The Waldorf Astoria Maldives Ithaafushi is thrilled to collaborate with world-renowned pastry chef Julien Alvarez to organize a series of culinary events on the island from February 12 to 15, 2023. The resort will be transformed into days of passion and love, in keeping with the hotel’s seamless elegance and authentic hospitality, and most importantly, the true St Valentine’s flair.

In Peacock Alley, there will be a romantic High Tea with gourmet sweets uniquely handpicked by the Pastry Champion himself. Guests will also be offered delectable and extravagant snacks throughout the day to commemorate this day of romance where lovers pick one other, exactly as the French and English thought in the Middle Ages – where birds chose their spouses at the start of the February mating season.

Chef Julien Alvarez will host a pastry lesson on the beach on February 15th. He will also turn the dessert menu at the trademark restaurant Terra into a once-in-a-lifetime dining experience to ensure that everyone enjoys their unparalleled taste splendour. In seven handcrafted bamboo pods set above the trees, the romantic venue provides private dining and soaring lagoon views.

“We’re thrilled to partner with Chef Julien Alvarez, an acclaimed talent in the pastry industry, to bring true epicurean excellence to the Maldives,” said Etienne Dalançon, General Manager of Waldorf Astoria Maldives Ithaafushi. “And to share his passion for the creative techniques and superb quality in culinary arts – which is a philosophy that is infused throughout our resort.”

Chef Julien Alvarez, who was born in Bergerac, France, won the World Pastry Championship in 2011 and was awarded Relais Dessert’s Best Pastry Chef in 2014. His professional highlights include being named France’s Best Apprentice, working as an assistant to the World Pastry Champion of 2006 in the United States, and finishing fifth in the Spanish World Chocolate Masters in 2007. Prior to taking over as Pastry Chef at Maison Ladurée, the famed Parisian bakery where the world’s first macaron was developed, he served as Executive Pastry Chef at Le Bristol Paris, Café Pouchkine Paris, and The Peninsula Hotel Paris.