Six Senses Kanuhura Sets a Bold New Culinary Course, Global Food Leadership and the Revival of Its Private Castaway Island Redefine the Maldivian Dining Experience

Six Senses Kanuhura is reshaping its culinary landscape with a renewed commitment to mindful gastronomy and immersive island living. The Maldivian resort has unveiled a strengthened food and beverage vision through the appointment of Anne-Gaëlle Soobaya as Director of Food and Beverage and Kevin Fawkes as Executive Chef, alongside the revival of Drift, its exclusive castaway island restaurant on the private isle of Jehunuhura.

This strategic evolution reflects a deeper intention to align luxury dining with nature, craftsmanship, and emotional connection. At Kanuhura, food is no longer viewed as a standalone offering but as a sensory journey that mirrors the pace, beauty, and simplicity of island life.

Guiding this transformation is Anne-Gaëlle Soobaya, whose career in global luxury hospitality blends classical culinary foundations with operational leadership. Educated at Ferrandi Paris, she began her professional path within renowned European hotel kitchens before expanding into senior management roles across international destinations. Her experience spans landmark properties in France, the United States, and Morocco, where she developed dining strategies that balanced creativity with commercial precision.

At Six Senses Kanuhura, Soobaya oversees the resort’s entire culinary ecosystem, shaping concepts that feel organic to their surroundings while remaining emotionally engaging for guests. Her leadership philosophy places strong emphasis on collaboration, mentorship, and authenticity, encouraging teams to create dining experiences that feel natural rather than staged. Under her direction, menus, service styles, and guest interactions are designed to tell a story rooted in place, season, and intention.

Working alongside her is Executive Chef Kevin Fawkes, a globally respected culinary figure whose career spans more than three decades and multiple continents. His professional journey has taken him through kitchens in Southeast Asia, the Indian Ocean, Europe, the Middle East, and the Caribbean, exposing him to diverse culinary traditions and sourcing philosophies that now inform his produce-driven approach.

Chef Fawkes is widely known for his role in advancing sustainable cuisine within luxury hospitality. His leadership with Soneva helped shape ingredient-led dining programs that emphasized artisanal production, minimal processing, and responsible sourcing long before such practices became industry norms. His close association with Six Senses has further strengthened this ethos, contributing to culinary frameworks that prioritize wellness, transparency, and respect for nature. Earlier chapters of his career include time spent in some of the world’s most influential kitchens, experiences that refined his technique while reinforcing his belief in simplicity and restraint.

At Kanuhura, Chef Fawkes is tasked with deepening the “Eat With Six Senses” philosophy, transforming everyday meals into meaningful experiences. His menus celebrate seasonality, local produce, and island-inspired flavors, using straightforward cooking methods that allow ingredients to express their natural character. Beyond the plate, he aims to engage guests through interactive moments that highlight provenance, sustainability, and the human stories behind the food.

The renewed culinary direction is brought vividly to life through the reopening of Drift, Six Senses Kanuhura’s most distinctive dining venue. Located on the unspoiled island of Jehunuhura, a short boat journey from the main resort, Drift offers a rare sense of solitude. The island is reserved exclusively for this experience, making it one of the most singular dining concepts in the Maldives.

Following its redesign, Drift has been subtly enhanced to elevate comfort while preserving its raw, untouched charm. Thoughtfully placed shaded structures and intimate lounging areas are woven into the island’s natural contours, offering guests quiet spaces to relax between swims, conversations, and long, leisurely meals. The environment encourages a slow rhythm, where time feels unmeasured and unhurried.

The menu at Drift mirrors this philosophy, focusing on freshly caught seafood, open-fire grilling, island-style barbecue, and locally sourced ingredients prepared with honesty and care. The emphasis is on flavor rather than formality, inviting guests to enjoy food in its most elemental expression. Designed as an all-day escape, Drift allows visitors to disconnect from routine and reconnect with nature through simple pleasures.

Together, the arrival of new culinary leadership and the revitalized Drift experience underline Six Senses Kanuhura’s evolving definition of luxury. By weaving together exceptional food, environmental sensitivity, and genuine human connection, the resort continues to craft experiences that feel both refined and deeply rooted in the Maldivian way of life.

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