Velaa Private Island: Gastronomy Month 2026, with guest chefs at Aragu from 6 to 18 November
In this article
Velaa Private Island, in Noonu Atoll, is running Gastronomy Month this November. Over five evenings between 6 and 18 November 2026, visiting chefs and a Champagne house join Velaa's own chef, Gaushan de Silva, at Aragu, the island's signature restaurant.
The dinners
- 6 and 8 November, four-hands dinner with Chef Mark Lundgaard. He leads the kitchen at Kong Hans Kælder in Copenhagen, which holds two Michelin stars. His cooking is modern European: French technique with a Nordic, ingredient-first lightness.
- 11 and 13 November, four-hands dinner with Chef Olivier Limousin. Contemporary French cooking from a chef with more than 25 years in Michelin-starred kitchens, including years alongside Joël Robuchon in Paris, London and Bangkok.
- 18 November, Billecart-Salmon Champagne dinner. Alexandre Bader, Managing Director and a member of the Billecart-Salmon family, and Sébastien Papin, the house's Asia-Pacific Director, host an evening built around the Champagnes.
Each four-hands dinner is cooked jointly by the guest chef and Chef Gaushan de Silva, who has run Aragu's kitchen with more than 25 years of international experience behind him.
Who this suits
Couples marking an anniversary or a milestone birthday in November, and anyone for whom the food is the reason to choose Velaa in the first place. The two four-hands menus each run on two nights, so a stay of four or five nights across 6 to 13 November can take in both chefs.
Good to know
- Build the stay around the date of the dinner you want, and tell us which evening when you enquire, so we can ask Velaa to hold your table.
- Velaa is reached by seaplane from Velana International Airport, about 45 minutes. Seaplanes fly in daylight only, so arrive on a flight that lands by early afternoon.
- Send any dietary requirements, including Jain or vegetarian, at the time of booking so the kitchen can plan for them.
Email holidays@360degreeworld.com with your dates and the dinner you are interested in, and we will send a full costing.
