This October, Milaidhoo Maldives welcomes Chef Laurence Tan, Head Chef of Singapore’s Michelin-starred JAG, for two exceptional culinary experiences on the island.
Laurence’s love of cooking started at home, inspired by his parents and the simple pleasure of preparing and sharing food together. What began with experimenting in the family kitchen eventually led him to culinary school and, in 2016, to The White Rabbit in Singapore, where he began building the foundations of his craft.
His career continued at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Laurence developed a deep appreciation for precision, seasonality and the integrity of each ingredient. His talent and determination quickly saw him progress from Chef de Partie to Junior Sous Chef and then Sous Chef.
When Jeremy took on an international consultancy in Taiwan, Laurence stepped into the leadership of the JAG kitchen. Today, he is Head Chef of the restaurant, which retained its Michelin star in 2026, a recognition of the consistency and quality of the cuisine under his direction.
At Milaidhoo, Laurence will bring a taste of JAG to the Maldives while sharing some of the thinking and techniques behind his cooking.
On 16 October, guests will have the opportunity to join Laurence for an intimate cooking class, learning directly from the chef and discovering more about his approach to ingredients, technique and flavour.
The following evening, 17 October, Laurence will host an exclusive five-course dinner for just 16 guests. The menu brings together some of his signature culinary sensibilities, beginning with Hiramasa crudo, tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque leads into Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle, before a dark chocolate parfait with buckwheat ice cream and tonka bean brings the evening to a close.
Between courses, a preserved lemon sorbet will offer a refreshing pause, while the evening begins with a delicate leek and potato croustade.
The residency reflects Milaidhoo’s culinary philosophy, where food is about more than what is on the plate. It is about curiosity, craftsmanship, sharing and creating lasting memories around the table.
16 October — Cooking class
17 October — Five-course chef’s dinner | Limited to 16 guests
Milaidhoo looks forward to welcoming Laurence and inviting guests to experience his culinary craft through these exclusive dining experiences.
Guests can also enjoy the Simply Summer offer until 31 October 2026.
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