Reimagining the Indian Ocean gastronomy through an exquisite new culinary destination at The St. Regis Maldives Vommuli Resort.

The St. Regis Maldives Vommuli Resort has introduced Cargo, a new culinary concept dedicated to the evolution of Indian Ocean gastronomy. Launched to coincide with Diwali, this dining venue moves beyond temporary festive programming to establish a permanent, narrative-driven approach to regional cuisine. The concept emphasizes a contemporary interpretation of Indian flavors, utilizing refined techniques and high-quality ingredients to bridge the gap between traditional spice profiles and the expectations of a global luxury audience.

Chef Surjan Singh, known as Chef Jolly, collaborated with Executive Chef Christian Pedersen to develop the menu, which balances familiar regional dishes with modern culinary precision. Set within the resort’s lush gardens, the venue serves as a strategic addition to the Dhaalu Atoll property’s existing portfolio. By focusing on ingredient integrity and thematic storytelling rather than simple authenticity, the resort aims to position Cargo as a sophisticated, long-term destination for guests seeking an elevated exploration of Indian, Maldivian, and Sri Lankan culinary traditions.