Chef Pascal Steffen Brings Roots’ Ingredient-Led Philosophy to the Maldives This October

For one week this October, the culinary landscape of the Maldives will take on a distinctly Swiss perspective as two-Michelin-starred chef Pascal Steffen of Basel’s acclaimed Roots takes up residency at The Halcyon Private Isles Maldives.

Running from 1–7 October 2026, the exclusive residency will see Steffen work alongside The Halcyon’s culinary team, drawing on the natural abundance of the islands to create a series of dishes that reflect both his own culinary philosophy and the character of his surroundings.

At Roots, vegetables and seasonal produce sit at the centre of Steffen’s cooking, with carefully sourced fish and meat used to complement rather than dominate. Fermentation, preservation and other considered techniques bring depth to his menus, while provenance and seasonality remain fundamental. Rather than simply transporting the Roots experience to the Indian Ocean, his time at The Halcyon will see that approach shaped by the ingredients, traditions and landscape of the Maldives.

Freshly caught seafood, herbs and vegetables grown in the resort’s own Traveller’s Garden, alongside locally sourced produce, will form the basis of the collaboration. It promises a meeting of Steffen’s Swiss culinary heritage with the flavours of island life, with the chef exploring an entirely new repertoire of ingredients during his stay.

Guests will be able to experience the residency through two exclusive dinners, each limited to 16 guests, alongside an intimate hands-on cooking class. The latter will offer a closer look at Steffen’s techniques and ingredient-led approach, while the dinners will provide an opportunity to experience his interpretation of Maldivian produce in a more immersive setting.

The collaboration will also have a life beyond the residency itself, with a selection of Steffen’s creations remaining on The Halcyon’s menus after his departure.

The residency arrives at a particularly notable moment for Steffen. Roots currently holds two Michelin stars and 18 GaultMillau points, while Steffen was recently named GaultMillau Green Chef of the Year, recognising his commitment to sustainability and responsible culinary practices.

For travellers seeking more than the usual barefoot-island escape, this is a particularly compelling reason to make the Maldives the destination this autumn: a rare opportunity to experience one of Europe’s most thoughtful chefs in a setting where the landscape itself becomes part of the menu.

Image credit: The Halcyon Private Isles Maldives