Jonny Marsh, Michelin-star trained private chef to many of the Premier League’s top footballers including Manchester United’s Luke Shaw and Manchester City’s Kyle Walker, will be Visiting Chef at Amilla Maldives Resort and Residences from 15th - 29th June 2022.
Amilla Maldives is known for its wellness menus so Jonny will be the perfect fit at the luxury resort as his footballer clients require healthy and tasty cuisine. Typically, Jonny creates healthy recipes in the footballers’ own kitchens with every dish customised to cater to their nutritional needs so that it can help power their bodies through challenging schedules.
Jonny might now be known as ‘The Football Feeder’ but he started his career at some of the world’s most renowned restaurants and has worked with some of the most famous chefs in the world including Marco Pierre White and Heston Blumenthal and has cooked for celebrities and royalty. At only 18 he was mentored by Raymond Blanc at Le Manoir aux Quat Saisons in Oxfordshire, making him the youngest chef to ever be offered this position. 

Guests can expect good cooking. I like to show a little journey with the food, cooking fresh but highlighting certain ingredients, keeping it simple, but giving you a flavour explosion in the mouth. 

What are you most excited about when you visit Amilla Maldives Resort?
I am so, so excited about the garden, seeing local produce and being able to use them in my dishes! 

What does 'luxury ' (in relation to travel) mean to you?
Luxury in terms of travel means that travelling becomes more of a delight and a calming experience, rather coming home more tired and less relaxed than when you first went. 

What do you consider to be essential to create a special dining experience?
You have to be able to feel what the customers want, taking into account the weather, heat, time of day. You’ve almost got to be able to read minds and be able to use what the island gives you to immerse the whole dining room in your vision. 

Amilla Maldives Resort and Residences

I started at Le Manoir and to be honest I’ve taken that style with me everywhere I’ve been, I don’t think I could say a specific country, I love taking my classical training and adding little bits of different cuisines. But not too fusion…

What was your most memorable meal ever or is that an impossible question to answer?
When I started working (in my school holidays) at Le Manoir at 14, I was able to persuade my mum to take me to eat there. We drove down in the morning and ate Sunday lunch there. It was like looking at art on a plate, something I’ll never forget, a real catalyst in the start of my journey to becoming a chef. 

Which ingredients sums up luxury for you?
I don’t think there is a certain ingredient. Yes you have your truffle, caviar etc… But I feel you can do anything with any ingredient nowadays! However, I feel attention to detail, knowing what’s on a plate and not overloading for the sake - that for me is real luxury. 

Food creates memories. Is there a dish that instantly evokes a favourite travel experience?
For quite a few years, steak has been something I’ve always been asked to cook at special occasions and private events. I did a footballer’s birthday where he rented out the whole floor of a hotel and I was hired to cook steak and a three course meal for him and his wife - [it was] an incredible experience. 

Event dining at Amilla Maldives Resort and Residences

When travelling, is there a 'comfort food' dish which reminds you of home?
You know what, I only have one comfort food, and it’s a really odd one! It’s my mum’s chilli con carne. She still makes it for me now and sends me boxes of it to freeze. It’s one of them dishes, no matter how much I try to make her version, I just can’t get it right! 

You are going to the Maldives, so which three foods would you take to a desert island?
I love pasta, so I think I’d take pasta, tomatoes and basil - keep it simple!

Sarah Bryans 01/04/2022