The Nautilus Maldives Welcomes the Return of Executive Chef Kengo Tomita

In a place where time stands still and freedom shapes every experience, The Nautilus Maldives welcomes the return of Executive Chef Kengo Tomita, whose globally inspired culinary artistry marks a new chapter in the island’s ever-evolving philosophy of Unscripted Dining.

With more than three decades of international culinary experience spanning Japan, Spain, Dubai, Thailand, Fiji, Moscow, Philippines and the Maldives, Chef Kengo brings a deeply personal approach to gastronomy shaped by precision, spontaneity and emotional connection. Having refined his craft across Michelin-starred restaurants and some of the world’s most prestigious luxury resorts, his return to The Nautilus further elevates the island’s reputation as one of the Maldives’ most liberated culinary destinations.

Chef Kengo’s culinary identity is rooted in simplicity, balance and flavour, enriched by Mediterranean influences gathered throughout his global journey. His philosophy centres around creating dishes that feel instinctive rather than prescribed — an approach that aligns seamlessly with The Nautilus’s signature concept of dining without rules.

At The Nautilus, there are no fixed mealtimes, no closing hours and no rigid menus. Instead, guests are invited to dine according to mood, desire and moment. More than service, Unscripted Dining at The Nautilus represents a philosophy of freedom, where chefs become collaborators in experience, transforming fleeting whims into deeply personal culinary journeys. The kitchen never closes, and indulgence is never confined by schedule or setting.

Prior to returning to The Nautilus, Chef Kengo served as Executive Chef at Amanpulo, where he led the culinary direction of the iconic private island retreat. During his tenure, he curated bespoke dining experiences for discerning guests, including the acclaimed Japon Iberico Culinary Weekend, while maintaining the brand’s renowned standards of intuitive hospitality, personalised service, and exceptional gastronomy.

His distinguished career also includes leadership positions with Six Senses, Madinat Jumeirah, Ritz Carlton and Soneva, alongside his previous tenure at The Nautilus Maldives, where he played a key role in shaping the resort’s culinary direction.

Returning now to The Nautilus, Chef Kengo brings both familiarity and renewed creative energy to the island’s dining experiences. “Chef Kengo’s return feels incredibly natural, as he already understands the soul of The Nautilus and the freedom that defines our guest experience,” says Philippe Cavory. “His ability to combine refined technique with spontaneity allows dining to become something deeply personal and emotional, which is exactly what The Nautilus stands for.”

Under Chef Kengo’s direction, The Nautilus enters a new culinary chapter where imagination leads, rules disappear and dining becomes an expression of absolute freedom.