Milaidhoo Maldives Welcomes Chef Laurence Tan of Michelin-Starred JAG
- Chef Laurence Tan, Head Chef of Singapore's Michelin-starred JAG, visits Milaidhoo Maldives this October.
- A cooking class on 16th October lets guests learn his approach to ingredients and technique.
- An exclusive five-course dinner on 17th October is limited to just 16 guests.
This October, Milaidhoo Maldives welcomes Chef Laurence Tan, Head Chef of Singapore’s Michelin-starred JAG, for two exceptional culinary experiences on the island.
Laurence’s love of cooking started at home, inspired by his parents and the simple pleasure of preparing and sharing food together. What began with experimenting in the family kitchen eventually led him to culinary school and, in 2016, to The White Rabbit in Singapore, where he began building the foundations of his craft.
His career continued at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Laurence developed a deep appreciation for precision, seasonality and the integrity of each ingredient. His talent and determination quickly saw him progress from Chef de Partie to Junior Sous Chef and then Sous Chef.
When Jeremy took on an international consultancy in Taiwan, Laurence stepped into the leadership of the JAG kitchen. Today, he is Head Chef of the restaurant, which retained its Michelin star in 2026, a recognition of the consistency and quality of the cuisine under his direction.
At Milaidhoo, Laurence will bring a taste of JAG to the Maldives while sharing some of the thinking and techniques behind his cooking. On 16th October, guests will have the opportunity to join Laurence for an intimate cooking class, learning directly from the chef and discovering more about his approach to ingredients, technique and flavour.
The following evening, 17th October, Laurence will host an exclusive five-course dinner for just 16 guests. The menu brings together some of his signature culinary sensibilities, beginning with Hiramasa crudo, tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque leads into Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle, before a dark chocolate parfait with buckwheat ice cream and tonka bean brings the evening to a close.
Between courses, a preserved lemon sorbet will offer a refreshing pause, while the evening begins with a delicate leek and potato croustade. For us, it is a lovely meeting of two places where food is about more than what is on the plate. It is about curiosity, craftsmanship, sharing and creating memories around the table which is part of our Milaidhoo’s culinary philosophy.
16 October — Cooking Class
17 October — Five-Course Chef’s Dinner | 16 guests only
Enjoy the Simply Summer offer till 31st October 2026.
