By Veronica Carpio, Editor at The Wellness Collective

In the heart of the Indian Ocean, where turquoise waters meet white sands, The Ritz-Carlton Maldives, Fari Islands redefines what it means to dine well and healthy. At the helm of this culinary vision is Executive Chef Pedro Samper, whose approach to food transcends taste—it’s a philosophy of balance, purpose, and connection.

For Chef Samper, well-being begins on the plate: a dialogue between nutrition and indulgence, nature and creativity. From plant-based Mediterranean menus to chakra-inspired dining under the stars, every dish is designed to nourish body and soul while honoring the island’s pristine environment.

In this exclusive conversation with The Wellness Collective, he shares how the art of mindful gastronomy can awaken the senses, restore balance, and celebrate the beauty of living well—one exquisite bite at a time.

You’ve designed luxury dining experiences in one of the world’s most beautiful island resorts. How do you define “well-being” on the plate, and how does that concept shape your menus at the resort?

For me, well-being on the plate means balance and respect between flavor and nutrition, between indulgence and mindfulness, and between people and the planet. At The Ritz-Carlton Maldives, Fari Islands, we craft dishes that nourish both body and spirit. Every menu is inspired by freshness, lightness, and purpose.

Whether it is a wholesome plant based bowl at breakfast or a refined seafood tasting at dinner, the focus is on clean, seasonal ingredients, gentle cooking techniques, and presentations that uplift the senses. True wellness comes from food that makes you feel energised, connected, and inspired by the island around you.

With the Maldives’ rich local ingredients such as seafood, tropical produce, and island herbs, how do you fuse these with global wellness trends such as plant based, functional foods, and superfoods?

We are blessed with some of the purest ingredients in the world. Our local fishermen bring us fresh reef fish, tuna, lobster, and octopus daily, while our partnerships with island communities provide coconuts, pandan, moringa, tropical fruits, and kanamadhu almonds, also known as Maldivian sea almonds. We combine these with global wellness elements such as fermented miso, kombucha, super grains, and cold pressed oils.

For example, our Root Chakra beetroot and avocado tartare blends Maldivian beets with avocado cream and sesame dressing. The dish is plant based, mineral rich, and beautifully grounded in color and flavor. This approach allows us to merge island authenticity with modern nutrition, offering our guests something meaningful and deeply delicious.

Sustainability and wellness often go hand in hand. In your role, how do you ensure that healthy dining is also environmentally responsible?

At The Ritz-Carlton Maldives, Fari Islands, true wellness extends beyond the guest and nurtures the planet. Our Naturalist Center, staffed by two marine biologists, provides educational opportunities for guests to engage with marine conservation. We strictly follow our sustainable seafood policy, use cage free eggs and crate free pork, and source as much as possible from local communities, from fishermen to farmers.

We have embraced a Zero Waste Program. Fruit skins and vegetable trimmings are transformed into homemade chutneys and pickles used across breakfast buffets, the team canteen, and private dinners. Our EAU Bar mixologists incorporate these by-products into sustainable cocktails infused with citrus, herbs, and spices. We also recycle used coffee grounds, turning them into organic coffee body scrubs. Everything is part of a circular approach where nothing is wasted and every ingredient tells a story of respect and renewal.

When it comes to healthy dining, what are three signature dishes or menu items you offer that illustrate that philosophy? Can you describe what makes each one nutritious, mindful, and indulgent?

At The Ritz-Carlton Maldives, Fari Islands, healthy dining is expressed through immersive culinary journeys rather than individual dishes. Two signature experiences perfectly capture this philosophy: the New Moon Chakra Dinner and our Plant Based Wellness Menu. The Chakra Dinner is a multi-sensory beachfront experience that connects color, emotion, and flavor. Each course represents one of the seven chakras, designed to align the body’s energy through natural ingredients, balanced nutrition, and artistic presentation.

The experience celebrates the relationship between food, energy, and mindfulness, blending creativity and indulgence with a deeper sense of purpose. The Plant Based Wellness Menu at La Locanda reflects Mediterranean balance and plant based vitality. It emphasises seasonal produce, clean preparation, and harmony between texture and taste. The menu showcases how food can be both wholesome and luxurious, delivering nourishment and pleasure in equal measure. Together, these experiences embody our vision of mindful indulgence, culinary journeys that restore, inspire, and connect guests to the natural rhythm and energy of the island.

How do you approach the balance between flavour and health? Sometimes guests worry that being healthy means less tasty. What techniques do you use to make healthy food both satisfying and refined?

Flavour comes from respect—respect for ingredients, technique, and nature. We do not mask flavours. We elevate them through fermentation, cold pressing, dehydration, and slow roasting to enhance natural sweetness and umami. Our goal is for guests to forget they are eating something healthy and simply enjoy it as delicious. By layering flavours, using fresh herbs, citrus, and spices, and presenting each dish beautifully, we make healthy food not a compromise but a celebration.

Guest dietary needs and preferences are more complex than ever. How do you ensure the culinary team remains agile and creative while still maintaining the luxury resort standard?

Our philosophy is ‘yes, with pleasure’. Every request, from a plant based detox menu to gluten free or low carb dining, is treated as an opportunity to surprise and delight. We train our chefs regularly on dietary awareness and hold creative sessions where we reimagine traditional recipes through wellness perspectives.

Our kitchen teams are empowered to personalise dishes for each guest while maintaining consistency and refinement. Luxury service today is about thoughtful adaptability, anticipating needs before they are expressed. This is part of our Ritz Carlton motto and credo.

What healthy dining trends do you see gaining traction in luxury hospitality, especially in a destination like the Maldives, and how is your team preparing for them?

Wellness is evolving into something more experiential and emotional. Guests want to feel connected to what they eat. Trends like plant based fine dining, fermented and functional foods, zero waste cuisine, and conscious mixology are becoming integral to luxury travel.

In the Maldives, where nature defines the experience, we are expanding our Wellness Program Menus and Chakra Dinner series, celebrating ingredients that restore balance and mindfulness. We are also deepening our connection with local producers, strengthening sustainable sourcing, and aligning our menus with both guest well-being and environmental integrity.

Our goal is simple: to make wellness dining a journey of joy, flavour, and discovery, crafted with the heart of the island and the soul of hospitality.