At The Nautilus Maldives, time yields to personal rhythm and creativity is never confined. This Easter, from 3 to 5 April 2026, the ultra-luxury private island hideaway welcomes Gregor Zimmermann, Switzerland’s celebrated State Chef and Executive Chef of the legendary Bellevue Palace in Bern, for an intimate culinary residency where Alpine heritage meets the gentle soul of the Indian Ocean.
During his Easter residency, this dialogue unfolds in a series of unhurried, immersive moments. Guests are invited to experience two exclusive gourmet evenings at Zeytoun, where tasting menus create a refined conversation between the flavors of the Swiss Alps and the treasures of the Maldives. The journey is complemented by a Chocolate Masterclass, an intimate and interactive exploration of Switzerland’s most iconic craft, where Zimmermann shares the cultural heritage, techniques and poetry behind Swiss chocolate, inviting guests to create and savor their own sweet expressions.
The residency also flows into the island’s rhythm of celebration. As the sun lowers over the lagoon, Zimmermann’s creations will appear as special canapés during Nautilus Rising at the Naiboli Beach pop-up, a gentle prelude to the Easter festivities, infused with artistry and island spirit.
A member of the prestigious Le Club des Chefs des Chefs, the world’s association of chefs to heads of state, Zimmermann is the trusted culinary custodian for visiting presidents, royalty and international delegations in Switzerland, including figures such as President Emmanuel Macron and European royal households. For his outstanding contribution to gastronomy and his dedication to excellence, he was awarded the Officier du Mérite Agricole by the French President, a rare honor recognizing both mastery and mentorship.
Zimmermann’s cuisine is defined by clarity, restraint and emotion. Rather than a fixed signature, his cooking tells stories of origin, landscape and memory, weaving Swiss Alpine traditions with global influences in a style that is technically precise yet deeply soulful. “I find it exciting to reinterpret rustic Swiss recipes in a modern way, while always honoring their roots,” he reflects. Each dish becomes a dialogue between past and present, place and feeling.
“Gregor Zimmermann combines precision with emotion. His cuisine is clear, honest and full of depth; exactly what we cherish at The Nautilus: freedom of expression, authenticity and experiences that resonate far beyond formality,” says Adan Gomez, General Manager of The Nautilus Maldives. “His residency continues our Masters for Masters series, a platform where the world’s most respected talents are invited to create without boundaries, in a place where time is yours alone
Set within the Baa Atoll UNESCO Biosphere Reserve, Easter at The Nautilusbecomes an encounter between cultures, landscapes and philosophies, Swiss craftsmanship and Maldivian serenity, united by a shared devotion to purity, artistry and feeling.
No schedules. No scripts. Just moments, shaped by mastery, and lived entirely on your own terms.
Location: The Nautilus Maldives
For further information or to book your stay, please contact [email protected].
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