 

Perfectly encapsulating the essence of Yazz, the restaurant lies at the heart of the resort and provides an idyllic backdrop for lazy lunches that roll into unforgettable evenings. Menus are crafted around seasonal ingredients and local produce and dishes designed to be shared. All day dining incorporates fresh seafood, organic meat, and seasonal vegetables harvested from the resort’s own gardens, from woodfired pizzas and sashimi platters to slow roasted ribs and fried zucchini.

Gaushan De Silva

Velaa Private Island, Maldives

Sri Lankan born chef Gaushan De Silva oversees Velaa Private Island’s culinary offering, including newly launched wellbeing restaurant, Faiy, fine dining Aragu and tapanyaki outpost Tavaru. With over 27 years’ experience, Gaushan taught himself to cook when he was faced with the responsibility of feeding his family aged 10, before working at some of the world’s finest restaurants and as private chef for the Jordanian King and Queen.

With Gaushan at the helm, Aragu was the first restaurant in the Maldives to be voted into Asia’s 50 Best Restaurants Top 100 and continues to win awards and accolades year-on-year. A new venture for Gaushan and Velaa, Faiy is a new restaurant within the island’s recently launched Wellbeing Village, serving health-focused cuisine in lush surroundings, with dishes such as Marinated Avocado with Maldivian Yellow Fin Tuna and Beetroot Tartar and Fresh Water Prawns with Green Mango, Thai Basil and Pink Grapefruit.

Chef Nicos Constantinou

Patmos Aktis Suites & Spa, Patmos, Greece

Born in Limassol, Cyprus, Nicos Constantinou, Executive Consultant Chef at five-star boutique resort Patmos Aktis Suites & Spa brings over a decade of experience working in the luxury hospitality industry. An expert in the art of Greek hospitality, prior to joining the team at Patmos Aktis Constantinou led F&B operations across the some of the region’s leading resorts. His colourful career began after graduating from culinary school in Cyprus and studying culinary arts in the US, where he acquired a deep knowledge of F&B and team management before attending culinary programmes in Europe to master Mediterranean cuisine

As part of his role at Patmos Aktis, Constantinou oversees the culinary offerings at the resort’s two signature waterfront restaurants celebrating the very best of Mediterranean cuisine and offering enticing gastronomic experiences. Menus are crafted around seasonal ingredients and local produce, with dishes designed to be shared. All day dining includes freshly caught fish, colourful zesty salads, home-made pizzas and flavoursome seafood, all served alongside traditional Greek dishes from fried meatballs with Greek yogurt dip and crispy fried zucchini, to chickpea fritters with tahini sauce. Guests can enjoy Patmos Aktis’ enticing F&B offering at Patmos’ most alluring location, Grikos Bay

Images here.