“Roots & Waves”: Vegetable-Led Cuisine Meets Island Spirit at Nova Maldives

From L to R: Chef Sebastian Frank; a signature dish by Chef Sebastian; Nova Maldives’ island from above

London, UK, 14 January 2026: Sebastian Frank, acclaimed chef and owner of Berlin’s two-Michelin-starred restaurant Horváth, will be guest chef at Nova Maldives from 10 to 15 May 2026, presenting an exceptional culinary residency. Originally from Austria, Frank has developed a distinctive culinary signature through his philosophy of “emancipated vegetable cuisine” — a radically personal approach that moves far beyond conventional fine dining.

For Nova, Sebastian Frank has created a series of new menus under the theme “Roots & Waves” — bold, uncompromising and defined by clarity. The menus express the essence of his cuisine: no artifice, no luxury for luxury’s sake. Instead, seemingly simple ingredients take centre stage, elevated through precise craftsmanship, creative techniques and the transformative power of time. The result is food with purpose, character and lasting impact.

At the heart of Chef Sebastian’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 his commitment to regional and seasonal produce. By exploring their flavours in multiple dimensions, Chef Sebastian creates a completely new culinary experience. The predominantly vegetarian focus not only reflects his personal philosophy, but also aligns seamlessly with Nova’s ​ sustainability-led concept.

During the residency, Chef Sebastian will host two exclusive gourmet dinners at Flames Restaurant on 10 and 15 May 2026. On 12 May 2026, guests will also have the opportunity to take part in a vegetable-focused cooking class at Soul Kitchen, where Chef Sebastian will present the signature recipe of his iconic dish “Celery – Mature and Young”. The celery component of this dish undergoes a unique maturation process lasting an entire year.

An optional, trend-setting non-alcoholic beverage pairing will be available alongside the menus, 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.

Sebastian Frank describes his philosophy in his own words: “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. 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.”

This approach fits seamlessly with the ethos of Nova Maldives, where enjoyment, sustainability and modern lifestyle converge to create an exceptional fine-dining experience in the heart of the Indian Ocean.

“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. Our guests at Nova will be able to enjoy this diversity throughout the residency.

For bookings and more information on the island resort, visit Nova’s website here.

A Beach Villa at Nova Maldives this May starts at £427 per person on a Full Board Plus basis, based on two adults sharing.

-ENDS-

About Sebastian Frank & Restaurant Horváth, Berlin

A native of Lower Austria, Sebastian Frank completed his culinary training near Lake Neusiedl before working in several renowned Viennese kitchens, including Steirereck under Heinz Reitbauer Jr. He met his wife and business partner Jeannine Frank at the Interalpen-Hotel Tyrol. The couple moved to Berlin in 2010, where Frank took up his first head chef role at Restaurant Horváth.

Just one year after opening, Horváth was awarded its first Michelin star, followed by a second in 2015. Since 2014, the restaurant has been independently run by Sebastian and Jeannine Frank. His cuisine is radically personal yet deeply reflective. Since 2022, Frank has fully committed to the concept of emancipated vegetable cuisine. While Horváth no longer serves meat or fish, select animal products such as lard or ham caramel are used sparingly as aromatic accents. The result is a cuisine that transcends traditional vegetarian or vegan labels, redefining notions of luxury and flavour.

About Nova Maldives

Nova Maldives, the soulful island resort nestled in the South Ari Atoll, believes in a greater calling than simply a lifestyle holiday destination. A modern All-Inclusive Community Concept, this laidback, all-natural island offers countless ways to spark joy. Smart, playful, rooted and responsible, Nova embodies the very essence of the Pulse Hotels & Resorts brand. Reached by a scenic seaplane flight, Nova features 76 land and overwater villas with private terraces and seemingly endless Indian Ocean views, all designed for real connection. Set within the South Ari Marine Protected Area, Nova enjoys one of the most remarkable locations in the Maldives, renowned for its year-round manta ray and whale shark sightings; one of the few places in the world where these gentle giants can be seen in their natural habitat. Nourish the soul with good food and great company in the vibrant dining outlets, pool and communal spaces. Explore breathtaking nearby scuba diving sites, join coral planting and reef regeneration experiences, play beach volleyball or immerse yourself in the local art and culture. At Nova, it’s all about taking the time to do what makes your soul happy.