Patina Maldives, Fari Islands has announced the appointment of Beñat Alonso as Director of Culinary. With over two decades of international culinary experience, including leadership roles at Michelin-starred restaurants and iconic hotels across the globe, Alonso will oversee the resort’s vibrant  dining program,comprising 13 distinct culinary concepts,as well as in-villa dining and the resort’s sustainable farming initiatives.

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Originally from the Basque Country in northern Spain, Alonso’s culinary roots are grounded in a rich regional tradition where quality ingredients and a reverence for nature form the backbone of the food culture. Having trained under legendary chefs such as Martín Berasategui, and worked at esteemed establishments including Le Manoir aux Quat’Saisons, Martin Wishart, and Pierre Koffmann, Alonso brings both classical precision and global sensibility to his role. His career has spanned the United Kingdom, Australia, Southeast Asia, and most recently included pre-opening leadership roles at Raffles Europejski Warsaw and the Four Seasons in Egypt.

Commenting on the appointment, Anthony Gill, General Manager of Patina Maldives, Fari Islands, shared:“Beñat’s passion, global expertise, and respect for the environment make him the ideal leader for our culinary program. Under his direction, we’re confident Patina Maldives will continue to raise the bar for conscious elevated dining in the Maldives and beyond.”

At Patina Maldives, Alonso brings his guiding philosophy of thought, quality, and simplicity to life through a mindful culinary journey. With 13 distinct dining concepts on site, the resort offers one of the most diverse culinary landscapes in the Maldives, making it a natural home for his vision. From the refined Japanese-Nordic artistry of KOEN and the plant-rich elegance of ROOTS to the sun-drenched Mediterranean soul of Helios, each venue reflects a thoughtful expression of flavour, culture and craft. Under his leadership, the team also cultivates the island’s organic garden, a living pantry that nourishes many of the resort’s seasonal menus.

“Sustainability, ingredients, flavors, all go hand in hand,” says Alonso. “At Patina, we’re not just creating exceptional cuisine, we’re crafting experiences that are thoughtful, rooted in nature, and shaped by our surroundings.”

From elegant fine dining to barefoot beachside bites, Patina Maldives offers a dynamic culinary journey that celebrates global flavors, local sourcing, and sustainability at its core. Alonso’s leadership marks an exciting new chapter for the resort’s culinary evolution.