Bringing with him several years of experience in the industry, Chef Pedro will supervise and elevate all efforts at the The St. Regis Maldives Vommuli Resort’s already distinguished culinary scene. His new line of dishes was created with an emphasis on food trends, concepts, modern presentation and technique. Guests can pamper themselves with the season’s latest mouth-watering menu items and the delightfully vast range of dining options at the finest address in the Maldives, including Crust, Decanter, The Whale Bar, Cargo, Craft and the resort’s world-renowned signature restaurant, Alba.
Chef Pedro is a seasoned professional with a remarkable background of over 20 years in the industry. He is renowned for his traditional Spanish and Basque cuisine. His experience boasts years of international culinary excellence, with world-renowned chefs, restaurants, and luxury resorts. From San Sebastian, Spain, Chef Pedro perfected his skills in some of Spain’s best Michelin-starred restaurants, including Martin Berasategui, Quique Dacosta, and Kokotxa. He then served as Executive Chef at Paradores Resort, a luxury five-star property in Valencia, Spain.
Taking a big leap from Spain to Asia, Pedro had experience in Tokyo under the culinary mastery of Chef Yamamoto at RyuGin (3 Michelin Stars) and Chef Honda at Zurriola restaurant (2 Michelin stars). Chef Pedro then relocated to Hong Kong and worked as an Executive Chef of Michelin-starred Zurriola Restaurant. Moving forward Chef Pedro served as the Executive Chef at The Langham, Hong Kong, where he managed the hotel’s western restaurants, including Palm Court, Artesian, The Bostonian, Main St. Deli and The Food Gallery. He also oversaw the in-room dining service and the events catering department at The Langham.
Most recently, Chef Pedro was in Malaysia where he served as the Executive Chef at St. Regis Kula Lumpur. He oversaw all kitchen outlets and culinary operations including The Brasserie (Best top 20 Restaurants), The Drawing Room, Crystal, Astor Bar, as well as in-room dining service and the events catering department.
