CULINARY ARTISTRY AT WALDORF ASTORIA SEYCHELLES PLATTE ISLAND: CHEF MUKHAMMED GAVI’S SOIL-TO-SOUL JOURNEY

Chef de Cuisine Gavi, who joined the resort's opening team last August, has been instrumental in crafting unique dining experiences that promise to captivate guests, especially at the renowned soil-to-soul restaurant Moulin.

With a diverse Russian Syrian heritage, Chef Gavi brings a wealth of international experience to the shores of Seychelles. His culinary journey has taken him through the Maldives, UAE, and Qatar, where he honed his skills and developed a broad culinary perspective.

Chef Gavi's expertise spans an impressive range of culinary disciplines, including seafood preparation, Italian cuisine, molecular gastronomy, and plant-based innovation. This diverse skill set allows him to create menus that are both innovative and deeply satisfying.

Plant-based artistry

By harvesting fresh produce from the restaurant's own garden, chef Gavi’s team integrates nutritional wisdom into every meal, ensuring that guests not only enjoy delicious dishes but also benefit from ingredients that promote vitality. This farm-to-table approach starts in the Farmacy garden, located just behind the restaurant, where the journey toward nourishing both the body and soul begins.

At Moulin, the "Farmacy" concept

embodies the belief that food is medicine,

underscoring the idea that natural ingredients

have transformative effects

on health and wellness.

Guests can indulge in an array of innovative dishes that showcase local ingredients and global influences. Some of the highlights on the menu include: The "Garden Harvest," which celebrates the bounty of the Farmacy garden with wild leaves, roots, and sprouts dressed in a zesty orange kombucha dressing. For main courses, the "Cabbage & Fish" combines the humble cabbage with black apple, kimchi, and celeriac purée, finished with an aerated onion foam. The "Mushroom & Beef" offers a unique twist on a classic pairing, featuring smoked portobello, mushroom compôte, a rich consommé, and pickled shimeji mushrooms. To round off the meal, dessert lovers can savor the "Tropical Fruits," which features a delicate coconut sponge paired with pineapple chutney and a vibrant mango passion fruit gel, while the intriguing "Black Apple" presents fermented black apple pebbles atop a sandy crumble.

Under Gavi’s leadership, Moulin stands as a testament to the harmony of tradition and innovation, offering guests an unparalleled journey through flavor and health, all set against the breathtaking backdrop of the Seychelles.

Waldorf Astoria Seychelles Platte Island is located approximately 130 km south of Mahé, Platte Island itself is a pristine atoll fringed by palm forests, migratory seabirds, and turtles, all of which are protected by its own lagoon and coral reefs. Accessible via a small airstrip, Waldorf Astoria Seychelles Platte Island is home to a collection of 50 seafront villas, featuring up to five-bedrooms, all equipped with their own private pool and personal concierge.

Within the confines of Platte Island, guests have access to various amenities, including six restaurants and bars that offer a collection of world-class culinary experiences that celebrate the bounty of fresh produce grown on Platte Island. The island features luxurious spa facilities, a kids' club named ‘Sea Scouts’ where children can partake in a vast range of educational and interactive activities, an outdoor observatory, tennis courts, and a marine conservation discovery centre.

As part of the resort’s Travel with Purpose commitment, Waldorf Astoria Seychelles Platte Island will use a solar field to create renewable energy across most of its operations. The island’s garden will provide a large portion of its fruits and vegetables, which delivers a sustainable farm-to-table culinary experience for guests. Dedicated to the conservation and preservation of the island’s natural surroundings, the resort harmoniously blends unforgettable guest experiences with unparalleled luxury.

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