The series begins with Christoph Kunz, chef behind KOMU in Munich, which was awarded two Michelin stars in 2024. Known for a cuisine rooted in French haute cuisine, with intense flavours pared back to their essentials, Kunz will join guests and the resort’s culinary team until 21 October for a fishing trip, island exploration, a visit to the Moulin garden, a beach masterclass, sunset cocktails and a Creole-inspired aperitivo, before hosting two special dinners at Moulin. He will also create a permanent dish for the resort’s à la carte menu.

From 27 to 29 October, Ana Roš, the self-taught chef behind Slovenia’s three-Michelin-starred Hiša Franko, will take over Moulin across two special dinners on 27 and 28 October, followed by an informal presentation on her work on 29 October. Known for her hyperlocal, seasonal approach to cooking and a philosophy guided by what nature provides at any given moment, Roš was named World’s Best Female Chef in 2017, while Hiša Franko also holds a Michelin Green Star for sustainability.

“The Culinary Collection reflects our commitment to delivering world-class experiences in one of the most extraordinary settings in the Indian Ocean and we are delighted to welcome Chef Christoph Kunz and Chef Ana Roš to Platte Island. Their distinct culinary philosophies, combined with the natural beauty and abundance of our island, will create unforgettable moments for our guests and further enrich the dining experience at Moulin,” said Gaurav Thakur, General Manager, Waldorf Astoria Seychelles Platte Island.

Designed to go beyond a traditional guest-chef takeover, Culinary Collection places Platte Island itself at the heart of the experience. The residencies centre around Moulin, the resort’s signature restaurant, whose Soil-to-Soul concept transforms seasonal, locally sourced ingredients and freshly harvested produce from its surrounding vegetable and herb garden into dishes that connect flavour, wellbeing and the natural environment.

That connection to place extends across the island. Located 130 kilometres south of Mahé, Platte Island generates around 70 per cent of its power from solar energy and composts food waste for its kitchen garden. Once a coconut plantation, the island is characterised by lush tropical vegetation and a strong commitment to preserving its natural environment.

Together, the two residencies bring distinct culinary philosophies into dialogue with Platte Island’s own Soil-to-Soul approach, where seasonality, local sourcing and respect for the environment are central to the dining experience. The launch marks a new culinary chapter for the resort and further positions Platte Island as a distinctive culinary address within Seychelles and the wider Indian Ocean.