Berlin’s Michelin-starred chef Sebastian Frank heads to Nova Maldives
Owner of Berlin’s two-Michelin-starred restaurant Horváth, Sebastian Frank will become a guest chef at Nova Maldives in May.
Originally from Austria, Frank has developed a distinctive culinary signature through his philosophy of “emancipated vegetable cuisine”, a personal approach that moves beyond conventional fine dining.
For Nova, he has created a series of new menus under the theme Roots & Waves. The menus use seemingly simple ingredients that take centre stage, elevated through precise craftsmanship, creative techniques and the transformative power of time.
At the heart of Frank’s emancipated vegetable cuisine is an uncompromising focus on vegetables and fruit. During his residency at Nova, ingredients such as aubergine, spinach and pumpkin will play a central role, reflecting a commitment to regional and seasonal produce and aligning seamlessly with Nova’s own sustainability-led concept.
During the residency, Frank will host two exclusive gourmet dinners at Flames Restaurant. Guests will also have the opportunity to take part in a vegetable-focused cooking class at Soul Kitchen, where the chef will present his signature celery dish. An optional, non-alcoholic beverage pairing will be available, featuring tea infusions, house-made vegetable juices, premium oils and refined reductions. All menus are offered either fully vegetarian or, alternatively, with locally sourced fish or meat components.
“Restriction is focus, and vegetables are my strongest form of expression. I continually engage with my culinary roots, which enables me to create dishes that emotionally resonate with people,” says Frank. “I am very much looking forward to introducing Nova’s guests to my emancipated vegetable cuisine — with refined dishes that unite Maldivian and regional ingredients.”
“We are delighted to welcome Chef Sebastian Frank, a true pioneer of vegetable-led cuisine, to Nova,” says Abdulla Aboobakuru, General Manager of Nova Maldives. “We are excited to experience his creative dishes that combine Maldivian ingredients with regional produce. Maldivian cuisine lends itself surprisingly well to vegetarian and even vegan interpretations — traditional fish curry, for example, is now often prepared with sweet potato or jackfruit. Curries featuring pumpkin, aubergine, okra or chickpeas are also popular, alongside vegetarian snacks such as fried plantain or breadfruit.”
