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Claude Bosi Residency Launches Siyam World Eatery

The talented chef was the first to cook at the luxury resort’s new beachside restaurant.

By Irenie Forshaw

Siyam World, Maldives is set to welcome a selection of the planet’s most exciting culinary talents to its brand new restaurant, The Cube. Claude Bosi was the first innovative chef to set up residence at the luxury resort’s beachside eatery.

The dining establishment hosts just eight diners in an intimate glass-fronted room on the water’s edge. Once inside, guests are given a rare chance to watch the chefs prepare a specially designed tasting menu before their eyes.

Kicking off the program with the inaugural chef’s table residency is Claude Bosi. Raised in Lyon, he arrived in England in his early twenties and quickly climbed the ranks to become head chef at Overton Grange in Shropshire where he earned his first Michelin star in 1999, aged just 27.

Siyam World The Cube restaurant

The intimate glass-fronted room hosts just eight diners / ©Siyam World

[See more: The Most Iconic Restaurants of the Elite Traveler Era]

Less than a year after opening his eponymous Bosi at Bibendum eatery in 2017, the talented French chef scooped two Michelin stars. Located on the first floor of Michelin House in London’s upmarket district of South Kensington, the culinary legend has garnered widespread acclaim for his modern dishes that elevate simple ingredients to new heights.

In keeping with his signature style, Bosi created a selection of delicious canapes and small plates inspired by local, seasonal produce for his tasting menu at Siyam World, Maldives. Highlights included succulent deep sea prawns with smoked curry and toasted prawn consommé; lobster Singaporean style; new season morel with Morteau sausage and Palo Cortado dry sherry; and Yorkshire rhubarb with black cardamom and green pistachio.

Each of the exquisite dishes was perfectly paired with the finest wines from around the world chosen by Siyam World’s in-house sommelier, Daniel Fernandes. Among the coveted bottles enjoyed alongside the meal was a Louis Roederer Champagne, Chablis Premier Cru Fourchaume from Maison Louis Jadot, Stag’s Leap Chardonnay and a St. Stephen’s Crown Tokaji Aszu dessert wine.

Siyam World The Cube restaurant with Claude Bosi

Claude Bosi was the first innovative chef to set up residence at the luxury resort’s beachside eatery / ©Siyam World

“It was a pleasure to be the inaugural chef in residence for the launch of Siyam World’s new chef’s table restaurant,” says Bosi. “Cooking in this surreal space on the shores of the Indian Ocean, combining my signature French style with fresh local Maldivian produce was sublime and I can’t wait to come back and share this extraordinary, experiential resort with my family.”

While Bosi’s residency has now come to an end, if you’re planning to visit The Cube you won’t be disappointed. Chef-patron of Berlin’s two Michelin-starred Horváth, Sebastian Frank, is the next exceptional chef set to grace the eatery.

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Claude Bosi deep sea prawns

Deep sea prawns with smoked curry and toasted prawn consommé / ©Siyam World

Claude Bosi rhubarb dessert

Yorkshire rhubarb with black cardamom and green pistachio / ©Siyam World

[See more: The Top Hotel Suites in The Maldives]

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