Chef Matteo Vigotti, who is well known for his reputation for creating sophisticated Italian food and innovation in the kitchen, has showcased Italian fossiled premium food gastronomy from May 06th to May 14th, 2018 at Cocoon Maldives as part of the Gourmet Weekend series of visiting chef.

Chef Matteo is well known for his role in giving guidance to the esteemed food institution Peck of Milan, Italy as the Executive Chef. Formerly of the famous Novecento Restaurant at Lake Maggiore, Matteo Vigotti now practice his art at the world-famous Ristorante Al Peck. Matteo has a reputation for creating sophisticated and innovative Italian food, which is daring, to say the least as Italy is a country where food as a whole is deeply rooted in tradition.

The "Gourmet Weeks" is a project run byCocoon's corporate Chef Giovanni De Ambrosis who invites the most important culinary excellence of Italian and international cuisine to give a gourmet experience for all the resorts guests.

Throughout the year, guests can take part in various week-long exclusive cooking shows in the resorts restaurants, during which the visiting chefs will showcase their culinary art. For lovers of gourmet experiences, this is the ultimate show, a combination of food and design for a real a multi-sensory experience.

Located on the pristinely stunning island of Ookolhufinolhu in Lhaviyani Atoll, only a short 30-minute seaplane ride away from Velana International Airport, Cocoon Maldives is best described as an actualisation of a dream to create a unique designer resort that mixes luxury, design aesthetics, and hospitality into a unique tropical island paradise.

Designed by renowned Italian firm LAGO, Cocoons minimal interiors complement with furniture made from 200-year-old wildwood defer to the overwhelming beauty of the surrounding marine environment and lush green vegetation that envelope the whole island.

The resort also features an expansive reception pavilion, a dive centre, a spa, a lounge, library, gym and kids club, in addition to 150 villas on the beach or poised on stilts in the lagoon.