Dining with the Stars returns for its 12th edition, bringing JRE-Jeunes Restaurateurs chefs to Diamonds Resorts in the Maldives, Zanzibar and Kenya. Throughout the 2026–2027 winter season, the project connects distinctive culinary identities with three Indian Ocean destinations.
Dining with the Stars Returns for Its 12th Edition in the Maldives, Zanzibar and Kenya
Through its collaboration with Diamonds Resorts, JRE takes the creativity and hospitality of its member restaurants beyond their own kitchens. A rotating programme of visiting chefs gives guests the opportunity to discover different approaches to gastronomy, shaped by each chef’s origins, experience and personal vision.
Now in its 12th edition, Dining with the Stars continues to celebrate the pleasure of discovery, bringing together travel, food and the people behind it.
Three Destinations, a Shared Passion for Gastronomy
The Maldives
At Diamonds Athuruga and Diamonds Thudufushi, an international line-up of JRE chefs brings a variety of culinary perspectives to the Maldives. Each stay introduces a different restaurant’s identity, giving guests the opportunity to explore new flavours and cooking styles during their island holiday.
Zanzibar
Nine chefs from seven Italian JRE restaurants will take part in the Zanzibar programme, running from 21 December 2026 to 28 March 2027. Their culinary identities span Tuscany, Veneto, Umbria, Lake Como, Basilicata and the influences of Sicily and Brianza, offering guests a journey through the diversity of contemporary Italian gastronomy.
Kenya
At Coral Beach Restaurant at Diamonds Leisure Beach & Golf Resort, seven JRE chefs will take turns from 21 December 2026 to 28 March 2027. Representing restaurants in Romania, Croatia, France, the United Kingdom, Montenegro, Belgium and Switzerland, the programme brings together regional traditions and personal interpretations from across Europe.
A Meeting of People, Places and Culinary Ideas
At the heart of Dining with the Stars is an exchange between visiting chefs, resort teams and guests. Each chef brings the knowledge and character of their own restaurant into a different setting, creating opportunities to share ideas, techniques and experiences.
Across the Maldives, Zanzibar and Kenya, the 12th edition continues this shared story of culinary curiosity and hospitality, inviting guests to make gastronomy part of their journey.