Beneath the Surface: Chef Giorgio Servetto’s Michelin-Starred Residency in the Maldives

04 March, 2026

In the crystal-clear waters of the Indian Ocean, a new depth of fine dining is about to emerge. Atmosphere Core, the award-winning hospitality group behind some of the Maldives' most beloved resorts, has announced a groundbreaking collaboration with double MICHELIN-Starred Chef Giorgio Servetto .

From 7th to 14th May 2026, Chef Servetto will take over two of the region’s most celebrated underwater venues—Only BLU and M6m (Minus Six Metres) —to present an exclusive culinary narrative. This isn't just a guest chef appearance; it is a fusion of deep-sea aesthetics and deep-rooted sustainability, introducing the chef’s signature "Circular Cuisine" to the shores (and seas) of the Maldives .

Who is Giorgio Servetto? The "Green Star" Visionary

To understand the significance of this residency, one must first understand the man behind the stove. Born and shaped in Liguria, Italy, Chef Giorgio Servetto is not your typical gourmand. He is a custodian of the land. His culinary philosophy is simple yet profound: "Creativity begins with listening—to the land, the sea, and what they give you" .

Servetto holds a rare distinction in the Italian culinary scene: he is the only chef in Liguria to hold both a MICHELIN Red Star (for culinary excellence) and a MICHELIN Green Star (for sustainable practices) . At his flagship restaurant, Vignamare, embedded within the Peq Agri agricultural company, self-production reaches nearly 75% of the ingredients . His cooking is a direct translation of the earth’s seasons, utilizing hydroponic greens, farm-fresh vegetables, and foraged herbs.

This "garden-to-table" ethos is so extreme that he often designs dishes around a single ingredient to eliminate waste—a concept he calls finding "the various tones of taste" in one product . It is this disciplined, zero-waste precision that he will bring to the Maldives.

The Venues: Dining Beneath the Waves

Chef Servetto’s takeover will span two distinct underwater sanctuaries, offering guests a rare opportunity to dine surrounded by marine life while experiencing Michelin-level gastronomy .

1. Only BLU at OBLU SELECT Lobigili

Kicking off the residency from 7th to 9th May, Only BLU is one of the Maldives' largest underwater restaurants. Accessible via a sensual journey from the "Island of Love" (Lobigili), the restaurant features a cobalt-washed interior where panoramic windows frame drifting reef fish and the infinite blue of the ocean. Here, dining becomes a "deliberately unhurried" sensory experience, where the view competes only with the plate .

2. M6m at OZEN LIFE MAADHOO

From 12th to 14th May, the action moves to the sophisticated M6m (Minus Six Metres) at OZEN LIFE MAADHOO. This intimate venue sits six meters below the surface, offering a limited-seat experience where the ocean panorama replaces traditional décor . During this period, the culinary extravaganza will also spill over onto the island with a signature Crab Dinner Experience at HUDHU BAY .

The Menu: A "Garden-to-Sea" Immersion

The centerpiece of the collaboration is a five-course tasting menu developed in partnership between Chef Servetto and the Atmosphere Core culinary team. While the specific dishes will remain a surprise for guests, the philosophy guiding them is clearly defined: Circular Cuisine .

• Island-Grown Produce: The menus will prioritize ingredients grown within the resort ecosystem. OZEN LIFE MAADHOO features a 140 square-meter indoor hydroponic farm, which supplies fresh leafy vegetables and herbs not just to itself, but to four other islands in the group .

• Zero-Waste Precision: Reflecting his work in Liguria, Servetto’s dishes will aim to utilize every part of the ingredient, minimizing kitchen waste and maximizing flavor .

• Sustainable Catch: Seafood will be sourced responsibly from the Indian Ocean, ensuring that the marine life swimming past the windows remains unharmed by the dining experience within .

"You are a guest in nature’s elegant dining room," says Chef Servetto. "It is especially exciting to bring this experience to the Maldives for the first time with Atmosphere Core, where serving food in this underwater realm makes the journey feel even more special" .

Atmosphere Core: Pioneering Conscious Luxury

This collaboration is not an isolated event but a reflection of Atmosphere Core’s broader strategy. As Anupam Banerjee, Vice President Food & Beverage, explains, the group is focused on embedding "conscious dining" into everything they do .

This follows a string of successful culinary initiatives, including the 100th Wine Masterclass milestone with Bottega SpA and previous collaborations with chefs like Pasquale Palamaro . However, the Servetto residency feels particularly natural. The chef’s "circular cuisine" aligns instinctively with Atmosphere Core's existing infrastructure—from the hydroponic farms to their sustainable seafood policies.

"In an age where luxury dining is being redefined, this underwater takeover makes a compelling statement," notes Hotelier Maldives. "The future of fine dining isn’t louder, it’s deeper" .

Plan Your Journey

These exclusive lunch and dinner experiences are expected to fill quickly given the limited seating of the underwater venues and the prestige of Chef Servetto’s name.

• What: 5-Course "Garden-to-Sea" Tasting Menu by Chef Giorgio Servetto

• Where: Only BLU (OBLU SELECT Lobigili) & M6m (OZEN LIFE MAADHOO)

• When: 7–9 May 2026 (Only BLU) | 12–14 May 2026 (M6m)

• Access: Both resorts are easily accessible via speedboat from Velana International Airport .

For travelers seeking meaningful luxury, this residency offers a perfect synthesis of adventure, gastronomy, and environmental accountability. It is a rare chance to sit six meters below the ocean and taste the future of food.

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FAQ Section

Q: Who is Giorgio Servetto?
A: Giorgio Servetto is a double MICHELIN-Starred chef from Liguria, Italy. He is uniquely distinguished as the only chef in his region to hold both a Red Star (for gastronomy) and a Green Star (for sustainability) simultaneously .

Q: What is "Circular Cuisine"?
A: Circular cuisine is a zero-waste approach to cooking. It involves using every part of an ingredient, sourcing locally to reduce carbon footprint, and working in harmony with agriculture. Chef Servetto’s version, "Garden-to-Sea," applies this philosophy to the marine environment of the Maldives .

Q: Where are the underwater restaurants located?
A: The events will take place at Only BLU on OBLU SELECT Lobigili and M6m on OZEN LIFE MAADHOO .

Q: When is this culinary event happening?
A: The residency runs from 7th to 14th May 2026. Chef Servetto will be at Only BLU from the 7th to the 9th, and at M6m from the 12th to the 14th .

Q: Does Atmosphere Core focus on sustainability?
A: Yes. Atmosphere Core integrates sustainability through hydroponic farming (notably at OZEN LIFE MAADHOO), sustainable seafood sourcing, and culinary partnerships that emphasize zero-waste principles .

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