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  • Nat Frogley


Chef patron of sustainability-focused restaurant, JÖRO, will also headline Amilla’s one-day food festival celebrating the 50th anniversary of Maldives tourism as part of 13-23 October residency

Eco-friendly luxury resort Amilla Maldives Resort and Residences welcomes Cambridge-born culinary mastermind Luke French to its shores for an exclusive pop-up residency this October 2022. Chef director of Kelham Island eatery and Michelin-recognised restaurant, JÖRO, Luke French combines sustainability led, locally sourced ingredients with a forward-thinking approach to bring high impact international flavours. From 13-23 October, French will host a series of special gastronomic events, as well as leading one of the private island resort’s celebrations to mark 50 years of tourism in Maldives.

Born of a closely aligned culinary and sustainability ethos, the collaboration between Amilla and JÖRO will showcase next-level farm-to-table dining alongside the resort’s ground-breaking signature Wellness Your Way concept. French will offer Amilla’s guests the opportunity to enjoy a series of gastronomic events, including two exclusive cooking masterclasses and gala dinners. On 16 October, French will also lead a one-day food festival showcasing local delicacies as part of the resort’s celebrations marking 50 years of tourism in the Maldives.

Luke French’s culinary career began with stints at Michelin-starred Alimentum, two Michelin-starred Midsummer House under Daniel Clifford and three-star Michelin restaurant The Fat Duck. Setting his sights on Asia, French travelled across the continent absorbing as much as he could of the local food culture, learning about flavour combinations and discovering new techniques.

In 2016, French quickly became the face of Sheffield’s dining scene when he opened JÖRO, a 38-cover restaurant made entirely from upcycled shipping containers, followed by street food concept Konjö and omakase counter restaurant, NAMA, in 2019. Drawing inspiration from his local suppliers, classical training, and ancient cooking principles from Japan to Norway, French is part of a new generation of modern British chefs pushing the country’s cuisine forward. He recently reached the final stages of the BBC’s Great British Menu 2022, wowing judges with his inspired, creative menus.

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About Amilla Maldives Resort and Residences

A large, verdant natural island in the UNESCO World Biosphere Reserve of Baa Atoll, Amilla Maldives Resort and Residences is an enchanting space for families, friends and couples to roam and play. Its 67 Villas and Residences are gracefully elevated over crystal clear waters, nestled among the treetops or hug the pristine shores; to venture through the island’s white sand fringe into its shaded heart reveals a surprisingly wild, green place – the inspiration for its organic garden-to-table concept. The resort’s Homemade@Amilla and Homegrown@Amilla initiatives are manifestations of a heartfelt commitment towards sustainability and resourcefulness. Indigenous ingredients - sea almonds, screwpines, countless coconuts, fragrant frangipani - are celebrated alongside the homemade, homegrown and homebrewed, bringing personality and vigour to nutritious, immunity-boosting menus. While not strictly a wellness resort, embracing dietary lifestyles is an intuitive part of Amilla’s Wellness Your Way, a fresh, holistic and highly customised approach to wellness that encompasses nutrition, mindfulness, movement and spa.

For further information or to discuss press trip opportunities please contact:

Sarah Harvey (, Nat Frogley ( or Flora Gandolfo ( at Frog & Wolf PR

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